What color are your favorite fruits and vegetables? Take our latest poll?
While fresh foods are always a treat for the senses, be careful to avoid making the assumption that that in-season produce is more “fresh” and therefore nutritionally superior to fruits and vegetables that are canned or frozen.
Registered Dietitian Carolyn O'Neil digs into the mystery regarding whether fresh fruits and vegetables are really more nutritious than canned, frozen and other varieties in this Consuming Evidence episode.
We recently posted information about washing fruits and vegetables in vinegar. But what about wax on fruits and vegetables? Through social media, we have noticed photos of apples covered in wax. Is that what it really is, and is it safe to eat? To answer these questions, we reached out to Dr. Joe Kemble, Professor of Horticulture at Auburn University.
One in every three bites of food you eat is pollinated either directly or indirectly by honey bees. With bees dying at a rapid pace, mentions of colony collapse disorder (CCD) are on the rise. What is CCD? What is causing it? What can be done to ensure bees stop suffering from it? Two experts respond.
Have you ever washed fruits or vegetables in a mixture of water and vinegar? A Facebook post says to fill a sink with water, add 1 cup of vinegar and stir. Then, soak the fruit for 10 minutes and the fruit will sparkle with no wax or white, dirty film. The post says this will also make fruit last longer.
Last year, we asked Julie Albrecht, PhD, RD, about the best way to wash fruits and vegetables. To follow up, we wanted to know if vinegar really helps clean fruit. Dr. Floyd Woods and Dr. Joe Kemble answered questions about washing produce in vinegar.
Take our latest poll! What refreshing food or drink do you crave on a hot summer day?
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.
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.
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.
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.
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.
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.