There's no shortage of information about celiac disease, and that presents challenges for anyone wanting to know more about how it impacts diet and health. Best Food Facts has compiled information from the experts to help you navigate the topic of gluten.
Don’t let fear of pesticide residues keep you from enjoying the bounty of the season. All fruits and vegetables are good, regardless of whether the label reads organic or conventional.
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.
Sheila Johnson, the mastermind behind the blog Eat 2gather, has a passion for food that reaches far beyond cooking and eating.
Confused about bread? Gluten-free dieting has become increasingly popular and much has been made recently about certain bread ingredients. We went to a pair of registered dietitians for some common sense advice. Jen Haugen blogs as the “Down to Earth Dietitian” and Anne Cundiff is a personal nutrition trainer and an in-store dietitian with Hy-Vee.
General Mills, the maker of Cheerios, recently announced it was making the iconic cereal brand GMO-free. Naturally, an announcement like this creates questions in the minds of consumers, and Best Food Facts is here to help consumers understand just what this change means to their families.
Registered Dietitian and author Carolyn O'Neil shares the benefits of knowing more about food.
There’s a dilemma in the breadbasket! A growing number of people are being diagnosed with sensitivity to gluten found in grains. Additionally, some are claiming grains might be a culprit in the growing prevalence of certain diseases, like obesity and dementia. Registered Dietitian Carolyn O’Neil explains the issue and provides insight.
Tossing pizza dough into the air may be critical to the art of making a perfect crust, but when a fine dust of flour flutters down, it isn’t so fine for patrons who’ve ordered the gluten-free pies.
We received an inquiry from a Best Food Facts reader about “functional fibers” that are being added to foods. There are reports that inulin, a popular food additive, can cause gastrointestinal discomfort if over-ingested.
We spoke with Dr. Joanne Slavin, a professor in the Department of Food Science and Nutrition at the University of Minnesota, to find out more.
Meet cupcake blogger Aimee from Shugary Sweets. She is a mother to four children and two dogs and has an awesome husband. She enjoys spending time in her kitchen and cooking something sweet.
Meet Kelly from Kelly Bakes! She is a short, sweet, bacon fiend with two English degrees and two Kitchenaid mixers. Her heart has always been split with words and food, and her blog was a way to fix that!
Meet Julianne from Beyond Frosting. She fell in love with baking at an early age, and hasn't been able to stop. She also enjoys snowbording on the mountain and traveling.
Want to have your cake and eat it, too? Enter our C is for Cake sweepstakes! One lucky cake lover will win a $200 gift certificate from a local bakery. That’ll buy a lot of cake! Also, check out our ABCs of Food post - "C" is for Cake ... and Cupcakes!
While other genetically modified (GM) crops have been approved for planting in the U.S., GM wheat has not, so the discovery of a GM strain of wheat growing in a farm field in Oregon prompted the U.S. Department of Agriculture to investigate. It was confirmed that it was the same herbicide resistant wheat variety that was authorized to be field tested from 1998 to 2005.