If you rinse off deli meat to remove sodium, is it more healthy? To answer this question, we reached out to Dr. Casey Owens, Associate Professor in the Department of Food Science and member of the Center of Excellence for Poultry Science, University of Arkansas.
If you have questions about dairy, Best Food Facts experts can help. They’ve tackled some of the most common dairy myths to help separate fact from fiction.
The additive Splenda (sucralose) was recently downgraded for its safety from “safe” to “caution” – meaning it “may pose a risk and needs to be better tested.” Should you avoid foods and beverages with this ingredient?
The dairy case is packed with cheese, yogurt, milk, sour cream, while our ice cream choices are endless. What's your favorite dairy product?
What do you call thinly-sliced precooked or cured meat? Take our latest poll!
Recently, Best Food Facts recieved a question asking "Is it better for you to eat a rare/medium-rare or well-done hamburger? Are you losing nutrition content when the burger is well-done?” We reached out to Dr. John Comerford, who is an associate professor at Penn State University, to help us answer these questions.
Best Food Facts would like you to meet Ruth MacDonald, PhD, RD from Iowa State University. At Iowa State, she is Chair and Professor in the Department of Food Science and Human Nutrition.
Recently, a Best Food Facts reader asked about her concern of red meat, and if it can be unhealthy for you. We reached out to Dr. Ruth MacDonald, Chair of Food Science Department at Iowa State University, to talk to us about red meat.
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.
Meet Kelly from Kelly Bakes! She is a short, sweet, bacon fiend with two English degrees and two Kitchenaid mixers. Her heart has always been split with words and food, and her blog was a way to fix that!
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?
Meet Julianne from Beyond Frosting. She fell in love with baking at an early age, and hasn't been able to stop. She also enjoys snowbording on the mountain and traveling.
Meet expert Dr. Joe Kemble. He is a Professor of Horticulture at Auburn University.
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.