Category Archives: sugar

A more detailed look at proposed nutrition label changes

nutrition.jpgBack in January, the FDA announced that it would be considering changes to the current nutrition labels that have been making a mandatory appearance on food products here in the U.S. for the last 20 years. We were excited by the idea and have been waiting to see what those changes would entail.

There’s news to report and we think you’ll be happy with the information that’s becoming available regarding the proposed changes.

First, here are some interesting facts on the background of our current nutrition labeling system. It wasn’t until the late 1960s that most food labels listed any nutrition information. At the time, labels with calorie or sodium counts were mainly used on products the FDA considered to have “special dietary uses,” for people with high blood pressure who were watching sodium, for instance. Most people were making meals at home then, so there wasn’t a huge demand for this information. That changed as more people started eating processed foods.

Noticing the trend, the White House pulled together a conference of nutritionists and food manufacturers in 1969. Nutrition labeling was voluntary at first. It wasn’t until 1990 that the FDA required nutrition labels for most prepared and packaged foods. We take it for granted, twenty-plus years later, that whatever packaged food we pick up in the grocery store will carry that familiar, easy-to-identify label that gives us necessary facts about that particular food item.

Plenty has changed in the last 20 years and the FDA is proposing several modifications to those labels to bring them current with today’s nutritional concerns. If approved, the new labels would place a bigger emphasis on total calories, added sugars and certain nutrients, such as Vitamin D and potassium.

The FDA is also proposing changes to serving size requirements in an effort to more accurately reflect what people usually eat or drink. For example, if you buy a 20-ounce soda, you’re probably not going to stop drinking at the 8-ounce mark. The new rules would require that entire soda bottle to be one serving size — making calorie counting simpler.

“You as a parent and a consumer should be able to walk into your local grocery store, pick up an item off the shelf, and be able to tell whether it’s good for your family,” first lady Michelle Obama said in a press release. “So this is a big deal, and it’s going to make a big difference for families all across this country.”

The proposed labels would remove the “calories from fat” line you currently see on labels, focusing instead on total calories found in each serving. Nutritionists have come to understand that the type of fat you’re eating matters more than the calories from fat. As such, the breakdown of total fat vs. saturated and trans fat would remain.

The proposed labels would also note how much added sugar is in a product. Right now, it’s hard to know what is naturally occurring sugar and what has been added by the manufacturer.

“Now when Americans pull a product from the supermarket shelf, they will have a clear idea of how much sugar that product really contains,” American Heart Association CEO Nancy Brown said.

The FDA also plans to update the daily values for certain nutrients such as sodium, dietary fiber and Vitamin D. For instance, the daily limit for sodium was 2,400 milligrams. If the new rules take effect, the daily value will be 2,300 milligrams, administration officials said.

Food and beverage companies would also be required to declare the amount of Vitamin D and potassium in a product, as well as calcium and iron. Research shows Americans tend not to consume enough Vitamin D for good bone health. And potassium is essential in keeping your blood pressure in check.

Administration officials said about 17% of current serving size requirements will be changing, and the FDA is adding 25 categories for products that weren’t commonly around 20 years ago (think pot stickers, sesame oil and sun-dried tomatoes).

Most of the required serving sizes will be going up; no one eats just half a cup of ice cream, for instance. Others, like yogurt, will be going down.

“This will help people better understand how many calories they actually consume, especially if they plan to eat all the food in a container or package,” Brown said.

While the American Heart Association and advocacy group Center for Science in the Public Interest commended the FDA’s changes, they noted that there was more to do.

Both organizations said the FDA’s sodium recommendation was still too high. Brown said the association will continue to recommend sodium intake be limited to 1,500 milligrams a day.

CSPI said it will also request that the FDA include a daily value of 25 grams for added sugars. “Thus, the Nutrition Facts label for a 16.9-ounce bottle of soda would indicate that its 58 grams of added sugars represents 230 percent of the DV,” the group said in an e-mail.

With this announcement, the FDA has opened a 90-day comment period, during which experts and members of the public can provide input on the proposed rules. The FDA will then issue a final rule. Officials said they hope to complete the process this year. Manufacturing companies will then have two years to implement the changes.

FoodFacts.com is very excited by the changes outlined by the FDA for so many reasons. The changes in serving sizes are especially important because the currently, they don’t really reflect how most people consume foods. When people take a can of soup to the office for lunch they’re likely consuming the whole can — not half of it. The label that details two servings isn’t a realistic portrayal of consumption and can easily be misinterpreted. Do most people double the facts on the label to figure out what they’re eating? Do you count 15 potato chips out of a bag or a bowl to make sure that what the nutrition label details is what you’re actually eating? There are multiple examples of this scenario you can find looking at the nutrition labels detailed for products in the FoodFacts.com database. The truth is that right now, it’s far too easy to be fooled into thinking you’re consuming less of the things you’re supposed to be paying attention to than you in fact are.

These improvements to nutrition labels are welcome and long overdue. The fat, sugar and salt content of foods is a big issue for consumers and every change that can help us genuinely determine what we’re really eating is a welcome change for our health.

http://www.cnn.com/2014/02/27/health/nutrition-labels-changes/index.html

Deck the halls with too much sugar …

And fat. And calories.

It’s that time of year … and everyone is looking for a sweet treat, a little indulgence, or maybe a new flavor that reminds them of the season. Holidays are all about taste for many and the major chains here in the U.S. are ready to deliver. Especially at the popular coffee retailers, we can rest assured that our holiday cravings will be satisfied by an ever-evolving flavor selection that will most likely contain ingredients we don’t like and more sugar than they usually include.

This year Starbucks is no exception. While we can’t put our finger on the ingredient lists in these holiday coffees, we can fill you in on some of the basics!

Caramel Brulée Latte
This treat is espresso with steamed milk, caramel brulee sauce topped off with sweetened whipped cream and caramel brulee topping. And for a 12 ou. cup with 2% milk, here’s what you get:

Calories: 340
Total Fat: 11g
Saturated Fat: 6g – 30% of your daily recommended intake
Sugars: 40g — 10 teaspoons of sugar

Gingerbread Latte
A new holiday flavor – espresso with steamed milk, gingerbread flavor syrup, spice-infused whipped cream and a molasses drizzle. Our teeth start to hurt just reading that. Here’s why:

Calories: 260
Total Fat: 11g
Saturated Fat: 6g – 30% of your daily recommended intake
Sugars: 29g — A little more than 7 teaspoons of sugar

Eggnog Latte
Here we have espresso with steamed eggnog and milk topped off with ground nutmeg. At least there’s no whipped cream – that would have really pushed it over the top. Take a look:

Calories: 370
Total Fat: 17g
Saturated Fat: 10g – 50% of your daily recommended intake
Sugars: 39g – Just about 10 teaspoons of sugar

We’ll admit, these are fun and interesting flavors. And as the weather turns colder, even hearing the names of these hot coffee drinks can make you sigh with comfort. But let’s stop a second. Do any of us really need to spend almost 400 calories on our morning coffee? Do we need as much fat content in a cup as we can get from a lean beef patty? And more saturated fat than you’d find in a lean pork chop?

And let’s not forget about all that sugar. It is the holiday season after all. So odds are, most are consuming extra sugar without even getting to a distinctive flavored coffee selection. Folks are bringing baked goods into their offices. There are Christmas cookies and rugala for Hanukkah and gingerbread houses and Kwanzaa cake and candy canes and truffles … we could go on and on.

So especially at this time of the year, between seven and ten teaspoons of sugar in a medium coffee is really off the charts. FoodFacts.com can’t remember a time we’ve actually seen anyone willingly put that much sugar teaspoon by teaspoon in one cup. So Starbucks, while they sound great, we’d actually rather indulge our holiday cravings (sparingly) on some of those other treats that someone actually prepared from scratch in a kitchen with ingredients we know. We’re betting that a few of those won’t contain 10 teaspoons of sugar.

http://www.starbucks.com/menu/drinks/espresso/eggnog-latte
http://www.starbucks.com/menu/drinks/espresso/gingerbread-latte
http://www.starbucks.com/menu/drinks/espresso/caramel-brul%C3%A9e-latte

Holiday lattes from Dunkin Donuts offer seasonal sugar overload for all

We can admit it. The country’s hooked. Thanks to the major coffee and fast food chains, most of America is madly in love with flavored coffee. But those coffees are fickle lovers. At the same time as we’re overcome by the taste they offer – caramel, hazelnut, French vanilla, chocolate, pumpkin, mocha and more – we’re not happy with how they betray us with calories, bad ingredients and plenty of sugar.

It’s holiday season at Dunkin Donuts and recently the holiday lattes were introduced. And people are talking. So today we thought we’d take a closer look at each unique, delectable, get-it-while-you-can-because-it-will-soon-be-gone flavor.

The newest is Red Velvet Holiday Latte. It’s always interesting to us that Red Velvet Cake, back just a decade ago, was a lesser-known, more Southern treat. People in other parts of the country might have heard of it, but probably hadn’t indulged, unless visiting the South, where it’s more common. Today, it’s everywhere. And now it’s even a coffee flavor. Seems like a winner from Dunkin Donuts’ perspective. Take the most popular cake flavor and put it into coffee. But let’s take a look at the facts:

Medium Red Velvet Latte with Milk
Calories: 340
Fat: 9 grams
Saturated Fat: 5 grams
Sugar: 51 grams — ALMOST 13 TEASPOONS
Ingredients: Milk; Brewed Espresso Coffee; Red Velvet Flavored Swirl Syrup: Sweetened Condensed Skim Milk (Skim Milk, Sugar), Sugar, High Fructose Corn Syrup, Water, Natural and Artificial Flavors, Potassium Sorbate (Preservative), Red 40, Blue 1, Salt.

Then there’s the White Chocolate Latte.  Different flavor.  Slightly different ingredient list. Same sugar content:

Medium White Chocolate Latte with Milk
Calories: 340
Fat: 9 grams
Saturated Fat: 5 grams
Sugar: 51 grams — ALMOST 13 TEASPOONS
Ingredients: Milk; Brewed Espresso Coffee; White Chocolate Flavored Swirl Syrup [Sweetened Condensed Skim Milk (Pasteurized Skim Milk, Sugar), Sugar, High Fructose Corn Syrup, Water, Natural and Artificial Flavors, Potassium Sorbate (Preservative), Salt].

And the Peppermint Mocha Latte.  This one is a little different — there’s actually more sugar in here:

Medium Peppermint Mocha Latte with Milk
Calories: 360
Fat: 10 grams
Saturated Fat: 6 grams
Sugar: 51 grams — ALMOST 14 TEASPOONS
INGREDIENTS: Milk; Brewed Espresso Coffee; Peppermint Mocha Flavored Swirl Syrup: High Fructose Corn Syrup, Sugar, Cocoa processed with alkali, Water, Natural Flavors, Potassium Sorbate (Preservative), Citric Acid, Salt; Mocha Flavored Swirl Syrup: High Fructose Corn Syrup, Sugar, Water, Cocoa processed with alkali, Natural Flavors, Potassium Sorbate (Preservative), Citric Acid, Salt.

Happy Sugar Rush, everyone! What a way to start your day – or perk up your afternoon. Let’s add some Natural Flavors, Artificial Flavors and Artificial Food Coloring into the recipe and have ourselves a real holiday treat!

We know, we know, America loves its flavored coffee. FoodFacts.com thinks we all might be able to find better things to love around the holidays. It really wouldn’t be that hard. And yes, we know … ’tis the season and we’re all looking to indulge a little. Sorry Dunkin, we just think there are better ways to satisfy our holiday cravings. Maybe we’ll try a few of our favorite homemade cookies. We’re positive that just a few won’t have as much sugar!

http://www.dunkindonuts.com/content/dunkindonuts/en/menu/beverages/hotbeverages/hot_beverage_flavors.html

Baby food in the news

FoodFacts.com has been noticing a great deal of information in the news lately regarding concerns over the nutritional quality of baby foods. After reading a variety of different articles discussing those concerns, we wanted to bring our community a snapshot of the current conversations.

If you were to input “baby food” into the FoodFacts.com search engine, your search would yield a number of different products, ranging from a health score of A all the way down through F. There are many quality, well-rated baby food products that do, in fact, offer consumers clean ingredient lists. So why is there so much press lately encouraging parents to make their own baby foods? Especially these days, when “busy” is a word so ingrained into our popular culture, a great majority of parents see purchasing prepared baby food as a necessity, not a choice. We thought we’d take a closer look at the issues behind the articles.

Sugar
We all understand that there is far too much sugar in the average American diet. And we all understand that the bulk of sugars consumed in an average day are coming from processed foods. But most of us probably don’t understand that our fondness for sweeter foods may just find its roots in prepared baby foods. In most instances the sugar content in baby food is coming directly from the fruits and vegetables used in the food. Certainly, that’s a better source of sugar than what we find in most processed foods. Sadly, though, most baby food is prepared from fruit and vegetable concentrates. Because of this, the final preparation contains much more sugar than it needs to.

For instance, Earth’s Best 3rd Fruits Bananas & Strawberries receives a C+ rating in our database. It has a fine ingredient list. Organic apples and strawberries are at the top of a short, readable list of ingredients. It also contains 27 grams of sugar for the one jar serving size. That’s 6.75 teaspoons of sugar in one jar. One small mashed banana contains 12 grams of sugar.

Another good example is Gerber Fruit Medley Spoonable Smoothies. This jar contains 25 grams of sugar – that’s still over 6 teaspoons in one jar.

Sodium
Six month old babies should only be consuming about 120 mg of sodium each day. There are plenty of jarred foods out there that come very close to this limit. You can look at Gerber Organic Vegetable Risotto with Cheese and find 110 mg of sodium in its one jar serving. You can also look up Beech-Nut Stage 2 Sweet Potato & Turkey and find 110 mg. of sodium on it’s nutrition label as well.

Then a parent could add a product like Gerber Yogurt Juice to their baby’s diet. This product contains 17 grams of sugar and 50 mg. of sodium. It can all add up very quickly because baby’s diet includes only small amounts of both sugar and sodium.

These are the two best reasons FoodFacts.com can think of for parents to try to fit home made baby food preparation into their schedules. We know, though, that schedules are pretty stretched. So if you can’t make your own, please make sure you are diligently reading ingredient lists and nutrition labels for the products you purchase for your little ones. FoodFacts.com has created the Foodfacts Baby Nutrition Guide (http://bit.ly/11sbCcN) to help you make sure the products you choose are the most nutritionally beneficial for your baby.

http://www.slate.com/articles/double_x/the_kids/2013/09/homemade_versus_store_bought_baby_food_your_kitchen_beats_the_jars.2.html

There may not be a “safe” level of sugar

FoodFacts.com has always been very concerned about added sugar in the American diet. We know that unless we do our best to avoid processed foods and sugary beverages, our diets will continue to contain far too much sugar. The majority of the sugar found in our diets isn’t coming from the sugar bowls on our tables; it’s coming from the food and beverage products we’re purchasing at our grocery stores and fast food restaurants. The unreasonable amount of sugar consumed in the U.S. has contributed to the obesity crisis as well as the sharp rise in diabetes and heart disease. Today we found more information about sugar consumption that we should all be aware of.

Consuming the equivalent of three cans of soda on a daily basis, or a 25% increased added-sugar intake, may decrease lifespan and reduce the rate of reproduction, according to a study of mice published in the journal Nature Communications.

Researchers from the University of Utah conducted a toxicity experiment on 156 mice, of which 58 were male and 98 were female.

The experiment involved placing them in room-sized pens called “mouse barns” with a number of nest boxes. The researchers say this allowed the mice to move around naturally to find mates and explore the territories they wished.

The mice were fed a diet of a nutritious wheat-corn-soybean mix with vitamins and minerals. But one group of mice had 25% more sugar mixed with their food – half fructose and half glucose. Mice in a control group were fed corn starch in place of the added sugars. The National Research Council recommends that people should have no more than 25% of their daily calories from foods and beverages with added sugar.

This study in mice suggests that consuming the equivalent of three extra sodas a day could decrease your length of life. This is the equivalent of consuming three cans of sweetened soda a day alongside a healthy, no-added-sugar diet.

Results of this most recent research showed that after 32 weeks in the mouse barns, 35% of the female mice who were fed the added-sugar foods died, compared with 17% of female
The research also showed that male mice on the sugar diet produced 25% fewer offspring compared with the male mice in the control group.

However, the results reported no difference between the mice fed the healthy diet and those fed the added-sugar diet when looking at obesity, fasting insulin levels, fasting glucose levels and fasting triglyceride levels.

The study authors say of the findings:

“Our results provide evidence that added sugar consumed at concentrations currently considered safe exerts dramatic adverse impacts on mammalian health. This demonstrates the adverse effects of added sugars at human-relevant levels.”

The researchers add that the strength of this study is built on how the mice were tested in a natural environment they are accustomed to, providing more accurate results.

Wayne Potts, professor of biology at the University of Utah and the study’s senior author, says:

“Mice happen to be an excellent mammal to model human dietary issues because they have been living on the same diet as we have ever since the agricultural revolution 10,000 years ago.”

FoodFacts.com finds this information especially important specifically because our population consumes so much processed food and beverages. It would be quite difficult for any consumer to keep conscious track of the amount of added sugars in their daily diet and would require notation of every product they consume – from their morning coffee or mocha or latte, instant flavored oatmeal for breakfast, granola bar snack, canned soup at lunch to the rice mix they’re preparing as a side dish for dinner. You get the idea. It’s not enough to be aware that processed foods contain added sugar. It’s important to avoid added sugar. And the best way to avoid added sugar is to prepare our own foods at home in our own kitchens. When we do, we can be confident of the amount of sugar in our diets, and avoid the serious health issues that can arise from the “sugar culture” we’re surrounded by in our grocery stores and fast food establishments.

Read more here: http://www.medicalnewstoday.com/articles/264788.php

New cancer risk related to high sugar consumption

Sugar, sugar everywhere … FoodFacts.com is always seeking awareness and education about the problems related to our high levels of sugar consumption. Sugar, in a variety of forms, is added to almost every processed food and beverage product available on our grocery shelves. We’re experiencing soaring levels of obesity and diabetes, and it hasn’t altered the sugar content of our food supply.

Today we read about the results of a new study coming out of the University of Edinburgh in Scotland that has linked high sugar and fat diets with an increased risk of bowel cancer. It appears that colorectal (bowel) cancer can be positively associated with the consumption of sugary beverages, cakes, cookies, snacks and desserts.

Conducted last year using data from the Scottish Colorectal Cancer Study, the study included 2,063 patients suffering from bowel cancer and 2,776 control participants from Scotland.

The study builds on previous research analyzing links between diet and bowel cancer, which identified two distinct eating patterns. One was a diet high in healthy foods, such as fruit and vegetables, and the other diet was high in meat, fat and sugar.

The research team analyzed over 170 foods, including fruits, vegetables, fish and meat, as well as chocolate, nuts, chips and fruit drinks. They also looked at links between some established risks of bowel cancer, such as family history of cancer, physical activity and smoking.

Results revealed that the healthy diet was associated with a decreased risk of bowel cancer, while the high fat and sugar diet is associated with an increased risk.

While it was noted that some of the main predictors of colorectal cancer include family history and genetic risk factors, diet can actually play a very important role in its development. Previous research did link the disease with high consumption of processed links, but this new information shows a link with sugary snacks and drinks. Researchers acknowledge that the study does not show a cause and effect relationship between this type of cancer and sugar consumption, but the suggestion is certainly strong enough to indicate the need for larger studies in the future.

FoodFacts.com understands that added sugar is an unnecessary component of thousands of food products. We’re already aware of the role of added sugars in contributing to the worldwide obesity crisis and we’ve already been made aware of the unprecedented climb in instances of diabetes across the globe. Now, researchers are acknowledging a possible link between sugary foods and colorectal cancer. The majority of the sugar consumed by our population doesn’t come from our sugar bowls, it comes from products we purchase every day. While nothing may ever actually get added sugar out of our food supply, we can cut down on the sugar we consume ourselves, by preparing fresh, whole foods in our own kitchens where we can make sure our own diets our as healthy as we can make them.

http://www.medicalnewstoday.com/articles/263392.php

Too much sugar spells trouble for your heart

FoodFacts.com understands that there are so many health concerns that come from the consumption of excessive amounts of sugar. It’s so important for all of us to remember that the bulk of our sugar consumption isn’t coming from the sugar bowls on our kitchen tables, but rather the processed foods on our grocery store shelves. The obesity epidemic and the rise in the instances of diabetes are just a few of the things we’re already aware of that can be traced to the unnecessary amount of sugar in most American diets.

Today we read new information we wanted to share with you that’s really rather eye-opening. Researchers at the University of Texas Health Science Center at Houston have revealed that consuming too much sugar can greatly increase the risk of heart failure.

This study follows previous research out of the Emory University School of Medicine and the US Centers for Disease Control and Prevention that found that people consuming high levels of added sugar from processed foods and beverages are more likely to have higher heart disease risk factors.

This new study, published in the Journal of the American Heart Association states that just one molecule of glucose metabolite glucose 6-phosphate (G6P) can lead to improper function of the heart. G6P builds up when people consume too much sugar and starch and causes severe stress to the heart.

Preclinical trials were conducted in animals and then researchers tested tissue from patients who had a piece of their heart muscle removed in order to have a left ventricle assist device placed. Results of both the clinical trials and the tissue studies revealed that G6P can cause significant heart damage. It was noted that those who have high blood pressure and other conditions already have their hearts under stress. When excess sugar is introduced into the situation, it can severely worsen that stress causing major injury to the heart.

The CDC reports that more than 5 million people suffer from heart failure in the United states every year. Half of those who are diagnosed with the condition die within one year of diagnosis and there are over half a million new cases diagnosed each year.

This new research underscores the importance of remaining aware of the amount of sugar we consume. Pointing directly to the possibility of additional and serious dangers from the over-consumption of sugar, the study can certainly motivate us all to become even more vigilant about the avoidance of added sugar in our diets. FoodFacts.com has always been an advocate of cooking fresh, healthy foods from the ingredients we choose ourselves. While picking up what’s quick and convenient might seem like a good idea at times, our hearts will thank us for the additional effort involved – and the reduction of sugar in our diets.

http://www.medicalnewstoday.com/articles/262014.php

Sugar here, sugar there, too much sugar everywhere!

Everyone in the FoodFacts.com community understands our position on added sugars in our food supply. Sugar is everywhere and takes many forms. Unless we’re preparing meals from scratch at home and using fresh ingredients, we are bound to be consuming more sugar than we’re even aware of. It’s just that prevalent in all kinds of food products.

The latest report from the U.S. Centers for Disease Control and Prevention has now stated that Americans are definitely consuming too much sugar – about 13% of the average adult’s total caloric intake is coming from sugar and high fructose corn syrup. This report included data collected on added sugar consumption between 2005 and 2010 for U.S. adults.

These shockingly high levels of sugar consumption were far greater than what would be considered typical for adults. The American Heart Association has been urging consumers to cut the amount of added sugar they are consuming. They’ve reported on the evidence that has accumulated that too much sugar is associated with obesity, high blood pressure, heart disease and stroke.

The new CDC report shows that men are consuming more sugar per day than women. But gender differences fall away when looking at sugar consumption as a percentage of daily caloric intake. On average, men consumed 12.7% of daily calories from added sugar as compared to 13.2% for women. Those between the ages of 20 and 39 consumed the highest amount of added sugar – with over 14% of daily calories coming from sugars. It was also found that calories consumed from sugars decreased with age, with men and women over the age of 60 having the lowest percentage of daily calories from sugar intake.

Researchers noted that most of the added sugars consumed came from foods rather than beverages. In addition, added sugars are not those that occur naturally from foods like fruit or milk.

If you’re a FoodFacts.com member, it’s likely you read ingredient lists and nutrition labels before you purchase products. And it’s also likely that you’re already aware of the copious amounts of sugar that can be found in products that most wouldn’t assume contain them. We can’t emphasize the importance of reading lists and labels for so many reasons. Added sugars are a tremendous concern for our population. Read the labels before you buy. And understand that there really isn’t any reasonable substitute for meals you prepare yourself, in your own kitchen from whole, fresh foods that weren’t processed before they reached your table.

http://www.medicalnewstoday.com/articles/260083.php

A must read for the food-conscious consumer … Salt Sugar Fat by Michael Moss

FoodFacts.com wanted to let our community know about a powerful new book titled Salt Sugar Fat by Michael Moss. We’re sure that the food-conscious consumers in our own network will find it a fascinating read.

The author is a Pulitzer Prize-winning reporter for The New York Times. In this important new book, Michael Moss explores how food and beverage companies are using salt, sugar and fat to addict consumers to their products so that we keep right on purchasing and eating them. His book links the rise of the processed food industry to the obesity epidemic plaguing our nation.

The average American is currently eating triple the amount of cheese that was consumed in 1970. We’re eating 70 pounds of sugar every day. And we’re consuming 8500 mg of salt daily (that’s double the recommended amount). That salt is coming directly from processed food products – not the salt we’re adding to our meals at the table. Currently one of every three adults and one of every five children is clinically obese. 26 million Americans have diabetes.

Michael Moss believes he understands how we arrived at this critical point in our nation’s health and in Salt Sugar Fat, he’s explaining it all. You’ll find examples from some of the most profitable food companies in existence like Kraft, Coca-Cola, Kellogg and Cargill. And he’s included the research to back it up.

The author takes the reader to the food labs where scientists calculate the “bliss point” for sugary beverages and enhance the “mouthfeel” of fats. He unearths the marketing techniques used to redirect consumers from the health risks of products, specifically focusing on the use of specific phrases and words to mislead the consumer into believing that there are actually health benefits connected to products that contain ingredients that are unhealthy. And he even speaks with company executives who confess that companies could never produce truly healthy alternatives to products that are currently available for purchase. Michael Moss brings to light the idea that the processed food industry could not exist without salt, sugar and fat.

FoodFacts.com understands the concerns of our community when it comes to the foods they purchase for themselves and their families. We know you seek to provide the healthiest choices in the products you purchase. This is an important read.

Find out more about the book here: http://www.stonehearthnewsletters.com/how-companies-use-salt-sugar-and-fat-to-addict-us/fat/?goback=.gde_2739521_member_208498208

Great New Contest from the Center for Science in the Public Interest

The Center for Science in the Public Interest has contacted FoodFacts.com and asked us to let our community know about a great new video contest they’re running.

We all know that the concern about sugary beverages has become an important conversation for the population. The New York City ban of large-sized sugary beverages in certain establishments as well as a tremendous amount of new research regarding sugary beverages and obesity has sparked this significant discussion all over the country.

So when the Center for Science in the Public Interest asked us to let FoodFacts.com visitors know about this exciting and enlightening contest they’re now running, we were happy to comply!

Here are the details:

POUR ONE OUT VIDEO CONTEST

Help spread the health message about sugary drinks and you could win $1,000!

Sugary Drinks make up the largest single source of calories in the American
diet and each year more studies are finding a link between soda and obesity.
We invite you to submit a short video pouring out sugary drinks in a fun and
creative way for a chance to win up to $1,000! The Pour One Out video
contest seeks to reframe perceptions about sugary drinks by raising
awareness of the health effects of overconsuming beverages like soda,
sports drinks, sweetened teas and energy drinks. Videos will be judged on
creativity, originality and effectiveness of the health message. Prizes
will go to the top 3 videos:

1st place video will receive a $1,000 cash prize 2nd place will receive $500
3rd place will receive $250

Submissions will be accepted until November 7th by email at:
fewersugarydrinks@cspinet.org. For more details and the official contest
rules, visit: cspinet.org/liquidcandy/pouroneout.html

If you’ve got a video camera, a point of view and a little creativity, this is a great opportunity to help share your knowledge and spread a significant message that’s affecting the health and quality of life of all our citizens.

FoodFacts.com encourages our community to have a little fun, perhaps win a great prize and get involved in the issues that matter to our health and well-being!