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?
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?”
As the year winds down, we'd like to thank all of our readers for taking time to learn more about our food system. We appreciate your comments and questions! We'd also like to thank our food system experts for providing their thoughts and expertise throughout the year.
To close 2012, here's a listing of our blog posts with the most visits.
Nestlé SA and General Mills recently announced they will reformulate 20 popular breakfast cereals to reduce salt and sugar up to 30% by 2015. The move is focused on breakfast cereals sold outside the U.S., but reflects a growing consumer concern about the impact of sugar and salt on children’s health.
Best Food Facts recently received a question from Peg about genetic modification of wheat. Peg asked, “I have seen information about wheat that indicates genetic modification was taking place MANY years ago and that our current wheat crops are a result of that modification. Many sources state that there are inherent problems with this wheat. Would you please clarify?”
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?”
Celebrate National Lasagna Day with one of these dishes - classic lasagna, eggplant parmesan lasagna, vegetarian lasagna, apple dessert.
Food made from genetically-modified organisms (GMOs) is a top-of-mind issue for some consumers, and the subject has been the focus of television programs like The Doctors, which recently featured a segment on GMOs and GMO labeling. We asked Dr. Patrick Byrne, professor of plant breeding and genetics at Colorado State University, to provide his opinion on the subject of labeling genetically modified foods.
Direct from health expert Joy Bauer, via Twitter (@JoyBauer) - a fun video that discusses the pros and cons of using Agave as an alternative sweetener and answers the question, "Is agave healthier than sugar?"
When you think of "real" food, what definition do you use? Please comment below!
When you think of processed foods, what definition do you use?
Lean finely textured beef, also known as "pink slime," has made headlines around the world. From Jamie Oliver's YouTube video to stories from ABC News, you've probably heard all sides of the story by now. Many grocery stores have stopped selling ground beef that also contains lean finely textured beef. And schools can opt-out of receiving it, too.