At the Robert Mondavi Institute, we met up with Sue Langstaff, owner of Applied Sensory, LLC, and member of the UC Davis Olive Oil Taste Panel and the UC Cooperative Extension Sonoma County Olive Oil Taste Panel. Langstaff taught us about the science behind the sensory experience of tasting olive oil. She also cleared up a few slippery myths about this beloved oil.
At the Robert Mondavi Institute, we had a super sweet time learning about (and tasting) honey and chatting with Amina Harris, Executive Director of the Honey and Pollination Center at the Robert Mondavi Institute of Wine and Food Science at UC Davis. And, now, we are bringing some of that sweetness to you by sharing what we learned in the form of four not-so-sweet honey myths.
For food writers, whether it’s researching the history of basil pesto (famously from Genoa, Italy), finding the best tips for barbecue food safety (avoid flare ups that cause potentially carcinogenic dark char on meats) or understanding the benefits of biotechnology used in modern day farming (such as improved nutrition, drought tolerance and pest resistance), it’s important to seek out experts with the most accurate information and best consumer advice.
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.
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.
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?
Drinking diet beverages can help people lose weight. That’s one of the conclusions in a study appearing in the June issue of the Journal of The Obesity Society.
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.
We've heard stories about using certain food products for long, beautiful locks of hair, but what about onions? Rita Pichardo-Geisinger, MD, Assistant Professor, Dermatology Department, Wake Forest Baptist Health, answered a reader's question about using onions for a healthy scalp.
In 1986, researchers discovered cancer developing in rats that were fed compounds that are generated from overcooking meat under high heat. And since then, some studies of large populations have suggested a potential connection between meat and cancer. But, is there a direct cause-and-effect relationship between red meat consumption and cancer?
Dr. Ruth MacDonald, Chair of the Food Science Department at Iowa State University, and Dr. Wendy Dahl, PhD, RD, FDC, Assistant Professor, Food Science and Human Nutrition Department, University of Florida, have differing opinions.
Can you cook the nutrients out of your food?
Have you heard of the five-second rule? That moment when you drop a tasty morsel of food on the ground, your heart sinks - you were looking forward to eating that! Is it safe to eat it if you're able to pick it up within five seconds?
We were curious if there was any truth to the five-second rule, so we reached out to Keith R. Schneider, PhD, Professor, Food Science and Human Nutrition, University of Florida.
Is it safe to eat processed food? Julie M. Jones, PhD, CNS, LN, CFS, FICC, Distinguished Scholar and Professor Emerita, Foods and Nutrition, St. Catherine University, says to look beyond the processing and focus on the diet as a whole.
It's true - your food contains chemicals. Julie M. Jones, PhD, CNS, LN, CFS, FICC, Distinguished Scholar and Professor Emerita, Foods and Nutrition, St. Catherine University, says, "Food is made of chemicals." But not all chemicals are bad, explains Dr. Jones.