One of our favorite summer treats is watermelon, but have you ever wondered why some watermelons are seedless? We asked an expert to explain. Spoiler alert: It's not genetic modification!
Best Food Facts and blogger friends experienced strawberry patches, wineries, honey tastings and more in California during the kickoff event for TASTE: Unearthing the Art and Science of Food blogger program.
It's summer, and there's no better way to up your consumption of fruits and vegetables than by visiting your local farmers market. Registered Dietitian Melissa Joy Dobbins shares these eight tips for adding some fun to the shopping adventure, including ways to involve your kids in the process.
A reader asked whether water infused with fruit like strawberries or oranges contains calories, carbohydrates and vitamins. Infused water is popular for those of us looking to add a little flavor to our lives, but are there other benefits besides curing the "bored with plain water" blues? We asked expert Dr. Wendy Dahl for some answers.
We recently received a reader question about the health benefits of dates, dried cherries and dark chocolate. We reached out to expert Diane McKay for some insight into the benefits these foods have on human health.
Atkins. Low-carb. Paleo. Low-fat. These days it seems like there are endless options for weight management, but do they actually work and, if so, which ones work best? A research study published in the Annals of Internal Medicine shows that cutting back on carbs is more effective in losing weight versus cutting back on fat.
Have you heard that following a Mediterranean diet is better for your heart than exercise? When we heard we might be able to skip the gym and eat our way to good heart health with the Mediterranean diet, we reached out to registered dietitian Anne Cundiff to see if this diet is all it is cracked up to be.
A reader recently asked us about the healthiest fast food kids meal options and what preservatives are found in these foods. Luckily for all of us, most, if not all, fast food chains have the nutritional value of their food available to the public. We visited five of the most popular fast food chains to figure out what their healthiest and least healthy options are. We also realize that the health value of a food is not solely determined by the number of calories it does or does not contain. When it comes to food – not just fast food – it’s important to understand the nutritional value of what you’re eating. We reached out to Dr. Sean O’Keefe from Virginia Tech for more insight on what parents should consider when purchasing fast food for their children.
You've seen the headlines - Red wine is healthy! Red wine is good for you! But what does that mean? How is it healthy? Well, now we may have the answer as a recently published research study shows that resveratrol, a natural compound found in red wine, may enhance exercise training and performance.
Unless you've been living under a rock for the past year, you've probably heard of Bulletproof coffee. What is it? A coffee drink made up of coffee, butter, and medium-chain triglyceride oil, Bulletproof coffee is meant to replace breakfast. Created by Silicon Valley investor and technology entrepreneur Dave Asprey, the Bulletproof coffee cult has grown fast and it doesn't appear to be going anywhere anytime soon.
Is fat-free always the best choice? Karman Meyer, RD, of KarmanNutrition.com says not always!
Do diabetics need to sacrifice and adhere to a strict diet? We asked Arielle "Dani" Lebovitz, MS, RD, CSSD, LD, CDE, of Robins Air Force Base for her advice.
Does an apple that doesn’t turn brown after taking a bite sound appealing? Such an apple has been developed with the help of biotechnology by Okanagan Specialty Fruits (OSF) of British Columbia, Canada. After a lengthy government process, they have now been approved in the United States, though it will still be a few years before they’re available in stores. We spoke about these new fruits, called Arctic® apples, with Neal Carter, OSF’s president and founder, and reached out to Dr. Herbert Aldwinckle, professor emeritus at Cornell University's Department of Plant Pathology and Plant Microbe Biology, for some insight.
When you're purchasing canned food, for instance, canned beans, do you look for low-sodium varieties? Or, once you open a can, do you rinse the food, hoping to rinse away the salt? Have you wondered if there is enough difference between the low-sodium and regular-sodium items to make it worth the cost difference?
To learn more about sodium content in canned goods, we reached out to Linda Benjamin Bobroff, PhD, RD, LD/N, Dept. of Family, Youth & Community Sciences, University of Florida, and Danielle Hammond-Krueger, MPH, RD, LD, Extension Program Specialist, Department of Nutrition and Food Science, Texas A&M AgriLife Extension Service.
What do you get when you soak zucchini and yellow squash in water and white vinegar? A pockmarked cucurbit! A Best Food Facts reader recently experienced this phenomenon and wanted to know more.