Just the facts. From the experts.
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What Food Additives Come from Animals?

8/25/2014

For many, eating vegan can be challenging at times. We received a reader question asking what food additives are derived from animals. To answer this question, we reached out to Dr. Sean O’Keefe, Professor, Department of Food Science and Technology at Virginia Tech.

Is Chicken from China Safe?

8/12/2014

Recently, Best Food Facts recevied a reader question asking, "Is chicken that is processed in China and sold in the U.S. safe to eat?" To answer this question, we reached out to Patricia Curtis, PhD, professor and director of Auburn University’s Food Systems Institute.

June is Dairy Month

6/30/2014

Dairy's many nutrients can be a great addition to overall health for those who aren't lactose intolerant. Among them are calcium, potassium, vitamins A & D and protein.

Farmed vs. Wild Salmon? Which is Better?

6/9/2014

Do you eat salmon? Is it safe to eat farmed salmon or should you only eat the wild-caught variety? Which is best for polyunsaturated fatty acids like omega-3 and omega-6? We reached out to Charles R. Santerre, PhD, Professor at Purdue University, to answer a few questions about salmon.

Is there Harm in Drinking Milk After the Expiration Date?

5/22/2014

Do you ever think twice about throwing out milk that is only a day past its expiration date? If it looks and smells fine, can I still drink it? For this question we reached out to registered dietitian and author of the Sound Bites Blog, Melissa Joy Dobbins, MS, RDN, CDE about helping us understand these questions.

"On milk, the sell by date is often the date listed, so you should double check to find out whether your milk has a sell by date or an expiration date. If it is an expiration date, then here is my answer:

Is There a Link Between Red Meat and Cancer?

4/24/2014

 

In 1986, researchers discovered cancer developing in rats that were fed compounds that are generated from overcooking meat under high heat. And since then, some studies of large populations have suggested a potential connection between meat and cancer. But, is there a direct cause-and-effect relationship between red meat consumption and cancer?
 

 

Dr. Ruth MacDonald, Chair of the Food Science Department at Iowa State University, and Dr. Wendy Dahl, PhD, RD, FDC, Assistant Professor, Food Science and Human Nutrition Department, University of Florida, have differing opinions.

 

Eating Better: Lamb, tasty and protein packed

4/10/2014

Lamb is an excellent source of protein, with 23 grams of protein per three-ounce serving and a powerhouse of other important nutrients including three B vitamins (B-12, niacin and riboflavin) and minerals (selenium, zinc and iron.)

Keeping Meat Safe

4/1/2014

Whether navigating the meat case at your local grocery store or preparing dinner at home, we all want safe meat. Registered dietitian Carolyn O’Neil gets answers to her questions about meat related to labeling claims like “natural,” “antibiotic free,” or “hormone free,” as well as insights on organic meat and how to keep all meat safe when preparing at home.

Meet Sheila Johnson from Eat 2 Gather

3/26/2014

Sheila Johnson, the mastermind behind the blog Eat 2gather, has a passion for food that reaches far beyond cooking and eating.

OK to Eat Cloned Foods?

3/19/2014

Best Food Facts received a reader question asking, “Has there been any research done in humans on eating cloned foods?” To answer this question, we reached out to Daniel Pomp, PhD, Professor, Carolina Center for Genome Sciences, The University of North Carolina at Chapel Hill.

Got Protein?

3/17/2014

Whether you’re fueling your body for the day ahead or an intense workout, protein is an important part of a balanced diet. 

Partaking in the Power of Protein

3/16/2014

Whether you’re training for a race or just looking to keep up with the demands of daily life, protein is an important part of a balanced diet.

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.

Antibiotics in the Food Supply?

Many people love milk, meat and eggs. But with the use of antibiotics in animals that produce those products, is it contributing to antibiotic resistance in humans? Registered Dietitian Carolyn O'Neil gets the facts from Michael Doyle, PhD, Center for Food Safety, University of Georgia. 

Connect the Dots to Keep Meat and Eggs Safe

1/25/2014

Simple steps ensure meat and eggs are safe from the farm to our plates.

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