1. Does tryptophan make you sleepy?

It’s true that turkey contains tryptophan, an amino acid that your body uses as a building block to produce serotonin, which does help regulate sleep. However, many foods such as chicken and cheese contain tryptophan, according to Texas A&M.

That after-dinner nap is triggered by eating a big meal and your body producing insulin to digest it.

2. Are turkeys raised and processed humanely?

Many turkeys today are raised inside barns, when in the past they lived outdoors. “Turkeys today are healthier, have fewer diseases and are not left outdoors to be killed by foxes or other predators,” says Dr. Charles Hofacre of the University of Georgia.

When it comes to processing turkeys, all poultry facilities in the United States are regulated by the federal government, explains Dr. S.F. Bilgili of Auburn University. “They must be federally inspected and in compliance with all meat and poultry inspection laws. Each plant has a veterinary medical officer who is in charge of a team of trained inspectors who perform a number of important tasks,” he says. “It’s a highly regulated business. You don’t see this type of oversight in many other industries.”

Find out more about whether turkeys are able to walk, why chickens and turkeys grow quickly and other turkey talk.

3. Is corn a vegetable or a grain?

Both! If your Thanksgiving table includes a dish of corn, it is a vegetable. If you’re having cornbread stuffing, it would be considered a grain.

4. When peeling potatoes, there was a little brown spot in some of the potatoes. Should I be worried about that?

No. The spot is due to the environment in which the potato grew and is due to factors such as high heat or a potato virus. The virus isn’t harmful to people.

5. How can you tell if cranberries are ripe?

Drop them on the floor. If they bounce like a ball, they’re ripe because of a pocket of air inside.

6. What does it mean when dinner rolls are whole grain?

Whole grains foods contain all the essential parts of the entire grain seed. That means 100% of the original kernel – all of the bran, germ, and endosperm – is present.

7. Is it okay to have pumpkin pie?

It wouldn’t be Thanksgiving without it! Pumpkin is loaded with nutrients like beta-carotene and fiber, says expert Dr. Julie Garden-Robinson. Spices like cinnamon may also have some benefits. The added sugar, however, is not so good for you.

That piece of pie – and potatoes and stuffing and rolls – will make you sleepy, so don’t blame it all on the tryptophan in the turkey. And remember to follow holiday food safety guidelines especially with leftovers.

Happy Thanksgiving from Best Food Facts!

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Nutrition is a simple word, but following a healthy, nutritious diet can sometimes be difficult to put into practice.

Noun. Nutrition, simply put, is the process of nourishing or of being nourished; the process by which organisms take in and utilize food.

The key to this definition is the word “nourishing.”

Used in a sentence:

Proper nutrition involves consuming a variety of foods that include fruits, vegetables, lean proteins and whole grains that provide essential vitamins and minerals for the body.

_{The image “Take Back Your Health Conference 2015 Los Angeles” by Take Back Your Health Conference is licensed under CC BY 2.0.}

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Oktoberfest wouldn’t be the same without beer, and beer can’t be made without grain. Like all food and drink, beer is a product of its ingredients, and each type of beer requires different amounts of the grains that make up the beer. Here’s a summary of some of the grains used to make beer:

Barley is transformed into brew-ready malt by taking a bath in hot water. This causes the grain to create the enzymes that transform proteins and starches into fermentable sugars, which yeast will later feast on to create alcohol. With brewing, top billing on the grain bill usually is reserved for barley malts. Malts compose the bulk of the grain bill. Typically lighter in color, these base malts provide the majority of the proteins, fermentable sugars, and minerals required to create beer. Specialty malts are used to increase body, improve head retention, and add color, aroma, and flavor, such as coffee, chocolate, biscuit, and caramel.

Most barley grown in the United States is intended for malting purposes because of the premium it commands. Approximately three out of every four bushels grown in the United States is used for food/beverage production. The U.S. is also a consistent top-10 exporter of barley, according to the U.S. Grains Council.

Corn provides a smooth, somewhat neutral, sweetness when used in beer. It is utilized to lighten a beer’s body, decrease haziness, and stabilize flavor.

Corn is the most widely produced feed grain in the United States, with 90.5 million acres of corn planted in 2014, according to USDA, resulting in nearly 13.8 billion bushels of corn. While beer is one use for corn, and ethanol to be blended with gasoline is another, most corn is used in livestock feed.

Oats are used in conjunction with barley to create a creamy, full-bodied brew that’s as smooth as satin. Stouts are a natural fit.

U.S. farmers harvested just over three million acres of oats in 2015, with the majority of oats being grown in Northern states. Oats almost never have their bran and germ removed in processing, meaning they are a whole grain. You can read more about the goodness of whole grains here. While oats can be used to make a delicious stout beer, they are more commonly steamed and flattened to produce rolled oats, sold as “old-fashioned” or regular oats, quick oats, and instant oats. The more oats are flattened and steamed, the quicker they cook – and the softer they become.

Rice imparts little or no discernible taste as a beer ingredient, but the grain helps create a dry profile as and lighten a beer’s body.

Rice, the primary staple for more than half the world’s population, is used as more than just an ingredient in beer. USA Rice has information on how rice provides energy, and nutrients with health and other benefits. Eighty-five percent of the rice we eat in the U.S. is grown by American farmers and the U.S. receives nearly half its sales volume from exports. Four U.S. regions produce almost all of the country’s 2.9 million acres of rice harvested in the United States. Three of these regions are in the South and the other is in California, and each area specializes in a specific type of rice.

Rye can sharpen flavors and add complexity, crispness, and subtle spiciness as well as dry out a beer. The grain also can be kilned to create a chocolate or caramel flavor. Its shortcoming: since rye is hull-less, using large percentages of the grain during brewing can cause it to clump up and turn to concrete.

In 2015, U.S. farmers harvested 314,000 acres of rye. The United States is a significant producer of rye, with much of the production taking place in Georgia and Oklahoma. Rye can be used as a livestock feed, a flour in breads and other baked goods, and distilled into alcohol.

Wheat is packed with proteins and helps create a fuller body and mouthfeel and a foamy head in beer. A large proportion of wheat can result in a smooth, hazy brew such as a hefeweizen or a witbier. Wheat can impart a slight tartness.

U.S. farmers harvested over 48.4 million acres of wheat in 2015. Wheat is the primary grain used in U.S. grain products — approximately three-quarters of all U.S. grain products are made from wheat flour, and is grown in 42 states. About half of the wheat grown in the United States is used domestically. Wheat is a whole grain that can be used for flour, breads, baked goods, pasta and countless other options.

Now that you know more about the grains needed to make your favorite beer, maybe you’ll want to thank a farmer by buying them a beer at your local Oktoberfest or fall festival!

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Carolyn O’Neil, MS, RD:

If your kids need to snack after school to tide them over until dinner – here’s a bit of coaching to pick the healthiest snacks. Choose snack foods rich in calcium, fiber, potassium and vitamin A.

Think of snacks as mini-meals with what I call a “Tasty Snack Trio” including:

• Protein foods (cheese, milk, yogurt, hard-boiled egg, hummus, slice of turkey or ham)
• Whole Grain foods (whole wheat crackers, granola cereal on yogurt, granola bars)
• Garden foods (fruits, vegetables)
  • TIP: always cut up fruit so it’s easier to eat. Apple slices will disappear, while the whole apple may go uneaten.

Pair any snack with a cup of low-fat or fat-free milk and you’ll add eight grams of high-quality protein to your snack break, too.

So how much is enough for a snack? Well, it depends on the age of the child and how active they are. Generally, I like to recommend about 150 calories. As an example, add a handful of grapes or easy-to-peel clementine orange to a granola bar and you’re good to go.

To make choosing healthy snacks accessible and convenient, group crackers, nuts and granola bars in a basket on the kitchen counter. Place ready-to-eat fruit and vegetables, cheese sticks and yogurt in a bowl in the refrigerator. Organizing these mom-approved snacks helps kids win by fueling their bodies with the good nutrition and energy they need. It also helps take the guess work out of eating better.

Noted nutrition expert, award winning food journalist and television personality, Carolyn O’Neil, MS, RD, LD, is a registered dietitian. Carolyn’s refreshing food philosophy and recommendations are captured in this column to help you eat better for life!

_{“Muffin Tin Monday – perfect easy picnic” by Melissa is licensed under CC BY.}

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