How long does fresh garlic stay good?

An article from Michigan State University Extension tell us that fresh, unbroken garlic bulbs can be stored in an open container for up to eight weeks in a cool, dark place. Within each bulb, there are 12 cloves. Once these cloves have been broken from the bulb, they will keep for three to 10 days. A garlic bulb or clove should be thrown out if it feels soft or shows signs of mold.

What’s the difference between garlic powder, garlic salt and garlic extract?

Aside from fresh garlic, we can also purchase garlic powder, garlic salt or garlic extract. Garlic powder is just dehydrated, ground garlic. Garlic salt is made from garlic powder blended with salt. Fresh garlic cloves are pressed to make garlic extract or garlic juice.

Does garlic provide any health benefits?

We reached out to Connie Diekman, Director of University Nutrition at Washington University in St. Louis, with questions about the potential health benefits of garlic. She tells us that there is little research to support any health benefits of eating garlic.

“Garlic has been consumed for ages and reports of “feeling better” follow it but when looking for a body of evidence to support health benefits, things are less clear. While there are some studies that have shown a benefit to cholesterol reduction the evidence is limited and mechanism is not clear. Similar facts exist with regards to studies done related to several types of cancer and the common cold. While some studies in animals show a health benefit human studies are needed.”

Is there a risk of eating too much garlic? How much is too much?

Diekman tells us, “garlic can trigger a variety of gastrointestinal complaints when consumed raw, in excess, or by some people who seem to respond with an allergic type reaction. The phytonutrients that provide health benefits can also trigger these reactions. The question of how much is too much is a bit harder to address and may be individually determined. Some research indicates that four cloves a day is probably an upper limit for intake but for many people the impact of that many cloves on breath might be the biggest deterrent for consumption. Garlic can interfere with blood clotting, when consumed in excess, so it is important to tell your physician if you take a garlic supplement or use large amounts daily.”

Garlic could provide health benefits, but the research isn’t clear yet. It is known that using garlic in our cooking makes healthy eating easier by avoiding the overuse of salt and fats.

The post Does Garlic Have Health Benefits? appeared first on Best Food Facts.

All fries begin life as a potato, so how do they grow?

Dr. Douches: “The potato from a crop perspective is unusual in that it is vegetatively propagated (the new plant is grown from the original plant) rather than through a seed. However, over time the potatoes accumulate viruses from growing in the field and they start to degenerate. If you save an actual seed from this starchy vegetable, you don’t maintain the variety. The unique genetic combination you have is lost.

“Potato breeding remained largely unchanged for 50 years until recently. When USDA and universities invested in public potato breeding efforts, they started making crosses and taking those families to the field and making selections, going through cycles of evaluation selection to sort through and find the best potatoes.”

How have potatoes developed over time?

Dr. Douches: “It was a Rev. Goodrich in upstate New York who got some potatoes and started making crosses. Our Russet Burbank potato, which is used for making french fries, comes from that lineage. Russet Burbank actually came from a chance seedling that was selected by Luther Burbank in the 1860s. That potato hung around for a while and a Russet mutation was found in it in the late 1800s and early 1900s. The Russet Burbank potato was well adapted to growing in the Pacific Northwest and so during World War II, they were using that to make potato flakes for the war effort. It was after World War II that the frozen fry industry started up as an innovative idea.”

How does genetic engineering play a role in making better potatoes?

Dr. Douches: “Having the ability to insert genes allows us to improve the traditional breeding practice because we can make a selection and have the potential to improve it further for certain key traits, like what has been done with the Innate potato. Some of those things are difficult, if not impossible, to do conventionally, as is the case with the insect resistance trait. Genetic engineering gives a tool to correct varieties that have some deficiencies and make them better for consumers, farmers and even processors, depending on the trait. Plus, we now have DNA sequence on the potato, which has allowed us to develop more analytical breeding schemes to follow certain genes in the potato. That’s really changing the landscape for the breeding.”

How can we know these GM (genetically modified) potatoes are safe to eat?

Dr. Douches: “They have to go through the federal regulatory agencies to get approval, which is a very extensive examination to determine whether the potatoes are safe to eat or safe to grow in the environment and whether they have any genes that may have an effect on the organisms in the environment. They look at insect-resistant genes, virus-resistant genes, and disease-resistant genes and whether they’re going to have any negative effects on the environment. Our non-GM food crops are not put through that gauntlet of analysis, so the most tested food we have out there is our GM-developed crops.”

What can we expect from potatoes in the future?

Dr. Douches: “They’re going to be self-driving and they’re going to fly like drones! No, what’s happening is the consumer is going to continue to get potatoes that are more healthful and are packed with more nutrition. But what they won’t see is that these potatoes are also performing on the farmers’ fields, giving them more resistance to the biotics problems like diseases and insects and also to problems like water needs or climate stresses.”

Potatoes are part of the equation; it also takes oil to give a french fry its flavor and texture. To learn more about innovation in oil, we went to Best Food Facts dietitian Sarah Downs.

What is new in frying oils?

Downs: “High-oleic soybeans are varieties developed with farmers and end-use consumers in mind. They have the same yields as other soybeans but offer higher-functioning soybean oil that remains stable in high-heat conditions, can add shelf life to products and, most importantly, contains less saturated fat, no trans-fat and has the highest amount of heart-healthy monounsaturated fat available in soy. Ultimately, high-oleic soybeans have a healthier oil profile and increased oil stability.”

What sets it apart from other oils?

Downs: “It has oil stability and contains monounsaturated fats. Many oils naturally are high in monounsaturated fats but are not very shelf stable.”

Does that mean it is healthier than other oils?

Downs: “There are many types of oils that can provide health benefits in moderation (canola and olive oil are two), and ultimately it depends on how you are using them because different oils are best for different types of cooking. High-oleic oil is a good choice because it is high in unsaturated fats, low in saturated fat and has no trans fat. Monounsaturated fats have been shown to lower LDL cholesterol (the bad kind) without lowering HDL cholesterol (the good kind), which may help reduce the risk of heart disease and stroke.”

French fries and frying oils are truly a story of food innovation. Check out the infographic below to learn more about the evolution of the french fry.

The post The French Fry: How Innovation Has Made It Even Better appeared first on Best Food Facts.

Why do farmers use pesticides? A food science expert, a registered dietitian and a farmer explain.
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“Modern pesticides have been developed that target very specific plant or insect metabolic pathways to reduce damage to plants or humans,” Dr. MacDonald said. “How they are used also varies greatly by the way they work… both weeds and insects can do significant damage to a crop.”

Dr. MacDonald added that in general, farmers try to use as few pesticides as possible and the United States Department of Agriculture carefully monitors pesticide use. Just how much pesticide is used varies by the crop and the purpose. Jennie Schmidt, registered dietitian and farmer, said the amount is probably less than you think. “Spraying isn’t dousing like many people believe,” Schmidt said. “In fact, what many people don’t know is that when they see a farmer spraying their crops, the majority of what they are spraying is actually water.”

William Layton, a third-generation Maryland farmer and owner of Layton’s Chance Vineyards and Winery, explained that on his farm, they have been working for generations to learn about plants, pesticides and what happens in the soil. “Farmers are very conscious about what they put on the land. Pesticides don’t hurt soil; they are taking care of the things that hurt crops,” he said.

Organic and conventional are two methods of farming that generate a lot of conversation and debate in regards to chemicals used and overall comparisons. What’s the difference between these two?

Dr. MacDonald said, “Farmers must follow the National Organic Program guidelines to be certified to produce organic foods. In practice, there is actually a great deal of commonality between organic farming and conventional farming.”

One thing they have in common is that both methods use pesticides. Sometimes it is believed that organic fruits and vegetables are healthier because they don’t use pesticides, but that’s not the case.

“Agriculture of any kind requires effective use of pesticides to ensure a high quality product,” said MacDonald. She added, “Organic farmers battle the same pests as conventional farmers. Therefore, chemicals are needed to produce a crop… Generally, natural substances are allowed and synthetic substances are not.”

Dr. MacDonald said foods that are grown using conventional methods are safe. “There are very limited reports of health effects caused by pesticide exposure in humans,” she said. “The main reports are of acute overexposure from accidents. The types and amounts of pesticides used in the U.S. today are well monitored and have been tested for safety.”

That’s why experts encourage individuals to eat more fruits and vegetables – whether they are conventionally or organically raised – because they are all safe and nutritious.

If you’re concerned that pesticide residue on fruits and vegetables may cause health problems, we’ve put together this infographic to represent just how much pesticide is used and how many servings of an individual product you can have in a single setting without any effects.

The post How Much Pesticides Are Used on Crops? appeared first on Best Food Facts.

So, how do different oils factor into a healthy diet? It all comes down to the types of fat found in different kinds of oil. We asked our own registered dietitian Sarah Downs to give us an overview on the different types of fats and their impacts on health.

Sarah Downs: “Fat is essential to health and helps to support many bodily functions. Fat helps to absorb certain important nutrients, builds nerve tissue and hormones, serves as an energy source and can add to the satisfaction and pleasure of eating. Oils are made up of fatty acids, which have specific components that affect how they perform in cooking and affect health. The most common of these fatty acids are unsaturated fats, saturated fats and trans fats.

• Unsaturated Fats – These are liquid at room temperature and come in two main forms, monounsaturated and polyunsaturated. These fats may help reduce heart disease and lower cholesterol levels.
• Saturated Fats – These fats are typically solid at room temperature. Many studies have linked diets high in saturated fat with elevated cholesterol levels and increased risk for heart disease, so it’s best to consume these in moderation.
• Trans Fats – Some occur naturally, but most are manufactured through hydrogenation, which helps increase shelf life. Trans fats can raise LDL cholesterol and lower HDL cholesterol, a combination that increases the risk of heart disease. Experts suggest consuming trans fats in limited quantities.

Keep in mind all fats have 9 calories per gram, so even the healthier choices can contribute a significant amount of calories to the diet if consumed in excess.”

What oils would you suggest?

Sarah Downs: “Often times it comes down to what you are cooking/baking and taste preference. My favorites are olive oil and canola oil. Canola oil has a neutral flavor and medium-high smoke point, which makes it extremely versatile. Olive oil is a source of not only monounsaturated fats but antioxidants called polyphenols, making it a great choice for heart health.”

Need a visual? This infographic highlights the six most commonly consumed oils, the types of fat they contain and common uses.

_{“Chile Olive Oil” by catalina woken is licensed under CC BY-SA 2.0.}

The post All About Oils: The Slick of It appeared first on Best Food Facts.

One of our go-to resources is the annual Pesticide Data Program (PDP) at the U.S. Department of Agriculture. Access the PDP’s report here.

Another one of our favorites is this handy pesticide residue calculator that tells you how many servings of the fruit or veggie of your choice you can eat without being concerned about pesticides. This one comes from the Alliance for Food and Farming– a non-profit organization comprised of both organic and conventional farmers. And don’t forget to wash your fruits and vegetables before eating them!

Still have questions? Submit it here and we’ll get an expert to respond.

_{“Jerusalem Artichokes” by Christian Guthier is licensed under CC BY.}

The post Dirty Dozen, Clean 15 and Pesticides Revisited appeared first on Best Food Facts.