Looking for ways to eliminate food waste and increase food safety? Check out this handy Expiration Date graphic!
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.
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.
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?
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.
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.
Do you indulge in Halloween candy? Take our latest poll!
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.
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.
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.
In the old cowboy Westerns, you could always tell the good guy from the bad guy by his white button-down shirt. Recently, a similar guideline has been applied to many of the foods that we once enjoyed. This time though, the new "bad guy" in town, an alleged less-nutritious option, now wears white: white bread, white pasta and white sugar. In reality, it takes more than a glance at a food’s color to determine whether something is inherently healthier.
Unless your shopping trip to the grocery store is limited to the far perimeter aisles, there is a good chance your diet contains some form of processed food. So are processed foods bad for you?
While fresh foods are always a treat for the senses, be careful to avoid making the assumption that that in-season produce is more “fresh” and therefore nutritionally superior to fruits and vegetables that are canned or frozen.
We know chemicals are used in food processing, including poultry. What does it mean for the safety of our food?
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.