Just the facts. From the experts.
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Wait...What's In A Hot Dog?

4/7/2015

Hot dogs! Get your hot dogs! Baseball season brings with it home runs, stolen bases, and...hot dogs! These wonderful meaty links remain fans’ favorite ballpark treat, and fans are expected to douse more than 20 million of them with ketchup, mustard, relish and other fixings this season!

As you’re enjoying that juicy ballpark frank, do you wonder how it's made? To learn more about the process, we reached out to Janeal Yancey, PhD, Meat Science, Animal Science Department, Division of Agriculture, University of Arkansas, and blogger at Mom at the Meat Counter. Not only is Dr. Yancey an expert in meat science, but she also used to work at a hot dog plant and has first-hand experience of how they’re made!

Understanding Processed Foods

4/1/2015

Processed foods often get vilified in today's food environment, but that shouldn't necessarily be the case. Processing foods can have benefits to improve food's shelf life, reduce food wasate, conserve resources and provide healthier and safer food, according to Connie Weaver, PhD, from Purdue University.

Are Our Kids Overdosing on Salt?

2/23/2015

New research from the Centers for Disease Control and Prevention (CDC) indicates roughly seven in 10 toddler meals contain excess levels of sodium, and most snacks, breakfast pastries and cereal bars for infants and toddlers have extra sugars. What's a parent to do?

Should You Rinse Canned Food?

2/13/2015

When you're purchasing canned food, for instance, canned beans, do you look for low-sodium varieties? Or, once you open a can, do you rinse the food, hoping to rinse away the salt? Have you wondered if there is enough difference between the low-sodium and regular-sodium items to make it worth the cost difference?

To learn more about sodium content in canned goods, we reached out to Linda Benjamin Bobroff, PhD, RD, LD/N, Dept. of Family, Youth & Community Sciences, University of Florida, and Danielle Hammond-Krueger, MPH, RD, LD, Extension Program Specialist, Department of Nutrition and Food Science, Texas A&M AgriLife Extension Service.

What's Healthier? Pork Bacon or Turkey Bacon?

1/28/2015

Bacon, bacon, bacon! Everybody loves bacon! These days, you can find bacon everywhere, it seems. It's not just a breakfast food anymore!

Recently, a reader asked about center-cut bacon. To find out about all things bacon, we reached out to Janeal Yancey, PhD, Meat Science, Animal Science Department, Divison of Agriculture, University of Arkansas.

Nutrition Advice on Processed Foods

1/12/2015

Carolyn O'Neil, MS, RD, and Best Food Facts nutrition advisor, dishes out some sage advice on processed foods.

Is Propylene Glycol Safe?

12/15/2014

Recently, the ingredient propylene glycol has been in the news. We learned about this ingredient from Dr. Sean O'Keefe in a previous Best Food Facts post. Dr. O'Keefe said proplyene glycol is a colorless liquid that posesses a slight sweet taste. It's not antifreeze. Propylene glycol is classified by the FDA as GRAS, generally regarded as safe. Since propylene glycol is a GRAS compound, it is safe to use in foods.   

We had some more questions about propylene glycol, so we reached out to Dr. O'Keefe for more information.

The Chemistry Behind High Fructose Corn Syrup

12/2/2014

Are you wondering what the differences are between high fructose corn syrup and sugar? Is agave nectar really better for you? What about honey? We took a dive into the chemistry behind HFCS with Ruth MacDonald, PhD, RD, and Chair of Food Science and Human Nutrition at Iowa State University.

Reappraising Processed Foods

10/8/2014

Are you trying to avoid processed foods? Best Food Facts nutrition adviser Carolyn O'Neil explains why the term 'processed' doesn't necessarily mean 'unhealthy.'

Annalise from Completely Delicious Gives Us the Digest on TASTE Tour

9/22/2014

You’ve heard about California adventures with seven of our food blogger friends during TASTE: Unearthing the Art and Science of Food Blogger Tour from our point of view. Now, we’re bringing you the skinny from Annalise of Completely Delicious on her favorite parts of the tour and what she learned.

Adriana from Adriana’s Best Recipes Gives Us the Scoop on TASTE Tour

9/19/2014

We’ve served up a recap or two on our California adventures with seven of our food blogger friends during TASTE: Unearthing the Art and Science of Food Blogger Tour. And, now we are bringing you the inside scoop from Adriana of Adriana’s Best Recipes on her favorite parts of the tour and what she learned.

Are Artificial Sweeteners Bad for You?

9/19/2014

A new study on artificial sweeteners has people wondering whether they should rethink their consumption of the popular products. Carolyn O'Neil, MS, RD, says a wealth of data suggests low-calorie sweeteners can be used to help manage calories, which can help with managing weight and diabetes.

What do I need to know about carrageenan?

9/17/2014

Recently, the ingredient carrageenan has been in the news. Some food companies are removing this ingredient from their products. But why?

To find out more about carrageenan, we reached out to Dr. Roger Clemens, Adjunct Professor, Pharmacology & Pharmaceutical Sciences, USC School of Pharmacy.

 

TASTE Tour Day Two Part Two: The Science of Taste

9/11/2014

After a morning of tasting Napa Valley wines and a lunch made more enjoyable with the pairing of wines, the afternoon of the second day of the Best Food Facts TASTE: Unearthing the Art and Science of Food Blogger Tour was dedicated to a deeper appreciation of the science of food and wine. 

Sheila from Eat 2gather Dishes on TASTE Tour

9/2/2014

You’ve gotten the skinny from us on Best Food Facts’ adventure in California with seven of our foodie friends on TASTE Tour: Unearthing the Art and Science of Food Blogger Tour. We checked in with Sheila from Eat 2gather to get the inside scoop on her favorite parts of the tour and what she learned.

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