The choice between organic and conventional foods has always been a hot topic for individuals striving to live a healthy lifestyle. One limiting factor for some is the cost of organic food, and Best Food Facts recently received a question on whether organic food is worth the extra cost. We let our experts weigh in. Many of us choose organic foods because they are nutritious and delicious, but whether they're healthier than conventionally-grown foods is a matter of debate. Certainly there's much to explore, so we sought out the professional opinions of several experts to get the whole story.
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.
Do hormones in milk, meat and eggs cause early puberty?
Are you trying to avoid processed foods? Best Food Facts nutrition adviser Carolyn O'Neil explains why the term 'processed' doesn't necessarily mean 'unhealthy.'
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.
After a morning of tasting Napa Valley wines and a lunch made more enjoyable with the pairing of wines, the afternoon of the second day of the Best Food Facts TASTE: Unearthing the Art and Science of Food Blogger Tour was dedicated to a deeper appreciation of the science of food and wine.
What a thrill to set out after breakfast for Napa Valley on day two of the Best Food Facts TASTE: Unearthing the Art and Science of Food Blogger Tour. Heralded as one of the best wine-growing regions of the world, Napa Valley is a patchwork of more than 400 premier wineries – some big, some small - each with their own farm philosophy and individual style.
You’ve gotten the skinny from us on Best Food Facts’ adventure in California with seven of our foodie friends on TASTE Tour: Unearthing the Art and Science of Food Blogger Tour. We checked in with Sheila from Eat 2gather to get the inside scoop on her favorite parts of the tour and what she learned.
At the Robert Mondavi Institute, we met up with Sue Langstaff, owner of Applied Sensory, LLC, and member of the UC Davis Olive Oil Taste Panel and the UC Cooperative Extension Sonoma County Olive Oil Taste Panel. Langstaff taught us about the science behind the sensory experience of tasting olive oil. She also cleared up a few slippery myths about this beloved oil.
At the Robert Mondavi Institute, we had a super sweet time learning about (and tasting) honey and chatting with Amina Harris, Executive Director of the Honey and Pollination Center at the Robert Mondavi Institute of Wine and Food Science at UC Davis. And, now, we are bringing some of that sweetness to you by sharing what we learned in the form of four not-so-sweet honey myths.
For food writers, whether it’s researching the history of basil pesto (famously from Genoa, Italy), finding the best tips for barbecue food safety (avoid flare ups that cause potentially carcinogenic dark char on meats) or understanding the benefits of biotechnology used in modern day farming (such as improved nutrition, drought tolerance and pest resistance), it’s important to seek out experts with the most accurate information and best consumer advice.
Best Food Facts took California by storm during our inaugural ‘TASTE: Unearthing the Art and Science of Food’ Blogger Tour – a three-day extravaganza that explored the technology and science used in food production.
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.
There's no shortage of information about celiac disease, and that presents challenges for anyone wanting to know more about how it impacts diet and health. Best Food Facts has compiled information from the experts to help you navigate the topic of gluten.
Technically, the answer is “yes.” It’s called cellulose and it is the basic building block of the cell walls of all plants and is considered a complex carbohydrate. But "cellulose is cellulose” whether it comes from wood pulp or celery. So should you be concerned?