Just the facts. From the experts.
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FOOD FIGHT POLL: Refreshing Food

7/16/2013

Take our latest poll! What refreshing food or drink do you crave on a hot summer day?

Update: Arsenic in Apple Juice?

7/12/2013

In December of 2011, Best Food Facts interviewed Connie Diekman, RD, about the overall safety of apple juice. At that time, she said the FDA was reassessing whether the acceptable levels of arsenic in juices needed to be adjusted, following reports of potentially unacceptable levels.

Today, the FDA proposed new regulations for arsenic in apple juice. The proposed "action level" is 10 parts per billion (ppb) for inorganic arsenic in apple juice. This is the same level set by the EPA for arsenic in drinking water.

Does Palm Oil Cause Allergic Reactions?

7/7/2013

Recently, Best Food Facts reader Natalie submitted a question about palm oil regarding whether it causes allergic reactions.To answer the question, we reached out to Dr. Stephen Taylor, Professor, Food Science & Technology, University of Nebraska-Lincoln.

How Long Should I Cook Veggies?

6/17/2013

Cooking can be simple, but simple mistakes can turn vegetables into a complex disaster. This easy-to-use chart outlines how many minutes to steam, microwave, blanch and boil your favorite veggies. 

ABCs of Food: A is for Apple

5/16/2013

Does an apple a day REALLY keep the doctor away? Should I choose organic? Is there arsenic in apple juice? Get the facts and meet a fantastic foodie who's crazy for apples and a farmer who makes it her business to grow them.

Can You Re-Grow Lettuce and Other Veggies in Water?

5/3/2013

The Theory: You can re-grow lettuce in water.

The Verdict: It makes a cool science project for the kids, but it’s not something you would want to eat.

We noticed a post on Facebook telling friends to save the stump at the end of the lettuce so you can re-grow it in water. We wanted to know if it was true. Should we all start saving the end of our lettuce and put it in water, so that it will grow back?

To answer our questions, we reached out to Dr. Joe Kemble, Professor of Horticulture at Auburn University.

What's That Little Brown Mark on the Inside of Potatoes?

4/18/2013

Have you ever cut into a potato and noticed brown tissue that looks like a small trail or print? What is that brown tissue inside the potato, and is it harmful?

A Best Food Facts reader submitted a question: “I’ve bought russett potatoes (that’s what I use for mashed, baked, etc.), and when I peel them and slice them I’ve seen what appears to be a small trail or print running through them. Often wondered what this is, and is it harmful?” We spoke with Dr. Rich Novy, Small Grains and Potato Germplasm Research Geneticist from the USDA Agricultural Research Service to answer the question.

Is Non-Organic Food Full of Chemicals?

3/20/2013

Recently, Best Food Facts launched a series of videos about GMOs, which spurred many questions. One question that seemed to be on everyone's mind was the differences between organic and non-organic food. One viewer asked, "Is non-organic food full of chemicals?"

To answer this question, we reached out to Dr. Ruth MacDonald, Chair and Professor of the Department of Food Science & Human Nutrition, Iowa State University.

The Shelf Life of Food

3/14/2013

Wondering how to maximize the life of the food you buy? Check out this handy chart from Lindsay Snow Osborn that incorporates recommendations from the USDA, FDA and others!

Do Vegetarians Live Longer?

3/5/2013

An ongoing Loma Linda University research effort seems to suggest just that. Best Food Facts asked Wendy J. Dahl, PhD RD FDC, who teaches in the Food Science and Human Nutrition Department at the University of Florida, about the research.

Taking the “Yuck” Factor Out of Brown Apples

2/25/2013

Dr. Herbert Aldwinckle, professor emeritus at Cornell University’s Department of Plant Pathology and Plant-Microbe Biology, has been studying apples for four decades. We spoke with him about all things apples and what’s on the horizon – including the development of an apple that won’t turn brown.

Expert claims Dr. Oz's "Secrets of the Fast Food Industry" is Misleading

2/20/2013

Recently, The Dr. Oz Show aired an episode that addressed the "Secrets of the Fast Food Industry." We had some questions about the episode, so we reached out to Dr. Sean O'Keefe, a food science professor at Virginia Tech. Dr. O'Keefe originally helped us answer questions on Why Doesn't Fast Food Spoil? Below, Dr. O'Keefe has much to say about the episode and its inaccuracies.

FOOD FIGHT POLL: Fast Food

2/19/2013

Take our latest poll - How often do you eat fast food?

Do Onions Absorb Bacteria That Cause Illness?

2/18/2013

Have you heard the theory that placing an onion next to your bed will keep you from getting the flu? Are you curious if onions absorb bacteria? Do onions help combat the flu? Will an onion turn black after attracting all of the bacteria? Do onions have powerful antibacterial, antiseptic properties?

We stumbled upon a Facebook post about onions curing the flu, and wondered many of the same questions. We had to find out if it was true, so we reached out to Ruth MacDonald, PhD, RD,Chair and Professor of the Department of Food Science & Human Nutrition at Iowa State University.

What Causes the Price of Food to Rise?

2/8/2013

Are you concerned about food prices? Last year, we looked at how drought affects food prices, and unfortunately, many parts of the United States are still experiencing drought conditions. On average, Americans spend about 10 percent of their income on food, according to the Bureau of Labor Statistics. But what affects food prices each year? To answer this question, Best Food Facts reached out to Dr. Marc F. Bellemare, Assistant Professor, Sanford School of Public Policy, Duke University.

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