According to Dr. Stephen Taylor, no one knows the exact answer to why the prevalence of food allergies is increasing. He doubts any experts would hypothesize that chemicals used in food production play a role in the prevalence of food allergies. He explains other theories that seem much more plausible, but have not been proven, like cleanliness, c-section births and avoidance of specific foods.
Over the past 10 years the prevalence of peanut allergies in American children has nearly doubled, and currently about 2 percent of children have a peanut allergy. While there are many theories and speculations behind this increase, definitive reasons remain unclear. We take a look at a recent study that may change the guidelines for peanut allergies and feeding practices for infants.
As summer allergy season gets into full swing, many people look to alternatives like honey to provide relief. But can honey actually help alleviate your allergy symptoms? We asked Registered Dietitian Sarah Downs to weigh in.
Summertime evokes thoughts of sunshine, picnics, and...allergies! While seasonal allergies can be a nuisance, food allergies can last all year and can cause mild to severe reactions in people. There are eight most common food allergies, and we wanted to know more about one in particular - soy - in light of new research on a soybean variety that can potentially reduce or eliminate allergy.
A reader asked whether water infused with fruit like strawberries or oranges contains calories, carbohydrates and vitamins. Infused water is popular for those of us looking to add a little flavor to our lives, but are there other benefits besides curing the "bored with plain water" blues? We asked expert Dr. Wendy Dahl for some answers.
A recent blog post mentioned that a common wheat harvest protocol in the United States is to drench the wheat fields with Roundup® several days before the combine harvesters work through the fields as the practice allows for an earlier, easier and bigger harvest. Best Food Facts wanted to know if this practice is really happening, and if so, why? Does this mean wheat is toxic?
To answer this question, we reached out to Brett Carver, PhD, Wheat Breeding & Genetics, Regents Professor and Wheat Genetics Chair in Agriculture, Oklahoma State University; Angela Post, PhD, Weed Science Extension, Assistant Professor, Oklahoma State University; and Jeff Edwards, PhD, Small Grains Extension, Warth Distinguished Professor of Agronomy, Oklahoma State University.
The USDA approved commercial planting of a potato that resists browning and has fewer unsightly and wasteful bruises. It’s called the Innate™ brand and could be coming to a supermarket near you in the not-too-distant future.
Gluten-free diets can be beneficial for some people - but are they right for everyone? Experts say those who are gluten-sensitive or with Celiac disease should avoid gluten, but otherwise, evidence does not support avoiding gluten for a healthier lifestyle.
The Big 8 Allergens include milk, eggs, fish, wheat, crustacean shellfish, tree nuts, peanuts and soya (soybean). 90% of all food allergies in the U.S. are caused by the Big 8.
A complex and controversial, Healthcare Triage explores the topic of GMOs. In this video, Dr. Aaron E. Carroll, the Direct of the Center for Health Policy and Professionalism Research in Indianapolis, Indiana, and his team at Healthcare Triage, breakdown the thoughts, theories, and studies behind GMOs.
Natural and artificial food dyes can enhance the way our food tastes, smells and looks – but are they contributing to allergies, asthma issues and hyperactivity?
Food sensitivities can take the form of food allergies or food intolerances. A food allergy is potentially life-threatening, while a food intolerance is unpleasant and inconvenient.
Recently Best Food Facts received a consumer question about whether GMOs could be responsible for an allergic reaction of rash and hives after eating a salad with fruits and veggies.
To answer this, we reached out to Denneal Jamison-McClung, Associate Director – Biotechnology program at University of California-Davis.
Celiac? Gliadin? Gluten? These terms can get confusing, especially for those with gluten intolerance or Celiac disease. Best Food Facts reached out to Pam Cureton, RD, LDN, a Dietitian with the Center for Celiac Research at Massachusetts General Hospital, about the term gliadin.
Confused about bread? Gluten-free dieting has become increasingly popular and much has been made recently about certain bread ingredients. We went to a pair of registered dietitians for some common sense advice. Jen Haugen blogs as the “Down to Earth Dietitian” and Anne Cundiff is a personal nutrition trainer and an in-store dietitian with Hy-Vee.