Have you noticed that eggs cost a little more than they used to? We looked into the reasons for this and why some eggs may end up costing more than others.
Confused about fats? What makes fat "good" or "bad" and where can we find these fats? We provide the skinny on fats.
Thanks for making July a great month here at Best Food Facts! We noticed you showed a little bit of extra love for a few posts, too! If you haven't yet - check out the top Best Food Facts posts from July. Which one was your favorite? Let us know in the comments!
Find out ways you can cook without using eggs! Great ideas for egg alternatives including measurements when using applesauce, bananas, starches, purees and more.
We recently answered a reader question asking why the United States is the only country to allow hormones in food animal production and the answer is, well, it’s not. But why is it banned in some countries and why is it used at all? We checked in with Dan Thomson, MS, PhD, DVM, Jones Professor of Production Medicine and Epidemiology at Kansas State University, for some answers. Dr. Thomson tells us that we would have to ask the countries that don’t allow it and he can’t find any science to say that we shouldn’t be using this technology.
It's officially grilling season! Grill masters armed with tongs, spatulas, sauces and seasonings fire up the pit and celebrate the season with burgers, brats, chicken, steak - the list goes on and on. You've no doubt got your favorites! But do you ever wonder if that meat you've sizzled to perfection is truly done? Fear not, grill master! Best Food Facts is here to help you master the art of internal cooking temperatures!
According to Dr. Stephen Taylor, no one knows the exact answer to why the prevalence of food allergies is increasing. He doubts any experts would hypothesize that chemicals used in food production play a role in the prevalence of food allergies. He explains other theories that seem much more plausible, but have not been proven, like cleanliness, c-section births and avoidance of specific foods.
Did you know that each year 1 in 6 Americans (48 million people) will become sick from a foodborne illness? The Centers for Disease Control (CDC) estimates that this may cost over $15.5 billion! One of the culprits of these outbreaks is from the consumption of contaminated raw milk or milk that has not been pasteurized. We chatted with Best Food Facts expert Dr. Julie Garden-Robinson, PhD, RD, from North Dakota State University to find out more about raw milk.
From milk to cheese and much more, dairy provides us with many products to enjoy during National Dairy Month, and all year long, for that matter!
Avian influenza, or bird flu, is spreading throughout the Midwest. How will this virus impact consumers? Are eggs, chicken and turkey still safe to eat? Should we be worried? For more information, we went to Dr. Daniel Shaw, Veterinary Medicine Diagnostic Lab Avian Section Leader at the University of Missouri, and Maro Ibarburu, Associate Scientist and Business Analyst with the Egg Industry Center at Iowa State University.
A recent Consumer Reports study on farmed and wild, raw and cooked shrimp found that 60 percent of the raw shrimp sampled tested positive for bacteria. Should we be worried about eating shrimp? We asked expert Kevin Fitzsimmons for some insight into the safety of shrimp.
Do you feel like buying eggs has become more complicated? You're not alone. Words like "organic," "cage-free" and "all-natural" are now found on egg cartons to the befuddlement of many consumers. We'd like to make your trip to the egg case a little simpler, so we've provided an infographic explaining the differences among three of the main laying hen housing systems used to produce eggs: conventional cage, cage-free aviary and enriched colony. We've also broken down the pros and cons of each housing system from a research study conducted by the Coalition for Sustainable Egg Supply.
Hot dogs! Get your hot dogs! Baseball season brings with it home runs, stolen bases, and...hot dogs! These wonderful meaty links remain fans’ favorite ballpark treat, and fans are expected to douse more than 20 million of them with ketchup, mustard, relish and other fixings this season!
As you’re enjoying that juicy ballpark frank, do you wonder how it's made? To learn more about the process, we reached out to Janeal Yancey, PhD, Meat Science, Animal Science Department, Division of Agriculture, University of Arkansas, and blogger at Mom at the Meat Counter. Not only is Dr. Yancey an expert in meat science, but she also used to work at a hot dog plant and has first-hand experience of how they’re made!
A recent study found a relationship between cardiovascular deaths and vitamin D levels. We wanted to know more about what these study findings may mean, especially where nutrition is concerned, so we asked Connie Diekman to help sort it out.
The kitchen is called the heart of the home, and it can be good for your heart if you follow some simple guidelines for a heart-healthy diet!