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What foods you should eat depends on a few things, including how healthy you are, how much you exercise and how much weight you have to lose.
Without realizing it, as you gradually add back foods, you may be consuming far more carbs than you think you are. Usually cravings vanish by the end of the first week on Induction when you convert to burning primarily fat for energy. As discussed in regard to plateaus, your body has its own schedule and won’t share it with anyone. The reason we recommend that you not weigh yourself daily is that your weight can vary by as much as 5 pounds even within a day.
General Mills, one of the big 4 cereal manufacturers, including brands such as Cheerios, Lucky Charms, Trix, and Wheaties,  announced yesterday that it will reduce the added sugar in its products. This entry was posted in Nutrition Label Analysis and tagged artificial colors, BHT, Cheerios, General Mills, Lucky Charms, Red 40, sugar, Trix, Wheaties by Hemi Weingarten. Didn’t they do this a couple of years ago, I remember buying Reduced Sugar Cocoa Puffs (pregnancy craving) and they tasted super sweet. Are they simply reducing the sugar or are they reducing and then ADDING artificial sweeteners in an attempt to keep it tasting as sweet? Two federal agencies are involved: the Food and Drug Administration (FDA) which regulates almost all food except food containing meat and poultry, and the Food Safety and Inspection Service (FSIS) which regulates most meat and poultry containing food. Richard Perlmutter is the owner of Abington Nutrition Services LLC which prepares nutrition labeling for products manufactured by food and beverage companies. The Kid’s Nutrition Resource You Need to Keep You SaneThe Trick To Low Calories in Bolthouse Farms Salad Dressing Don’t Buy This at the SupermarketShould We Drink Seawater to Get Our Electrolytes? This entry was posted in Nutrition Label Analysis and tagged Alexia, All Natural, Con-Agra, FDA, FSIS, GMO, guest post, hfcs, pyrophosphate, Richard Perlmutter, USDA by Guest Contributor.
Discover nutritional facts and savory recipes for your favorite Boar’s Head products with this downloadable guide. Carefully crafted from a family recipe, seasoned with savory spices from around the world and slow roasted to perfection, our Ovengold Turkey Breast is like no other. These products qualify for inclusion on the Feingold® Association food list for persons on food sensitive diets.
Please note that the Heart-Check Food Certification does not apply to recipes or information reached through links to other information unless expressly stated. Food processing is a set of methods and techniques used to transform raw food ingredients into consumable food. From the early days of food processing, the primary goal was to extend the life of a foodstuff, by acting as a preservative. One of the first forms of food processing, dating back to BC, was the salting of meats as a means of preservation.
In the early 19th century, a new technology was introduced to vacuum bottles of food for French troops. Pasteurization, another French invention from the mid 19th century, greatly improved the safety of milk and milk products, as well as increasing their shelf life. It was only in the industrialized 20th century, and more prominently after World War II, that a third and crucial factor became the driving force behind food processing – convenience. With legions of moms joining the work force, there was less time to toil in the kitchen, and a demand for quick, easy to prepare foods skyrocketed. Additional benefits of food processing include lower prices to consumers due to the economies of scale of mass manufacturing, increased availability of a wide variety of foods, and a consistency in taste, texture, and mouth feel. With so many advantages to food processing, one may ask why is almost every other American so bearish on processed foods?
The further a food product is from its natural form, the less it retains its healthful nutritional properties. True, the decrease in nutrients has led to enrichment and fortification, but these add only a small number of nutrients back to a product, where hundreds of others are lost in translation from the original orange to the orange drink in a plastic bottle. Increasing shelf life requires the use of preservatives, whether natural ones such as salt, or artificial chemicals that have more specific functions (mold inhibitors, bacteria killers, antioxidants, antimicrobial chemicals, etc…).  Some of these preservatives have adverse side affects on some or all human populations. And since cost has become a driving factor in consumer consideration, food companies are constantly on the lookout for cheaper manufacturing techniques and cheaper source ingredients.
43% of consumers have a negative attitude towards processed foods, a term which carries a negative perception. In the early 19th century a new technology was introduced to vacuum bottles of food for French troops. Pasteurization, another French invention, greatly improved the safety of milk and milk products, as well as increasing their shelf life.
It was only after World War II that a third and crucial factor became the driving force behind food processing – convenience. With so many advantages to food processing, why is almost every other American so bearish on processed foods? The farther a food product is from its natural form, the less it retains its healthful nutritional properties. The decrease in nutrients has led to enrichment and fortification, but these add only a small number of nutrients back to a product, where hundreds of others are lost in translation from the original orange to the orange drink in a plastic bottle.
This entry was posted in FoodThoughts and tagged additive, food manufacturing, Food processing, history, IFIC, Orange, orange drink, pasteurization, preservative, Red 40, salt, sugar, Twinkies by Hemi Weingarten. Bottom line would be those legions of moms should quit work and get back to toiling in the kitchen to rescue their families from evil quick, easy to prepare foods? My husband and I also both work full time and we still find time to prepare wholesome meals at home with minimal processed food.
I can think of a half-dozen recipes I can make from scratch quicker or almost as quick than their ready-to-eat counterparts. Oh, why not push the agenda of equality instead and have legions of fathers join the kitchen fun instead?
Good news coming from the USDA this week, as the government agency charged with our kids’ nutrition has published guidelines for healthier snacks. Competitive foods – those snacks sold in vending machines and kiosks, available to all children in school. The competitive foods have been an area of contention for years, because they were a foothold for junk food and beverage companies into the younger demographics.
Sugar drinks with more than 40 calories per 8 ounces will no longer be sold in school vending machines. The new standards will better address obesity and dietary problems—with sensible limits on calories, saturated and trans fats, salt, and sugars.

This entry was posted in Kids Nutrition and tagged competitive foods, CSPI, healthy snacks, Junk Food, school, soda, Vending Machines by Hemi Weingarten. I bet junk food will find a way to creep back in somehow, cause they’re sneaky like that, but this seems like a big step in the right direction. I agree, parents who do work hard to educate their kids and are watching what they take in can face an uphill battle when more quick sugary attractive alternatives are right at kid’s fingertips during school hours. A network of more than 300 private kosher certification agencies throughout the United States reliably ensures that food labeled kosher is, in fact, kosher. To begin with, sufficient consumer demand makes companies willing to open up their operations to kosher inspectors and to pay for reliable certification. In addition, fierce brand competition based on reliability among kosher certifiers vying for food company clients counteracts incentives to cut corners.
Brand competition works because a core of vigilant and active consumers scrutinizes products for certification mistakes, reports them to agencies, and shares information about the reliability of different certifiers online and through extensive social networks. The success of kosher certification holds many important lessons for reforming food label regulation in other areas, such as front-of-package (FOP) food labels. Kosher certification illuminates why most private nutrition labeling schemes are unreliable.
A few private nutrition-labeling schemes, by contrast, have features like those that make kosher certification reliable.
A recent study by the Institutes of Medicine (IOM) proposes a mandatory government FOP system for all packaged foods that displays calories per serving and rates overall healthfulness based on saturated and trans fats, sodium, and added sugars. These concerns about heavy-handed government regulation are reason at least to consider the alternative approach of developing a more reliable system of private nutrition labeling. This entry was posted in FoodThoughts and tagged food industry, guest blog, guest post, Kosher, Labeling, NuVal, regulator, supermarket, Timothy Lytton by Guest Contributor. As long as you’re following the program, you should see some weight loss every week or so, unless you’re on a plateau.
11 grams of sugar is still almost 3 teaspoons of sugar, and that’s for serving sizes for 4 year olds. If all manufacturers follow suit, maybe in 2011 they can do another down round, and reduce added sugar to 1 teaspoon’s worth. This includes prepared frozen items such as chicken and beef pot pies, fried chicken, and meat based dinner entrees.
He also takes an interest in seeing that government nutrition policy is in line with nutritional science. We are told to buy unprocessed foods because they contain less chemicals, because they are natural and healthy for us.
Food processing can be as simple as cutting up some vegetables to prepare a salad, or as complex as manufacturing a Twinkie in multiple processing facility. This helped balance humans’ need to eat daily with nature’s trend to provide crops only during certain times of the year.
It would lead to the use of tin cans a decade later and thus the canning industry was born.
Buying fresh or frozen produce and whipping up a soup, a salad, or a pasta sauce is not rocket science and does not require hours of kitchen work. 1500 consumers across all demographics in the US were surveyed by the International Food Information Council (IFIC) and Artemis Strategy Group. Food processing can be as simple as cutting up some vegetables to make a salad, or as complex as creating a Twinkie in a mega processing facility. The Smart Snacks in Schools Standard defines what competitive foods will be allowed in schools starting in the 2014-2015 school year. Schools made some money on the side from the inclusion of sugary soft drinks and fatty potato chip snacks in school hallways.
You can see that nuts, seeds, fresh fruit, packaged fruits and veggies will get more prominence. I went to school with a girl who’s mom taught her eat healthy all through her childhood. My opinion is that government regulations may never fall in perfect line with what we do personally or would like to see, but I am happy with vast improvements that have been made in the past few years.
Lytton, Professor of Law at Albany Law School and author of Kosher: Private Regulation in the Age of Industrial Food. Amidst the pervasiveness of misleading food labels, a little-noticed area of industrial food regulation offers a model of success: kosher food certification.
There are more than ten thousand kosher-producing companies in the United States alone, making more than 135,000 kosher products for over twelve million American consumers who purchase kosher food because it is kosher.
Most kosher consumers choose kosher for reasons related to health, food safety, taste, vegetarianism, lactose intolerance, or to satisfy non-Jewish religious requirements, like halal. Of the half-million products that the Orthodox Union (OU)—the nation’s largest kosher agency—certifies each year, its legal department investigates only about five hundred cases of questionable use of its kosher symbol, and it takes action in only fifty of those cases.
Market competition among certifiers creates incentives for them to lower their standards in order to reduce the cost of their services and ease the demands that they place on their clients. Within industrial food supply chains, the reputation of finished-product certifiers depends on the reliability of ingredient certifiers upstream in the production process, who, in turn, require the trust of finished-product certifiers for acceptance of their certification downstream in production. For example, industry-sponsored FOP nutrition labeling schemes suffer from a conflict of interest: the certifier is paid by the company being certified. Supermarket-shelf nutrition-labeling systems, like Guiding Stars, for example, are characterized by a high degree of brand competition based on reliability.
Although a mandatory government scheme would certainly promote uniformity, there is reason to be wary of adopting this approach to regulating FOP nutrition labeling.
Kosher certification offers a vision of what more reliable nutrition labeling might look like. Lytton is the Albert and Angela Farone Distinguished Professor of Law at Albany Law School and author of Kosher: Private Regulation in the Age of Industrial Food, recently published by Harvard University Press. If you stayed on track but gained a pound or two since the previous week, you’re probably retaining water or are constipated. All marks, brands and names belong to the respective companies and manufacturers and are used solely to identify the companies and products.
To this day, extending shelf life is one of the most important reasons food manufacturers add so many weird sounding ingredients to products.
Keeping food cold, either underground, or by using ice, was an effective, if primitive method of preservation until the ascent of ice boxes and recently electrical refrigeration. Substituting quality ingredients with cheaper or inferior standbys is the only way to keep prices down.

But the next time you complain about not having enough time to cook, consider how much time you spend watching TV and on Facebook.
To this day, extending shelf life is one of the most important reasons food manufacturers add so many ominous sounding ingredients to products. But in many cases, the color of the processed product is not as bold as expected by the consumer. How about always including that intention right up front whenever you are bashing perfectly safe, abundant, affordable “processed foods”? It just takes a tiny bit of pre-planning (take the frozen steak out of the freezer the night before) and a bit of dedication to eating as well as you can. I work on helping schools with menu certification to satisfy fed regs that were pushed out in 2010 and the apparently quality of the program always boils down to the enthusiasm and passion of the staff.
These low rates of mislabeling are consistent with New York State’s Kosher Law Enforcement Division records revealing that, between 2005 and 2010, the agency conducted more than thirty-seven hundred inspections of nearly nine hundred industrial kosher food production facilities but found only four violations of the state’s kosher fraud law. Brand competition counteracts these incentives, because an agency caught lowering its standards risks damage to its reputation among consumers and the value of its brand.
The result is that finished-product certifiers scrutinize the operations of ingredient certifiers, who are eager to satisfy any concerns they may have. The features of kosher certification that counteract this conflict of interest are lacking in FOP nutrition labeling. For a supermarket chain, getting consumers to shop in its stores is much more important than which brands or types of food consumers purchase once inside, and providing reliable dietary advice is an effective way to distinguish the chain from its competitors. First, allowing for experimentation and competition among private-sector groups is likely to advance knowledge in the areas of dietary guidance and food labeling more effectively than the imposition of a single, centralized government system. Going too long between meals or adding foods such as dairy products or peanuts may stimulate cravings. Now, you MUST read the ingredients to be sure this is not what your eatting or feeding your kids.
Normally FDA has pre-emption, meaning the court would defer to the FDA, because it has primary jurisdiction.
But there is no way to access the answers that FSIS provides to those who submit inquiries.
Salt is natural and cheap, but excessive consumption causes hypertension and other health problems. Since beginning my journey to better health and weight loss, I have been driving myself crazy by trying to stick within a certain calorie range and monitor portion sizes.
One area of concern is the allowance for diet soft drinks in high schools (they are not allowed in elementary and middle schools).
High and she had access to vending machines, all she ate for lunch was a soda and peanut m&ms. Kosher market generates more than $12 billion in annual retail sales, and more products are labeled kosher than are labeled organic, natural, or premium.
Moreover, when mistakes are discovered, private kosher certification agencies routinely issue consumer alerts and product recalls, at significant cost to themselves and their food-company clients. These consumers help kosher certification agencies monitor their food industry clients, and they also police the agencies themselves. Since all of the major agencies certify both ingredients and finished products, this creates a network of interagency oversight. To begin with, there is little brand competition between FOP labeling schemes to produce more reliable dietary advice. Additional competition is also emerging from smartphone apps that provide nutrition ratings for food products and dietary advice, which also increases consumers’ capacity to police brands’ nutrition claims. Disagreement among experts in industry and academia about the best approach to nutrition is significant and ongoing. Almost all add some sort of coloring, whether a natural red color such as beet juice, a natural but irky bug juice color, or artificial Red #40. Also, keep in mind your body has a much easier time processing whole natural foods than it does processed foods. Plus, once we were older, we also were responsible for helping prepare the meals so it saved time, taught us valuable lessons, and kept us out of trouble.
If mom quits to stay home we really will be eating Spam(TM) because that’s all we will be able to afford.
To the contrary, companies and trade associations have increasingly favored cooperative efforts to establish uniform systems in order to prevent consumer confusion. In addition, certification at the supermarket level exerts supply chain pressure on manufacturers and their ingredient suppliers to improve the nutritional value of their products. The most effective role for government in this area is not to supplant private-sector experimentation and competition but rather to police them. Adding a bit more fat, in the form of olives, half an avocado, or some cream cheese in a celery stick, can help you feel more satisfied, minimizing cravings. Almost all manufacturers add some sort of coloring, whether a natural red color such as beet juice, a natural but quirky bug juice, or artificial Red #40.
Despite studies that have shown correlation between food colorings and cognitive problems in children, the food industry uses them because they are cheaper than natural sources.
The seemingly easy alternative would be to eat low calorie diet foods… but the ingredient lists read more like a science project gone wrong. This blog is classic — affluent food snobs out of touch with the realities of lower middle class economics, instructing us all how we should live.
In early 2011, the Grocery Manufacturers Association and the Food Marketing Institute, two leading industry associations, teamed up to launch an FOP nutrition labeling scheme called “Facts Up Front,” which has been adopted by member companies representing 70 percent of food and beverage products. Second, even many commentators who favor more government regulation in this area lament that administrative rule making has historically been subject to considerable industry influence and that agencies have lacked adequate enforcement resources. I absolutely hate how products disguised as nutritious and healthy are actually so far from that, in terms of what goes into your body. In addition, consumer vigilance, on the scale and intensity of the kosher certification system, is also lacking. Though I ALWAYS have Cookie Crisp, drizzled with Hersheys syrup and a sprinkle of Molasses crunchy “Sugar In The Raw”!

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