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.
We have so many choices in our grocery store's dairy case - whole milk, heavy whipping cream, 2% cheese, fat-free skim yogurt. But are there more steroid hormones in the full-fat versions of dairy products? If so, are high-fat dairy products, like whole milk and whipping cream, more likely to have more steroids than those dairy products with less fat, like fat free/skim milk?
Are you gaga for Greek yogurt? You're not alone. This creamy, cultured-milk concoction packs a powerful nutritional punch and is taking center stage on dairy shelves across the country.
Make 2014 a year of resolving to keeping your food safe, healthy and delicious.
During this time of year, every day seems to feel like a holiday - especially considering the food options that appear in our homes, offices and schools. Check out how registered dietitian Carolyn O’Neil keeps holiday eating healthy and fun.
Whole or fat free. Lactose-free. Almond, soy or rice. There are many reasons why someone would choose one type of milk over another. Blogger Kristin Hong, www.thefreshfind.com asked, what is the difference between dairy milk, soy milk, almond milk, hemp milk and rice milk?
To answer the question, we reached out to Dr. Dennis Savaiano, Interim Dean of the Honors College and Professor of Nutrition Science, Purdue University.
With the holidays come celebrations where food is the main event. But don't forget the drinks - especially egg nog! One Best Food Facts reader noticed a lot of egg nog recipes that call for raw eggs and wanted to know whether this is safe. We contacted Washington University's Director of University Nutrition, Connie Diekman, to find out.
Researchers in Mississippi recently tested chicken nuggets from two national fast food chains. They took one nugget from each restaurant and examined the ingredients. The result was that about half of the nuggets were muscle with the rest a mix of fat, blood vessels and nerves. Close inspection revealed cells that line the skin or internal organs. The second was 40 percent muscle and the remainder was fat, cartilage and pieces of bone.
Is this unusual? Is it a safety concern? We took these questions and others to Dr. Casey M. Owens at the Center of Excellence for Poultry Science at the University of Arkansas.
The U.S Department of Agriculture recently issued a public health alert, saying it has linked some raw chicken products produced in California to a salmonella outbreak. We went to Dr. Scott Hurd, DVM, Associate Professor and Director of the Food Risk Modeling and Policy Lab at Iowa State University and a former USDA Deputy Undersecretary, for insight.
The USDA’s Food Safety and Inspection Service (FSIS) reminds consumers of the critical importance of following package cooking instructions for frozen or fresh chicken products and general food safety guidelines when handling and preparing any raw meat or poultry. All poultry products should be cooked to a safe minimum internal temperature of 165° F as determined by a food thermometer. Using a food thermometer is the only way to know that food has reached a high enough temperature to destroy foodborne bacteria.
Recently, Best Food Facts received a reader question asking, "Is tilapia safe to eat? I've heard that it's often farm raised in countries where there are no guidelines, and they are essentially raised in waste and pumped full of antibiotics."
To answer this question and learn more about tilapia, we reached out to Kevin Fitzsimmons, PhD, Professor, Extension Specialist & Research Scientist at the University of Arizona
We know chemicals are used in food processing, including poultry. What does it mean for the safety of our food?
If you have questions about dairy, Best Food Facts experts can help. They’ve tackled some of the most common dairy myths to help separate fact from fiction.