Just the facts. From the experts.
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Are Canned Fruits and Veggies Healthy?

12/18/2013

Missing some of your favorite juicy summer fruits? Or, maybe those crisp fall veggies? Enjoying the frozen, dehydrated or canned versions of these fruits and vegetables is a great way to get the wonderful taste and nutrients from your favorite out-of-season produce.

Is Aspartame Safe to Consume?

12/17/2013

Experts say a new study confirms aspartame is safe in food and beverages – but how is the newest research different from previous studies?  

Food Expiration Dates – What Do They Mean?

11/19/2013

Confusion about food expiration dates can inadvertently cause unnecessary food waste or food safety issues; so we’ve compiled the definitions of some of the most common food expiration labels, according to the USDA. Tape the list on your refrigerator or cabinet for quick reference. A quick glance could benefit both your wallet and your health.

Do Your Kids Have the Snack Time Blues?

11/19/2013

Is your snack time less than inspired? Check out this video and several easy, delicious and nutrition-packed "Tasty Snack Trio" suggestions from Best Food Facts nutrition advisor Carolyn O'Neil, MS, RD.  

Trans Fats Moving Off the Menu

11/12/2013

Blamed as a key dietary culprit in causing heart disease, trans fats are getting kicked all the way to the curb. Best Food Facts Nutrition Advisor, Carolyn O’Neil, MS RD dishes up insight from nutrition experts on the issue of trans fats.

Food Expiration Dates - Eliminating Confusion

11/9/2013

Looking for ways to eliminate food waste and increase food safety? Check out this handy Expiration Date graphic!

Scientifically Speaking, What Are Trans Fats?

11/9/2013

What are trans fats anyway? The American Heart Association says, “Trans fats (or trans fatty acids) are created in an industrial process that adds hydrogen to liquid vegetable oils to make them more solid.” They are used because they are easy to handle, inexpensive to produce, they have a great shelf life and they create a great taste and texture as a food ingredient.

For more information on the science behind trans fats, Best Food Facts reached out to sports nutritionist Dr. Liz Applegate and food scientist and registered dietitian Dr. Ruth MacDonald.

Trans Fat Ban: What Does that Mean?

11/8/2013

The Food and Drug Administration has taken an initial step to ban trans fats. This means that any trans fats that are artificially created will be off the menu and out of our food for good. Why does that matter, and what does it mean for our food? We asked the experts.

Trans Fat Ban: Now What?

11/7/2013

If the FDA decides trans fats will not be allowed as an ingredient in foods anymore, what would that mean for the foods we love?

Should I Avoid Gluten?

11/5/2013

There’s a dilemma in the breadbasket! A growing number of people are being diagnosed with sensitivity to gluten found in grains. Additionally, some are claiming grains might be a culprit in the growing prevalence of certain diseases, like obesity and dementia. Registered Dietitian Carolyn O’Neil explains the issue and provides insight.

Does Halloween Candy Expire?

10/30/2013

Many moms and dads will check their child’s Halloween candy to be sure it’s safe to eat. But how long will that candy last? Best Food Facts reached out to Fadi Aramouni, PhD, professor of food science, Kansas State University, about the shelf life of candy and guidance on how much candy we should really eat.

FOOD FIGHT POLL: Halloween Candy

10/30/2013

Do you indulge in Halloween candy? Take our latest poll!

What’s in Chicken Nuggets?

10/30/2013

Researchers in Mississippi recently tested chicken nuggets from two national fast food chains. They took one nugget from each restaurant and examined the ingredients. The result was that about half of the nuggets were muscle with the rest a mix of fat, blood vessels and nerves. Close inspection revealed cells that line the skin or internal organs. The second was 40 percent muscle and the remainder was fat, cartilage and pieces of bone.

Is this unusual? Is it a safety concern? We took these questions and others to Dr. Casey M. Owens at the Center of Excellence for Poultry Science at the University of Arkansas.

Inulin: Is This Fiber Source Too Much of a Good Thing?

10/29/2013

We received an inquiry from a Best Food Facts reader about “functional fibers” that are being added to foods. There are reports that inulin, a popular food additive, can cause gastrointestinal discomfort if over-ingested.

We spoke with Dr. Joanne Slavin, a professor in the Department of Food Science and Nutrition at the University of Minnesota, to find out more.

Are High-Carb Foods Fattening?

10/23/2013

With the rise of low- and no-carb diets, the word “carb” has taken on a negative connotation. Just as there is no one-size-fits-all diet there is also no one perfect food. A balanced diet includes a wide variety of foods consumed in moderation. But carbohydrates shouldn’t be considered to be “empty” calories. Carbohydrates can be rich sources of fiber such as those found in vegetables, whole grains, fruits and beans, all of which play a role in decreasing the risk of chronic disease. 

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