A recent blog post mentioned that a common wheat harvest protocol in the United States is to drench the wheat fields with Roundup® several days before the combine harvesters work through the fields as the practice allows for an earlier, easier and bigger harvest. Best Food Facts wanted to know if this practice is really happening, and if so, why? Does this mean wheat is toxic?
To answer this question, we reached out to Brett Carver, PhD, Wheat Breeding & Genetics, Regents Professor and Wheat Genetics Chair in Agriculture, Oklahoma State University; Angela Post, PhD, Weed Science Extension, Assistant Professor, Oklahoma State University; and Jeff Edwards, PhD, Small Grains Extension, Warth Distinguished Professor of Agronomy, Oklahoma State University.
Did you know that American farmers produced nearly 1.8 billion pounds of green beans and 9 million barrels of cranberries in 2013? The USDA gives us a look at Thanksgiving by the numbers.
Are you trying to avoid processed foods? Best Food Facts nutrition adviser Carolyn O'Neil explains why the term 'processed' doesn't necessarily mean 'unhealthy.'
Take your taste buds on a no-passport-required journey with whole grain teff. The tiny, yet mighty, North African cereal grain is gluten-free, an excellent source of vitamin C and rich in fiber, protein and calcium.
There’s a whole lot of confusion about whole grains. A battle over the breadbasket rages as advocates and experts take sides – either for or against the grain.
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.