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Fear of food is not healthy, and as people's interest in food and conversations about food grow, so does unnecessary fear about what to eat and what not to eat. We reached out to Robyn Metcalfe, PhD, Executive Director of The Food Lab at the University of Texas, to gain insight on re-channeling our interest in food to curiosity that can help lead to new ideas we can all chew on.
Do you find yourself wondering what's for dinner every night? With a little bit of menu planning using SCALES, you'll save time and money, and may even reduce your stress level!
Is fat-free always the best choice? Karman Meyer, RD, of KarmanNutrition.com says not always! Fat is important to the human diet; we need it every day and it's good for brain health. Choose foods like avocados, dairy, and nuts to get some good fats in your diet and don't always go for the fat-free version of your favorites.
Does diluting a sweetened beverage take away the calories? Patricia Murray, RD, of St. Ann's Bay Hospital busts this myth along with whether toasting bread takes away calories (hint - wishful thinking!).
Arielle "Dani" Lebovitz, MS, RD, CSSD, LD, CDE, of Robins Air Force Base says that diabetics don't need to spend extra money on special foods or even totally abstain from food they love. They can still eat what they love and enjoy - in moderation!
Are you drinking enough water? Stacey Loftus RD, LD, of Hy-Vee stores recommends that you drink half of your weight in ounces every day. So, if you weigh 150 lbs., drink 75 oz. of water! Stay hydrated!
How much exercise is needed to burn calories? We asked Linda Rankin, RD, of Idaho State University to break it down for us.
Are you stuck in a food rut, resorting to the same foods and recipes over and over again? Here are some new ideas using some of the latest food trends from Carolyn O'Neil, MS, RD and Best Food Facts nutrition advisor!
Do you need some gift ideas? Carolyn O'Neil, MS, RD and Best Food Facts nutrition advisor, shares some gift ideas to support a healthy lifestyle.
Are you wondering what the differences are between high fructose corn syrup and sugar? Is agave nectar really better for you? What about honey? We took a dive into the chemistry behind HFCS with Ruth MacDonald, PhD, RD, and Chair of Food Science and Human Nutrition at Iowa State University.
Thanksgiving traditionally marks the beginning of the dreaded holiday weight gain season, but it doesn't have to! Many of Thanksgiving's staple items are actually good for us, and by making a few substitions, the Thanksgiving meal can be healthful, and that's something to be thankful for!
Carolyn O'Neil, MS, RD and Best Food Facts nutrition advisor, shares some tips for making Thanksgiving dinner healthy!
Studies abound on nutrition and can oftentimes be contradictory. So how do you know when study results can be trusted? Best Food Facts nutrition adviser Carolyn O'Neil went straight to an expert for insight.
Do you know the difference between jelly and jam? Carolyn O'Neil, MS, RD, and nutrition advisor for Best Food Facts, went in search of the answer from a canning expert!
When you’re ready to move beyond Canning 101, check out all of the incredible things you can do through canning and preservation methods. Plus, did you know that canning is a form of processed food because it modifies food ingredients into a new form? Interesting, huh? Get the canning basics in this video!
Are you on the preservation bandwagon? Warmer days and flourishing gardens are the perfect pairings for canning methods so you can enjoy the abundance of the season’s freshest produce all year round. Also, try frozen and dehydrated options for great fresh anytime options.
"Pop" can have many meanings. In some areas of the United States, it's a fizzy, sweet carbonated drink. On the radio, "pop" refers to music that's currently popular. But in canning and preserving, the "pop" sound is the best way to determine if a canned food item has perfectly sealed. By simply pushing down on the top of a canning lid post-hot water bath, it's easy to determine if a container is hermetically sealed, meaning that nothing can pass the barrier of the seal.
Whether navigating the meat case at your local grocery store or preparing dinner at home, food preparers want safe, wholesome meat. Registered dietitian Carolyn O'Neil gets the facts and meaningful advice from Dr. Michael Doyle, Director of the Center for Food Safety at the University of Georgia, to help you eat better for life.
Many people love milk, meat and eggs. But with the use of antibiotics in animals that produce those products, is it contributing to antibiotic resistance in humans? Registered Dietitian Carolyn O'Neil gets the facts from Michael Doyle, PhD, Center for Food Safety, University of Georgia.
GMO labels: will it help consumers better understand what's in their food?
Registered Dietitian Carolyn O’Neil explains the gluten issue and provides insight into this breadbasket dilemma.
Whether you're looking for a boost of potassium, folate or fiber, Best Food Facts asked nutrition advisor, Carolyn O’Neil, MS, RD, says we can get them all in a form that's also low in sodium, fat and calories and has no cholesterol! What could possibly pack this nutrition punch? Fruit!
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!
We paired up a mom of two boys, Colleen Cecil, with Dr. Denneal Jamison-McClung, Associate Director of the Biotech Program at the University of California-Davis, to get a baseline understanding of what GMOs are, what they do in the plant and where you can find them in the grocery store.
Registered Dietitian and past president of the Academy of Nutrition and Dietietics, Connie Diekman, links up with Farrah Brown, a part-time nurse and full-time mom, to talk about whether GM foods are more or less nutritious than other foods.
We dove into the topic of GMO labeling with Dr. Ruth MacDonald, chair of and professor in the department of food science and human nutrition at Iowa State University, and Chicago mom Joelen Tan of What's Cookin', Chicago?. Those in favor of GMO labeling say it's a matter of "right-to-know." Those opposed to it say it could invoke fear in consumers and offers no additional nutritional information. What do you think?
In this video focusing on impacts GM crops have on the environment, a mom from California, Karri Hammerstrom, asks tough questions of environmental scientist Dr. Cecilia Chi-Ham from the Public Intellectual Property Resource for Agriculture at the University of California-Davis.
This video explores the food safety issues related to GM foods through a conversation between an Illinois mom and blogger, Betsie Estes, and a plant molecular geneticist, Dr. Sally Mackenzie, from the University of Nebraska-Lincoln.