Just the facts. From the experts.
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Avoid the Yuck Factor: Hand Washing Prevents Food Poisoning

6/4/2014

Often misinterpreted as the stomach flu, food poisoning is actually caused by noroviruses. These viruses create inflammation in the stomach and large intestine, resulting in unfortunate vomiting, diarrhea and stomach cramps.

Is there Harm in Drinking Milk After the Expiration Date?

5/22/2014

Do you ever think twice about throwing out milk that is only a day past its expiration date? If it looks and smells fine, can I still drink it? For this question we reached out to registered dietitian and author of the Sound Bites Blog, Melissa Joy Dobbins, MS, RDN, CDE about helping us understand these questions.

"On milk, the sell by date is often the date listed, so you should double check to find out whether your milk has a sell by date or an expiration date. If it is an expiration date, then here is my answer:

Could GMOs Be the Cause of an Allergic Reaction?

5/21/2014

Recently Best Food Facts received a consumer question about whether GMOs could be responsible for an allergic reaction of rash and hives after eating a salad with fruits and veggies.

To answer this, we reached out to Denneal Jamison-McClung, Associate Director – Biotechnology program at University of California-Davis.

Navigating the Scientific Breadcrumb Trail: Deciphering Food Research

5/15/2014

Feeling bamboozled by sensational nutrition studies? Best Food Facts breaks down the scientific research process so you can make informed nutrition choices.

Should I Store Lettuce in a Jar?

5/8/2014

Have you seen Pinterest posts about storing lettuce in a jar to keep it fresh? One post claims lettuce in a jar will never go brown! Will storing lettuce in a jar really extend its shelf life? Is it safe?

Is There a Link Between Red Meat and Cancer?

4/24/2014

 

In 1986, researchers discovered cancer developing in rats that were fed compounds that are generated from overcooking meat under high heat. And since then, some studies of large populations have suggested a potential connection between meat and cancer. But, is there a direct cause-and-effect relationship between red meat consumption and cancer?
 

 

Dr. Ruth MacDonald, Chair of the Food Science Department at Iowa State University, and Dr. Wendy Dahl, PhD, RD, FDC, Assistant Professor, Food Science and Human Nutrition Department, University of Florida, have differing opinions.

 

Is It OK to Eat Gliadin?

4/14/2014

Celiac? Gliadin? Gluten? These terms can get confusing, especially for those with gluten intolerance or Celiac disease. Best Food Facts reached out to Pam Cureton, RD, LDN, a Dietitian with the Center for Celiac Research at Massachusetts General Hospital, about the term gliadin.

Keeping Meat Safe

4/1/2014

Whether navigating the meat case at your local grocery store or preparing dinner at home, we all want safe meat. Registered dietitian Carolyn O’Neil gets answers to her questions about meat related to labeling claims like “natural,” “antibiotic free,” or “hormone free,” as well as insights on organic meat and how to keep all meat safe when preparing at home.

ABCs of Food: F is for Food Safety

3/28/2014

Remember - foodborne illness is preventable! Follow the recommendations in the infographic below about good food safety practices.

Safe Food Handling when Choosing Natural, Organic or Conventional Meat

Whether navigating the meat case at your local grocery store or preparing dinner at home, food preparers want safe, wholesome meat. Registered dietitian Carolyn O'Neil gets the facts and meaningful advice from Dr. Michael Doyle, Director of the Center for Food Safety at the University of Georgia, to help you eat better for life.

OK to Eat Cloned Foods?

3/19/2014

Best Food Facts received a reader question asking, “Has there been any research done in humans on eating cloned foods?” To answer this question, we reached out to Daniel Pomp, PhD, Professor, Carolina Center for Genome Sciences, The University of North Carolina at Chapel Hill.

Antibiotics in the Food Supply?

Many people love milk, meat and eggs. But with the use of antibiotics in animals that produce those products, is it contributing to antibiotic resistance in humans? Registered Dietitian Carolyn O'Neil gets the facts from Michael Doyle, PhD, Center for Food Safety, University of Georgia. 

BPA Revisited: Studies Downplay the Risk

2/27/2014

BPA, widely used to coat water bottles and metal food containers, has received a lot of attention the last several months as some expressed concern about possible ill health effects. The FDA’s long-held position, that the substance is safe at the low-levels at which humans are exposed to it, has been upheld by a new study appearing in the journal Toxicological Sciences.

 

Is There Any Truth to the Five-Second Rule?

2/20/2014

Have you heard of the five-second rule? That moment when you drop a tasty morsel of food on the ground, your heart sinks - you were looking forward to eating that! Is it safe to eat it if you're able to pick it up within five seconds?

We were curious if there was any truth to the five-second rule, so we reached out to Keith R. Schneider, PhD, Professor, Food Science and Human Nutrition, University of Florida.

Trans Fat Take-Aways: the Trans Fats Webcast Highlights

2/13/2014

You weren't able to tune into our Trans Fats: Moving off the Menu webcast on Tuesday, February 12? No worries - we’ve got you covered with a doggy bag’s worth of highlights from our expert panel that included Joy Dubost, PhD, RD, CSSD; Toby Amidor, MS, RD, CDN; Carolyn O’Neil, MS, RD, LD; and Jenna Seymour, PhD.

 

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