Stop-n-Go Foods

by: AndreaDow
Total views: 532
Word Count: 477

Monday, May 21st

There seems to be an over-abundance of labels on foods these days. Every label from low-fat, high-fiber, high in antioxidants, lower sodium and trans fat free can be seen on everything from bananas to potato chips. Rachel Johnson, PH.D., M.P.H., R.D., suggests that while labeling foods should make it easier for consumers to make better choices, the proliferation of so many labels can lead to confusion. Labels are definitely important to consumers as 90% of the population reports that they read food labels. According to EatingWell magazine, another study showed 83% of consumers consider nutrition very or somewhat important when they make a food purchase. Executives at food companies have obviously taken note and provided labels to convince clients that their product is best and worth buying.

The labels can very misleading though. A sticker could highlight that a food is lower in sodium but skip the other sticker that should be in bright red and labeled high in trans fats! Some cereals will boast that they are high in vitamins, minerals, iron and low in fat while their content is 50% sugar. We need to simplify our labels and make them represent the total food composition as opposed to highlighting one good component. The Center for Science in the Public Interest (CSPI) has asked the FDA to design some better symbols that would make buying healthier foods easier. Until the FDA gives approval, we will have to wait and educate ourselves.

The Brits certainly have found a great answer. The Foods Standards Agency (the equivalent to our FDA) now has "traffic light" symbols that rates a food's overall content of saturated fat, total fat, salt and sugar and gives the foods either a red (high content), yellow (medium content) or green (low content) label. It is a voluntary program, but many supermarkets have agreed to display these labels. Obviously, many are resisting knowing that their products will be full of red stickers and less appealing to consumers. Although we try avoid thinking of foods as "bad", there are some foods that we should eat very rarely, if at all.

We may never get a "traffic light" label system in the United States. So until then, here is a list of foods to limit (red labels) and another list of foods to enjoy with frequency (green labels) from our friends at EatingWell.

Limit:
Saturated Fats- aim for less than 5g per serving
Trans Fats- should be 0
Hydrogenated or partially hydrogenated oils- trans fats
Sodium- look for 480mg or less per entree or 360mg or less for other foods
High Fructose Corn Syrup- a cheap form of concentrated sugar
Anything ending in "ose"- basically this means sugar
Enriched or wheat flour- chose whole wheat flour instead

Enjoy:
The shortest possible ingredient list (that you can pronounce)
Fiber- 3g per serving
Whole grains- preferably 1st or 2nd on ingredient list
Liquid or high-oleic vegetable oils- healthy unsaturated fats
Fruits and vegetables

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