Just the facts. From the experts.
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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.

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.

Should I Eat Carbs?

8/5/2014

There’s a whole lot of confusion about whole grains.  A battle over the breadbasket rages as advocates and experts take sides – either for or against the grain.

Farmed vs. Wild Salmon? Which is Better?

6/9/2014

Do you eat salmon? Is it safe to eat farmed salmon or should you only eat the wild-caught variety? Which is best for polyunsaturated fatty acids like omega-3 and omega-6? We reached out to Charles R. Santerre, PhD, Professor at Purdue University, to answer a few questions about salmon.

New Study: Diet Beverages Can Help People Lose Weight

6/4/2014

Drinking diet beverages can help people lose weight. That’s one of the conclusions in a study appearing in the June issue of the Journal of The Obesity Society.

Eating Better: Rediscovering the Chia Seed

5/7/2014

Explore the chia seed’s journey from food of the Aztec gods to Chia Pets to nutrient-packed whole food containing omega-3 fatty acids, carbohydrates, protein, fiber, antioxidants and calcium.

Is There a Link Between Red Meat and Cancer?

4/24/2014

 

In 1986, researchers discovered cancer developing in rats that were fed compounds that are generated from overcooking meat under high heat. And since then, some studies of large populations have suggested a potential connection between meat and cancer. But, is there a direct cause-and-effect relationship between red meat consumption and cancer?
 

 

Dr. Ruth MacDonald, Chair of the Food Science Department at Iowa State University, and Dr. Wendy Dahl, PhD, RD, FDC, Assistant Professor, Food Science and Human Nutrition Department, University of Florida, have differing opinions.

 

Is It OK to Eat Gliadin?

4/14/2014

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.

A Makeover for the Nutrition Facts Label

2/27/2014

Just how realistic are the serving sizes on nutrition labels? Is there a difference between natural sugars and added sugars? What's the most important thing people should focus on when reading the Nutrition Facts Label? The Food and Drug Administration (FDA) is looking at changing the Nutrition Facts Label for the first time in more than 20 years. Just what do those changes mean? What will you see on the nutrition label?

Tofu Packs a Healthy Punch

2/8/2014

A protein go-to for many, tofu is a nutritious food made from soybeans.

 

 

 

Should You Eat Before or After Exercising?

2/5/2014

Exercise helps maintain physical fitness and overall health and wellness. Whether strengthening muscles and the cardiovascular system, honing athletic skills, or losing or maintaining weight, exercising is an important part of life.

So just how much exercise should you be getting per day? Should you eat before or after exercising? Best Food Facts put together this handy infographic with exercising facts.

Is Tea Healthy?

1/18/2014

Good reasons to schedule a tea break.

FOOD FIGHT POLL: Making Changes

1/11/2014

Take our latest poll! What new food choices do you plan to incorporate into your diet?

Safe at the Plate

1/6/2014

Make 2014 a year of resolving to keeping your food safe, healthy and delicious.

Know More, Eat More

1/3/2014

Registered Dietitian and author Carolyn O'Neil shares the benefits of knowing more about food.

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