Sheri Zindenberg-Cherr, PhD, is one of the many experts Best Food Facts relies on to address consumer concerns. She is Chair of the Graduate Group in Nutritional Biology, Specialist in Cooperative Extension in the Department of Nutrition and the Co-Director of the UC Davis Center for Nutrition in Schools at the University of California-Davis.
A glance at the ingredients label on a package of cured meat like ham or hotdogs probably lists sodium nitrite. This common preservative helps meats retain their color and also helps keep bacteria to a minimum. Recently, Best Food Facts received a reader question asking about a link between sodium nitrites in processed meats and cancer.
Take our latest poll! From where do you get most of your protein?
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.
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.
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.
In his recently-released book “Salt Sugar Fat,” investigative reporter Michael Moss says scientists at major food companies are well aware that salty, sugary, fatty foods reward the same pleasure sensors in our brains as drugs. He further contends that food companies have manipulated consumers in this manner to increase sales of their products, contributing significantly to the nation’s obesity problem.
Best Food Facts went to Dr. Sheri Zidenberg-Cherr, co-director at the University of California-Davis Center for Nutrition in Schools, to get her perspective. In her research, she has studied the impact of multi-faceted approaches to nutrition education on the dietary and lifestyle choices of school-aged children.
Take our latest poll! Which sweetener do you use?
Have you ever noticed that a can of soda or a sports drink has the ingredient Brominated Vegetable Oil (BVO), listed on the label? Recently, PepsiCo Inc. announced it would stop putting BVO in Gatorade, but the product is still in many drinks, like Mountain Dew.
We contacted Dr. Keith Schneider, Associate Professor, Food Science and Human Nutrition, University of Florida, to find out a bit more about BVO.
For the answers, we reached out to Dr. Barry M. Popkin, W. R. Kenan, Jr. Distinguished Professor, School of Public Health, University of North Carolina at Chapel Hill.
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!
Milk is making headlines these days, thanks to a proposed amendment to change milk standards. So, what exactly is being proposed?
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.