Comments on: Food Labeling Nonsense

By: zantheria

zantheria — Tue, 29 Sep 2009 00:23:12 +0000

It’s interesting how Asians have consumed soy for the last 5,ooo or so years and still have lower rates of cancer (etc) than Americans.
Then again, Asians eat fermented, traditionally prepared soy products, none of that hexane treated junk you find in vegetarian burgers and cream cheese.
And even then, not in “it’s a health food therefore eating more = better health” amounts.
Moderation is key, peoples

By: Weekend Link Love | Mark's Daily Apple

Weekend Link Love | Mark's Daily Apple — Sun, 13 Sep 2009 14:01:09 +0000

[...] may have read my tirade against ridiculous food labels, but it’s good to know that the New York Times is catching on to the charade. I must warn [...]

By: OnTheBayou

OnTheBayou — Thu, 23 Jul 2009 18:01:04 +0000

But when did God start growing fruit with those little ID numbers?

By: joe s

joe s — Thu, 23 Jul 2009 17:19:55 +0000

Bayou…Oh I agree whole heartedly. When shopping my philosophy is “If God didn’t make it, don’t eat it.” If it needs a label so that you know what your eating you shouldn’t eat it. You should know what it is by looking at it. So basicly I am restricted to the fruit and veggie isle and the meat and fish case. Careful on the meats alot are injected with “A solution” no thanks.

By: OnTheBayou

OnTheBayou — Thu, 23 Jul 2009 17:19:45 +0000

That’s a pretty broad brush there, James, about governments. You do hit the nail on the head about the corporations owning – I’ll insert this – most of the politicians.

Just look at the rounding down rules for an example of deceit on nutritional labels.

By: jamesf3i

jamesf3i — Thu, 23 Jul 2009 17:08:39 +0000

Lessons I’ve learned over the years concerning various products, especially packaged foods. If one must use a packaged product, and sometimes it is a necessity then:

1. Do not believe any statement on the front of the package. It is for advertisement purposes only. It may be true but it is intended to hide other truths of more importance.
2. The only part of the package that even approaches the truth is the food labeling grid that lists amounts of carbs, sodium, fiber, etc. It is not the whole truth of course but it can be used as a guideline. I use it only for the amount of carbs and sodium. And finally but most important,
3. Never ever never never trust the government. The people that make the labeling rules and regulations are politicians that are bought and sold on a daily basis by the large corporations. Nobody believes a politician when he/she makes a speech so why believe the end result of a law that was created by said politician?

By: OnTheBayou

OnTheBayou — Thu, 23 Jul 2009 15:30:15 +0000

Really, Dave from Hawaii.

I distinctly said that some people have problems with MSG.

I also said, and my main point to Tammy was, it is not a preservative. It is not.

Please don’t read what I didn’t say.

By: Patricia Biesen

Patricia Biesen — Thu, 23 Jul 2009 14:29:30 +0000

As a person with food allergies, label reading is a big deal. You cannot believe that “dairy free” and “milk free” are not the same thing. I’m actually taking a seminar with Eat, Live, Learn to learn this new foreign language called label reading. I will be putting more of this info out there in future posts. I’m the Dairy-Free Examiner, which is naturally “paleo”.

http://www.examiner.com/x-8953-Chicago-DairyFree-Food-Examiner

By: Dave from Hawaii

Dave from Hawaii — Wed, 22 Jul 2009 22:38:27 +0000

Oh really OnTheBayou?

http://www.truthinlabeling.org/

By: OnTheBayou

OnTheBayou — Wed, 22 Jul 2009 22:22:42 +0000

Tammy, you are way off base scientifically…which is the bottom line.

MSG is a natural product. It enhances flavors, just like common table salt. I don’t know of all the sources, but one is a byproduct of sugar beet processing. (Almost 40 years ago I worked in a sugar beet processing factory for a few months. Beet molasses is bitter to humans, so it went to animal feed. But they extracted the MSG first.)

Citric Acid is also a very natural product and of no consequence to human ingestion. It works as a preservative because it lowers the pH to the point that bacteria can’t survive. Just like vinegar and pickling.

It is very important that in the battle with the ADM’s and Kelloggs of the world and the USDA that we are accurate in our science(s). We must educate ourselves to move past mythology or the cascade effect (how the “lipid hypothesis” became mainstream!) As a sort of scientist, I get frustrated with plain old error, let alone opinions w/o foundation.

The bad boys are not MSG (granted, some people have a sensitivity) or citric acid. They are soy because of its estrogenic effects, grains generally, grain oils. At least, that’s where I am at these days.

Reasonably scientifically speaking, of course!