In his recently-released book “Salt Sugar Fat,” investigative reporter Michael Moss says scientists at major food companies are well aware that salty, sugary, fatty foods reward the same pleasure sensors in our brains as drugs. He further contends that food companies have manipulated consumers in this manner to increase sales of their products, contributing significantly to the nation’s obesity problem.
Best Food Facts went to Dr. Sheri Zidenberg-Cherr, co-director at the University of California-Davis Center for Nutrition in Schools, to get her perspective. In her research, she has studied the impact of multi-faceted approaches to nutrition education on the dietary and lifestyle choices of school-aged children.
Take our latest poll! Which sweetener do you use?
Have you ever noticed that a can of soda or a sports drink has the ingredient Brominated Vegetable Oil (BVO), listed on the label? Recently, PepsiCo Inc. announced it would stop putting BVO in Gatorade, but the product is still in many drinks, like Mountain Dew.
We contacted Dr. Keith Schneider, Associate Professor, Food Science and Human Nutrition, University of Florida, to find out a bit more about BVO.
For the answers, we reached out to Dr. Barry M. Popkin, W. R. Kenan, Jr. Distinguished Professor, School of Public Health, University of North Carolina at Chapel Hill.
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.
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!
Milk is making headlines these days, thanks to a proposed amendment to change milk standards. So, what exactly is being proposed?
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.
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.
Take our latest poll - How often do you eat fast food?
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.
We're all looking for a cure for a cold and what better to fight it than a nice hot bowl of chicken soup? But will it really fight off what ails you? We wanted to get to the bottom of the age-old question to understand whether chicken soup really cures a cold. To help decide whether chicken soup is the go-to solution, we reached out to Wendy Dahl, PhD, RD, FDC, Assistant Professor of Food Science and Human Nutrition, at the University of Florida.
Best Food Facts wanted to know, is food coloring safe? To answer this question, we reached out to Dr. Ronald E. Kleinman from Harvard Medical School. When we asked him whether we should avoid food coloring, he said no... but that doesn't mean further research isn't warranted.
What do you know about the additives in your food? Particularly, those mysterious ingredients on the label that have us all scratching our heads and wondering “Is this stuff good for me and my family?” Food experts explore whether we should avoid foods with ingredients we cannot pronounce.
Recently, Best Food Facts received a question from a reader asking, "Is stevia leaf powder better for us than regular sugar, and would it be better than regular sugar or artificial sweeteners if used by a diabetic or hypoglycemic person?”