Last week, something wonderful happened. The Daily Show dove into the newly approved low-acrylamide potato, produced using biotechnology. The show called out Jeffrey Smith, executive director of The Institute for Responsible Technology (IRT), for his unscientific fear-mongering on the issue of food biotechnology. Here's what we learned:
UPDATE 4/2: We have our Misguided Madness Championship winner! Through both expert vote and social media write-in, we had a decisive victory for one terrible piece of food advice to beat them all: "Cleanse" toxins out of your body. For 4 great reasons why you should avoid cleanses, check out our New Year's blog on Ditching Detox Diets.
Once again, Consumer Reports is making some pretty questionable claims about our food. This time, it’s about the safety of organic versus conventional produce, based on the pest control methods used by farmers.
Every year, March rolls around, and our whole world becomes brackets and madness. Some will be poring over Duke vs. Kentucky. But you, FACTS Follower, may be poring over some of the worst food advice we’ve heard this year. Whether it starts with a morning show, food blog, or diet ad, our experts are regularly banging their heads against the wall, trying to process this irresponsible and/or illogical advice.
This weekend, the Patriots and the Seahawks will battle it out in Arizona. But if you’re someone who cares as much about the party food as the game itself, you’ll appreciate the match-up we’re watching. It’s Seattle’s fish market seafood versus New England’s chowder!
After losing her initial set of her Hopman Cup match against Flavia Pennetta 6-0, Serena Williams felt like she needed a boost. She asked for a court-side espresso (the judge couldn't tell if Serena was kidding - she wasn't), and came back and won the following two sets 6-3 and 6-0.
When we read aboutthe latest study on red meat, performed at UC San Diego and published in the Proceedings of National Academy of Sciences,1 we were a bit taken aback. Claims about the safety of red meat based on a laboratory experiment with mice seemed like a pretty enormous leap.
In 2014, our team had a better time than ever answering your questions and creating great content to inform food conversations. During this year, you've challenged us to be smarter, faster, and more engaging. With your contributions, here are our favorite pieces of content from the year.