Meet expert Dr. Joe Kemble. He is a Professor of Horticulture at Auburn University.
In December of 2011, Best Food Facts interviewed Connie Diekman, RD, about the overall safety of apple juice. At that time, she said the FDA was reassessing whether the acceptable levels of arsenic in juices needed to be adjusted, following reports of potentially unacceptable levels.
Today, the FDA proposed new regulations for arsenic in apple juice. The proposed "action level" is 10 parts per billion (ppb) for inorganic arsenic in apple juice. This is the same level set by the EPA for arsenic in drinking water.
Sheri Zindenberg-Cherr, PhD, is one of the many experts Best Food Facts relies on to address consumer concerns. She is Chair of the Graduate Group in Nutritional Biology, Specialist in Cooperative Extension in the Department of Nutrition and the Co-Director of the UC Davis Center for Nutrition in Schools at the University of California-Davis.
A glance at the ingredients label on a package of cured meat like ham or hotdogs probably lists sodium nitrite. This common preservative helps meats retain their color and also helps keep bacteria to a minimum. Recently, Best Food Facts received a reader question asking about a link between sodium nitrites in processed meats and cancer.
Dr. Elizabeth Applegate is one of the many experts Best Food Facts relies on to address consumer concerns. She is a Senior Lecturer in the Department of Nutrition and Director of Sports Nutrition for Intercollegiate Athletics at the University of California-Davis.
In his recently-released book “Salt Sugar Fat,” investigative reporter Michael Moss says scientists at major food companies are well aware that salty, sugary, fatty foods reward the same pleasure sensors in our brains as drugs. He further contends that food companies have manipulated consumers in this manner to increase sales of their products, contributing significantly to the nation’s obesity problem.
Best Food Facts went to Dr. Sheri Zidenberg-Cherr, co-director at the University of California-Davis Center for Nutrition in Schools, to get her perspective. In her research, she has studied the impact of multi-faceted approaches to nutrition education on the dietary and lifestyle choices of school-aged children.
The Theory: You can re-grow lettuce in water.
The Verdict: It makes a cool science project for the kids, but it’s not something you would want to eat.
We noticed a post on Facebook telling friends to save the stump at the end of the lettuce so you can re-grow it in water. We wanted to know if it was true. Should we all start saving the end of our lettuce and put it in water, so that it will grow back?
To answer our questions, we reached out to Dr. Joe Kemble, Professor of Horticulture at Auburn University.
Have you ever noticed that a can of soda or a sports drink has the ingredient Brominated Vegetable Oil (BVO), listed on the label? Recently, PepsiCo Inc. announced it would stop putting BVO in Gatorade, but the product is still in many drinks, like Mountain Dew.
We contacted Dr. Keith Schneider, Associate Professor, Food Science and Human Nutrition, University of Florida, to find out a bit more about BVO.
Earlier this year, headlines broke the news about horsemeat being passed off as beef in Europe. This European horsemeat scandal had U.S. consumers wondering, "Should we be worried about this? Could horsemeat make its way into our food without us knowing it?"
Not to worry, says Best Food Facts expert H. Scott Hurd, DVM, PhD, Associate Professor of Veterinary Diagnostic and Production Animal Medicine, Iowa State University. On a recent episode of The Dr. Oz Show, Dr. Hurd said, "There's not a chance it could happen in the United States."
For the answers, we reached out to Dr. Barry M. Popkin, W. R. Kenan, Jr. Distinguished Professor, School of Public Health, University of North Carolina at Chapel Hill.
Milk is making headlines these days, thanks to a proposed amendment to change milk standards. So, what exactly is being proposed?
Recently, The Dr. Oz Show aired an episode that addressed the "Secrets of the Fast Food Industry." We had some questions about the episode, so we reached out to Dr. Sean O'Keefe, a food science professor at Virginia Tech. Dr. O'Keefe originally helped us answer questions on Why Doesn't Fast Food Spoil? Below, Dr. O'Keefe has much to say about the episode and its inaccuracies.
Have you heard the theory that placing an onion next to your bed will keep you from getting the flu? Are you curious if onions absorb bacteria? Do onions help combat the flu? Will an onion turn black after attracting all of the bacteria? Do onions have powerful antibacterial, antiseptic properties?
We stumbled upon a Facebook post about onions curing the flu, and wondered many of the same questions. We had to find out if it was true, so we reached out to Ruth MacDonald, PhD, RD, Chair and Professor of the Department of Food Science & Human Nutrition at Iowa State University.