Just the facts. From the experts.
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Should I Avoid Gluten?


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.

What Is the Definition of Gluten-Free?


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.

Inulin: Is This Fiber Source Too Much of a Good Thing?


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 a Blogger: Aimee of Shugary Sweets


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 a Blogger: Kelly from Kelly Bakes


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 a Blogger: Julianne of Beyond Frosting


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.

ABCs of Food: C is for Cake


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!

Is Unapproved GM Wheat in Our Food Supply?


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.

What Causes the Price of Food to Rise?


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.

Has Genetic Modification Changed Wheat?


Best Food Facts recently received a question from Peg about genetic modification of wheat. Peg asked, “I have seen information about wheat that indicates genetic modification was taking place MANY years ago and that our current wheat crops are a result of that modification. Many sources state that there are inherent problems with this wheat. Would you please clarify?”

FOOD FIGHT POLL: Do you follow a gluten-free diet?


Take our latest poll - Do you follow a gluten-free diet?

Is Wheat a "Perfect Chronic Poison?"


A recent episode of The View focused on a report from Dr. William Davis that claimed wheat is a "perfect chronic poison" that stimulates our appetites and ultimately, on average, makes us consume 440 more calories per day. In an age where paying attention to calorie intake is essential, this is something that made our ears perk up.

National Lasagna Day


Celebrate National Lasagna Day with one of these dishes - classic lasagna, eggplant parmesan lasagna, vegetarian lasagna, apple dessert.

FOOD FIGHT POLL: Why do you skip breakfast?


Are Superweeds Taking Over Our Fields?


Recent blog posts and articles claiming that "superweeds" are getting stronger because of herbicide resistance have raised concerns amongst our readers. To help dig into the subject, we’ve enlisted the help of Dr. David Shaw from Mississippi State University.

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