Just the facts. From the experts.
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Does Microwaving Food Change Its Nutritional Value?

10/13/2012

Best Food Facts received a question from a reader asking, “Does microwaving your food instead of cooking it in a pan with oil less healthy?  Does it change the nutritional value by microwaving it?”

To answer this question, Best Food Facts reached out to expert Alice Henneman, MS, RD. Alice is an Extension Education of Nutrition, Food Safety and Cooking at the University of Nebraska-Lincoln. Alice provided a few resources on the topic.

Why Popeye REALLY Ate Spinach

9/19/2012

Best Food Facts recently received a question from a reader asking, "What foods contain Vitamin K? Why do we need Vitamin K?"

To answer the question, we reached out to Dr. Wendy Dahl, an assistant professor in the Food Science and Human Nutrition Department at the University of Florida.

Good Diet for Gout?

9/18/2012

Recently, Best Food Facts received a question from a reader asking for advice on a good diet for gout. WebMD.com defines gout as a kind of arthritis. It can cause an attack of sudden burning pain, stiffness, and swelling in a joint, usually a big toe. These attacks can happen over and over unless gout is treated. Over time, they can harm your joints, tendons, and other tissues. Gout is most common in men.

Study Claims Organic Is Not More Nutritious

9/4/2012

Do you buy organic? If so, why? A new study published in the Annals of Internal Medicine by Standford University researchers may change your mind about eating organic.

Are Eggs as Bad as Cigarettes?

8/24/2012

 

Recently, a Best Food Facts reader asked us to review an article that said eating eggs is just as bad for your arteries as smoking, wondering if this is true. Considering that, on average, the American consumer eats 248 eggs each year, we thought this was a very good question.

Foods For Weight Loss

8/7/2012

What type of foods should be eaten as part of a healthy diet and to help reduce weight?

Many of us want to lose weight - the great news is that there are certain types of food that can help us get there! Brenda Roche Wolford, M.S., R.D. - Nutrition, Family & Consumer Sciences Advisor at the University of California explains.

Why Doesn't Fast Food Spoil?

7/18/2012

Have you seen photos on Facebook or Twitter showing fast food that doesn't spoil?

How about the YouTube video showing a cheeseburger that's four years old?

We reached out to Dr. Sean O'Keefe, a food science professor at Virginia Tech, and asked him why fast food doesn't spoil.

 

FOOD FIGHT POLL: Why do you skip breakfast?

7/15/2012

How Much Water Is Needed to Stay Hydrated?

7/12/2012

Why do our bodies need water, and how much water should we drink per day? Dr. Stanley Goldfarb, a professor at PennMedicine, explains.

FOOD FIGHT POLL: How do you define "local" food?

6/19/2012

When you think of local food, what definition do you use? Take our poll!

FOOD FIGHT POLL: How do you define "real" food?

5/16/2012

When you think of "real" food, what definition do you use? Please comment below!

FOOD FIGHT POLL: Processed Foods

4/18/2012

When you think of processed foods, what definition do you use?

The Truth About “Pink Slime”

3/20/2012

Recent news reports have claimed ground beef is treated with ammonia and other chemicals. With many people wondering if their beef is safe, we spoke to Dr. James Dickson, Iowa State University, about this “pink slime” and its implications.

FOOD FIGHT POLL: "Pink Slime"

3/19/2012

“Pink slime.” It’s everywhere, being talked about by everyone – from this mom blogger who is also a meat scientist, and this news report from an Albany, N.Y. TV station, to this food editor’s taste test and this science journal’s take on the matter. We’re curious about what you think! Vote in our poll below or tell us how you feel about lean finely textured beef/”pink slime” in your own words in our comments section.

Consumer questions: White goo on chicken - what is it?

3/6/2012

 

We received this inquiry from Best Food Facts reader Kathleen:

“Can anything be done on how we raise our chickens? The breasts are huge. Way too big. Then they put some solution in them which leaks out white goo while they’re cooking. On top, they have no taste. We can’t afford to buy Bell and Evens. There’s got to be a better way.”

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