~ Food ~ Fast Food ~
What are you eating and what is it doing to you?
Here are seven points to consider.
1. Read Labels.
Don't eat the junk that you don't know what it is.
2. Serving Size.
Cut down your portion size. You don't need to eat so much food. The restaurants are all serving extra-large portions. Don't eat it all...take it home. Even when you prepare your own foods cut the portion size.
3. Ingredients. Food labels list ingredients in descending order. The most prevalent ingredient is first, the least is last. However, ingredients that constitute less than 2 percent can be listed in any order after the heading "contains less than 2% of the following."
Other ingredients called "incidental additives" do not have to be listed on labels. These include substances transferred to food via packaging and "ingredients of other ingredients" that are present at "insignificant levels" and have no "technical or functional effect."
Natural and artificial flavors are also often grouped together under one name, and manufacturers aren't required to disclose what "artificial flavors" really means. The exception here is a new ruling by the FDA, to begin January 1, 2006, that states any food containing a "major food allergen" must have it listed on the label (whether or not its part of flavoring or incidental additives). Major food allergens include milk, eggs, peanuts, tree nuts, fish, shellfish, soy and wheat, as well as food ingredients containing proteins derived from any of these food categories.
4. Natural. Food products that claim to be all natural may in fact include unnatural ingredients. According to Mike Adams, the "Health Ranger," "[The term all-natural] actually has no nutritional meaning whatsoever and isn't truly regulated by the FDA."
"The reality is that natural isn't always safe, and products with the 'natural' labeling are not required by law to contain only natural ingredients.'' From prescription drugs to food products -- many of these natural claims are misleading at best.''
5. Free From ... The FDA allows food manufacturers to round to zero any ingredient that accounts for less than 0.5 grams per serving. So while a product may claim to be "gluten-free" or "alcohol-free," it can legally contain up to 0.5 grams per serving. While this may seem like an insignificant amount, over time this small fraction can add up.
6. Unfamiliar Terms for Chemicals. Food manufacturers are known to use words that hide true ingredients they know consumers would rather not have in their foods.
If you're trying to avoid MSG, you need to look for all of the following terms, as they all contain MSG:
Autolyzed yeast
Calcium caseinate
Gelatin
Glutamate
Glutamic acid
Hydrolyzed protein
Monopotassium glutamate
Monosodium glutamate
Sodium caseinate
Textured protein
Yeast extract
Yeast food
Yeast Nutrient
7. Misleading Ingredients. Sometimes, foods that claim to include healthy ingredients actually don't contain them, or only contain them in miniscule amounts. Common offenders are blueberry waffles with no blueberries and strawberry yogurt with no strawberries.
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