Carolyn O'Neil is a registered dietitian, author, writer, television personality, speaker, nutrition communications consultant and award-winning journalist.
Best Food Facts wants you to get to know their experts! Dr. Barbra Klein is the Professor Emerita of Foods & Nutrition at the University of Illinois at Urbana-Champaign.
Carolyn O'Neil, MS, RD, explains what a registered dietitian is, what drove her into the profession, and her philosophy on food and nutrition. The more you know, the more (and the better) you can eat!
Best Food Facts would like you to meet expert Carl Winter, PhD. He is the director of the FoodSafe Program and an extension food toxicologist at the University of California.
P. Stephen Baenziger, PhD, is an agronomy professor and Eugene W. Price Distinguished Professor of Small Grains Breeding and Genetics at the University of Nebraska-Lincoln, and the Nebraska Wheat Growers Presidential Chair.
Recently, Best Food Facts recieved a question asking "Is it better for you to eat a rare/medium-rare or well-done hamburger? Are you losing nutrition content when the burger is well-done?” We reached out to Dr. John Comerford, who is an associate professor at Penn State University, to help us answer these questions.
Best Food Facts would like you to meet Ruth MacDonald, PhD, RD from Iowa State University. At Iowa State, she is Chair and Professor in the Department of Food Science and Human Nutrition.
Recently, a Best Food Facts reader asked about her concern of red meat, and if it can be unhealthy for you. We reached out to Dr. Ruth MacDonald, Chair of Food Science Department at Iowa State University, to talk to us about red meat.
One in every three bites of food you eat is pollinated either directly or indirectly by honey bees. With bees dying at a rapid pace, mentions of colony collapse disorder (CCD) are on the rise. What is CCD? What is causing it? What can be done to ensure bees stop suffering from it? Two experts respond.
Meet expert Dr. Joe Kemble. He is a Professor of Horticulture at Auburn University.
In December of 2011, Best Food Facts interviewed Connie Diekman, RD, about the overall safety of apple juice. At that time, she said the FDA was reassessing whether the acceptable levels of arsenic in juices needed to be adjusted, following reports of potentially unacceptable levels.
Today, the FDA proposed new regulations for arsenic in apple juice. The proposed "action level" is 10 parts per billion (ppb) for inorganic arsenic in apple juice. This is the same level set by the EPA for arsenic in drinking water.
Sheri Zindenberg-Cherr, PhD, is one of the many experts Best Food Facts relies on to address consumer concerns. She is Chair of the Graduate Group in Nutritional Biology, Specialist in Cooperative Extension in the Department of Nutrition and the Co-Director of the UC Davis Center for Nutrition in Schools at the University of California-Davis.
A glance at the ingredients label on a package of cured meat like ham or hotdogs probably lists sodium nitrite. This common preservative helps meats retain their color and also helps keep bacteria to a minimum. Recently, Best Food Facts received a reader question asking about a link between sodium nitrites in processed meats and cancer.