We talked to Dr. Hongwei Xin regarding the environmental impacts of different types and sizes of farms. He said that it's all about managing the manure - no matter the system.
Food made from genetically-modified organisms (GMOs) is a top-of-mind issue for some consumers, and the subject has been the focus of television programs like The Doctors, which recently featured a segment on GMOs and GMO labeling. We asked Dr. Patrick Byrne, professor of plant breeding and genetics at Colorado State University, to provide his opinion on the subject of labeling genetically modified foods.
Want to be sure you're summer food preparation, cooking and storage skills are in tact? Take this quiz, developed by food expert Alice Henneman from the University of Nebraska - Lincoln, and let us know how you did! Do you have questions that the quiz didn't address? Let us know and we'll get our experts to respond!
On April 24, 2012, a new case of bovine spongiform encephalopathy (BSE) - better known as "mad cow disease" - was confirmed. The animal infected was a dairy cow in central California. Here are the details you need to know to stay safe.
A recent blog post from Food & Water Watch in the The Huffington Post raised concerns about genetically engineered (GE) sweet corn. Previously, we posted information from experts regarding the effect of GE foods on human health. We asked those experts to weigh in on the GE sweet corn issue.
Lean finely textured beef, also known as "pink slime," has made headlines around the world. From Jamie Oliver's YouTube video to stories from ABC News, you've probably heard all sides of the story by now. Many grocery stores have stopped selling ground beef that also contains lean finely textured beef. And schools can opt-out of receiving it, too.
Best Food Facts reader Nora had a couple questions about antibiotics and probiotics in food animals. We contacted Dr. Paul Ebner and Dr. Stuart Price to answer her questions.
“Pink slime.” It’s everywhere, being talked about by everyone – from this mom blogger who is also a meat scientist, and this news report from an Albany, N.Y. TV station, to this food editor’s taste test and this science journal’s take on the matter. We’re curious about what you think! Vote in our poll below or tell us how you feel about lean finely textured beef/”pink slime” in your own words in our comments section.
We received this inquiry from Best Food Facts reader Kathleen:
“Can anything be done on how we raise our chickens? The breasts are huge. Way too big. Then they put some solution in them which leaks out white goo while they’re cooking. On top, they have no taste. We can’t afford to buy Bell and Evens. There’s got to be a better way.”
With all the buzz over questions about whether antibiotics fed to animals raised for food cause human antibiotic resistance, it seems apparent that this issue is at the forefront of consumer concerns. As well, we received the questions, “Why are antibiotics fed to livestock inside CAFOs or feedlots? Is this dangerous to humans?” from http://www.fooddialogues.com/. To address the topic, and as a follow up to our previous posts on the subject, we asked experts Dr. Peter Davies and Dr. H. Scott Hurd to respond.
Many of you have seen it: the so-called "pink slime" video where food celebrity Jamie Oliver seeks to demonstrate to children how chicken nuggets are made.
Researchers have been looking at the food safety implications of different hen housing methods, but research is underway in the United States. Researcher Dr. Deana Jones is studying the potential for food safety issues based on hens in different housing systems, and Dr. Jeroen Dewulf, a researcher in Europe, pointed out the vast differences in European egg production compared with United States egg production, and that the European research should be used cautiously to predict food safety in eggs in the U.S.
When it comes to sodium, Best Food Facts experts agree: we need to pay attention to sodium levels in the foods we eat. To decrease sodium consumption, experts encourage choosing foods closest to their natural state and checking labels for foods with less sodium.
Best Food Facts recently received a reader question from Margie asking, "Why is carrageenan added to so many dairy foods? My daughter is allergic."
To answer the question, we reached out to Dr. Roger Clemens, Adjunct Professor, Pharmacology & Pharmaceutical Sciences, USC School of Pharmacy.
We received the following inquiry from DeLyla regarding the white film on carrots:
"What is the scoop regarding baby carrots made from deformed carrots and then added bleach to them? Then, after a few days in your refrigerator the carrots get a white film on them? Is this chlorine and is it safe or does this cause health issues and or cancer?"