Read Your Food Labels

By Cliff Walsh

A handful of studies have indicated that slightly more than half of Americans actually read the nutrition facts and ingredients lists on processed foods while at the grocery store. It is very unlikely that you are lucky enough to eat processed foods without reading ingredient labels while eating healthy, nutritious foods. With more than 35% of U.S. citizens at least 35 pounds above a healthy weight, I'm not surprised so few people actually read what's in their food.

Food companies don't make it easy to find out what's in their food. They uses the smallest type possible. They don't want you to know how unhealthy their product is or what unpronounceable chemicals you're eating. The powerful food lobby spends a great deal of money keeping transparency to a minimum and your focus on the front of the package where they make marketing claims that often lack oversight or don't mean what you think they mean.

The nutrition information of food packaging was created by the FDA, which mandates that food producers put it on their processed foods. This information helps consumers understand what they're eating by providing per serving data of fat, carbohydrates, and protein, as well as fiber, cholesterol and salt/sodium. You may have noticed the percentile information next to each macronutrient or vitamin. It is based off of the government's recommended daily amount. It tells you that the food's serving size represents X% of cholesterol or whatever nutrient you are looking at.

The percentages you see of fat, carbs, and proteins are relative to a 2,000 calorie diet. It does not tell the breakdown of these nutrients as a percentage of the whole item. A hotdog may show the fat content of 8g as 12% of the recommended daily value of fat intake, however, if you do the math, those 72 fat calories make up 65% of the total 110 calories. Very misleading if you don't understand what those numbers are measuring.

There are a few things to consider when reading food labels and ingredient lists. First, ingredients are listed in size order from largest to smallest. Sugar listed first can be significantly different than if it's listed last. Also, the fewer the ingredients, usually is better, but not always. You still have to read the list to see what's there and assess each ingredient.

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.

The marketing claims on the front of a packaged food are typically worthless. Although some of them are straightforward and have oversight, like USDA Organic or Non-GMO Verified, most others have significant issues. They are either meaningless like the "all natural" food claim, which can be filled with chemicals and additives or their is no oversight. If you want to eat healthy, it pays to forget these claims or understand their shortcomings, and read your food labels.

About the Author:

You can learn more at my website Food Labels or my blog at dangerous food additives