Just the facts. From the experts.
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What Is the Best Way to Cook Rice?


We recently received a question from a reader asking about the best way to cook rice. In order to better understand what the best method might be, we reached out to experts Guy Crosby, PhD, and Ruth MacDonald, PhD, RD, for more information about this versatile grain and the different varieties.

Is Propylene Glycol Safe?


Recently, the ingredient propylene glycol has been in the news. We learned about this ingredient from Dr. Sean O'Keefe in a previous Best Food Facts post. Dr. O'Keefe said proplyene glycol is a colorless liquid that posesses a slight sweet taste. It's not antifreeze. Propylene glycol is classified by the FDA as GRAS, generally regarded as safe. Since propylene glycol is a GRAS compound, it is safe to use in foods.   

We had some more questions about propylene glycol, so we reached out to Dr. O'Keefe for more information.

Healthy Food Trends

Are you stuck in a food rut, resorting to the same foods and recipes over and over again? Here are some new ideas using some of the latest food trends from Carolyn O'Neil, MS, RD and Best Food Facts nutrition advisor!

Are Organic Foods Worth the Extra Cost?


The choice between organic and conventional foods has always been a hot topic for individuals striving to live a healthy lifestyle. One limiting factor for some is the cost of organic food, and Best Food Facts recently received a question on whether organic food is worth the extra cost. We let our experts weigh in. Many of us choose organic foods because they are nutritious and delicious, but whether they're healthier than conventionally-grown foods is a matter of debate. Certainly there's much to explore, so we sought out the professional opinions of several experts to get the whole story.  

Taking a Closer Look: Food Daily Values


How do you depict the difference between too much and not enough? We recently received a question asking what contents on a food label are considered unhealthy and in what amounts. Alice Henneman, MS, RDN and Extension Educator, provided some insight.

The Chemistry Behind High Fructose Corn Syrup


Are you wondering what the differences are between high fructose corn syrup and sugar? Is agave nectar really better for you? What about honey? We took a dive into the chemistry behind HFCS with Ruth MacDonald, PhD, RD, and Chair of Food Science and Human Nutrition at Iowa State University.

Eating Better: The Powerful Pumpkin


Getting ready to carve pumpkins for Halloween? Think twice about tossing that pile of pumpkin pulp while carving. The orange flesh is more than just the remnants of a spooky jack-o-latern. This viscous material is loaded with nutrients you do not want to throw away!

Reappraising Processed Foods


Are you trying to avoid processed foods? Carolyn O'Neil, MS, RD, explains why the term 'processed' doesn't necessarily mean 'unhealthy.'

ABCs of Food: J is for Jam


Do you know the difference between jelly and jam? Carolyn O'Neil, MS, RD, gets the answer from a canning expert.

Eating Better: The Palatable Potato


Are you giving that salubrious spud sitting on your dining table the attention it deserves? 

Annalise from Completely Delicious Gives Us the Digest on TASTE Tour


You’ve heard about California adventures with seven of our food blogger friends during TASTE: Unearthing the Art and Science of Food Blogger Tour from our point of view. Now, we’re bringing you the skinny from Annalise of Completely Delicious on her favorite parts of the tour and what she learned.

Adriana from Adriana’s Best Recipes Gives Us the Scoop on TASTE Tour


We’ve served up a recap or two on our California adventures with seven of our food blogger friends during TASTE: Unearthing the Art and Science of Food Blogger Tour. And, now we are bringing you the inside scoop from Adriana of Adriana’s Best Recipes on her favorite parts of the tour and what she learned.

Are Artificial Sweeteners Bad for You?


A new study on artificial sweeteners has people wondering whether they should rethink their consumption of the popular products. Carolyn O'Neil, MS, RD, says a wealth of data suggests low-calorie sweeteners can be used to help manage calories, which can help with managing weight and diabetes.

What do I need to know about carrageenan?


Recently, the ingredient carrageenan has been in the news. Some food companies are removing this ingredient from their products. But why?

To find out more about carrageenan, we reached out to Dr. Roger Clemens, Adjunct Professor, Pharmacology & Pharmaceutical Sciences, USC School of Pharmacy.


True or Not? Everyone can benefit from a gluten-free diet

Gluten-free diets can be beneficial for some people - but are they right for everyone? Experts say those who are gluten-sensitive or with Celiac disease should avoid gluten, but otherwise, evidence does not support avoiding gluten for a healthier lifestyle.

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