Just the facts. From the experts.
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Eating Better: Craveable Coffee


What’s in your mug? Chances are it's coffee. With more than 500 billion cups of coffee served every year, it’s no surprise coffee is the world's second-most-valuable commodity.

6 Things You’ve Heard about Milk that are Wrong


There are a lot of misconceptions out there about milk. We’ve outlined six of the most prevalent misconceptions about conventional milk that you might be hearing.

Eating Better: Bold Brussels Sprouts


Previously known as the food foe of children, this bold veggie is coming into style. And it’s no wonder why - Brussels sprouts are packed with undeniable benefits! As a member of the cabbage family, they are also known as a baby cabbage. Brussel sprouts have been known for approximately 400 years.

Is Propylene Glycol Safe?


Recently, the ingredient propylene glycol has been in the news. We learned about this ingredient from Dr. Sean O'Keefe in a previous Best Food Facts post. Dr. O'Keefe said proplyene glycol is a colorless liquid that posesses a slight sweet taste. It's not antifreeze. Propylene glycol is classified by the FDA as GRAS, generally regarded as safe. Since propylene glycol is a GRAS compound, it is safe to use in foods.   

We had some more questions about propylene glycol, so we reached out to Dr. O'Keefe for more information.

Eating Better: Savoring Farro


Taking center stage on plates galore is an ancient grain called farro. Cultivated for centuries, farro has made its way back to the spotlight. This grain surpasses the antioxidant level of normal wheat varieties with the added benefit of being a rich source of vitamins. 

Are Organic Foods Worth the Extra Cost?


The choice between organic and conventional foods has always been a hot topic for individuals striving to live a healthy lifestyle. One limiting factor for some is the cost of organic food, and Best Food Facts recently received a question on whether organic food is worth the extra cost. We let our experts weigh in. Many of us choose organic foods because they are nutritious and delicious, but whether they're healthier than conventionally-grown foods is a matter of debate. Certainly there's much to explore, so we sought out the professional opinions of several experts to get the whole story.  

How to Use Best Food Facts as a Resource for your Food Blog


Do you have a food blog? If the answer is yes, then Best Food Facts just might be your new BFF.

Taking a Closer Look: Food Daily Values


How do you depict the difference between too much and not enough? We recently received a question asking what contents on a food label are considered unhealthy and in what amounts. Alice Henneman, MS, RDN and Extension Educator, provided some insight.

Why Are Sweet Potatoes Sweet?


Recently, a Best Food Facts reader submitted a question asking, "Why are sweet potatoes sweet? Are they watered with sugar water?" To answer this question, we reached out to Kenneth Pecota, Researcher, North Carolina State University.

Eating Better: Keen on Kale


Ever thought about letting this leafy green take the spotlight in your next dish? Kale is known for its versatility and mighty nutritional punch.

Eating Better: The Amazing Avocado


There’s nothing like the bright green of the avocado to spruce up an otherwise boring dish! Avocados not only appeal to the eye but are also packed with nutrients that can complement daily health.

Celebrate World Egg Day!


October 10 is World Egg Day, so let's celebrate all the goodness eggs have to offer!

Reappraising Processed Foods


Are you trying to avoid processed foods? Carolyn O'Neil, MS, RD, explains why the term 'processed' doesn't necessarily mean 'unhealthy.'

What's the Safest Way to Clean Produce?


Before you bite into an apple, do you wash it? Recently, Best Food Facts received a question from a reader asking, “What is the safest way to clean vegetables and fruit? Is hot water and a scrubbing brush all that I need to use?”

Does Draining Fat From Meat Make it Leaner?


If you cook a pound of 80% lean ground beef and drain the fat, have you eliminated the need to buy the more expensive 90% lean ground beef? A Best Food Facts reader asked just that, so we reached out to Dr. Julie Garden-Robinson, PhD, RD, from North Dakota State University.

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