Do you feel like buying eggs has become more complicated? You're not alone. Words like "organic," "cage-free" and "all-natural" are now found on egg cartons to the befuddlement of many consumers. We'd like to make your trip to the egg case a little simpler, so we've provided an infographic explaining the differences among three of the main laying hen housing systems used to produce eggs: conventional cage, cage-free aviary and enriched colony. We've also broken down the pros and cons of each housing system from a research study conducted by the Coalition for Sustainable Egg Supply.
Mycotoxin - that's a pretty ominous-sounding word. And knowing that mycotoxins can be found in food makes it all the more foreboding. But despite its dark undertones, does that word really signal danger? Jae-Hyuk Yu, professor of bacteriology and genetics, says mycotoxins in your food shouldn't keep you up at night.
Glyphosate, also referred to as “Roundup,” used in agriculture to kill weeds, has been in the news lately. We wondered, what are the human health implications of glyphosate use on crops? Is glyphosate poisoning us? To find out more, we reached out to Jeff Graybill, MS, CCA, Agronomy Extension Education at Penn State University.
Dunkin' Donuts announced it is removing titanium dioxide from its powdered sugar donuts, but is titanium dioxide actually harmful?
Does an apple that doesn’t turn brown after taking a bite sound appealing? Such an apple has been developed with the help of biotechnology by Okanagan Specialty Fruits (OSF) of British Columbia, Canada. After a lengthy government process, they have now been approved in the United States, though it will still be a few years before they’re available in stores. We spoke about these new fruits, called Arctic® apples, with Neal Carter, OSF’s president and founder, and reached out to Dr. Herbert Aldwinckle, professor emeritus at Cornell University's Department of Plant Pathology and Plant Microbe Biology, for some insight.
What do you get when you soak zucchini and yellow squash in water and white vinegar? A pockmarked cucurbit! A Best Food Facts reader recently experienced this phenomenon and wanted to know more.
Curious about the levels of estrogen in different types of milk? Is it safe for you? We recently received a question concerning the levels of estrogen in dairy milk and dairy milk products, so we reached out to Judy Barbe, MS, RDN, a food and nutrition consultant and founder of LiveBest.
Late last year the Environmental Working Group released its Dirty Dozen Guide to Food Additives. The guide aims to highlight some of what it claims are the worst failures of the regulatory system by covering ingredients associated with serious health concerns, additives banned or restricted in other countries and other substances that it feels shouldn’t be in food. Two of the additives on the list are butylated hydroxytoluene (BHT) and its chemical cousin butylated hydroxyanisole (BHA). To learn more about BHT and BHA, we reached out to expert Sean O’Keefe, PhD, a professor in the Department of Food Science and Technology at Virginia Tech’s College of Agriculture and Life Sciences.
We've all heard that Ebola can be spread via bodily fluids, but what about food? Is there a possibility that Ebola could be spread by food?
To answer this question, we reached out to Carl Winter, PhD, Director, FoodSafe Program, Extension Food Toxicologist, University of California; and Roger Clemens, DrPH, CFS, CNS, FACN, FIFT, FIAFST, Adjunct Professor, Pharmacology & Pharmaceutical Sciences, USC School of Pharmacy, International Center for Regulatory Science.
Have you ever wondered if a certain diet would help with arthritis? We reached out to Dr. Kristen Baker, PhD, Assistant Research Professor, Sargent College at Boston University, about the best foods for people who have arthritis.
Unfortunately, Dr. Baker says there’s no “magic bullet” food that will improve arthritis. We are all individuals, and we each react differently to foods. However, Dr. Baker provided some guidance on several foods to try.
Treating your children to a healthy lifestyle may be a tricky task to accomplish in a fast-paced environment, as it is today. We recently received a question about how to provide tweens with the components of a healthy life. We reached out to Connie Diekman, M.Ed., RD, CSSD, LD, for some insight.
HAPPY NEW YEAR! Oh, sorry. Did we just say that too loudly? Feeling a little sensitive to sound and light? Perhaps feeling a little unpleasant in general? If you spent last night celebrating the end of 2014 and the beginning of 2015 by imbibing on a few libations here and there, then you, my friend, are most likely suffering from a hangover.
Are organic eggs and brown eggs safe from Salmonella? Can you pasteurize fresh eggs in the microwave? Best Food Facts cracks these and other common egg myths.
Did you know? December 24 is National Egg Nog Day! So raise a glass and toast to this delicious seasonal beverage!
Recently, the ingredient propylene glycol has been in the news. We learned about this ingredient from Dr. Sean O'Keefe in a previous Best Food Facts post. Dr. O'Keefe said proplyene glycol is a colorless liquid that posesses a slight sweet taste. It's not antifreeze. Propylene glycol is classified by the FDA as GRAS, generally regarded as safe. Since propylene glycol is a GRAS compound, it is safe to use in foods.
We had some more questions about propylene glycol, so we reached out to Dr. O'Keefe for more information.