Patrick Di Justo, author of “This is What You Just Put in Your Mouth” took to reddit last week to answer readers’ questions about the very same topic.
Di Justo wrote a column in everyone’s favorite science publication, Wired magazine, where he broke down the ingredients in common household products, explaining just what those unpronounceable ingredients really are, why they are used, and just where they come from.
“All my research is dedicated to pointing out what is in the food you eat and the products you use. I almost never make value judgments about these ingredients — the idea is that you now have all this information, you make your own decisions,” explained Di Justo to one reader. “I think the only thing I’ve ever told people to stay away from was heroin, because heroin is pure evil in powdered form. And high fructose corn syrup, which is not as immediately evil as heroin, but still bad for you.”
When Wired magazine got its own show on PBS, called Wired Science, host Chris Hardwick presented Di Justo’s articles as a special segment of the show. The very first food he broke down? Cool Whip.
Before you dollop this unassuming, fluffy, sweet treat on your fruit salad, let’s find out exactly what’s in it:
First off, it’s bleeding you dry: water is Cool Whip’s main ingredient, since air can’t really be put on an ingredient list. Water and air make up forty-one cents per ounce, just over twice what it would cost to whip real cream yourself. (more…)
It seems everywhere you turn these days, there is a new addition to the gluten-free gang. Celebrities, the lady down the street, maybe your own cousin — they’ve all happily hopped onto the gluten-free bandwagon, without or without an actual intolerance. However, there’s a new member of the group that may surprise you.
The latest additions to the list of things that are gluten-free are in fact foods labeled with the term “gluten-free.” Starting this week, the term “gluten-free” is regulated, meaning it is no longer up to the various manufacturers to decide what that label actually means.
For those who suffer from celiac disease or other conditions that prevent them from digesting gluten, this comes as welcome news.
Open your fridge, and examine the labels on your food. No, not the nutrition labels, the ones that indicate if your food is still safe to eat. Based on the information you find, is your food still safe? Depending on which label your food carries, this may be a harder question than you think.
Many of us assume the three main labels (Sell by Date, Expiration Date, and Best if used by Date) mean the same thing. However, each of those three labels has a distinct meaning that may or may not tell you when you should throw out the food.
Clients love to tell me about the new snack bar or cereal they found at the grocery store. They tell me how it’s all natural or full of whole grains. I hate bursting their bubble when I ask how much sugar it has.
In your quest to be a healthy and fit you need to be a vigilant food detective. You can’t trust the health claims on the front of the box. You have to read the back of the box, the ingredient list in particular, to really understand what is (or isn’t) in the oatmeal or protein bar you’re about to buy. Unfortunately, it’s not easy deciphering food labels. Without sounding too much like a conspiracy theorist, I think they do it on purpose.
The marketing team believes if they highlight the words “natural”, “light”, or “reduced” on the label we, the consumer, won’t look any further than that. We will simply trust that the product is good for us, load up our carts and go on our merry way.
The problem is a lot of people do just that. This is where they often get into trouble. You have to read the label to get the real story of what’s going on. Even on products you buy regularly you need to check in every so often to make sure they haven’t changed anything without telling you. Do a quick scan of the products going in your cart and look for these 5 things: