Just the facts. From the experts.
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What are the Best Foods for Arthritis?

1/9/2015

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. 

Stirring up a Healthy Balance: Tweens

1/7/2015

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.

New Year's Hangover? Let Us Help!

1/1/2015

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.

Egg Myths: 7 Common Myths Finally Cracked

12/26/2014

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.

Happy National Egg Nog Day!

12/24/2014

Did you know? December 24 is National Egg Nog Day! So raise a glass and toast to this delicious seasonal beverage!

Is Propylene Glycol Safe?

12/15/2014

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.

Are Organic Foods Worth the Extra Cost?

12/9/2014

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.  

Taking a Closer Look: Food Daily Values

12/4/2014

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.

Are Chickens Processed Humanely?

12/4/2014

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?

Is Wheat Toxic?

11/28/2014

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.

Let's Talk Turkey!

11/26/2014

What's the best way to thaw a turkey? Should you wash your turkey? How do you know when your turkey's done? Don't fret! The USDA has prepared this handy guide to help make sure your Thanksgiving meal preparations include food safety!

Eating Better: The Amazing Avocado

11/14/2014

There’s nothing like the bright green of the avocado to spruce up an otherwise boring dish! Avocados not only appeal to the eye but are also packed with nutrients that can complement daily health.

New Potato: Less bruising and browning

11/10/2014

The USDA approved commercial planting of a potato that resists browning and has fewer unsightly and wasteful bruises. It’s called the Innate™ brand and could be coming to a supermarket near you in the not-too-distant future.

New GMO Trait for 2,4-D?

11/3/2014

The herbicide 2,4-D has been around since the 1940s. So why is it currently causing so much controversy? We asked Dr. Wayne Parrott and Dr. William Vencill to explain more about the herbicide and its uses.

What's All the Buzz about Glyphosate?

10/28/2014

Lately, we have seen lots of consumer questions about glyphosate. Glyphosate, also referred to as “Roundup,” is an herbicide used in agriculture to kill weeds. So what’s all the buzz about glyphosate? Some resources link this herbicide to making crops more susceptible to disease, killing beneficial microorganisms, robbing plants of nutrients and more. We decided to reach out to Wayne Parrott, PhD, Professor in the Department of Crop and Soil Sciences College of Agricultural & Environmental Sciences at the University of Georgia, and Tony Shelton, PhD, Professor of Entomology at Cornell University, to cut through conflicting information and to get the facts from university-based experts.

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