FACTS Network's blog

War on Food Science: Part 2 - Bisphenol A (BPA)

national-geographic-war-on-scienceThis month’s issue of National Geographic arrived in mailboxes (yes, those still exist) covering a pretty heated topic: The War on Science. You can dig into their feature online, which covers everything from the anti-vaccination movement to fear of “GMOs” or food biotechno

Nature Study on Emulsifiers Lacks Relevance to Humans, Does Not Reflect Actual Consumption

A recent study published in Nature raising concerns about the impact of emulsifiers on obesity and metabolic disorders lacks real world application and needs to be viewed in the proper context. In addition, the findings do not provide sufficient evidence to show a causal relationship between emulsifiers and metabolic disorders.

50 Shades of Science: Navigating Science in the Media

The big screen is heating up with 50 Shades of Grey this week. I may be a bit unconventional, but it’s got me pondering the shades of gray I encounter every day. As a student of science, I find myself operating in shades of gray more often than not. The more I learn, the less I seem to know, and the more questions I have. As a religious TV watcher and news reader, I find it particularly troubling to deal with “scientific literature” presented in some media outlets.

Get to Know FACTS

Whom do you trust on food issues? What's FACTS and how do you use it? Get the quick answers here.

Poultry Fears and Facts: What Dr. Oz Did and Didn’t Say about Chicken Safety

If you were taking in some daytime TV this week, you may have caught Tuesday’s episode of Dr. Oz in which the host and his guest Christopher Leonard, author of The Meat Racket, voiced concerns about the safety of the chicken we purchase at the grocery store. To his credit, Dr. Oz let the audience know some important food safety tips, including using a meat thermometer to ensure chicken is cooked to 165 degrees and not washing raw chicken.

FEAR and FACTS — Food Science and Consumer Perception

This blog was originally posted on GreenEyedGuide.com by Danielle Robertson (@GreenEyedGuide), food biochemist and author, and is reposted with permission.

In many cases, companies have found themselves challenged by consumers and groups who object to a technology based on what they have heard rather than what they know.