July 2012 Edition > Food experts tell it like it is on Best Food Facts Best Food Facts gives you the opportunity to connect with food experts from a

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July 2012 Edition


Food experts tell it like it is on Best Food Facts

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

Skipping Breakfast - Dangerous or Diet Worthy? Connie Diekman, RD explores whether breakfast really is the most important meal of the day.

Why Doesn't Fast Food Spoil? Dr. Sean O'Keefe explains why the fried goodies from popular restaurants seem to have a forever shelf life.

Obesity in America: Is There a Gluten Connection? Dr. P. Stephen Baenziger discusses the growing concern Americans have with wheat consumption.

Is Resistant Bacteria in Chicken Causing UTIs? Dr. Randall Singer addresses news reports linking the two.

How Much Water Is Needed to Stay Hydrated? Dr. Stanley Goldfarb offers clarification and tips – and it may not be what you expect.

How Dangerous is BPA in Food Packaging? Dr. Bruce Chassy says it's all about the quantity of exposure.

Mad Cow Disease - How Do We Know We're NOT At Risk? As a follow-up to our previous post, Dr. James Roth answers a few reader questions.

Check out all the Food for Thought posts!

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We're almost there! We're working on a new website design for Best Food Facts, and it will be up and running very soon. Stay tuned!

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Meet Our Featured Expert!

Dr. Casey M. Owens, PhD, is an associate professor in the Department of Food Science and member of the Center of Excellence for Poultry Science at the University of Arkansas. She currently teaches Egg & Meat Technology and Value Added Muscle Foods.

Dr. Owens conducts research to evaluate the effects of pre-slaughter environmental conditions and processing techniques on muscle metabolism and meat quality of poultry. Her research emphasis is on evaluating production and processing factors affecting poultry meat tenderness as well as other meat quality factors such as water holding capacity, color and sensory attributes.

Dr. Owens has contributed to the following Best Food Facts posts:

Consumer questions: White goo on chicken - what is it?
"Pink Slime" in Chicken Nuggets?


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 affects food prices?

Are there concerns for worker safety when working in hen houses?

Should we be worried about pesticides on our fresh produce?

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


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