Confused by expiration or “best before” dates on food?

Bacon, bacon, bacon! Everybody loves bacon! These days, you can find bacon everywhere, it seems. It’s not just a breakfast food anymore! Recently, a reader asked about center-cut bacon, whether it had less fat and if pork bacon or turkey bacon ...

Does your Thanksgiving dinner leave you wishing you would have eaten a bit more healthfully? Best Food Facts nutrition advisor, Carolyn O'Neil, MS, RD, offers up a few tips to keep your Thanksgiving meal from packing on the pounds.

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Think a zero-trans-fats label means there are no trans fats in your food? Think again. Your food can have up to 0.5 grams of trans fats per serving and still boast it's trans-fat-free.

With all of the chatter and uncertainty around trans fats, we think the subject warrants a little more exploration, so we created the Trans Fats: Moving Off the Menu webcast with a powerhouse of food experts to cut through the confusion and find out what's really important when it comes to trans fats. Whether you are a professional working in the food industry or a concerned consumer, our webcast will give you straight talk on the subject and answer questions like:

  • What are trans fats and why were they developed in the first place?
  • What is the difference between naturally occurring trans fats and man-made trans fats?
  • If I grew up my whole life eating trans fats, am I in trouble?
  • What are some common foods that contain trans fats that may surprise me?
  • Besides looking for trans fats on the nutrition label, what are the hidden names for trans fats so I can look for them in the ingredient list?
  • What are good substitutes for trans fats?
  • What's going on with the FDA's proposed rule against trans fats, and how will this affect the food I eat?

Join us Tuesday, Feb. 11, from 2-3 p.m. Central (3-4 p.m. Eastern) for some straight talk on the subject.

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Ever wonder when food, something seemingly so basic, became such a challenge to understand? We feel that way too, so when the news about a trans fat ban hit our radar, we reached out to the experts for some straight talk on the subject.

Now, we're bringing food experts Toby Amidor, Joy Dubost, Carolyn O'Neil and Jennifer Seymour to you in our Trans Fats: Moving off the Label webcast.

Join us on Tuesday, Feb. 11 from 2-3 p.m. CSTto get the facts about trans fats with straight talk and some humor from four experts who know and love food.

The Center For Food Integrity

Best Food Facts is administered by The Center for Food Integrity (CFI). CFI seeks to share accurate, balanced information and correct misinformation to address issues that are important to consumers. Visit the CFI website here.

Best Food Facts gives you the opportunity to connect with food experts from around the country who have done the research, checked their work and want to share the results. Through blog posts, experts provide answers to your questions about food. Best Food Facts encourages open discussion - please send us your questions.

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What's Cookin'?

Recently we've talked with University-based food experts/researchers about these topics

Are Superweeds Taking Over Our Fields?
Dr. David Shaw talks about weeds becoming resistant to herbicides.

Does Cage-Free = Better Hen Welfare?
Dr. Joy Mench discusses the welfare aspects of raising hens in cages.

Hormone Confusion: Cow Milk vs. Human Breast Milk
Dr. Ann Macrina explains why human steroids and animal steroids are notcreated equal.

Farm Size: Environmental Impacts
Dr. Hongwei Xin says farm size is an important variable ... but not the only one.

GMO Labeling: What You Need to Know
Dr. Patrick Byrne explores the pros and cons of labeling GM food.

Agave - Healthier Than Sugar?
Watch a fun video from Joy Bauer on the differences between agave and sugar.

What's Your Summer Food I.Q.?
Think you know what it takes to keep food safe in the summer? Take this quiz!

It's My Right: Genetically-Modified Labeling
Dr. Peggy Lemaux discusses the implications of the California initiative to label GM food.

Check out all the Food for Thought posts!

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New Website Design!

Coming soon: A new Best Food Facts website design! All the great content you love in a fabulous new design. Check back soon to see the new site!

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Meet Our Featured Expert!

Alice Henneman, R.D., is an extension educator with the University of Nebraska-Lincoln Extension in Lancaster County. She promotes healthy eating, with emphasis on providing culinary information, tips and recipes that translate into making healthier food choices. She regularly uses social media to promote healthy eating. You can find her on Twitter, YouTube and Pinterest.

Alice contributes to the University of Nebraska-Lincoln's website food.unl.edu. She received her M.S. in nutrition from the University of Nebraska-Lincoln, and her R.D. from Indiana University.

Alice has contributed to the following Best Food Facts posts:

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Coming Right Up!

Best Food Facts readers asked questions - and our experts will be providing answers! Look for these topics to be covered soon!

Water: What's the magic number? How much water should you drink per day?

Is there concern about BPA in food packaging?

Does the type of hen housing matter in regards to worker safety?

Have a food question you'd like answered? Click here to ask our experts!

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Latest Poll

Food Fight Poll: "Pink Slime"

What are your thoughts on lean finely textured beef ("pink slime")?

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What's Cookin'?

Recently we've talked with University-based food experts/researchers about these topics

Does Size Matter in Sustainable Food?
Our experts debate the correlation between the size of a farm and whether it sustainably produces food.

The Truth About "Pink Slime"
Dr. James Dickson explains the process behind Lean Finely Textured Beef and whether our beef is safe.

Do Fatty Foods Cause Brain Damage?
Dr. Melinda Sothern explains why it's important to watch what you and your children eat.

Consumer Questions: White Goo on Chicken - What Is It?
Dr. Casey Owens and Dr. Don Conner answer a reader's question about chicken breasts.

Antibiotics For Animals: Dangerous for Humans?
Dr. Peter Davies and Dr. Scott Hurd explain why antibiotics are fed to livestock and whether that causes human health risks.

"Pink Slime" in Chicken Nuggets?
Dr. Casey Owens explains what mechanically separated chicken is and why it is used.

We Bet You Didn't Know... Interesting Food Facts
We've gathered some interesting facts from our food system experts.

Check out all the Food for Thought posts!

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Meet Our Featured Expert!

Dr. Ethan Bergman, PhD, RD, CD, FADA, is the associate dean in the College of Education and Professional Studies and professor of food science and nutrition at Central Washington University. He was named CWU Distinguished University Professor in 2001-02 and was named by the Washington State Dietetic Association as Outstanding Registered Dietitian of the Year in 2000. He is the president-elect of the Academy of Nutrition and Dietetics. He is a past delegate and the immediate past-speaker of the Academy's House of Delegates. Bergman is a former high school biology, physics, mathematics and computer science teacher and a former volleyball and wrestling coach. He has served on the Academy's Educator's Task Force on Education Reform in Dietetics Education and on the Evidence-Based Practice Committee. A graduate of Linn-Benton Community College and Eastern Oregon State College, Bergman received master's degrees in biology from the University of Oregon and in interdisciplinary studies in biology, general studies and education from Western Oregon State College. Bergman earned his doctorate from Washington State University. He has helped Best Food Facts answer the question, Salt: How Much Is Too Much?.

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Coming Right Up!

Best Food Facts readers asked questions - and our experts will be providing answers! Look for these topics to be covered soon!

  • What are farmers doing to grow healthier food? What technologies are being used?
  • Water: What's the magic number? How much water should you drink per day?
  • Do beef cattle secrete synthetic hormones?

Have a food question you'd like answered? Click here to ask our experts!

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What's Cookin'?

Recently we've talked with University-based food experts/researchers about these topics

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