Confused about fats? What makes fat "good" or "bad" and where can we find these fats? We provide the skinny on fats.
Is it a superfood? Is it toxic? Recently, there's been a lot of news surrounding the health benefits and safety of kale. We talked with Best Food Facts registered dietitian Sarah Downs to answer some questions about this cruciferous vegetable.
Oils are great for cooking, baking and dressing, but with so many options to choose from, what oil is the best for what? And are some oils healthier than others? This helpful infographic will assist you in making the best decision for your oil needs.
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!
Originally posted November 15, 2010.
Organic foods have gained popularity due to the perception that organic foods are safe, wholesome and all around better for you. To find out if this is true, we reached out to Dr. Ruth MacDonald, Professor and Chair of the Department of Food Science and Human Nutrition at Iowa State University.
Parabens are in a wide variety of foods and other products that we use every day. But, what exactly are parabens and why are they used in food? Are they safe? We set out to find the facts and asked the experts.
It's officially grilling season! Grill masters armed with tongs, spatulas, sauces and seasonings fire up the pit and celebrate the season with burgers, brats, chicken, steak - the list goes on and on. You've no doubt got your favorites! But do you ever wonder if that meat you've sizzled to perfection is truly done? Fear not, grill master! Best Food Facts is here to help you master the art of internal cooking temperatures!
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.
Best Food Facts and blogger friends experienced strawberry patches, wineries, honey tastings and more in California during the kickoff event for TASTE: Unearthing the Art and Science of Food blogger program.
At Best Food Facts, we love peanut butter! But, we also know that eating peanut butter by the spoonful may have a negative impact on our health and, let’s be honest, our waist lines. We’ve heard that powdered peanut butter provides the best of both worlds – the taste of a food we love with a fraction of the guilt (aka calories and fat).
We recently received a reader question about the health benefits of dates, dried cherries and dark chocolate. We reached out to expert Diane McKay for some insight into the benefits these foods have on human health.
In a world of ever-changing technology and reliance on mobile devices, it seems as though there is something new every day. There’s a mobile app for just about anything, and that can make it hard to decide which is the best for you. Here at Best Food Facts, we want to make sure you are armed with tools that can help you reach your goals. We've tested some of the most popular food and fitness apps and have come up with a list of those we think are well worth the storage space. Did we mention they're all free? That’s nice, too!
A recent Consumer Reports study on farmed and wild, raw and cooked shrimp found that 60 percent of the raw shrimp sampled tested positive for bacteria. Should we be worried about eating shrimp? We asked expert Kevin Fitzsimmons for some insight into the safety of shrimp.
You may have heard about a study conducted earlier this year that found 80 percent of Americans want foods that contain DNA labeled to indicate as such. At the same time, you may have heard the sound of millions of people scratching their heads simultaneously. What's this all about? We asked an expert for some thoughts as to why labeling of foods containing DNA is so important to Americans.