Just the facts. From the experts.
 1 2 3  

Top Posts in July

8/4/2015

Thanks for making July a great month here at Best Food Facts! We noticed you showed a little bit of extra love for a few posts, too! If you haven't yet - check out the top Best Food Facts posts from July. Which one was your favorite? Let us know in the comments!

Expert Guidance for Egg Alternatives

7/15/2015

Find out ways you can cook without using eggs! Great ideas for egg alternatives including measurements when using applesauce, bananas, starches, purees and more. 

Why has there been an increase in food allergies?

6/29/2015

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.

Preventing Peanut Allergies: Is it Possible?

6/29/2015

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. 

Can Honey Help My Allergies? And Other Honey Facts

6/8/2015

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.

Food Allergies and You

6/4/2015

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.

To Infuse or Not to Infuse?

6/2/2015

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.

Is Wheat Toxic?

11/28/2014

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.

New Potato: Less bruising and browning

11/10/2014

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.

True or Not? Everyone can benefit from a gluten-free diet

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.

Running Down the Big 8 Allergens

8/11/2014

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.

Exploring GMOs

7/11/2014

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.

Color Enhanced: The Why of Food Dye

6/27/2014

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?

Allergic, Sensitive, or Intolerant?

6/17/2014

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.

Could GMOs Be the Cause of an Allergic Reaction?

5/21/2014

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.

 1 2 3