Registered Dietitian Carolyn O’Neil explains the gluten issue and provides insight into this breadbasket dilemma.
The popularity of organic and other niche-market products has increased in recent years primarily boosted by consumer perceptions that they are healthier and of higher quality. There is limited scientific data to support or refute the safety of such products.
Studies have found that pathogen prevalence is actually higher in niche market/ free range antibiotic-free farm animal production systems compared to conventional confinement operations.
Many moms and dads will check their child’s Halloween candy to be sure it’s safe to eat. But how long will that candy last? Best Food Facts reached out to Fadi Aramouni, PhD, professor of food science, Kansas State University, about the shelf life of candy and guidance on how much candy we should really eat.
Are antibiotics in livestock to blame for increased antibiotic resistance in humans?
With the increasing number of recalls in the news, many Americans are wondering if their food is safe. There is still a lot of room for improvement but overall, the U.S. food safety system works as well or better than most countries.
Foods produced and processed in the most industrially developed countries such as the United States, Canada, Australia/New Zealand and the European Union (EU) are similar in quality and safety, but food from developing nations varies widely.
Experts conclude that there is no greater level of meat safety from cattle fed grass versus those fed corn.
Because the United States has such a large, affluent population, we spend more on food ($833 billion in 2007) than all other countries except China. But the average American spent only 6 percent of their money on food purchases, which is the lowest in the world.
Dr. Dave Weatherspoon says the following statement is true:
Enhanced food production technology and innovation will be necessary to feed the expanding global population over the next 20 years.
Best Food Facts received a reader question asking, "Does eating soy negatively impact our health?" To answer this question, we reached out to Barbara Klein, PhD, Professor Emerita of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign.
In the old cowboy Westerns, you could always tell the good guy from the bad guy by his white button-down shirt. Recently, a similar guideline has been applied to many of the foods that we once enjoyed. This time though, the new "bad guy" in town, an alleged less-nutritious option, now wears white: white bread, white pasta and white sugar. In reality, it takes more than a glance at a food’s color to determine whether something is inherently healthier.
What color are your favorite fruits and vegetables? Take our latest poll?
Recently, Best Food Facts received a reader question asking, "Is tilapia safe to eat? I've heard that it's often farm raised in countries where there are no guidelines, and they are essentially raised in waste and pumped full of antibiotics."
To answer this question and learn more about tilapia, we reached out to Kevin Fitzsimmons, PhD, Professor, Extension Specialist & Research Scientist at the University of Arizona
Exercise is good for everyone! How much exercise should we be doing? What about nutrition before, during and after exercise?
Unless your shopping trip to the grocery store is limited to the far perimeter aisles, there is a good chance your diet contains some form of processed food. So are processed foods bad for you?
The USDA's new Smart Snacks in School nutrition standards attempt to balance science-based nutrition guidelines with practical and flexible solutions to promote healthier eating for students. Are the standards reasonable? How will students react to them?