Just the facts. From the experts.
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Balancing What We Like With What We Need

3/12/2014

It’s no longer necessary to choose food solely on a nutritional content; instead find a happy medium, eating foods that are good for you and taste good, too.

Advice for Bread Buyers

3/9/2014

Confused about bread? Gluten-free dieting has become increasingly popular and much has been made recently about certain bread ingredients. We went to a pair of registered dietitians for some common sense advice. Jen Haugen blogs as the “Down to Earth Dietitian” and Anne Cundiff is a personal nutrition trainer and an in-store dietitian with Hy-Vee.

FOOD FIGHT POLL: Seeing Green

3/5/2014

Take our latest poll! Which foods do you put green food coloring in for St. Patrick's Day?

Eating Better: Get Creative with Cauliflower

2/19/2014

No longer relegated to the veggie tray, vitamin C-rich cauliflower is showing up on pizzas and adding a healthy halo to pastas and sauces.

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.

 

Is Processed Food Dangerous?

2/9/2014

Is it safe to eat processed food? Julie M. Jones, PhD, CNS, LN, CFS, FICC, Distinguished Scholar and Professor Emerita, Foods and Nutrition, St. Catherine University, says to look beyond the processing and focus on the diet as a whole.

Tofu Packs a Healthy Punch

2/8/2014

A protein go-to for many, tofu is a nutritious food made from soybeans.

 

 

 

Azodicarbonamide - Is It Safe?

2/7/2014

The smell of freshly baked bread can evoke feelings of comfort and security. Whether at home, at the grocery store or in a restaurant, the smell of warm, baked bread can trigger growling stomachs and watering mouths. So when it was announced that this beloved food contained an ingredient called azodicarbonamide and that Subway planned to remove it from their sandwich bread, we wanted to know more about this ingredient and how it's used in bread baking.

If I Can’t Pronounce An Ingredient, Is It Bad?

2/4/2014

Additives like carrageenan, maltodextrin, azodicarbonamide and xylitol are not unfamiliar to our food ingredients list. But if we can't pronounce them, should we really be eating them?

 

Is Food Laced with Harmful Chemicals?

2/3/2014

It's true - your food contains chemicals. Julie M. Jones, PhD, CNS, LN, CFS, FICC, Distinguished Scholar and Professor Emerita, Foods and Nutrition, St. Catherine University, says, "Food is made of chemicals." But not all chemicals are bad, explains Dr. Jones.

Troubled about Trans Fats?

1/27/2014

Join the Best Food Facts Trans Fats: Moving off the Label webcast Feb. 11, from 2-3 p.m. Central/3-4 p.m. Eastern to get the scoop on all things trans fats.

Four Ways to Crack the Nutrition Code

1/26/2014

Confused about ingredient lists and the Nutrition Facts panel? Let registered dietitian and author Carolyn O'Neil help you crack the nutrition code.

Cola’s Making Headlines

1/23/2014

Confused about FDA’s plans to take a closer look at 4-methylimidazole, better known as 4-MEI? This chemical compound gives your most beloved foods and drinks (i.e. cola, breads, coffee, etc.) that caramel coloring.

Is Tea Healthy?

1/18/2014

Good reasons to schedule a tea break.

Cheerios Gives GMOs the Old Heave-Ho

1/9/2014

General Mills, the maker of Cheerios, recently announced it was making the iconic cereal brand GMO-free. Naturally, an announcement like this creates questions in the minds of consumers, and Best Food Facts is here to help consumers understand just what this change means to their families. 

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