If you cook a pound of 80% lean ground beef and drain the fat, have you eliminated the need to buy the more expensive 90% lean ground beef? A Best Food Facts reader asked just that, so we reached out to Dr. Julie Garden-Robinson, PhD, RD, from North Dakota State University.
For many, eating vegan can be challenging at times. We received a reader question asking what food additives are derived from animals. To answer this question, we reached out to Dr. Sean O’Keefe, Professor, Department of Food Science and Technology at Virginia Tech.
Recently, Best Food Facts recevied a reader question asking, "Is chicken that is processed in China and sold in the U.S. safe to eat?" To answer this question, we reached out to Patricia Curtis, PhD, professor and director of Auburn University’s Food Systems Institute.
Dairy's many nutrients can be a great addition to overall health for those who aren't lactose intolerant. Among them are calcium, potassium, vitamins A & D and protein.
Do you eat salmon? Is it safe to eat farmed salmon or should you only eat the wild-caught variety? Which is best for polyunsaturated fatty acids like omega-3 and omega-6? We reached out to Charles R. Santerre, PhD, Professor at Purdue University, to answer a few questions about salmon.
Do you ever think twice about throwing out milk that is only a day past its expiration date? If it looks and smells fine, can I still drink it? For this question we reached out to registered dietitian and author of the Sound Bites Blog, Melissa Joy Dobbins, MS, RDN, CDE about helping us understand these questions.
"On milk, the sell by date is often the date listed, so you should double check to find out whether your milk has a sell by date or an expiration date. If it is an expiration date, then here is my answer:
In 1986, researchers discovered cancer developing in rats that were fed compounds that are generated from overcooking meat under high heat. And since then, some studies of large populations have suggested a potential connection between meat and cancer. But, is there a direct cause-and-effect relationship between red meat consumption and cancer?
Dr. Ruth MacDonald, Chair of the Food Science Department at Iowa State University, and Dr. Wendy Dahl, PhD, RD, FDC, Assistant Professor, Food Science and Human Nutrition Department, University of Florida, have differing opinions.
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.)
Whether navigating the meat case at your local grocery store or preparing dinner at home, we all want safe meat. Registered dietitian Carolyn O’Neil gets answers to her questions about meat related to labeling claims like “natural,” “antibiotic free,” or “hormone free,” as well as insights on organic meat and how to keep all meat safe when preparing at home.
Sheila Johnson, the mastermind behind the blog Eat 2gather, has a passion for food that reaches far beyond cooking and eating.
Best Food Facts received a reader question asking, “Has there been any research done in humans on eating cloned foods?” To answer this question, we reached out to Daniel Pomp, PhD, Professor, Carolina Center for Genome Sciences, The University of North Carolina at Chapel Hill.
Whether you’re fueling your body for the day ahead or an intense workout, protein is an important part of a balanced diet.
Whether you’re training for a race or just looking to keep up with the demands of daily life, protein is an important part of a balanced diet.
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.
Simple steps ensure meat and eggs are safe from the farm to our plates.