The amount of antibiotics given to animals raised for food is a concern to many. Are they being over-used? Is this overuse creating antibiotic resistant superbugs in our families?
Dr. Jean Weese talks about the safety of organic milk, raw milk and unpasteurized milk.
Dr. Ruth MacDonald addresses whether those with gluten intolerance, or Celiac disease, can eat meat from grain-fed animals without having an allergic reaction.
Connie Diekman, R.D., answers the question, "Is there a difference between consuming naturally occurring nutrients from food and food fortified with the same amount of nutrients?”
Expert feedback regarding inquiry from mom wondering about how hormones in food may be affecting her children.
Dr. MacDonald discusses whether it is safe to eat produce that have been treated with fertilizers and/or herbicides.
An answer to an inquiry regarding the shelf-life of tahini.
Consumer poll results on "Meatless Mondays" and commentary from Dr. Ruth MacDonald.
Three experts, Dr. Patricia Hester, Dr. Ed Pajor and Dr. Emily Patterson-Kane, answer the question, "Is the well-being of farm animals on larger operations disregarded in the pursuit of higher profits?"
Dr. Alston answers the question "Will eliminating farm subsidies reduce obesity and associated health problems, such as diabetes?"
Dr. Gebreyes answers the question: "Is food from organic and free-range farm animals safer than animals raised in modern confinement operations?"
Dr. John Comerford, associate professor and extension beef specialist in the Department of Dairy and Animal Science at Penn State University, explains nutritional differences between beef from grain-fed and grass-fed cattle.
Discussion with Dr. Ruth MacDonald, Chair of the Department of Food Science and Human Nutrition at Iowa State University , regarding the nutritional difference between organic and non-organic foods.