Calistoga Bill wrote:Why does Rule #2 not apply? .
Rule number two does apply. But all of it. While I do say, only look at the Nutrition Facts Label and the Ingredient List, I also say, that we are very selective of what we look at, in each of those areas.
Under the Nutrition Facts Label, we only look at
1) calories,
2) calories from fat, and
3) sodium.
Under the Ingredient List, we look for
1) the type of fat, avoiding all forms of "bad" fats which are saturated animal fat (lard, butter, chix fat), saturated vegetable fat (tropical oils), man made saturated fats (hydrogenated, interesterified or modified) and all oils.
2) limit all refined sweeteners with at least none in the first 3 ingredients. The further down the list the better.
3) make sure it is made from whole grain, or sprouted whole grain (rolled, cracked and stone ground grains also acceptable) and that the whole grain is the primary ingredient.
The amount of loopholes and exceptions allowed on the FDA Food Label fill pages and pages of documents. Remember, the IRS tax code is easier to understand than the FDA Food Label.
Now, I can help you understand the math here, but my main point is to get people away from all these confusing issues and not to worry about all these loopholes and exceptions. Otherwise, you can drive yourself crazy trying to understand them all. Instead, I would rather everyone focus on the main 3 steps I teach,
1) Check the calories from fat against the calories
2) check the sodium against the calories
3) read the ingredients and look for the three things I mentioned above.
These 3 simple steps, in and of themselves, without having to learn and understand all the loopholes and exceptions, will help eliminate most all the junk and point to the healthiest foods.
My system is like the 1040 EZ form for everyone.
I hope that helps
In Health
Jeff Novick, MS, RD