The amount of antibiotics given to animals raised for food is a concern to many. Are they being over-used? Is this overuse creating antibiotic resistant superbugs in our families?
Dr. Jean Weese talks about the safety of organic milk, raw milk and unpasteurized milk.
Cayla Westergard of the Egg Industry Center at Iowa State University talks about handling and preparing eggs safely.
Alice Henneman offers tips for Easter food safety.
Connie Diekman, R.D., discusses tips for healthy eating.
Dr. Ruth MacDonald addresses whether those with gluten intolerance, or Celiac disease, can eat meat from grain-fed animals without having an allergic reaction.
Readers answer a poll on food prices.
Expert feedback regarding inquiry from mom wondering about how hormones in food may be affecting her children.
Consumer poll results on "Meatless Mondays" and commentary from Dr. Ruth MacDonald.
Dr. Alston answers the question "Will eliminating farm subsidies reduce obesity and associated health problems, such as diabetes?"
Dr. Gebreyes answers the question: "Is food from organic and free-range farm animals safer than animals raised in modern confinement operations?"
Dr. John Comerford, associate professor and extension beef specialist in the Department of Dairy and Animal Science at Penn State University, explains nutritional differences between beef from grain-fed and grass-fed cattle.