Cooking can be simple, but simple mistakes can turn vegetables into a complex disaster. This easy-to-use chart outlines how many minutes to steam, microwave, blanch and boil your favorite veggies.
Dr. Elizabeth Applegate is one of the many experts Best Food Facts relies on to address consumer concerns. She is a Senior Lecturer in the Department of Nutrition and Director of Sports Nutrition for Intercollegiate Athletics at the University of California-Davis.
Protein supplements aren’t just for hardcore bodybuilders anymore. While the muscle-bound are dipping into big buckets of protein powder to refine their ripped physiques, the everyday health-conscious consumer can now grab a growing variety of protein-laden bars, snacks and drinks from the store shelves. But are protein-enhanced products good for those of us who aren’t slaves to the weight room? We asked Dr. Ruth MacDonald, PhD, Iowa State University, and nationally renowned nutrition and fitness expert Dr. Liz Applegate, Director of Sports Nutrition at the University of California-Davis.
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.
We're all looking for a cure for a cold and what better to fight it than a nice hot bowl of chicken soup? But will it really fight off what ails you? We wanted to get to the bottom of the age-old question to understand whether chicken soup really cures a cold. To help decide whether chicken soup is the go-to solution, we reached out to Wendy Dahl, PhD, RD, FDC, Assistant Professor of Food Science and Human Nutrition, at the University of Florida.
Best Food Facts wanted to know, is food coloring safe? To answer this question, we reached out to Dr. Ronald E. Kleinman from Harvard Medical School. When we asked him whether we should avoid food coloring, he said no... but that doesn't mean further research isn't warranted.
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.
Recently, Best Food Facts received a question from a reader asking, "Is stevia leaf powder better for us than regular sugar, and would it be better than regular sugar or artificial sweeteners if used by a diabetic or hypoglycemic person?”
Take our latest poll - Have you ever had a food resolution? What was it?