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!
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.
Recently, The Dr. Oz Show aired an episode that addressed the "Secrets of the Fast Food Industry." We had some questions about the episode, so we reached out to Dr. Sean O'Keefe, a food science professor at Virginia Tech. Dr. O'Keefe originally helped us answer questions on Why Doesn't Fast Food Spoil? Below, Dr. O'Keefe has much to say about the episode and its inaccuracies.
Take our latest poll - How often do you eat fast food?
Have you heard the theory that placing an onion next to your bed will keep you from getting the flu? Are you curious if onions absorb bacteria? Do onions help combat the flu? Will an onion turn black after attracting all of the bacteria? Do onions have powerful antibacterial, antiseptic properties?
We stumbled upon a Facebook post about onions curing the flu, and wondered many of the same questions. We had to find out if it was true, so we reached out to Ruth MacDonald, PhD, RD, Chair and Professor of the Department of Food Science & Human Nutrition at Iowa State University.
We're all looking for a cure for a cold and what better to fight it than a nice hot bowl of chicken soup? But will it really fight off what ails you? We wanted to get to the bottom of the age-old question to understand whether chicken soup really cures a cold. To help decide whether chicken soup is the go-to solution, we reached out to Wendy Dahl, PhD, RD, FDC, Assistant Professor of Food Science and Human Nutrition, at the University of Florida.
Best Food Facts wanted to know, is food coloring safe? To answer this question, we reached out to Dr. Ronald E. Kleinman from Harvard Medical School. When we asked him whether we should avoid food coloring, he said no... but that doesn't mean further research isn't warranted.
What do you know about the additives in your food? Particularly, those mysterious ingredients on the label that have us all scratching our heads and wondering “Is this stuff good for me and my family?” Food experts explore whether we should avoid foods with ingredients we cannot pronounce.
Recently, Best Food Facts received a question from a reader asking, "Is stevia leaf powder better for us than regular sugar, and would it be better than regular sugar or artificial sweeteners if used by a diabetic or hypoglycemic person?”
Recently, Best Food Facts received a question from a reader, Susan, asking, “I have Psoriatic Arthritis & Fibromyalgia. When I consume food/drinks with sugar I get hot flashes and increased pain and inflammation. Are there other sweeteners that would not do these things to my body such as Sweet N Low or Equal?”
Registered Dietitian and past president of the Academy of Nutrition and Dietietics, Connie Diekman, links up with Farrah Brown, a part-time nurse and full-time mom, to talk about whether genetically-modified foods are more or less nutritious than other foods.
Best Food Facts received a question from a reader asking, “Does microwaving your food instead of cooking it in a pan with oil less healthy? Does it change the nutritional value by microwaving it?”
To answer this question, Best Food Facts reached out to expert Alice Henneman, MS, RD. Alice is an Extension Education of Nutrition, Food Safety and Cooking at the University of Nebraska-Lincoln. Alice provided a few resources on the topic.
Best Food Facts recently received a question from a reader asking, "What foods contain Vitamin K? Why do we need Vitamin K?"
To answer the question, we reached out to Dr. Wendy Dahl, an assistant professor in the Food Science and Human Nutrition Department at the University of Florida.