Just the facts. From the experts.
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Top Posts in July

8/4/2015

Thanks for making July a great month here at Best Food Facts! We noticed you showed a little bit of extra love for a few posts, too! If you haven't yet - check out the top Best Food Facts posts from July. Which one was your favorite? Let us know in the comments!

What Are Parabens and Why Are They In My Food?

7/17/2015

Parabens are in a wide variety of foods and other products that we use every day. But, what exactly are parabens and why are they used in food? Are they safe? We set out to find the facts and asked the experts.

Be the Master of Your Grill

7/1/2015

It's officially grilling season! Grill masters armed with tongs, spatulas, sauces and seasonings fire up the pit and celebrate the season with burgers, brats, chicken, steak - the list goes on and on. You've no doubt got your favorites! But do you ever wonder if that meat you've sizzled to perfection is truly done? Fear not, grill master! Best Food Facts is here to help you master the art of internal cooking temperatures!

Raw Milk Q&A

6/29/2015

Did you know that each year 1 in 6 Americans (48 million people) will become sick from a foodborne illness? The Centers for Disease Control (CDC) estimates that this may cost over $15.5 billion! One of the culprits of these outbreaks is from the consumption of contaminated raw milk or milk that has not been pasteurized. We chatted with Best Food Facts expert Dr. Julie Garden-Robinson, PhD, RD, from North Dakota State University to find out more about raw milk. 

What You Need to Know About Bird Flu

5/27/2015

Avian influenza, or bird flu, is spreading throughout the Midwest. How will this virus impact consumers? Are eggs, chicken and turkey still safe to eat? Should we be worried? For more information, we went to Dr. Daniel Shaw, Veterinary Medicine Diagnostic Lab Avian Section Leader at the University of Missouri, and Maro Ibarburu, Associate Scientist and Business Analyst with the Egg Industry Center at Iowa State University.

7 Ways to Protect Yourself from Listeria

5/6/2015

The weather's getting warmer, and a favorite summer treat is ice cream. But with a recent recall of a popular brand of ice cream due to potential Listeria contamination, what do consumers need to know? Best Food Facts advisor Carolyn O'Neil, MS, RD, gives us the scoop.

Is Shrimp Safe to Eat?

5/5/2015

A recent Consumer Reports study on farmed and wild, raw and cooked shrimp found that 60 percent of the raw shrimp sampled tested positive for bacteria. Should we be worried about eating shrimp? We asked expert Kevin Fitzsimmons for some insight into the safety of shrimp.

Let Us Eggsplain

4/23/2015

Do you feel like buying eggs has become more complicated? You're not alone. Words like "organic," "cage-free" and "all-natural" are now found on egg cartons to the befuddlement of many consumers. We'd like to make your trip to the egg case a little simpler, so we've provided an infographic explaining the differences among three of the main laying hen housing systems used to produce eggs: conventional cage, cage-free aviary and enriched colony. We've also broken down the pros and cons of each housing system from a research study conducted by the Coalition for Sustainable Egg Supply.

Are Mycotoxins Making Us Sick?

4/20/2015

Mycotoxin - that's a pretty ominous-sounding word. And knowing that mycotoxins can be found in food makes it all the more foreboding. But despite its dark undertones, does that word really signal danger? Jae-Hyuk Yu, professor of bacteriology and genetics, says mycotoxins in your food shouldn't keep you up at night. 

Are We Being Poisoned By Glyphosate?

4/8/2015

Glyphosate, also referred to as “Roundup,” used in agriculture to kill weeds, has been in the news lately. We wondered, what are the human health implications of glyphosate use on crops? Is glyphosate poisoning us? To find out more, we reached out to Jeff Graybill, MS, CCA, Agronomy Extension Education at Penn State University.

What You Should Know about Titanium Dioxide

4/2/2015

Dunkin' Donuts announced it is removing titanium dioxide from its powdered sugar donuts, but is titanium dioxide actually harmful?

Developers Hope New Fruit Becomes the Apple of Consumers’ Eye

2/13/2015

Does an apple that doesn’t turn brown after taking a bite sound appealing? Such an apple has been developed with the help of biotechnology by Okanagan Specialty Fruits (OSF) of British Columbia, Canada. After a lengthy government process, they have now been approved in the United States, though it will still be a few years before they’re available in stores. We spoke about these new fruits, called Arctic® apples, with Neal Carter, OSF’s president and founder, and reached out to Dr. Herbert Aldwinckle, professor emeritus at Cornell University's Department of Plant Pathology and Plant Microbe Biology, for some insight.

The Pockmarked Cucurbit!

2/9/2015

What do you get when you soak zucchini and yellow squash in water and white vinegar? A pockmarked cucurbit! A Best Food Facts reader recently experienced this phenomenon and wanted to know more.

Splashing into a Milk Mystery

2/6/2015

Curious about the levels of estrogen in different types of milk? Is it safe for you? We recently received a question concerning the levels of estrogen in dairy milk and dairy milk products, so we reached out to Judy Barbe, MS, RDN, a food and nutrition consultant and founder of LiveBest.

What is BHT (Butylated hydroxytoluene)?

2/6/2015

Late last year the Environmental Working Group released its Dirty Dozen Guide to Food Additives. The guide aims to highlight some of what it claims are the worst failures of the regulatory system by covering ingredients associated with serious health concerns, additives banned or restricted in other countries and other substances that it feels shouldn’t be in food. Two of the additives on the list are butylated hydroxytoluene (BHT) and its chemical cousin butylated hydroxyanisole (BHA). To learn more about BHT and BHA, we reached out to expert Sean O’Keefe, PhD, a professor in the Department of Food Science and Technology at Virginia Tech’s College of Agriculture and Life Sciences.

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