We all learned to read labels of fruit. We know, for example, that the ingredients appear in descending order of weight in the recipe.
1- Beware of fruit percentage on food labels:
Wow … our fruit tarts displayed nearly 40% strawberry topping. We say that it must rely for 5 fruits and vegetables a day …
The trap: nay! There is very little fruit in cakes, cupcakes or even fruit tarts. “It only remains for fruit than sugar without fiber or vitamins,” says Béatrice of Reynal. It must be said that one is easily fooled when the ingredient list tells us
“Equivalent fruit: 59%”, failing to clarify that it is the amount of fruit used initially. But not at the finish. Furthermore, the visual representation of fruit is often very exaggerated in the packaging in order to highlight them. But “never a jam tart topped with raspberry shall constitute a portion of fruit.” Same comment for fruit yoghurts.
2 Care is taken to the amount of sugar on the labels of our products:
In a packet of biscuits, just read the ingredient list to find out that sugar is in 2nd or 3rd place after the meal and possibly chocolate. It is then said that the product is not so sweet as that.
The trap: the amount of sugar is actually dispatched in the list of ingredients. Besides white sugar (sucrose) from sugar cane or beets are: glucose syrup-fructose, which is also a sugar (from maize starch), dextrose wheat or maltodextrin, lactose or honey. Then simply add them to realize that in reality the No. 1 on the list … it is sugar! Furthermore, the uptake of glucose syrup is still faster than that of sucrose, which results in sudden insulin peaks. “The corn syrup is cheaper, which allows manufacturers to reduce costs, but several studies have implicated without formally acknowledge, like obesity factor,” says the nutritionist.
3- Milk presence on our labels, warranty calcium intake?
Milk in this sponge is calcium and more, right?
The trap: in biscuits for children, which are full of white foam, better to check the percentage of milk in the ingredient list. For example, a packet of “minigoûters filled milk”: 1, 7% powdered milk. Next to the flour, chocolate, sugar and fat to swallow with is very little. Especially, this mixed powder milk, oils and fats are often vegetable or gelling agents which give consistency “creamy”. And when there is calcium, it is often added afterwards and the contribution remains small. So when you read on the label 36 mg snack stuffed with milk, it is far 800 1 000 mg recommended for children.
4- Décrypage fats on food labels:
Reading pies pasta labels place, for example, we often see: vegetable oil (palm). A priori, we say that the oils are better for health than animal fats.
The trap: there are different types of oils. Some are rich in interesting fatty acids (olive, canola, grapeseed, walnut, pumpkin, etc.), it is true. But those that are sometimes used in the food industry have none of these virtues. Thus, coconut oil or palm: they are solid at room temperature (like butter), cheap but nutritionally hand, they contain saturated fatty acids which, in excess, clog our arteries. Also, be aware that certain vegetable fats are partially hydrogenated, a process that solidifies, but also alters their molecules which then behave like saturated fatty acids (these are the trans fatty acids). Whether it’s pasta place, buns or biscuits, better look for “pure butter” products.
5- additives on our labels: hazardous or not?
Acidity, acidifiers, citric acid, emulsifiers … those words can thrill. Yet all these additives are most natural for even if they appear under their chemical name. Citric acid is, for example, lemon juice. The additives do not adversely impact on our health. They often allow food to be stored longer and have a good performance and a greedy look. In certain foods (wheat and cereals in particular), preservatives avoid even the appearance of harmful microorganisms to health.