The university-based experts on Best Food Facts have completed research in their specialized fields of study. But one Best Food Facts reader, Blogger Amina Nevels of MommaMina.com, asked a question about research funding. "How do we know that we can trust your research if it's funded by organizations who could profit from that research?"
Confusion about food expiration dates can inadvertently cause unnecessary food waste or food safety issues; so we’ve compiled the definitions of some of the most common food expiration labels, according to the USDA. Tape the list on your refrigerator or cabinet for quick reference. A quick glance could benefit both your wallet and your health.
Is your snack time less than inspired? Check out this video and several easy, delicious and nutrition-packed "Tasty Snack Trio" suggestions from Best Food Facts nutrition advisor Carolyn O'Neil, MS, RD.
A scan down the Facebook page can make you wonder just what’s accurate and what’s not. Does that high school friend really look the same 20 years later and how can those celebrities look so bright and perky every hour of the day? But how do you know when things are true or perhaps a little too good to be true? For instance, could an onion-filled cup really be the solution to the onslaught of colds and flu? Just remember what you read isn’t always true, but we probably don’t need to tell you that.
Confused about all of the crazy food advice out there? Registered dietitian Carolyn O'Neil says, "The more you know, the more you can eat." From Carolyn's perspective, no fat, no salt and no sugar means no flavor and no fun! Hear directly from Carolyn about how her love of science and writing motivated her to become a registered dietitian, and get a sneak peek into her philosophy on healthy eating.
Blamed as a key dietary culprit in causing heart disease, trans fats are getting kicked all the way to the curb. Best Food Facts Nutrition Advisor, Carolyn O’Neil, MS RD dishes up insight from nutrition experts on the issue of trans fats.
Looking for ways to eliminate food waste and increase food safety? Check out this handy Expiration Date graphic!
What are trans fats anyway? The American Heart Association says, “Trans fats (or trans fatty acids) are created in an industrial process that adds hydrogen to liquid vegetable oils to make them more solid.” They are used because they are easy to handle, inexpensive to produce, they have a great shelf life and they create a great taste and texture as a food ingredient.
The Food and Drug Administration has taken an initial step to ban trans fats. This means that any trans fats that are artificially created will be off the menu and out of our food for good. Why does that matter, and what does it mean for our food? We asked the experts.
If the FDA decides trans fats will not be allowed as an ingredient in foods anymore, what would that mean for the foods we love?
There’s a dilemma in the breadbasket! A growing number of people are being diagnosed with sensitivity to gluten found in grains. Additionally, some are claiming grains might be a culprit in the growing prevalence of certain diseases, like obesity and dementia. Registered Dietitian Carolyn O’Neil explains the issue and provides insight.
Many moms and dads will check their child’s Halloween candy to be sure it’s safe to eat. But how long will that candy last? Best Food Facts reached out to Fadi Aramouni, PhD, professor of food science, Kansas State University, about the shelf life of candy and guidance on how much candy we should really eat.
Best Food Facts received a reader question asking, "Does eating soy negatively impact our health?" To answer this question, we reached out to Barbara Klein, PhD, Professor Emerita of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign.
In the old cowboy Westerns, you could always tell the good guy from the bad guy by his white button-down shirt. Recently, a similar guideline has been applied to many of the foods that we once enjoyed. This time though, the new "bad guy" in town, an alleged less-nutritious option, now wears white: white bread, white pasta and white sugar. In reality, it takes more than a glance at a food’s color to determine whether something is inherently healthier.