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.
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!
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.
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.
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.
Is fat-free always the best choice? Karman Meyer, RD, of KarmanNutrition.com says not always!
Does diluting a sweetened beverage take away the calories? Patricia Murray, RD, of St. Ann's Bay Hospital busts this myth along with whether toasting bread takes away calories.
Do diabetics need to sacrifice and adhere to a strict diet? We asked Arielle "Dani" Lebovitz, MS, RD, CSSD, LD, CDE, of Robins Air Force Base for her advice.
Does an apple that doesn’t turn brown after taking a bite sound appealing? Such an apple has been developed with the help of biotechnology by Okanagan Specialty Fruits (OSF) of British Columbia, Canada. After a lengthy government process, they have now been approved in the United States, though it will still be a few years before they’re available in stores. We spoke about these new fruits, called Arctic® apples, with Neal Carter, OSF’s president and founder, and reached out to Dr. Herbert Aldwinckle, professor emeritus at Cornell University's Department of Plant Pathology and Plant Microbe Biology, for some insight.
When you're purchasing canned food, for instance, canned beans, do you look for low-sodium varieties? Or, once you open a can, do you rinse the food, hoping to rinse away the salt? Have you wondered if there is enough difference between the low-sodium and regular-sodium items to make it worth the cost difference?
To learn more about sodium content in canned goods, we reached out to Linda Benjamin Bobroff, PhD, RD, LD/N, Dept. of Family, Youth & Community Sciences, University of Florida, and Danielle Hammond-Krueger, MPH, RD, LD, Extension Program Specialist, Department of Nutrition and Food Science, Texas A&M AgriLife Extension Service.
Are you drinking enough water? We checked in with Hy-Vee dietitian Stacey Loftus, RD, LD, to find out!
What do you get when you soak zucchini and yellow squash in water and white vinegar? A pockmarked cucurbit! A Best Food Facts reader recently experienced this phenomenon and wanted to know more.
Curious about the levels of estrogen in different types of milk? Is it safe for you? We recently received a question concerning the levels of estrogen in dairy milk and dairy milk products, so we reached out to Judy Barbe, MS, RDN, a food and nutrition consultant and founder of LiveBest.
Late last year the Environmental Working Group released its Dirty Dozen Guide to Food Additives. The guide aims to highlight some of what it claims are the worst failures of the regulatory system by covering ingredients associated with serious health concerns, additives banned or restricted in other countries and other substances that it feels shouldn’t be in food. Two of the additives on the list are butylated hydroxytoluene (BHT) and its chemical cousin butylated hydroxyanisole (BHA). To learn more about BHT and BHA, we reached out to expert Sean O’Keefe, PhD, a professor in the Department of Food Science and Technology at Virginia Tech’s College of Agriculture and Life Sciences.
With Valentine's Day approaching, there's one thing we just can't get off our minds: chocolate! This decadent treat makes an appearance at most major (and even minor) holidays, but it's on February 14 when it truly shines. In honor of this sweet day, we wanted to treat you with some facts that just might have you reaching for another piece of chocolate (everything in moderation, right?).