As the year winds down, we'd like to thank all of our readers for taking time to learn more about our food system. We appreciate your comments and questions! We'd also like to thank our food system experts for providing their thoughts and expertise throughout the year.
We noticed a discussion on a social media website asking, “Buying a chicken should be easy; labeling is confusing, what’s the healthiest?” Our food system expert Brenda Roche Wolford, M.S., R.D., University of California, Cooperative Extension, Los Angeles County, answers this question.
According to Dr. Stephen Taylor, no one knows the exact answer to why the prevalence of food allergies is increasing. He doubts any experts would hypothesize that chemicals used in food production play a role in the prevalence of food allergies. He explains other theories that seem much more plausible, but have not been proven, like clenliness, c-section births and avoidance of specific foods.
Best Food Facts asks readers what they think about the possibility of GM food labeling.
In the post, Hormones in Milk: Are They Causing Early Puberty in Girls, we wondered, what is causing early maturity in girls? Based on what Dr. Ann Macrina indicated, it could be any of several factors.
One of our readers, Dan, asked for clarification from Dr. Macrina: "Dr. Macrina indicated it could be any of several factors – better nourishment, higher body weight and some even suggest exposure to chemicals. Does Dr. Macrina mean chemicals like pesticides and herbicides?"
Food has gotten more and more expensive over the last several years and protein sources seem to be some of the fastest increasing items. Even one of the most affordable protein sources – eggs – has seen an increase in price. Along with the general increases across the board, there’s plenty of chatter regarding the price differences for eggs produced in different types of housing systems.
Following up on Dr. Oz's research finding arsenic in apple juice, Connie Diekman, RD, says she's not worried about the juice we have at home in our cupboards, but she would like to see more research and education about how juice should more appropriately fit into a healful eating plan. As we exit a holiday filled with positive stories and reasons to give thanks, we find one causing much concern - and reasonably so. As reported by several online sources, television shows, videos and bloggers, there are, once again, questions about arsenic in juice.
Food scientists are constantly exploring how to make foods taste better, digest easier, grow with fewer fertilizers, etc. We recently learned that a team of scientists at Iowa State University is working with the starches in sweet corn to try to create a response in the body that modify the starch to digest more slowly... which creates a more moderate insulin response, and release of glucose into the blood stream. This is important to the U.S.'s diabetic population of more than 21 million individuals, since moderating insulin and glucose through diet and medication is a constant need.
We all want to do our part to help save the planet, right? Since farm animals create carbon emissions, will eating less meat create a cleaner environment?
Best Food Facts received a question from www.fooddialogues.com asking “Is it possible to feed the world’s growing population primarily on organic production methods?” We asked Dr. Robert Paarlberg, the Betty Freyhof Johnson Class of 1944 Professor of Political Science at Wellesley College and Adjunct Professor of Public Policy at the Harvard Kennedy School, and Associate at Harvard’s Weatherhead Center for International Affairs, to respond.
Best Food Facts found strange news about food!
Dr. Darrin Karcher and Dr. Scott Beyer discuss behaviors of egg laying hens as well as current production practices. This is the second in a three-week series.
Dr. Darrin Karcher and Dr. Patricia Hester define some common terms found on egg cartons at the grocery store - as well as the advantages and disadvantages to the housing systems for hens laying those eggs.
Comparison of reactions to the 2011 Germany E. coli outbreak in sprouts and the 2010 U.S. Salmonella outbreak in eggs.