What a difference the ingredients make. Reading and understanding food labels allows people to make choices from a position of knowledge. The ingredient list tells such a clearer story about the product versus all the glitz or glamour that decorates the package. So many foods that stock supermarket shelves have little nutritional value and are made from a bizarre list of ingredients most people will never store in their kitchen. Once a person realizes that all foods are not the same, healthier options start attracting their attention and suddenly become natural check-out choices.
Identifying ingredients to avoid enables a person to start shopping more thoughtfully, armed with the ability to choose wisely when comparing similar choices. A good rule of thumb is to avoid foods with a lengthy list of ingredients, especially items that are tough to pronounce. Opt for organic options whenever possible, avoiding foods with preservatives, artificial colors and GMOs. If the words ‘natural flavors’ appears anywhere in the list, take a moment to realize that there is nothing natural or flavorful about that additive.
Walking down most supermarket aisles nowadays feels like a big compromise because these foods prioritize shelf-life ahead of a healthy life. Labeling it as food is questionable considering the global health epidemic caused by the steady supply of these sub-par un-edibles. Although the initial cost might be less, the true price of those should-be illegal substances are extremely expensive.
Once people start thinking more about what they eat they become aware that taste is not the most important factor for deciding what food to choose. Regardless of how delicious it may taste, food is only as good as the ingredients that make it up. This is a powerful addition to any tool kit, ready and waiting to fix food frauds that have fooled so many for so long.