Just the facts. From the experts.
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Be the Master of Your Grill

7/1/2015

It's officially grilling season! Grill masters armed with tongs, spatulas, sauces and seasonings fire up the pit and celebrate the season with burgers, brats, chicken, steak - the list goes on and on. You've no doubt got your favorites! But do you ever wonder if that meat you've sizzled to perfection is truly done? Fear not, grill master! Best Food Facts is here to help you master the art of internal cooking temperatures!

Why has there been an increase in food allergies?

6/29/2015

According to Dr. Stephen Taylor, no one knows the exact answer to why the prevalence of food allergies is increasing. He doubts any experts would hypothesize that chemicals used in food production play a role in the prevalence of food allergies. He explains other theories that seem much more plausible, but have not been proven, like cleanliness, c-section births and avoidance of specific foods.

Trans Fats: FDA Sets Deadline

6/19/2015

The Food and Drug Administration recently finalized its determination that artificial trans fats are not “generally recognized as safe,” or GRAS, for use in human food. Best Food Facts Registered Dietitian Sarah Downs breaks down this ruling and what it means for the food system.

Best Food Facts & Blogger Friends Head to California to Kick Off TASTE

6/16/2015

Best Food Facts and blogger friends experienced strawberry patches, wineries, honey tastings and more in California during the kickoff event for TASTE: Unearthing the Art and Science of Food blogger program. 

This is Nut Your Average Peanut Butter

6/1/2015

At Best Food Facts, we love peanut butter! But, we also know that eating peanut butter by the spoonful may have a negative impact on our health and, let’s be honest, our waist lines. We’ve heard that powdered peanut butter provides the best of both worlds – the taste of a food we love with a fraction of the guilt (aka calories and fat).

Foods You Should Be Eating

5/28/2015

We recently received a reader question about the health benefits of dates, dried cherries and dark chocolate. We reached out to expert Diane McKay for some insight into the benefits these foods have on human health. 

There's an App for That? 7 Food & Nutrition Apps Worth the Space

5/15/2015

In a world of ever-changing technology and reliance on mobile devices, it seems as though there is something new every day. There’s a mobile app for just about anything, and that can make it hard to decide which is the best for you. Here at Best Food Facts, we want to make sure you are armed with tools that can help you reach your goals. We've tested some of the most popular food and fitness apps and have come up with a list of those we think are well worth the storage space. Did we mention they're all free? That’s nice, too!

Is Shrimp Safe to Eat?

5/5/2015

A recent Consumer Reports study on farmed and wild, raw and cooked shrimp found that 60 percent of the raw shrimp sampled tested positive for bacteria. Should we be worried about eating shrimp? We asked expert Kevin Fitzsimmons for some insight into the safety of shrimp.

The Label That 80 Percent of Americans Want on Food

5/1/2015

You may have heard about a study conducted earlier this year that found 80 percent of Americans want foods that contain DNA labeled to indicate as such. At the same time, you may have heard the sound of millions of people scratching their heads simultaneously. What's this all about? We asked an expert for some thoughts as to why labeling of foods containing DNA is so important to Americans.

Are Mycotoxins Making Us Sick?

4/20/2015

Mycotoxin - that's a pretty ominous-sounding word. And knowing that mycotoxins can be found in food makes it all the more foreboding. But despite its dark undertones, does that word really signal danger? Jae-Hyuk Yu, professor of bacteriology and genetics, says mycotoxins in your food shouldn't keep you up at night. 

The Mediterranean Diet: A Heart Health Miracle?

4/10/2015

Have you heard that following a Mediterranean diet is better for your heart than exercise? When we heard we might be able to skip the gym and eat our way to good heart health with the Mediterranean diet, we reached out to registered dietitian Anne Cundiff to see if this diet is all it is cracked up to be. 

Wait...What's In A Hot Dog?

4/7/2015

Hot dogs! Get your hot dogs! Baseball season brings with it home runs, stolen bases, and...hot dogs! These wonderful meaty links remain fans’ favorite ballpark treat, and fans are expected to douse more than 20 million of them with ketchup, mustard, relish and other fixings this season!

As you’re enjoying that juicy ballpark frank, do you wonder how it's made? To learn more about the process, we reached out to Janeal Yancey, PhD, Meat Science, Animal Science Department, Division of Agriculture, University of Arkansas, and blogger at Mom at the Meat Counter. Not only is Dr. Yancey an expert in meat science, but she also used to work at a hot dog plant and has first-hand experience of how they’re made!

5 Best & Worst Fast Food Kids Meal Options

3/19/2015

A reader recently asked us about the healthiest fast food kids meal options and what preservatives are found in these foods. Luckily for all of us, most, if not all, fast food chains have the nutritional value of their food available to the public. We visited five of the most popular fast food chains to figure out what their healthiest and least healthy options are. We also realize that the health value of a food is not solely determined by the number of calories it does or does not contain. When it comes to food – not just fast food – it’s important to understand the nutritional value of what you’re eating. We reached out to Dr. Sean O’Keefe from Virginia Tech for more insight on what parents should consider when purchasing fast food for their children.

Is the Mushroom a Vegetable?

3/9/2015

Mushrooms have been a part of the human diet for many, many years but one question always remains: is the mushroom a vegetable? You've probably heard before that mushrooms are fungi, but does that mean it's not a vegetable? Or is it both? To clear this up, we reached out to Alice Henneman, MS, RD, Extension Educator of Nutrition, Food Safety, and Cooking at the University of Nebraska-Lincoln.

Curiosity Fuels the Future of Food

3/4/2015

Fear of food is not healthy, and as people's interest in food and conversations about food grow, so does unnecessary fear about what to eat and what not to eat. We reached out to Robyn Metcalfe, PhD, Executive Director of The Food Lab at the University of Texas, to gain insight on re-channeling our interest in food to curiosity that can help lead to new ideas we can all chew on.

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