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  • J is for Jellies and Jam

    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!

  • There Is More to Canning

    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!

  • Science of Canning

    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.

  • Tools of Canning

    "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.

  • Safe Food Handling when Choosing Natural, Organic or Conventional Meat

    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.

  • Antibiotics in the Food Supply?

    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.

  • What Does The Perfect GMO Label Look Like?

    GMO labels: will it help consumers better understand what's in their food?

  • Consuming Evidence: Avoid Gluten?

    Registered Dietitian Carolyn O’Neil explains the gluten issue and provides insight into this breadbasket dilemma.

  • ABCs of Food: F is for Fruit

    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!

  • Consuming Evidence: Is Fresh Best?

    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.

  • Meet Carolyn O'Neil

    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! 

  • Eat Better for Life Packing Healthy School Lunches

    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!

  • GMO 101

    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.  

  • Are GMO Foods Less Nutritious?

    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.

  • GMO Labeling

    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?

  • Genetically Modified Crops Harm Environment?

    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.

  • Are Genetically Modified Foods Dangerous To Eat?

    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.