Labels are put on food packages so that you know exactly what’s in the foods you eat, right? You would think, but the truth of the matter is that figuring out a food label is anything but simple. And even if you think you understand you may not because food manufacturers use so many loopholes and tricky terms to make you think you are getting something good, even when you are not.
Food labels are supposed to give you some basic information,
but sometimes you need to read between the lines to understand what’s really going on. To do this you have to know where on the package to look and you also need to know where to find the exaggerated hype. What we are saying is just don’t just glance at the glorious claims designed by the manufacturer
to draw your attention to their product and then toss the
“pure” or “natural” product into your shopping cart, feeling good about your choice. Look at the nutrition information label for a better idea of what you are really looking at.
Let’s see if we can make this a little clearer. If you stroll down a grocery store aisle, you’ll see products with labels like “pure”, “natural”, “organic”, “low fat”, “low calorie”, etc., etc. But what do these claims really mean? The hard truth is that they usually don’t mean as much as they appear to. Sure a word like “pure” sounds great, but what does it really mean? Another over-used word on labels that is equally ambiguous is “natural.” Just because something is natural doesn’t make it healthy. A case in point is “pure, natural sugar.”
What’s so great about that? The saturated fat in bacon is pure and natural too. Perhaps one of the most disturbing things that manufacturers do to mislead us is to use terms that make bad things sound good. For example, think about all the hype around the dangers of saturated fat and cholesterol. We’ve had it drilled into our heads that saturated fat is bad and polyunsaturated fat is good. To some extent, this is true.
But what did the food manufacturers do with this idea? They decided to create their own kind of polyunsaturated fats in their factories by a process called hydrogenation.
Hydrogenation is basically messing with nature by moving hydrogen items around to make liquid polyunsaturated fats look and feel more like saturated fats. The best-known result of this process is known as margarine, which has grown in popularity by leaps and bounds in the past few decades because it was supposed to be “better than butter”. Well, it turns out that these “hydrogenated” and “partially hydrogenated” oils are actually much worse than the saturated fats!
Not only do hydrogenated fats behave just like saturated fats in the body, they also contain even more dangerous substances known as “trans fats” that are created when the hydrogen atoms are moved around. Trans fats, it turns out, are linked to heart disease, cancer and a host of other problems.
And because of them, even though people are more aware of saturated fats and cholesterol, heart disease and high cholesterol levels remain as much a problem as ever. Why? One reason is that people are naively consuming large amounts of trans fats instead of saturated fats. Trans fats are hiding everywhere pretending to be healthy! They are used in most commercial baked goods and fried foods, often under the claim that the product is low in saturated fat or is made with “100% vegetable oil”. The fact that the vegetable oil has been tampered with and turned into a dangerous substance is never mentioned!
The following is what top nutritionists at Harvard in the Harvard School of Public Health report,have stated:
- “By our most conservative estimate, replacement of partially hydrogenated fat in the U.S. diet with natural unhydrogenated vegetable oils would prevent approximately 30,000 premature coronary deaths per year, and epidemiologic evidence suggests this number is closer to 100,000 premature deaths annually.”
That means that about 273 people die everyday as a result of something that could be prevented!
The bottom line is that if you don’t know for sure what the words on a food label mean, find out or don’t buy the product. One way to do this is to be very precise when you interpret what you see. For example, “made with” (real fruit, whole grains, etc.) does not tell you what else is in the package or even how much real fruit or whole grain (or whatever) is there.
The term “fat-free” doesn’t tell you about the artificial colors or flavors and other additives in the product.
Get the idea? If you’re interested in nutrition and you want to be healthy, keep learning the truth about food labels and the claims they make.
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That’s all for today but if you liked this topic, there will be more in the next installment where you will learn more about how to differentiate healthy from non-healthy foods just by a quick read of the label. We’ll cover the fat-free, low-fat and reduced fat madness and much more so keep an eye on your email.
If you would like to learn more how Lipi-Rite can benefit you,
Wishing you good health and happiness your friends,
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