Just the facts. From the experts.
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The Science of Caramelization

6/30/2014

It’s amazing what a chemical reaction can do. In the caramelization process, when heat from the water turns into steam, the sugar breaks down, creating a browning reaction of burnished brown color and a nutty flavor profile.

Color Enhanced: The Why of Food Dye

6/27/2014

Natural and artificial food dyes can enhance the way our food tastes, smells and looks – but are they contributing to allergies, asthma issues and hyperactivity?

New Potato: Less bruising and browning

6/25/2014

A potato that resists browning and will have fewer unsightly and wasteful bruises could be in supermarkets in the not too distant future. It’s called the Innate™ brand and is currently undergoing the U.S. government approval process.

Allergic, Sensitive, or Intolerant?

6/17/2014

Food sensitivities can take the form of food allergies or food intolerances. A food allergy is potentially life-threatening, while a food intolerance is unpleasant and inconvenient.

Farmed vs. Wild Salmon? Which is Better?

6/9/2014

Do you eat salmon? Is it safe to eat farmed salmon or should you only eat the wild-caught variety? Which is best for polyunsaturated fatty acids like omega-3 and omega-6? We reached out to Charles R. Santerre, PhD, Professor at Purdue University, to answer a few questions about salmon.

Avoid the Yuck Factor: Hand Washing Prevents Food Poisoning

6/4/2014

Often misinterpreted as the stomach flu, food poisoning is actually caused by noroviruses. These viruses create inflammation in the stomach and large intestine, resulting in unfortunate vomiting, diarrhea and stomach cramps.

Is there Harm in Drinking Milk After the Expiration Date?

5/22/2014

Do you ever think twice about throwing out milk that is only a day past its expiration date? If it looks and smells fine, can I still drink it? For this question we reached out to registered dietitian and author of the Sound Bites Blog, Melissa Joy Dobbins, MS, RDN, CDE about helping us understand these questions.

"On milk, the sell by date is often the date listed, so you should double check to find out whether your milk has a sell by date or an expiration date. If it is an expiration date, then here is my answer:

Could GMOs Be the Cause of an Allergic Reaction?

5/21/2014

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.

Navigating the Scientific Breadcrumb Trail: Deciphering Food Research

5/15/2014

Feeling bamboozled by sensational nutrition studies? Best Food Facts breaks down the scientific research process so you can make informed nutrition choices.

Should I Store Lettuce in a Jar?

5/8/2014

Have you seen Pinterest posts about storing lettuce in a jar to keep it fresh? One post claims lettuce in a jar will never go brown! Will storing lettuce in a jar really extend its shelf life? Is it safe?

Is There a Link Between Red Meat and Cancer?

4/24/2014

 

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.

 

Is It OK to Eat Gliadin?

4/14/2014

Celiac? Gliadin? Gluten? These terms can get confusing, especially for those with gluten intolerance or Celiac disease. Best Food Facts reached out to Pam Cureton, RD, LDN, a Dietitian with the Center for Celiac Research at Massachusetts General Hospital, about the term gliadin.

Keeping Meat Safe

4/1/2014

Whether navigating the meat case at your local grocery store or preparing dinner at home, we all want safe meat. Registered dietitian Carolyn O’Neil gets answers to her questions about meat related to labeling claims like “natural,” “antibiotic free,” or “hormone free,” as well as insights on organic meat and how to keep all meat safe when preparing at home.

ABCs of Food: F is for Food Safety

3/28/2014

Remember - foodborne illness is preventable! Follow the recommendations in the infographic below about good food safety practices.

OK to Eat Cloned Foods?

3/19/2014

Best Food Facts received a reader question asking, “Has there been any research done in humans on eating cloned foods?” To answer this question, we reached out to Daniel Pomp, PhD, Professor, Carolina Center for Genome Sciences, The University of North Carolina at Chapel Hill.

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