NPR - interview! You can listen to it here
Mueller's new book, Extra Virginity: The Sublime and Scandalous World of Olive Oil, chronicles how resellers have added lower-priced, lower-grade oils and artificial coloring to extra-virgin olive oil, before passing the new adulterated substance along the supply chain. (One olive oil producer told Mueller that 50 percent of the olive oil sold in the United States is, in some ways, adulterated.)
The term "extra-virgin olive oil" means the olive oil has been made from crushed olives and is not refined in any way by chemical solvents or high heat.
"The legal definition simply says it has to pass certain chemical tests, and in a sensory way it has to taste and smell vaguely of fresh olives, because it's a fruit, and have no faults," he tells Fresh Air's Terry Gross. "But many of the extra-virgin olive oils on our shelves today in America don't clear [the legal definition]."
Extra-virgin olive oil wasn't created until stainless steel milling techniques were introduced in the 1960s and '70s. The technology allowed people to make much more refined olive oil.
"In the past, the technology that had been used had been used really by the Romans," says Mueller. "You grounded the olives with stone mills [and] you crushed them with presses."
The introduction of stainless steel milling techniques has allowed manufacturers to make more complex and flavorful extra-virgin olive oils, he says. But the process is also incredibly expensive — it costs a lot to properly store and mill extra-virgin olive oil. Mueller says that's why some people blend extra-virgin olive oil with lower-grade, lower-priced products.
"Naturally the honest people are getting terribly undercut," he says. "There's a huge unfair advantage in favor of the bad stuff. At the same time, consumers are being defrauded of the health and culinary benefits of great olive oil."
Bad or rancid olive oil loses the antioxidant and anti-inflammatory properties of olive oil, says Mueller. "What [good olive oil] gets you from a health perspective is a cocktail of 200+ highly beneficial ingredients that explain why olive oil has been the heart of the Mediterranean diet," he says. "Bad olives have free radicals and impurities, and then you've lost that wonderful cocktail ... that you get from fresh fruit, from real extra-virgin olive oil."
Your Olive oil may not be as virgin as you think it is.
The next time you reach for a bottle of extra-virgin olive oil, beware. A new study from the University of California- Davis claims more than two-thirds of random samples of imported so-called extra-virgin olive oil don't make the grade.
The Olive Oil Chemistry Lab overlooks many of the 2,000 olive trees on the Davis campus.
"It's like we have our own CSI: Olive Oil lab here," says chemist Charles Shoemaker, who manages the lab's forensics.
To be extra-virgin, olive oil can't be rancid or doctored with lesser oils. Shoemaker wasn't all that surprised that many of the 14 major brands failed certain tests.
"It's become a very sophisticated practice, the adulteration of olive oil throughout the world," Shoemaker says. He says the lab can prove defects, degradation and dilution in olive oil beyond what human taste buds can figure out. The lab testing zeroes in on specific flaws.
"We do spectroscopic studies looking for oxidation," he says. That means the oil's old or spoiled. Shoemaker also tests fatty acids "to make sure the oil is all from olives and not from soybean, sunflower or other types of oil."
The UC-Davis Olive Oil Report
No molecule can hide. Shoemaker revs up a small vacuum that removes solvents and isolates chlorophyll, which is always in oil made from green olives, but never in lesser-grade seed oil. As it sucks a sample, he's patient.
"It takes about 25 minutes per sample to do just this one step," he says.
The UC-Davis study was funded in part by the California Olive Oil Council. Oils were tested by some methods not yet recognized by international standards. For that reason, Bob Bauer of the North American Olive Oil Association, which represents importers, disputes the Davis study.
"It's irresponsible to create the misperception that they've done based on unrecognized tests," he says. "These results directly contradict our 20 years of more extensive sampling than what those results show."
There's never been a legal definition in the U.S. for any grade of olive oil, but mounting concern over truth-in-olive-oil-labeling has drawn in the USDA, and new American regulations will conform to international standards. Starting in October, olive oil from every olive oil-producing country, including America, will be subject to random sampling off retail shelve.
Showing posts with label Food facts. Show all posts
Showing posts with label Food facts. Show all posts
Sunday, March 11, 2012
Friday, July 15, 2011
Sunday, April 17, 2011
Protein Powder Basics
The fact of the matter is that protein supplementation works and does so with a great deal of efficacy with regards to stimulating muscle protein synthesis (MPS). In other words, protein supplementation helps the fitness enthusiast increase muscle mass, muscle tone and definition, and therefore aids in the process of fat loss; exactly what we want from it. If you aren't taking enough protein in during a diet, it won't make a difference what form you're using, you will still lose muscle tissue.
In one study published by the Journal of Nutrition researchers did note that casein protein is especially of a higher quality when compared to soy, making it an important source of protein to be getting. If you happen to be following a vegetarian diet where meat is limited (another high quality source of protein), then adding in casein if you're okay with dairy products will be your next best bet.
There are numerous brands of protein powders out there, and of course, there are numerous sources of protein from which to choose, whey and casein being the most popular. The one question being common to all: Which is better, whey or casein?
What is it and where does it come from?
Casein
Casein is dairy protein and accounts for almost 80% of all proteins found in cow's milk. It has a very rich pool of amino acids, almost identical to whey protein, which is a byproduct of cheese. This pool of amino acids is high in essential aminos, which are responsible for muscle protein synthesis, or MPS.
When ingested, casein forms a clot in the stomach which slows down the rate of gastric emptying, which affects the rate at which amino acids are absorbed into the blood stream. In other words, because of this clot, the casein takes longer to be digested in the stomach, which slows down the amount of amino acids being released into the small intestine where they are absorbed.
This slow and steady flow of amino acids creates a prolonged yet low rate of MPS. This makes casein the ideal protein supplement to take when going to bed, or when you know you will be going prolonged periods without the opportunity to refuel.
Much like whey protein, there are numerous standard choices when it comes to casein supplements. The most common casein supplements are milk protein and calcium caseinate. However, the most effective is micellar casein.
Micellar casein is to slow release protein supplements, what hydrolyzed whey is to fast acting proteins. These are the pinnacle of protein supplementation.
Disadvantages
Slow digestion can be a negative before or after training when you are trying to get amino acids into the system quickly. People who have problems with lactose may have gas, and some people are allergic, which can cause bloating. The sodium content can cause bloating.
Whey protein
Out of the many protein sources out there, whey protein is the ultimate. Whey is a natural byproduct of the cheese-making process (from milk). Approximately 20 percent of the protein found in milk is whey protein. Whey is rich in branch chain amino acids, lactose, minerals, and vitamins and contains lactalbumin (similar to serum albumin) and traces of fat.
Ionic whey protein has the highest value in providing branched-chain amino acids, which result in building and retaining muscle tissue.
Whey protein has been shown to increase protein synthesis. Some studies have also indicated that whey contributes to immune function among others.
Whey has also shown powerful antioxidant effects as it enhances glutathione levels. Glutathione is a tri-peptide that contains one amino acid residue from each of the following: glutamic acid, cysteine, and glycine. Glutathione occurs widely in plant and animal tissues and plays a major role in protecting skeletal muscle and other body tissues from oxidative damage.
Glutathione helps maintain compounds such as iron in its proper oxidation state in hemoglobin. Protein sources containing high levels of cysteine (whey contains 2-2.5 percent cysteine) may be effective in maintaining or replenishing whole blood glutathione.
Whey protein isolate is the most pure and concentrated form of whey protein available. It contains 90 percent or more protein and very little (if any) fat and lactose. Whey protein concentrate has anywhere between 29-89 percent protein depending upon the product.
As the protein level in whey protein concentrate decreases, the amounts of fat and/or lactose usually increases. Another type of whey protein supplement is whey protein hydrolysates, meaning that the whey is predigested into peptides (small chains of amino acids). These supposedly help the protein be absorbed better.
What does it do and what scientific studies give evidence to support this?
Whey protein provides the body with the necessary building blocks to produce amino acids that are used for building muscle tissue. Studies have been conducted that compare whey protein to other sources. They have found that whey protein contains the perfect combination of overall amino acid makeup... and in just the right concentrations for optimal performance in the body. Both hormonal and cellular responses seem to be greatly enhanced with supplementation of whey protein, not to mention the benefits whey protein has on the body's immune system according to documented scientific research. Whey protein also plays a role as an antioxidant and an immune system builder. Most importantly, consistent whey protein intake coupled with exercise will result in consistent muscle building.
Who needs it and what are some symptoms of deficiency?
Whey protein is very, very important for bodybuilders, dieters, and just about everybody. Since athletes and bodybuilders work out often, protein levels become depleted. By being a direct precursor to building muscle and essential amino acids, such as glutamine (a muscle enhancer, endurance builder, and muscle deterioration reducer), the content from high quality whey protein not only can, but will help one's muscles recover and grow faster by bring up the levels of protein. With dieting and those wishing to lose some extra fat, whey protein can be very useful because a good intake of protein balances blood sugar levels, while carbohydrates cause blood sugar levels to fluctuate. When the blood sugar levels stay balanced, one is not as prone to rampant eating and has more energy and greater fat loss. Whey protein allows a person to control his or her diet effectively. Most people who want to change their body for the better could benefit from whey protein supplementation.
How much should be taken? Are there any side effects?
Training athletes often consume 25 grams of whey protein per day. Bodybuilders who want serious gains (and are burning serious calories), generally consume 150 grams per day. Extremely high doses of whey protein is not recommended, as this will cause the body's liver to be overloaded and you won't get the same benefits as with a consistent lower amount taken three to five times per day.
Casein vs Whey
There seems to be a great deal of controversy over which one is better. I get the question all the time. From the information above, you can see that each offers distinct advantages and disadvantages. Below is information that directly compares casein and whey.
A study conducted by Yves Boirie looked at healthy subjects with a normal protein intake. They fasted for ten hours then were either given 30 grams of whey protein or 30 grams of casein (milk) protein.
The study showed blood leucine levels peaked in one hour after ingestion of whey or casein. However, the whey group peaked at higher levels and returned to baseline after four hours. The casein group peaked at a lower level but didn't return to baseline until seven hours later.
Whey protein enhanced protein synthesis (postprandial protein synthesis was stimulated by 68 percent with the whey protein), but did not effect protein degradation. Casein decreased protein degradation, (protein breakdown was inhibited by 34 percent after casein ingestion) but did not effect protein synthesis.
Postprandial whole body leucine oxidation over seven hours was lower with casein. Leucine intake was identical in both meals. Therefore, the net leucine balance over the seven hours after the meal was more positive with casein.
Recent Studies
December 2001 - Consuming Protein Supplements Can Help Deter the Effects of Overtraining.
Protein intake of approx. 0.88 grams per pound of body weight resulted in increased prevention of overtraining. This study was conducted at Ball State University on 17 weight-trained men. They were put on a four week "overtraining" program were they did 8-12 rep maxes for three sets, eight exercises for the first two weeks, then five sets, five exercises for 3-5 rep maxes for the next two weeks. The men were chosen to receive either an amino acid supplement or a placebo for the duration of the four weeks (0.88 grams/lb body weight/day). Those that were given the amino acids had measureable positive changes in total testosterone, the ratio of testosterone to the protein that transports it, and hemoglobin compared to those given a placebo. This proves that adequate protein consumption is the key to making gains! Be sure to get enough (approx. 1gram per lb. of body weight).
December 2001 - Protein Taken With Carbs is Better than Protein Alone for Building Muscle
This study, conducted at University of Texas Medical Branch, measured the amount of uptake of the amino acid L-phenylalanine into healthy leg muscle tissue in one of three protein shakes. The shakes were consumed one and two hours after intense leg training and provided about 6 grams of protein, 34 grams of carbs, or both per shake for a 150 bodybuilder. The L-phenylalanine uptake in the protein and carb shake was measured as being three times higher than the carb shake and roughly twice as great as the amino shake! So, there you have it! As you know, the postworkout shake is the most critical meal for your increased anabolism. Make sure you're getting some carbs in your postworkout shake for best results.
Total fat loss when subjects either took casein protein hydrolysate in comparison with a whey protein hydrolysate
One study performed out of Boston tested the variations in lean muscle mass gains as well as total fat loss when subjects either took casein protein hydrolysate in comparison with a whey protein hydrolysate, while also eating a hypocalorie diet and performing resistance training.
While both groups did show fat loss, the group using the casein protein showed greater mean fat loss and higher increases in strength for the chest, shoulders, and legs.
In addition to this, it was also noted that the casein group came out of the study with a higher total body percentage of lean mass compared with their previous measure. This indicates a greater lean body retention rate, demonstrating casein to be especially effective at maintaining muscle.
It also should be mentioned that both protein groups did bump their protein intake up to 1.5 per kilogram of body weight per day, so that must be in place for any of these factors to come into play.
Study that was conducted by the International Journal of Obesity
Since casein protein is a form of protein that is higher in calcium content that also proves to be a benefit in terms of total fat loss. Many individuals are quick to turn away from dairy products while attempting to lose body fat because they feel it will slow them down.
This is completely opposite from the truth. One study that was conducted by the International Journal of Obesity observed that those who combined a high calcium intake over a twenty four hour period with a normal protein intake showed increased fecal fat and energy excretion for that day of approximately 350 kJ greater than those who either took in a low calcium, normal protein intake or those who consumed a high protein, high calcium intake.
This study makes mention of the importance of total protein intake with this factor, stating that it appears as though moderate levels of protein create this effect with the calcium greater than very high protein intakes do.
It appears from this research then that it's best to find a good balance between calcium and protein intake, rather than just increasing protein up higher to promote fat loss.
Casein protein powder will help you accomplish both goals of having a higher calcium intake as well as boosting your protein intake, allowing you to maximize your fat loss benefits.
Part II
Whey Pro Complete – Gluten Free
Proprietary Blend: 20 g per serving
Nondenatured whey protein concentrate (milk), nondenatured whey protein isolate (milk), colostrum (bovine), inulin (chicory), and soy lecithin.
Whey Pro Complete supports weight management, muscle tissue, immune function, and gastrointestinal health.
• Protein supplement to increase protein intake
• Supports healthy epithelial cells in the bowel
• Helps promote satiety
• Provides antioxidants
• Supports muscle growth and repair
• Contains colostrum and inulin for gastrointestinal-based immune support
• Can be mixed in a supplement shake or added to foods
You will not find this in other whey products. When I spoke with other suppliers to get a product with colostrum in it they said they could not due it because it would raise the price so drastically that they could not be competitive in the whey protein market place. The colostrum is what separates our product from the rest! It improves immune function as well as promotes maintained of lean muscle mass.
Don
In one study published by the Journal of Nutrition researchers did note that casein protein is especially of a higher quality when compared to soy, making it an important source of protein to be getting. If you happen to be following a vegetarian diet where meat is limited (another high quality source of protein), then adding in casein if you're okay with dairy products will be your next best bet.
There are numerous brands of protein powders out there, and of course, there are numerous sources of protein from which to choose, whey and casein being the most popular. The one question being common to all: Which is better, whey or casein?
What is it and where does it come from?
Casein
Casein is dairy protein and accounts for almost 80% of all proteins found in cow's milk. It has a very rich pool of amino acids, almost identical to whey protein, which is a byproduct of cheese. This pool of amino acids is high in essential aminos, which are responsible for muscle protein synthesis, or MPS.
When ingested, casein forms a clot in the stomach which slows down the rate of gastric emptying, which affects the rate at which amino acids are absorbed into the blood stream. In other words, because of this clot, the casein takes longer to be digested in the stomach, which slows down the amount of amino acids being released into the small intestine where they are absorbed.
This slow and steady flow of amino acids creates a prolonged yet low rate of MPS. This makes casein the ideal protein supplement to take when going to bed, or when you know you will be going prolonged periods without the opportunity to refuel.
Much like whey protein, there are numerous standard choices when it comes to casein supplements. The most common casein supplements are milk protein and calcium caseinate. However, the most effective is micellar casein.
Micellar casein is to slow release protein supplements, what hydrolyzed whey is to fast acting proteins. These are the pinnacle of protein supplementation.
Disadvantages
Slow digestion can be a negative before or after training when you are trying to get amino acids into the system quickly. People who have problems with lactose may have gas, and some people are allergic, which can cause bloating. The sodium content can cause bloating.
Whey protein
Out of the many protein sources out there, whey protein is the ultimate. Whey is a natural byproduct of the cheese-making process (from milk). Approximately 20 percent of the protein found in milk is whey protein. Whey is rich in branch chain amino acids, lactose, minerals, and vitamins and contains lactalbumin (similar to serum albumin) and traces of fat.
Ionic whey protein has the highest value in providing branched-chain amino acids, which result in building and retaining muscle tissue.
Whey protein has been shown to increase protein synthesis. Some studies have also indicated that whey contributes to immune function among others.
Whey has also shown powerful antioxidant effects as it enhances glutathione levels. Glutathione is a tri-peptide that contains one amino acid residue from each of the following: glutamic acid, cysteine, and glycine. Glutathione occurs widely in plant and animal tissues and plays a major role in protecting skeletal muscle and other body tissues from oxidative damage.
Glutathione helps maintain compounds such as iron in its proper oxidation state in hemoglobin. Protein sources containing high levels of cysteine (whey contains 2-2.5 percent cysteine) may be effective in maintaining or replenishing whole blood glutathione.
Whey protein isolate is the most pure and concentrated form of whey protein available. It contains 90 percent or more protein and very little (if any) fat and lactose. Whey protein concentrate has anywhere between 29-89 percent protein depending upon the product.
As the protein level in whey protein concentrate decreases, the amounts of fat and/or lactose usually increases. Another type of whey protein supplement is whey protein hydrolysates, meaning that the whey is predigested into peptides (small chains of amino acids). These supposedly help the protein be absorbed better.
What does it do and what scientific studies give evidence to support this?
Whey protein provides the body with the necessary building blocks to produce amino acids that are used for building muscle tissue. Studies have been conducted that compare whey protein to other sources. They have found that whey protein contains the perfect combination of overall amino acid makeup... and in just the right concentrations for optimal performance in the body. Both hormonal and cellular responses seem to be greatly enhanced with supplementation of whey protein, not to mention the benefits whey protein has on the body's immune system according to documented scientific research. Whey protein also plays a role as an antioxidant and an immune system builder. Most importantly, consistent whey protein intake coupled with exercise will result in consistent muscle building.
Who needs it and what are some symptoms of deficiency?
Whey protein is very, very important for bodybuilders, dieters, and just about everybody. Since athletes and bodybuilders work out often, protein levels become depleted. By being a direct precursor to building muscle and essential amino acids, such as glutamine (a muscle enhancer, endurance builder, and muscle deterioration reducer), the content from high quality whey protein not only can, but will help one's muscles recover and grow faster by bring up the levels of protein. With dieting and those wishing to lose some extra fat, whey protein can be very useful because a good intake of protein balances blood sugar levels, while carbohydrates cause blood sugar levels to fluctuate. When the blood sugar levels stay balanced, one is not as prone to rampant eating and has more energy and greater fat loss. Whey protein allows a person to control his or her diet effectively. Most people who want to change their body for the better could benefit from whey protein supplementation.
How much should be taken? Are there any side effects?
Training athletes often consume 25 grams of whey protein per day. Bodybuilders who want serious gains (and are burning serious calories), generally consume 150 grams per day. Extremely high doses of whey protein is not recommended, as this will cause the body's liver to be overloaded and you won't get the same benefits as with a consistent lower amount taken three to five times per day.
Casein vs Whey
There seems to be a great deal of controversy over which one is better. I get the question all the time. From the information above, you can see that each offers distinct advantages and disadvantages. Below is information that directly compares casein and whey.
A study conducted by Yves Boirie looked at healthy subjects with a normal protein intake. They fasted for ten hours then were either given 30 grams of whey protein or 30 grams of casein (milk) protein.
The study showed blood leucine levels peaked in one hour after ingestion of whey or casein. However, the whey group peaked at higher levels and returned to baseline after four hours. The casein group peaked at a lower level but didn't return to baseline until seven hours later.
Whey protein enhanced protein synthesis (postprandial protein synthesis was stimulated by 68 percent with the whey protein), but did not effect protein degradation. Casein decreased protein degradation, (protein breakdown was inhibited by 34 percent after casein ingestion) but did not effect protein synthesis.
Postprandial whole body leucine oxidation over seven hours was lower with casein. Leucine intake was identical in both meals. Therefore, the net leucine balance over the seven hours after the meal was more positive with casein.
Recent Studies
December 2001 - Consuming Protein Supplements Can Help Deter the Effects of Overtraining.
Protein intake of approx. 0.88 grams per pound of body weight resulted in increased prevention of overtraining. This study was conducted at Ball State University on 17 weight-trained men. They were put on a four week "overtraining" program were they did 8-12 rep maxes for three sets, eight exercises for the first two weeks, then five sets, five exercises for 3-5 rep maxes for the next two weeks. The men were chosen to receive either an amino acid supplement or a placebo for the duration of the four weeks (0.88 grams/lb body weight/day). Those that were given the amino acids had measureable positive changes in total testosterone, the ratio of testosterone to the protein that transports it, and hemoglobin compared to those given a placebo. This proves that adequate protein consumption is the key to making gains! Be sure to get enough (approx. 1gram per lb. of body weight).
December 2001 - Protein Taken With Carbs is Better than Protein Alone for Building Muscle
This study, conducted at University of Texas Medical Branch, measured the amount of uptake of the amino acid L-phenylalanine into healthy leg muscle tissue in one of three protein shakes. The shakes were consumed one and two hours after intense leg training and provided about 6 grams of protein, 34 grams of carbs, or both per shake for a 150 bodybuilder. The L-phenylalanine uptake in the protein and carb shake was measured as being three times higher than the carb shake and roughly twice as great as the amino shake! So, there you have it! As you know, the postworkout shake is the most critical meal for your increased anabolism. Make sure you're getting some carbs in your postworkout shake for best results.
Total fat loss when subjects either took casein protein hydrolysate in comparison with a whey protein hydrolysate
One study performed out of Boston tested the variations in lean muscle mass gains as well as total fat loss when subjects either took casein protein hydrolysate in comparison with a whey protein hydrolysate, while also eating a hypocalorie diet and performing resistance training.
While both groups did show fat loss, the group using the casein protein showed greater mean fat loss and higher increases in strength for the chest, shoulders, and legs.
In addition to this, it was also noted that the casein group came out of the study with a higher total body percentage of lean mass compared with their previous measure. This indicates a greater lean body retention rate, demonstrating casein to be especially effective at maintaining muscle.
It also should be mentioned that both protein groups did bump their protein intake up to 1.5 per kilogram of body weight per day, so that must be in place for any of these factors to come into play.
Study that was conducted by the International Journal of Obesity
Since casein protein is a form of protein that is higher in calcium content that also proves to be a benefit in terms of total fat loss. Many individuals are quick to turn away from dairy products while attempting to lose body fat because they feel it will slow them down.
This is completely opposite from the truth. One study that was conducted by the International Journal of Obesity observed that those who combined a high calcium intake over a twenty four hour period with a normal protein intake showed increased fecal fat and energy excretion for that day of approximately 350 kJ greater than those who either took in a low calcium, normal protein intake or those who consumed a high protein, high calcium intake.
This study makes mention of the importance of total protein intake with this factor, stating that it appears as though moderate levels of protein create this effect with the calcium greater than very high protein intakes do.
It appears from this research then that it's best to find a good balance between calcium and protein intake, rather than just increasing protein up higher to promote fat loss.
Casein protein powder will help you accomplish both goals of having a higher calcium intake as well as boosting your protein intake, allowing you to maximize your fat loss benefits.
Part II
Proprietary Blend: 20 g per serving
Nondenatured whey protein concentrate (milk), nondenatured whey protein isolate (milk), colostrum (bovine), inulin (chicory), and soy lecithin.
Whey Pro Complete supports weight management, muscle tissue, immune function, and gastrointestinal health.
• Protein supplement to increase protein intake
• Supports healthy epithelial cells in the bowel
• Helps promote satiety
• Provides antioxidants
• Supports muscle growth and repair
• Contains colostrum and inulin for gastrointestinal-based immune support
• Can be mixed in a supplement shake or added to foods
You will not find this in other whey products. When I spoke with other suppliers to get a product with colostrum in it they said they could not due it because it would raise the price so drastically that they could not be competitive in the whey protein market place. The colostrum is what separates our product from the rest! It improves immune function as well as promotes maintained of lean muscle mass.
Don
Friday, September 24, 2010
Food Falicies
Check the Fine Print for these Common Food Fallacies
Bonnie Taub-Dix, registered dietitian, weight loss expert, and author of the new Read It Before You Eat It interprets the often-misleading markers on your favorite snacks.
Catches Your Eye: 0g trans fat
Look Closer: Trans fat-up to 0.5 grams in each unreasonably tiny portion
Why: “This is a labeling loophole,” says Taub-Dix. “Under FDA regulations, this claim is true even for products containing trans fat. Look at the ingredients on the back-if ‘hydrogenated oil’ or ‘partially hydrogenated oil’ are listed, it does have trans fat. Under current FDA regulations, manufacturers can include this label as long as the product contains less than 0.5 grams trans fat per serving.”
Catches Your Eye: Gluten-free
Look Closer: Trace amounts of wheat protein
Why: “Even though a product may have been fine for your allergy before, manufacturers change formulas, and it may no longer be safe. If you have food allergies, check the ‘May Contain’ statement under the ingredients every time. The eight allergens manufacturers must acknowledge are: milk, eggs, crustacean shellfish, tree nuts, wheat, peanuts, soy, and fish.”
Catches Your Eye: Vegetarian
Look Closer: A product that may contain fish
Why: “Vegetarians and vegans often look for kosher foods with the label ‘parve’-meaning the product contains no meat or dairy products. What they may not realize is that these items can still contain eggs, fish, or honey.”
Catches Your Eye: Organic
Look Closer: No information about nutritional content.
Why: “Many people feel ‘organic’ equals ‘healthy.’ Don’t be fooled: ‘Organic’ only reveals how it was grown and processed; it doesn’t communicate anything about the product’s nutrients or whether or not it was grown locally. Thirty percent of ‘organic’ products are imported from China. The organic versions of some produce are better because inorganic produce is more likely to be contaminated with pesticides.”
Catches Your Eye: All Natural
Look Closer: A definition meant for meat and poultry, applied to everything from potato chips to frozen yogurt.
Why: “The USDA created this label for meat and poultry; it has not been defined by the FDA. If you see it on anything other than meat and poultry, it has virtually no significance. Sugar is natural, so it’s OK to label something with a lot of sugar as ‘all natural’.”
Bonnie Taub-Dix, registered dietitian, weight loss expert, and author of the new Read It Before You Eat It interprets the often-misleading markers on your favorite snacks.
Catches Your Eye: 0g trans fat
Look Closer: Trans fat-up to 0.5 grams in each unreasonably tiny portion
Why: “This is a labeling loophole,” says Taub-Dix. “Under FDA regulations, this claim is true even for products containing trans fat. Look at the ingredients on the back-if ‘hydrogenated oil’ or ‘partially hydrogenated oil’ are listed, it does have trans fat. Under current FDA regulations, manufacturers can include this label as long as the product contains less than 0.5 grams trans fat per serving.”
Catches Your Eye: Gluten-free
Look Closer: Trace amounts of wheat protein
Why: “Even though a product may have been fine for your allergy before, manufacturers change formulas, and it may no longer be safe. If you have food allergies, check the ‘May Contain’ statement under the ingredients every time. The eight allergens manufacturers must acknowledge are: milk, eggs, crustacean shellfish, tree nuts, wheat, peanuts, soy, and fish.”
Catches Your Eye: Vegetarian
Look Closer: A product that may contain fish
Why: “Vegetarians and vegans often look for kosher foods with the label ‘parve’-meaning the product contains no meat or dairy products. What they may not realize is that these items can still contain eggs, fish, or honey.”
Catches Your Eye: Organic
Look Closer: No information about nutritional content.
Why: “Many people feel ‘organic’ equals ‘healthy.’ Don’t be fooled: ‘Organic’ only reveals how it was grown and processed; it doesn’t communicate anything about the product’s nutrients or whether or not it was grown locally. Thirty percent of ‘organic’ products are imported from China. The organic versions of some produce are better because inorganic produce is more likely to be contaminated with pesticides.”
Catches Your Eye: All Natural
Look Closer: A definition meant for meat and poultry, applied to everything from potato chips to frozen yogurt.
Why: “The USDA created this label for meat and poultry; it has not been defined by the FDA. If you see it on anything other than meat and poultry, it has virtually no significance. Sugar is natural, so it’s OK to label something with a lot of sugar as ‘all natural’.”
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