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.
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.
How do you depict the difference between too much and not enough? We recently received a question asking what contents on a food label are considered unhealthy and in what amounts. Alice Henneman, MS, RDN and Extension Educator, provided some insight.
What’s a person to think when viewing secretly-taken video showing animals raised for food being abused on a farm or being improperly handled at a processing plant? Is this kind of treatment common on modern farms? Should I have safety concerns about the food I’m eating that may have come from these places? Are we doing enough here in the U.S. to ensure animals are treated humanely and our food is safe?
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.