Just the facts. From the experts.
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Building a New Food History: How Food Choices Can Influence Generations

4/29/2014

Did you know that moms are the primary change agent when it comes to creating healthy eating habits that can be passed on to the next generation? Learn how you and your family can create a new food history.

Is It OK to Eat Gliadin?

4/14/2014

Celiac? Gliadin? Gluten? These terms can get confusing, especially for those with gluten intolerance or Celiac disease. Best Food Facts reached out to Pam Cureton, RD, LDN, a Dietitian with the Center for Celiac Research at Massachusetts General Hospital, about the term gliadin.

Eating Better: Lamb, tasty and protein packed

4/10/2014

Lamb is an excellent source of protein, with 23 grams of protein per three-ounce serving and a powerhouse of other important nutrients including three B vitamins (B-12, niacin and riboflavin) and minerals (selenium, zinc and iron.)

Eating Better: Unearthing Quinoa

4/9/2014

Dubbed an ancient grain, quinoa is really not a grain at all. The quinoa seed is a complete protein that’s related to beets, chard and spinach. Try it in seed, flake or flour form.

Eating Better: Savvy About Salt

4/3/2014

Wonder what’s causing the uproar about an ingredient as basic as salt? Find out what registered dietitian Carolyn O’Neil has to say about sodium reduction at home, in restaurants and in packaged foods at the store.

Meet Sheila Johnson from Eat 2 Gather

3/26/2014

Sheila Johnson, the mastermind behind the blog Eat 2gather, has a passion for food that reaches far beyond cooking and eating.

Balancing What We Like With What We Need

3/12/2014

It’s no longer necessary to choose food solely on a nutritional content; instead find a happy medium, eating foods that are good for you and taste good, too.

Advice for Bread Buyers

3/9/2014

Confused about bread? Gluten-free dieting has become increasingly popular and much has been made recently about certain bread ingredients. We went to a pair of registered dietitians for some common sense advice. Jen Haugen blogs as the “Down to Earth Dietitian” and Anne Cundiff is a personal nutrition trainer and an in-store dietitian with Hy-Vee.

FOOD FIGHT POLL: Seeing Green

3/5/2014

Take our latest poll! Which foods do you put green food coloring in for St. Patrick's Day?

Eating Better: Get Creative with Cauliflower

2/19/2014

No longer relegated to the veggie tray, vitamin C-rich cauliflower is showing up on pizzas and adding a healthy halo to pastas and sauces.

Trans Fat Take-Aways: the Trans Fats Webcast Highlights

2/13/2014

You weren't able to tune into our Trans Fats: Moving off the Menu webcast on Tuesday, February 12? No worries - we’ve got you covered with a doggy bag’s worth of highlights from our expert panel that included Joy Dubost, PhD, RD, CSSD; Toby Amidor, MS, RD, CDN; Carolyn O’Neil, MS, RD, LD; and Jenna Seymour, PhD.

 

Is Processed Food Dangerous?

2/9/2014

Is it safe to eat processed food? Julie M. Jones, PhD, CNS, LN, CFS, FICC, Distinguished Scholar and Professor Emerita, Foods and Nutrition, St. Catherine University, says to look beyond the processing and focus on the diet as a whole.

Tofu Packs a Healthy Punch

2/8/2014

A protein go-to for many, tofu is a nutritious food made from soybeans.

 

 

 

Azodicarbonamide - Is It Safe?

2/7/2014

The smell of freshly baked bread can evoke feelings of comfort and security. Whether at home, at the grocery store or in a restaurant, the smell of warm, baked bread can trigger growling stomachs and watering mouths. So when it was announced that this beloved food contained an ingredient called azodicarbonamide and that Subway planned to remove it from their sandwich bread, we wanted to know more about this ingredient and how it's used in bread baking.

If I Can’t Pronounce An Ingredient, Is It Bad?

2/4/2014

Additives like carrageenan, maltodextrin, azodicarbonamide and xylitol are not unfamiliar to our food ingredients list. But if we can't pronounce them, should we really be eating them?

 

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