Last year we reported on a new variety of apple, the Arctic Apple, that was developed through biotechnology or genetic modification to not turn brown after being sliced. The apple, created by Okanagan Specialty Fruits (OSF) of British Columbia, Canada, has had a lengthy government approval process, but has now been approved in the U.S. While the apples are currently in the growing phase, they are expected to be available on the market in 2017.
OSF sent us a few of the Golden Delicious variety of Arctic Apple for us to try. To find out if there was a difference in taste between the GMO apple and a traditional apple you can currently find at the grocery store, we put the apples to the test with our Best Food Facts team. Here's what they said:
Food blogger Alice Choi discusses proper food handling and storage techniques with registered dietitan Jen Haugen.
Food blogger Alice Choi gets help navigating labels on food packages at the grocery store from registered dietitian Jen Haugen.
While we know that the discovery and use of antibiotics represents one of the greatest human and veterinary medical advances in history, recent concerns about overuse have people wondering about the impact on human health of use of antibiotics in animals raised for food. For answers on antibiotic use in livestock production, Alice Choi visited with Jeff Bender, DVM, MS, DACVPM, with the Center for Animal Health and Food Safety at the University of Minnesota.
The discovery and use of antibiotics represents one of the greatest human and veterinary medical advances in history. According to a 2013 report from the Centers for Disease Control and Prevention (CDC), however, at least two million people annually in the U.S. "acquire serious infections with bacteria that are resistant to one or more of the antibiotics designed to treat infections, and at least 23,000 people die annually from antibiotic-resistant infections."
Originally posted December 3, 2014.
Do you need some gift ideas? Carolyn O'Neil, MS, RD and Sarah Downs, MBA, RDN, share some gift ideas to support a healthy lifestyle.
Originally posted February 24, 2015.
How often do you find yourself wondering what's for dinner? If you answered "every night," you're certainly not alone. We checked in with registered dietitian Ann Dunaway Teh and food blogger Melanie Bauer from Melanie Makes for some helpful menu planning tips.
Think healthy foods can't be affordable? Melissa Joy Dobbins, RD, says that with a little planning and strategy, your family can enjoy healthy foods...affordably!
It's summer, and there's no better way to up your consumption of fruits and vegetables than by visiting your local farmers market. Registered Dietitian Melissa Joy Dobbins shares these eight tips for adding some fun to the shopping adventure, including ways to involve your kids in the process.
The weather's getting warmer, and a favorite summer treat is ice cream. But with a recent recall of a popular brand of ice cream due to potential Listeria contamination, what do consumers need to know? Carolyn O'Neil, MS, RD, gives us the scoop.
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.
Looking for some beauty tips? Carolyn O'Neil, MS, RD, says you need look no further than your refrigerator!
Fear of food is not healthy, and as people's interest in food and conversations about food grow, so does unnecessary fear about what to eat and what not to eat. We reached out to Robyn Metcalfe, PhD, Executive Director of The Food Lab at the University of Texas, to gain insight on re-channeling our interest in food to curiosity that can help lead to new ideas we can all chew on.
Are you stuck in a food rut, resorting to the same foods and recipes over and over again? Here are some new ideas using some of the latest food trends from Carolyn O'Neil, MS, RD!
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.