Misguided Food Labeling


food labelFood labeling is looked to as a necessity in the United States, the United Kingdom, and many other developed countries. Not only is it a necessity, but it is required by law in an effort to let consumers know what they are putting into their bodies, and help them monitor their intake. Calories, carbohydrates, saturated fat, unsaturated fat; so many different things are provided in a food label, that it requires a certain level of education with respect to nutrition to effectively read a food label, and interpret the information it provides.

As we look further into the effectiveness of food labels, and more research into nutrition and food science is conducted, we often develop new perspectives on food labels. It seems that we make a decision on what is good and what is bad for us on a year to year basis. Nutritional guidelines are redeveloped by the government every five years, and food labels must be adjust accordingly.

One of the newest schools of thought in food labeling is that these labels are misleading in terms of overestimating the relationship between certain nutritional content, and its impact on our bodies. Specifically in foods with high protein content and high fiber content, the number of calories that are absorbed from these foods is actually higher than what the food label communicates, skewing the food label altogether.

We have known that diets low in carbohydrates have an overall lower calorie count, simply due to the more simplistic nutrient structure in protein-based foods compared to the complexity of certain carbohydrates. But the impact of a low-carb approach to nutrition could potentially be vastly understated.

As time passes and nutritional guidelines are redefined, the need for more research increases alongside it. We need to know exactly what to put on our food in an effort to communicate crucial nutritional information to the consumer in the most effective way possible.

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