Monthly Archives: February 2012
According to the USDA 2010 crop production summary corn for grain production is estimated at 12.4 billion bushels.1 With so many bushels of corn sold, you’d wonder what all the corn is being used for? As it turns out, corn … Continue reading
We’ve all seen foods that have seemingly endless shelf lives. If these foods never expire, how are they be digested by our systems? Today, FoodFacts is going to take a look at what our bodies are capable of digesting and … Continue reading
FoodFacts.com understands that these days, there are a growing number of consumers who are becoming increasingly aware of the effects certain products and foods have on their health, their children’s health and/or the environment. To assuage their ethical /moral/health/whatever … Continue reading
FoodFacts knows that seeds, which are often sowed, watered and waited for to reproduce some kind of food, pack a punch of nutrition relative to their size. However, you don’t need to wait for a seed to sprout to get … Continue reading
While grocery shopping the other day, we came across a bouillon that claims to be “Sodium Free.” The nutrition label even backs it up. There are exactly 0 mg of sodium per serving. Amazing! However, upon closer inspection of the … Continue reading
