Recently, Best Food Facts launched a series of videos about GMOs, which spurred many questions. One question that seemed to be on everyone's mind was the differences between organic and non-organic food. One viewer asked, "Is non-organic food full of chemicals?"
To answer this question, we reached out to Dr. Ruth MacDonald, Chair and Professor of the Department of Food Science & Human Nutrition, Iowa State University.
Wondering how to maximize the life of the food you buy? Check out this handy chart from Lindsay Snow Osborn that incorporates recommendations from the USDA, FDA and others!
Dr. Herbert Aldwinckle, professor emeritus at Cornell University’s Department of Plant Pathology and Plant-Microbe Biology, has been studying apples for four decades. We spoke with him about all things apples and what’s on the horizon – including the development of an apple that won’t turn brown.
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.
Take our latest poll - How often do you eat fast food?
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.
Are you concerned about food prices? Last year, we looked at how drought affects food prices, and unfortunately, many parts of the United States are still experiencing drought conditions. On average, Americans spend about 10 percent of their income on food, according to the Bureau of Labor Statistics. But what affects food prices each year? To answer this question, Best Food Facts reached out to Dr. Marc F. Bellemare, Assistant Professor, Sanford School of Public Policy, Duke University.
What do you know about the additives in your food? Particularly, those mysterious ingredients on the label that have us all scratching our heads and wondering “Is this stuff good for me and my family?” Food experts explore whether we should avoid foods with ingredients we cannot pronounce.
Do you love avocados? It seems many of us do! And avocado sales are rising. In this Wall Street Journal article, “Avocado sales in 2011 totaled $2.9 billion, beating 2010 by 11 percent…Consumption in the first half of 2012 was 30 percent ahead of the same period last year.” Avocados are now found year-round at grocery stores and restaurants. Recently, Best Food Facts received a question from a reader asking, “How long do avocados keep in the refrigerator?” For some insight, we reached out to Dr. Ruth MacDonald, Chair and Professor of the Department of Food Science & Human Nutrition at Iowa State University, who directed us to the resource Avocado.com.
Best Food Facts recently received a question from a reader asking, "What foods contain Vitamin K? Why do we need Vitamin K?"
To answer the question, we reached out to Dr. Wendy Dahl, an assistant professor in the Food Science and Human Nutrition Department at the University of Florida.
Ever heard of BMO crops? A new study has looked at the effects of bioelectric magnetism organic (BMO) technology on okra yields. Bioelectric magnetism refers to electrical, magnetic or electromagnetic fields produced by living cells, tissues or organisms.
When asked whether there is a correlation between the size of a farm and whether it sustainably produces food, food experts say it all comes down to management.