When we asked Dr. Melinda Sothern about new studies linking fatty foods to brain damage, she indicated there is a lot of truth to these studies. She said adults and children alike should be aware of what this means, and provided best practices (beyond avoiding fatty foods) to avoid unwanted changes to the brain.
With all the buzz over questions about whether antibiotics fed to animals raised for food cause human antibiotic resistance, it seems apparent that this issue is at the forefront of consumer concerns. As well, we received the questions, “Why are antibiotics fed to livestock inside CAFOs or feedlots? Is this dangerous to humans?” from http://www.fooddialogues.com/. To address the topic, and as a follow up to our previous posts on the subject, we asked experts Dr. Peter Davies and Dr. H. Scott Hurd to respond.
In gathering facts from our food experts, we've come upon some interesting ones that may surprise you.
Should sugar be regulated?
Researchers have been looking at the food safety implications of different hen housing methods, but research is underway in the United States. Researcher Dr. Deana Jones is studying the potential for food safety issues based on hens in different housing systems, and Dr. Jeroen Dewulf, a researcher in Europe, pointed out the vast differences in European egg production compared with United States egg production, and that the European research should be used cautiously to predict food safety in eggs in the U.S.
Wanting understand the issues with school lunches, we went straight to a top U.S. "lunch lady." Joni Davis won a Bronze Award at a White House reception hosted by First Lady, Michelle Obama, as part the USDA’s Healthier U.S. School Challenge. We talked with Joni to get her thoughts on the importance of providing healthful diets for our school children.
When it comes to sodium, Best Food Facts experts agree: we need to pay attention to sodium levels in the foods we eat. To decrease sodium consumption, experts encourage choosing foods closest to their natural state and checking labels for foods with less sodium.
Best Food Facts recently received a reader question from Margie asking, "Why is carrageenan added to so many dairy foods? My daughter is allergic."
To answer the question, we reached out to Dr. Roger Clemens, Adjunct Professor, Pharmacology & Pharmaceutical Sciences, USC School of Pharmacy.
We’ve been seeing some recent articles touting pickle juice as an aid to reduce muscle cramping. And companies are marketing the juice as a sports drink. To determine whether pickle juice packs this kind of a punch, we asked nationally renowned expert on nutrition and fitness Dr. Liz Applegate, Director of Sports Nutrition at the University of California-Davis, to weigh in on the topic.
We noticed a discussion on a social media website asking, “Buying a chicken should be easy; labeling is confusing, what’s the healthiest?” Our food system expert Brenda Roche Wolford, M.S., R.D., University of California, Cooperative Extension, Los Angeles County, answers this question.
In the U.S., we are privileged to have so many food choices. When buying grocerries, we can choose from products labeled as natural, organic and free-range, among others. But what do all of those labels really mean? Best Food Facts searched out definitions for a few labels from the USDA, which regulates meat, poultry and processed egg products. For simplification, we have bolded the main takeaways in the definitions, but have kept the full definition available in case you would like more specific information.
A Best Food Facts website reader tells us she NEVER eats food from cans (except beans and stewed tomatoes), because she believes "anything canned or processed is bad for you... and besides, canned food tastes horrible." An expert says there’s not a single best choice, but rather, multiple options for a healthy diet year round.
In the post, Hormones in Milk: Are They Causing Early Puberty in Girls, we wondered, what is causing early maturity in girls? Based on what Dr. Ann Macrina indicated, it could be any of several factors.
One of our readers, Dan, asked for clarification from Dr. Macrina: "Dr. Macrina indicated it could be any of several factors – better nourishment, higher body weight and some even suggest exposure to chemicals. Does Dr. Macrina mean chemicals like pesticides and herbicides?"
Food has gotten more and more expensive over the last several years and protein sources seem to be some of the fastest increasing items. Even one of the most affordable protein sources – eggs – has seen an increase in price. Along with the general increases across the board, there’s plenty of chatter regarding the price differences for eggs produced in different types of housing systems.
Some people are perpetually adding salt to their dishes, while others prefer to use other spices to enhance flavors. Do you think the government should get involved?