Whole or fat free. Lactose-free. Almond, soy or rice. There are many reasons why someone would choose one type of milk over another. Blogger Kristin Hong, www.thefreshfind.com asked, what is the difference between dairy milk, soy milk, almond milk, hemp milk and rice milk?
To answer the question, we reached out to Dr. Dennis Savaiano, Interim Dean of the Honors College and Professor of Nutrition Science, Purdue University.
The holiday season is in full swing and if you’re lucky, you may find a champagne toast accompanying the festivities. Happily, that bubbly could also be a beneficial toast to your health.
Photo credit: ManicMorFF from morguefile.com
Recently, Best Food Facts received a reader question asking, "What is the best way to count calories?" To answer this question, we reached out to Dariush Mozaffarian, MD DrPH, Co-Director, Program in Cardiovascular Epidemiology, Associate Professor of Medicine and Epidemiology, Division of Cardiovascular Medicine, Brigham and Women’s Hospital and Harvard Medical School, Department of Epidemiology, Harvard School of Public Health.
Lately, we’ve been adding a little extra spice to our lives with regular visits to Sommer Collier’s award-winning blog: A Spicy Perspective.
Did you know that apples are more than just a tasty snack? They are also a historically significant holiday decoration!
Confusion about food expiration dates can inadvertently cause unnecessary food waste or food safety issues; so we’ve compiled the definitions of some of the most common food expiration labels, according to the USDA. Tape the list on your refrigerator or cabinet for quick reference. A quick glance could benefit both your wallet and your health.
An abundance of confusion has complicated the use of high fructose corn syrup (HFCS) since it was introduced as an industrial sweetener - a substitute for sugar - in the 1960s. Some of the controversy derives from the dramatic increase in the prevalence of obesity in the U.S. (and in the rest of the world). The simultaneous occurrence of these two events is striking and it is tempting to relate one to the other.
There’s a dilemma in the breadbasket! A growing number of people are being diagnosed with sensitivity to gluten found in grains. Additionally, some are claiming grains might be a culprit in the growing prevalence of certain diseases, like obesity and dementia. Registered Dietitian Carolyn O’Neil explains the issue and provides insight.
When the National Pig Association of the United Kingdom sent out a press release warning of a worldwide pork and bacon shortages in an effort to prepare consumers in the UK for higher pork prices, the story spread quickly on social media in the U.S. prompting dramatic media reports of an impending bacon shortage.
Many advocates argue that US Department of Agriculture (USDA) policies that establish farm prices for crops, provide subsidies to farmers and provide consumers with access to an abundant and affordable food supply are responsible for the increasing number of adults and children facing the challenges of obesity and diabetes. However, Julian M. Alston, with the University of California-Davis Department of Agriculture and Resource Economics, says his research shows that eliminating farm subsidies would do little to change obesity rates, noting that consumers do not necessarily change food purchase patterns based on cost and that advances in technology and efficiencies on the farm have more to do with the low cost of today’s food than USDA policies and programs.
Many consumers are nostalgic for the bucolic scenes associated with the small farms of generations past and have embraced farmers markets and other opportunities to buy their food from "local" producers. Consumers might be surprised to find that this approach may not provide the long-term benefits to agriculture or the environment as they believe.
Experts conclude that there is no greater level of meat safety from cattle fed grass versus those fed corn.
Recently, Best Food Facts received a question regarding whether celebrities are using garcinia cambogia to lose weight. We called Stephen Heymsfield, MD, the George A. Bray, Jr. Endowed Super Chair in Nutrition Professor, Pennington Biomedical Research Center, Louisiana State University System, to find out.
For the average American consumer, the term "organic" has a positive connotation and the beneficial properties of organic foods may be misinterpreted or exaggerated. Surveys indicate many proponents of organic food production look beyond the final product to consider factors such as environmental impacts, worker safety, and economic considerations, which are not related to organic production standards. U.S. consumers frequently have the choice between purchasing organic and conventional foods and make food purchasing decisions that reflect their values, concerns, and lifestyles.
Because the United States has such a large, affluent population, we spend more on food ($833 billion in 2007) than all other countries except China. But the average American spent only 6 percent of their money on food purchases, which is the lowest in the world.