How To Decode Food Labels?
Last year while at an event, (a bike event for my husband, but hey, there is an after party which needs attending) I met the gorgeous Sam Wood. Sam kindly spoke to the blonde chick, who told him her mother loved him on the Bachelor. He asked me if I enjoyed the show? Awkward moment! I am sure you can guess what my answer was.
Anyway, moving on, since then I have supported Sam by purchasing his fabulous cookbook, 28.
We all speak about the good fats over bad fats. I hope you are all building your plates with these good fats, which are a fabulous source of omega 3, a natural anti-inflammatory and fantastic for heart health, brain support, mood stabilization, blood sugar control and satiety. Mainly found in olive oil, seeds, nuts and oily fish.
We have discussed many times that refined sugar (not natural sugar found in fruit), needs to be reduced, if not removed from your diet.
So how can we learn to decode food labels? Sam has made it super easy in this article.
Food labels are the only way to know precisely what is in those perfectly packaged products that catch our eye as we wander down the shopping aisles. But don’t be fooled by the sneaking marketing tactics – not everything you read on the front of the label is correct.
For some, reading the nutritional panel is like looking at hieroglyphics. If you don’t know what to look for, it can seem almost impossible to determine whether or not a product is as healthy as it claims. But there are things you can search for to help you recognize when its time to put an item back on the shelf.
When you pick up a product, ignore what’s on the front. It’s mostly just marketing jargon trying to distract you from what’s important.
Instead, go to the nutritional panel on the back and check out the sugar content. In Australia, every food product needs to state on its label how much sugar it has “per 100g” or “per 100ml”. It’s more precise to think of it as a percentage fraction: If something has 25 grams of sugar per 100 grams, a quarter of what you are eating is sugar. Clearly, the lower this percentage, the better. People often ask me what my cut-off is; my personal preference is less than 8 percent sugar.
Simple when you know how to "decode." Thanks Sam. If you are ever on the Bachelor again, I promise to watch an episode or two.
Do you have any tips on how you decode your food that you can share with us?
Thank you for reading. Cheers to less than 8%.
Carolyn Rowland is a qualified NLP Master Therapist, Advanced Practitioner of Matrix Therapies, Time Line Therapist, Practitioner of Hypnotherapy, has a Diploma for Business and Life Coaching and A Professional Image Stylist. Carolyn is happily married to her husband Simon, and raised four beautiful children, who are now young adults and a teenager.
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