In our expert advice column, we find experts in many different fields to answer your questions about how food, health, and technology come together in our local and global communities. Our researched responses are based on scientific information and are free from speculation.
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Is labeling gluten-free products as such a new requirement from the Food and Drug Administration, or are companies simply latching on to the current gluten-free trend?Beth Waitrovich from MSU Extension addresses food labeling for allergies or intolerances.
When ingesting "probiotics" (i.e. live culture yogurt), does anything "live" survive stomach acids to populate small or large intestine?Dr. Sarah Comstock from MSU Food Science & Human Nutrition answers your question about what probiotics are and how they work.
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The global food system is complex, confusing and laden with conflicting messages. Our experts are here to help. MSU is uniquely equipped to provide the tools necessary to make better informed decisions about food and health.
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