Just the facts. From the experts.
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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.

BPA Revisited: Studies Downplay the Risk

2/27/2014

BPA, widely used to coat water bottles and metal food containers, has received a lot of attention the last several months as some expressed concern about possible ill health effects. The FDA’s long-held position, that the substance is safe at the low-levels at which humans are exposed to it, has been upheld by a new study appearing in the journal Toxicological Sciences.

 

Is There Any Truth to the Five-Second Rule?

2/20/2014

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.

Trans Fat Take-Aways: the Trans Fats Webcast Highlights

2/13/2014

You weren't able to tune into our Trans Fats: Moving off the Menu webcast on Tuesday, February 12? No worries - we’ve got you covered with a doggy bag’s worth of highlights from our expert panel that included Joy Dubost, PhD, RD, CSSD; Toby Amidor, MS, RD, CDN; Carolyn O’Neil, MS, RD, LD; and Jenna Seymour, PhD.

 

Is Processed Food Dangerous?

2/9/2014

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.

Azodicarbonamide - Is It Safe?

2/7/2014

The smell of freshly baked bread can evoke feelings of comfort and security. Whether at home, at the grocery store or in a restaurant, the smell of warm, baked bread can trigger growling stomachs and watering mouths. So when it was announced that this beloved food contained an ingredient called azodicarbonamide and that Subway planned to remove it from their sandwich bread, we wanted to know more about this ingredient and how it's used in bread baking.

If I Can’t Pronounce An Ingredient, Is It Bad?

2/4/2014

Additives like carrageenan, maltodextrin, azodicarbonamide and xylitol are not unfamiliar to our food ingredients list. But if we can't pronounce them, should we really be eating them?

 

Is Food Laced with Harmful Chemicals?

2/3/2014

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.

Connect the Dots to Keep Meat and Eggs Safe

1/25/2014

Simple steps ensure meat and eggs are safe from the farm to our plates.

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