Best Food Facts took California by storm during our inaugural ‘TASTE: Unearthing the Art and Science of Food’ Blogger Tour – a three-day extravaganza that explored the technology and science used in food production.
There’s a whole lot of confusion about whole grains. A battle over the breadbasket rages as advocates and experts take sides – either for or against the grain.
When farmers began growing soy in Asia in the 11th Century B.C., they used the seed of the soy plant to create an assortment of fresh, fermented, and dried foods.
There's no shortage of information about celiac disease, and that presents challenges for anyone wanting to know more about how it impacts diet and health. Best Food Facts has compiled information from the experts to help you navigate the topic of gluten.
Food styling elevates food to an art form with a lot of patience and an army of tiny tweezers to tweak individual ingredients for the perfect camera shot. We reached out to foodie blogger and photographer, Heidi of Foodie Crush, to find out what it takes to create a perfectly styled foodie photo finish.
Technically, the answer is “yes.” It’s called cellulose and it is the basic building block of the cell walls of all plants and is considered a complex carbohydrate. But "cellulose is cellulose” whether it comes from wood pulp or celery. So should you be concerned?
Dairy's many nutrients can be a great addition to overall health for those who aren't lactose intolerant. Among them are calcium, potassium, vitamins A & D and protein.
Do you eat salmon? Is it safe to eat farmed salmon or should you only eat the wild-caught variety? Which is best for polyunsaturated fatty acids like omega-3 and omega-6? We reached out to Charles R. Santerre, PhD, Professor at Purdue University, to answer a few questions about salmon.
In our foodie-focused culture, it’s hard to overlook the appeal of a well-dressed meal. So when it comes to frozen foods, we wondered why the food on the package doesn’t quite look like what we slide out of the microwave or oven.
Monosodium glutamate, better known as MSG, is a hot topic these days. This flavor enhancer combines sodium and glutamate or glutamic acid, which is an amino acid found naturally in the body and in higher protein foods.
Do you ever think twice about throwing out milk that is only a day past its expiration date? If it looks and smells fine, can I still drink it? For this question we reached out to registered dietitian and author of the Sound Bites Blog, Melissa Joy Dobbins, MS, RDN, CDE about helping us understand these questions.
"On milk, the sell by date is often the date listed, so you should double check to find out whether your milk has a sell by date or an expiration date. If it is an expiration date, then here is my answer:
Recently Best Food Facts received a consumer question about whether GMOs could be responsible for an allergic reaction of rash and hives after eating a salad with fruits and veggies.
To answer this, we reached out to Denneal Jamison-McClung, Associate Director – Biotechnology program at University of California-Davis.
Feeling bamboozled by sensational nutrition studies? Best Food Facts breaks down the scientific research process so you can make informed nutrition choices.
We've gotten the question several times, "What is a GMO?" While we've enlisted plenty of experts who've provided insights on what they are, whether they're dangerous, why they're not labeled, how they impact the environment, why they're banned in some countries, and whether they cause allergies, we've not actually shown a picture of what they look like. Now, we've got pictures!
Have you seen Pinterest posts about storing lettuce in a jar to keep it fresh? One post claims lettuce in a jar will never go brown! Will storing lettuce in a jar really extend its shelf life? Is it safe?