Registered Dietitian Carolyn O'Neil digs into the mystery regarding whether fresh fruits and vegetables are really more nutritious than canned, frozen and other varieties in this Consuming Evidence episode.
Carolyn O'Neil, MS, RD, explains what a registered dietitian is, what drove her into the profession, and her philosophy on food and nutrition. The more you know, the more (and the better) you can eat!
How do you pack a healthy school lunch for picky eaters of all ages? Registered Dietitian Carolyn O'Neil makes recommendations based on kids' individual personalities and interests, and reminds us to pay attention to how the social aspects of lunchtime can play into what boys and girls are willing to eat!
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.
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.
Meet cupcake blogger Aimee from Shugary Sweets. She is a mother to four children and two dogs and has an awesome husband. She enjoys spending time in her kitchen and cooking something sweet.
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.
Take our latest poll! What refreshing food or drink do you crave on a hot summer day?
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.
Want to have your cake and eat it, too? Enter our C is for Cake sweepstakes! One lucky cake lover will win a $200 gift certificate from a local bakery. That’ll buy a lot of cake! Also, check out our ABCs of Food post - "C" is for Cake ... and Cupcakes!