Some studies have shown that only 60% or so of Americans read the Nutrition Facts panel on food packaging and only 50% read ingredient lists. Reading food labels and ingredients lists and understanding how to interpret the information is key to making healthy food choices, and something Americans obviously need to do a better job of, given that roughly 35% of the U.S. adult population is estimated to be obese.
Try finding an ingredients list on a package. It's always on the back, side, or bottom. It's never on the front. Shouldn't it be? That's what you're buying. Not their marketing claims of "all natural" or "heart healthy", which often mean very little and lack government oversight. This is by design. The food companies don't want you thinking about what chemicals are in your food or how much fat, salt, and sugar they are loaded with. They spend millions of dollars lobbying against your best interest and information that could help you be healthier.
The Nutrition Facts panel, which was designed and is required by the FDA, informs consumers about serving sizes and provides per serving information on calories, a variety of fats, sodium, cholesterol, carbohydrates, fiber, and protein. It also shows the serving size's percentage of said nutrient that is recommended for daily intake. Always check serving sizes to see if they are reasonable compared to what you are actually going to eat. 100 calories or 5g of fat may seem fair, but if you are going to eat seven servings, it's not a realistic measure and is misleading.
This is based off of a 2,000 calorie diet and only helps you understand what the recommended daily amounts are for this calorie level. If you eat more or less than that, you have to adjust. Many people misunderstand this point and think the percentages represent the fat, carbs, or proteins percentage of the total nutritional value. If you take a 100 calorie meal that has 5g of fat, the product is 45% fat while the RDA % will show only 7%. The smaller the serving size, the more you have to be careful of this issue.
While it is not always perfect, eyeballing the number of ingredients on a package can often help you understand how clean and healthy the food is. If you are going to eat processed foods, typically you will find that the healthier items have fewer ingredients. That being said, you actually need to read the ingredients list because longer lists could be all organic while shorter lists could still have dangerous chemicals or unhealthy ingredients. It's also worth paying attention to the order in which ingredients are listed, which always starts with the biggest contributors down to the smallest.
If I don't know a chemical or ingredient in a packaged food, I think about two things. Do I need to a PHD in chemistry to make this myself? Would I add this to my meal if I made it myself? You will probably want to avoid any ingredient you don't know, and certainly if you wouldn't add it to a home-cooked meal. Not too many people would go food shopping for TBHQ, high fructose corn syrup, or food dye yellow #5 to throw into their next pasta dish or hamburger.
I recommend completely disregarding marketing claims on the front of the package. Go directly to the Nutrition Facts panel and ingredient lists. If you are going to use label marketing claims (which have so many loopholes, they're virtually useless), I suggest using them as a starting point for further investigation. It also helps to know what claims are regulated and which aren't as well as what they actually mean. They are often misleading. Did you know there can be fat in a no-fat product? These marketing claims are not what they seem. If you're going to eat processed foods, make them as clean as possible. To do that, you have to read your food ingredient labels.
Try finding an ingredients list on a package. It's always on the back, side, or bottom. It's never on the front. Shouldn't it be? That's what you're buying. Not their marketing claims of "all natural" or "heart healthy", which often mean very little and lack government oversight. This is by design. The food companies don't want you thinking about what chemicals are in your food or how much fat, salt, and sugar they are loaded with. They spend millions of dollars lobbying against your best interest and information that could help you be healthier.
The Nutrition Facts panel, which was designed and is required by the FDA, informs consumers about serving sizes and provides per serving information on calories, a variety of fats, sodium, cholesterol, carbohydrates, fiber, and protein. It also shows the serving size's percentage of said nutrient that is recommended for daily intake. Always check serving sizes to see if they are reasonable compared to what you are actually going to eat. 100 calories or 5g of fat may seem fair, but if you are going to eat seven servings, it's not a realistic measure and is misleading.
This is based off of a 2,000 calorie diet and only helps you understand what the recommended daily amounts are for this calorie level. If you eat more or less than that, you have to adjust. Many people misunderstand this point and think the percentages represent the fat, carbs, or proteins percentage of the total nutritional value. If you take a 100 calorie meal that has 5g of fat, the product is 45% fat while the RDA % will show only 7%. The smaller the serving size, the more you have to be careful of this issue.
While it is not always perfect, eyeballing the number of ingredients on a package can often help you understand how clean and healthy the food is. If you are going to eat processed foods, typically you will find that the healthier items have fewer ingredients. That being said, you actually need to read the ingredients list because longer lists could be all organic while shorter lists could still have dangerous chemicals or unhealthy ingredients. It's also worth paying attention to the order in which ingredients are listed, which always starts with the biggest contributors down to the smallest.
If I don't know a chemical or ingredient in a packaged food, I think about two things. Do I need to a PHD in chemistry to make this myself? Would I add this to my meal if I made it myself? You will probably want to avoid any ingredient you don't know, and certainly if you wouldn't add it to a home-cooked meal. Not too many people would go food shopping for TBHQ, high fructose corn syrup, or food dye yellow #5 to throw into their next pasta dish or hamburger.
I recommend completely disregarding marketing claims on the front of the package. Go directly to the Nutrition Facts panel and ingredient lists. If you are going to use label marketing claims (which have so many loopholes, they're virtually useless), I suggest using them as a starting point for further investigation. It also helps to know what claims are regulated and which aren't as well as what they actually mean. They are often misleading. Did you know there can be fat in a no-fat product? These marketing claims are not what they seem. If you're going to eat processed foods, make them as clean as possible. To do that, you have to read your food ingredient labels.
About the Author:
You can learn more at my website Food Labels or my blog at dangerous food additives
Read more...
