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Quotes about Food Labels from the world's top natural health / natural living authors

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"Reading Food Labels The most important point about food labels is that you should avoid foods that have labels. Unless it is a frozen fruit or vegetable, if it comes in a box, bag, or jar, it is likely processed and contains an insignificant amount of nutrients per calorie. The goal is to rarely look at a food label and rarely buy a food that has a label. When you do look at a label, be selective and use good judgment." - Dr. Joel Fuhrman, Eat For Health: Lose Weight, Keep It Off, Look Younger, Live Longer (2 book set) (Get the book.)

"One study showed that three-quarters of adults reported using food labels, and another indicated that people who use food labels eat more healthfully. Almost half of the people surveyed reported that the nutrition information on food labels changed their minds about buying a particular product.10 This, of course, is precisely why the idea of expanding nutrition labeling from packaged food to restaurants has industry shaking in its boots: it works." - Michele Simon, Appetite for Profit: How the Food Industry Undermines Our Health and How to Fight Back (Get the book.)

"Read food labels. Many of the best foods don't have labels but those that do offer some important information along with some confusing information, too. It can be challenging to navigate these food labels. I'll just touch on the topic briefly here because the Shopping Lists (pages 112 and 342) will guide you to the healthiest shopping choices. The number of servings in the container is an important fact to consider, and is also often a shock. Perhaps you thought that little packaged "single-serving" bowl of ramen noodles or certain other common soup cups was one serving." - Wendy Bazilian, DRPH, MA, RD, Steven Pratt, MD, Kathy Matthews, Superfoods Rx Diet: Lose Weight with the Power of SuperNutrients (Get the book.)

"One study showed that three-quarters of adults reported using food labels, and another indicated that people who use food labels eat more healthfully. Almost half of the people surveyed reported that the nutrition information on food labels changed their minds about buying a particular product.10 This, of course, is precisely why the idea of expanding nutrition labeling from packaged food to restaurants has industry shaking in its boots: it works." - Michele Simon, Appetite for Profit: How the Food Industry Undermines Our Health and How to Fight Back (Get the book.)

"READING food labels FOR FLAVOR Now that you know what types of foods to buy, it's time to talk about choosing the best brands, especially of packaged foods. In every food category, from bread to barbecue sauce, you can choose from better brands and worse brands (see the appendix for a comprehensive list of my favorites). To choose the best brands consistently, you must learn how to read the fine print on food labels. To interpret a food label with minimal effort, follow this general rule: For every 100-calorie serving of a packaged food, the amount of sodium should be less than 1." - David L. Katz, Catherine S. Katz, Dr. David Katz's Flavor-Full Diet: Use Your Tastebuds to Lose Pounds and Inches with this Scientifically Proven Plan (Get the book.)

"Few consumers understand what exactly goes into them, although some of the preservatives are listed on the food labels (but often too small to read). And what can the body possibly do to digest them? Nothing at all. If you are fortunate, they simply pass through the intestinal tract without being digested (diarrhea); it's more likely, though, that they have constipating effects and accumulate in the gut, as seen in the grossly extended tummies of those who eat such Frankenstein foods on a regular basis." - Andreas Moritz, Cancer Is Not A Disease - It's A Survival Mechanism (Get the book.)

"Quick Guide to Reading Labels: • food labels list ingredients in descending order. What's first on the ingredient list is present in the highest quantity. • Do not purchase foods that contain flour or sweeteners in the first four ingredients or that contain any hydrogenated (trans) fat, or chemical additives. • Avoid foods that have more then 300 mg sodium per serving. Navigating the Food Categories 1) Vegetables Since vegetables and fruit contain the most nutrients, the first part of your health makeover is to include more of them in your menus. Let's go over how you can do this." - Dr. Joel Fuhrman, Eat For Health: Lose Weight, Keep It Off, Look Younger, Live Longer (2 book set) (Get the book.)

"All food labels are required to state the item's trans fat content per serving, although a value of zero (0) grams per serving can mean the serving contains up to 0.4 grams (manufacturers are not required to reveal any amount less than 0.5 grams per serving). Trans fats are typically found in commercially processed foods that have been prepared under conditions of high heat, such as snack foods (for example, potato chips and roasted nuts), frozen foods (including entrees, snacks, whole dinners, desserts), commercially made cookies and crackers, packaged dinners, and baked goods ?" - Steven V. Joyal, What Your Doctor May Not Tell You About Diabetes: An Innovative Program to Prevent, Treat, and Beat This Controllable Disease (Get the book.)

"Of course, the food labels contain no warnings that these chemicals are known carcinogens. The masses are brainwashed to the point that they believe if an American grocery store or restaurant offers a particular food, it must be good and safe. Just take a moment to learn about the research done on microwave-cooked foods.22 Why would Russia have banned microwave ovens for several decades if they were harmless? Russian researchers have found decreased nutritional value, cancer-making compounds and brain-damaging radiolytics in virtually all microwave-prepared foods." - Andreas Moritz, Cancer Is Not A Disease - It's A Survival Mechanism (Get the book.)

"To reduce your salt intake, you have to actively avoid the stuff. Read food labels and choose the products with the least amount of salt. Factor in the times you'll be eating out and in others' homes, because that's when you just can't control salt intake. Those slips will more than make up for your personal no-salt habits. Q: Can you recommend good breakfast foods for people who won't eat last night's leftovers? A: Create your own new script for breakfast, and start slowly. Eggs and potatoes are okay, so you can have eggs that are scrambled, soft-boiled, hard-boiled, or poached." - James Dowd and Diane Stafford, The Vitamin D Cure (Get the book.)

"D content of foods on food labels [36]. Fortification of milk and other foods with vitamin D, such as selected cereals, margarines, juices, and a few selected brands of cheese, provide the majority (66-84% of the food sources) of the vitamin D intake of Americans [37]. Plant foods such as mushrooms that when briefly exposed to UVB produce significant amounts of vitamin D2 [38] and some fortified foods may contain vitamin D2. Such foods can appeal to vegetarians who may prefer to consume a plant-based form of vitamin D [39]. B." - Ann M. Coulston and Carol J. Boushey, Nutrition in the Prevention and Treatment of Disease (Get the book.) "It requires food labels to clearly state if a product contains any of the top eight food allergens: milk, eggs, fish, crustacean shellfish, tree nuts, peanuts, soybeans, and wheat. All food products manufactured in the United States after January 1, 2006, are required to have updated labels declaring the presence of any of the top eight food allergens in the product. The Food Allergen Labeling and Consumer Protection Act of 2004 was primarily passed to benefit individuals with food allergies." - Ann M. Coulston and Carol J. Boushey, Nutrition in the Prevention and Treatment of Disease (Get the book.) "Many newly diagnosed individuals are not aware that "gluten-free" does not mean just eliminating bread and pastries from the diet, because gluten (especially wheat) can be identified on food labels and in restaurants by many other names. For example, triticale (a combination of wheat and rye), kamut, and spelt are all forms of wheat and are considered toxic [80]. Other forms of wheat, such as bulgur, couscous, einkorn, farina, and semolina (durum), are also not permitted on the gluten-free diet." - Ann M. Coulston and Carol J. Boushey, Nutrition in the Prevention and Treatment of Disease (Get the book.) "Meals and menus can then be constructed using information on food labels or in food composition tables to achieve this carbohydrate target. General eating patterns that help to achieve a high carbohydrate intake are summarized later. IV. PROTEIN REQUIREMENTS FOR ATHLETES There is still considerable debate about how much dietary protein is required for optimal athletic performance. The interest in protein (meat) probably dates back to ancient Greece. There are reports that athletes in ancient Greece, in preparation of Olympic games, consumed large amounts of meat." - Ann M. Coulston and Carol J. Boushey, Nutrition in the Prevention and Treatment of Disease (Get the book.)

"You would have to have been on another planet to be unaware of all Beware of Artificial FatA II III M I I I I Not only are the fats in the animals that we eat completely different from what they were fifty years ago, we've also learned to manufacture fats unknown in nature, so-called trans fats, which appear on food labels as hydrogenated or partially hydrogenated oils. Whenever your genes encounter fats they weren't expecting, as in the case of foods devoid of micronutrients, they send you looking for more, assuming that the next bite will have the real McCoy." - Dr. Steven R. Gundry, Dr. Gundry's Diet Evolution: Turn Off the Genes That Are Killing You - And Your Waistline - And Drop the Weight for Good (Get the book.)

"When you do look at a label, be selective and use good judgment. food labels contain some information to guide you about the healthfulness of a product if you know what to look for and how to interpret it, but the packaging of a food product tells you little, if anything at all, about the nutritional content of the food. The manufacturer designs the packaging based on what they think will attract the consumer and ultimately sell their product. The ingredient list is the most important bit of information on the package. It is often difficult to find and in very small print." - Dr. Joel Fuhrman, Eat For Health: Lose Weight, Keep It Off, Look Younger, Live Longer (2 book set) (Get the book.)

"When the fat becomes solid, the body treats it more like a saturated fat, although it is not classified as saturated fat on food labels. But hydrogenation has serious health consequences because it creates trans fats.Trans fats are polyunsaturated vegetable oils that have been processed to make them remain solid at room temperature. Trans fats also come from frying food in polyunsaturated vegetable oils, such as corn oil, sunflower oil, safflower oil, and soy oil, all of which are not bad for you until they are heated." - Frank Lipman, Mollie Doyle, Spent: Revive: Stop Feeling Spent and Feel Great Again (Get the book.) "Suffice it to say that you must read food labels carefully, looking for the offending names I just listed. Please remember, when reading labels, that 4 grams of sugar is equivalent to 1 teaspoon. My take on sugars may seem a little extreme to you, but my opinion is informed by my more than a quarter century of clinical experience with people who are Spent. As I see it, sugar is a socially acceptable, legal recreational drug. Like other recreational drugs, sugar can lead to mood highs and lows. And like other drugs, sugar can destroy your health over time and lead to Spent." - Frank Lipman, Mollie Doyle, Spent: Revive: Stop Feeling Spent and Feel Great Again (Get the book.)

"It can be challenging to navigate these food labels. I'll just touch on the topic briefly here because the Shopping Lists (pages 112 and 342) will guide you to the healthiest shopping choices. The number of servings in the container is an important fact to consider, and is also often a shock. Perhaps you thought that little packaged "single-serving" bowl of ramen noodles or certain other common soup cups was one serving." - Wendy Bazilian, DRPH, MA, RD, Steven Pratt, MD, Kathy Matthews, Superfoods Rx Diet: Lose Weight with the Power of SuperNutrients (Get the book.)

"Sometimes our best intentions fail because food labels are mysterious to the average person. The food industry's labeling distorts our perception of healthy foods. For example, packages state the contents are "low fat" yet they are high in refined carbohydrates, salt, sugar and chemicals. All the other ingredients may make us fat but the product itself contains less fat. We assume a low fat product is a healthy choice, but often it is not. Did you know? You are what you eat and do not excrete...." - Heather Caruso, Your Drug-Free Guide to Digestive Health (Get the book.)

"Just as with food labels, the ingredients present in the largest amounts are listed first. Often, the most interesting or the most extolled ingredients are so far down the list that the amount of them in the product means they are practically nonexistent. Just because an ingredient appears on an ingredient label doesn't mean there's enough of it to have any impact on skin or to make a difference of any kind." - Paula Begoun and Bryan Barron, Don't Go to the Cosmetics Counter Without Me, 7th Edition (Get the book.)

"Please, if you are reading this, stop consuming any artificial sweetener, read food labels, buy 100 percent organic foods. BEWARE OF "ALL-NATURAL" PRODUCTS You need to be educated on the kind of products you should be purchasing. In all of my companies I have requirements, when I travel, when I do TV shows, when I make appearances—that all the food is 100 percent organic. Unfortunately, people sometimes do not listen or pay attention or understand that 100 percent organic means 100 percent organic. Let me give you an example. I walked into a TV shoot where I met Ozzie Ozborne." - Kevin Trudeau, More Natural Cures Revealed: Previously Censored Brand Name Products That Cure Disease (Get the book.)

"Pure xylitol is a white crystalline substance that looks and tastes like sugar. On food labels, it is classified broadly as a carbohydrate and more narrowly as a polyol or sugar alcohol. In the intestinatl tract, it is slowly absorbed and only partially utilized. It provides roughly 2.4 calories per gram?0 percent less than table sugar. Xylitol has a minimal effect on blood glucose and insulin levels. It has also been shown to promote satiety (a feeling of fullness) and reduce caloric intake." - Michael T. Murray, Beat Diabetes Naturally: The Best Foods, Herbs, Supplements, and Lifestyle Strategies to Optimize Your Diabetes Care (Get the book.) "Eating foods high in simple sugars can be harmful to blood sugar control—especially if you are insulin resistant, experience reactive hypoglycemia, or are diabetic. Read food labels carefully for clues on sugar content. If the words sucrose, glucose, maltose, lactose, fructose, corn syrup, or white grape juice concentrate appear on the label, extra sugar has been added. Currently, more than half of the carbohydrates being consumed are in the form of sugars being added to foods as sweetening agents." - Michael T. Murray, Beat Diabetes Naturally: The Best Foods, Herbs, Supplements, and Lifestyle Strategies to Optimize Your Diabetes Care (Get the book.)

"Read the food labels and look out especially for the following chemicals: • Sunset yellow (El 10 or FD&C Yellow 6) is a dye used in, among other foods, orange jellies and squashes, apricot jam and packet soups. It's also in Smarties, and at least one variety of Lucozade (a popular British and now also American sports drink). • Tartrazine (El02 or FD&C Yellow 5), one of the more controversial coloring additives used in the U.K., is another yellow dye used in fizzy drinks, ice cream, sweets and jams." - Andreas Moritz, Timeless Secrets of Health & Rejuvenation: Unleash The Natural Healing Power That Lies Dormant Within You (Get the book.) "You can detect hydrogenated vegetable oils in foods by reading the food labels. Most processed foods contain them, including breads, crisps, chips, doughnuts, crackers, biscuits, pastries, all baked goods, cake and frosting mixes, baking mixes, frozen dinners, sauces, frozen vegetables, and breakfast cereals. In other words, nearly all foods that are shelved, processed, refined, preserved, and not fresh can contain trans fats. Trans fats inhibit the cell's ability to use oxygen, which is required to burn foodstuffs to carbon dioxide and water." - Andreas Moritz, Timeless Secrets of Health & Rejuvenation: Unleash The Natural Healing Power That Lies Dormant Within You (Get the book.)

"Recent development: The Food Allergen Labeling and Consumer Protection Act, which went into effect in January 2006, requires food manufacturers to list eight major allergens on their food labels to help people who have food allergies identify and avoid problem foods. IS IT REALLY AN ALLERGY? Not all reactions to food are due to allergies. Tens of millions of Americans have a food intolerance, such as a sensitivity to the lactose in milk. The most common symptom of a lactose intolerance is gastrointestinal discomfort, including diarrhea, cramping and flatulence." - Bottom Line Health, Bottom Line's Health Breakthroughs 2007 (Get the book.) "For more information on why this is allowed on food labels and why it can be dangerously unhealthy, as those grams add up quickly, read the following article.) SAFE FOODS All fresh fruits and vegetables, fresh meat, poultry and fish. eggs, milk, cheese and yogurt are free of trans fats. Canned fish also is free of trans fats. But watch out for processed cheeses, for example, the kind in many "snack packs"—they may contain trans fats. Important: Trans fats are not formed when you cook—or even fry—at home with vegetable oil." - Bottom Line Health, Bottom Line's Health Breakthroughs 2007 (Get the book.)

"America: Drowning in Sugar, Experts Call for food labels to Disclose Added Sugars." Press release, August 3, 1999. http://www.cspinet.org/new/sugar.html. -. "Sugar Consumption 'Off The Charts' Say Health Experts: HHS/USDA Urged to Commission Review of Sugar's Health Impact." Press release, December 30, 1998. http://www.cspinet.org/ new/sugar.htm. Chen, I. H. "Results of the Second National Health and Nutrition Examination Survey (NHANES II)." Spine 19, no. 10 (1994): 1193-94. Children's Hospital Boston. " - Connie Bennett, C.H.H.C. with Stephen T. Sinatra, M.D., Sugar Shock!: How Sweets and Simple Carbs Can Derail Your Life-- and How YouCan Get Back on Track (Get the book.) "America: Drowning in Sugar—Experts Call for food labels to Disclose Added Sugars." Press release, August 3, 1999. http://www.cspinet.org/new/sugar.html. -. "Consumer Group Petitions FDA to Require 'Diarrhea' Notice on Foods That Contain Sorbitol." Press release, September 27, 1999. http://www.cspinet.org/new/sorbitol_pr.html. -. "Petition to the FDA to Require Better Sugar Labeling on Foods." http://64.233.161.104/ search?q=cache:u3LhCWPOT8IJ:www.cspinet.org/reports/sugar/sugarpetl." - Connie Bennett, C.H.H.C. with Stephen T. Sinatra, M.D., Sugar Shock!: How Sweets and Simple Carbs Can Derail Your Life-- and How YouCan Get Back on Track (Get the book.)

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