FOOD LABELS, THE NEXT GENERATION IN NUTRITIONAL DATA (ISSUE 119)

By Diane Gold

Food labels, the next generation in nutritional data, is being proposed by the Food And Drug Administration. The changes to the nutritional label would help consumers identify food facts more easily, get a more realistic and up-to-date version of what a portion of food in the present day represents and know what sugars in a product are added and not part of the inherent make-up of the food.

1970s TO CURRENT FOOD REGULATIONS

I have been researching ingredients and labels since 1971 when I started querying manufacturers about from what source enzymes, lecithin, mono- and di- glycerides,  and the myriad of hard-to-pronounce substances. I wanted to know whether they came from an animal, vegetable, mineral, synthetic process. Back in those days, similar to now, many manufacturers did not know that information because they used whatever their suppliers supplied them based upon what was cheapest on the day of purchase.

1970s. The first labels came in the early 1970s when some companies began putting food information on the packaging.

1990. In 1990 came the Nutrition Labeling And Education Act, which required macronutrients on the label: protein, carbohydrates, fats and other data.

1996. The Food Quality Protection Act came in 1996 which regulated some of the pesticides in our food.

2011. The Federal Food, Drug And Cosmetic Act came with more regulation on pesticides, which came from updated reports of the harmful effects these pesticides had on humans and animals through the food they ate.

2014. The Food And Drug Administration has a proposal to upgrade food labels once again. After reading about the changes,

ACTION STEP

Go here to comment, agree, add, disagree:

http://www.regulations.gov/#!docketDetail;D=FDA-2012-N-1210

and leave a comment. When we take action, change happens.

THE PROPOSED CHANGES

1)    SERVING SIZE

What we used to eat 20 years ago that was listed by FDA as one serving is being recognized as obsolete and totally inaccurate. Due to our larger servings or mislabeling originally, the portion size on the label is being increased. So, if we ate ice cream before the label changes, 1 serving would be 200 calories, half a cup, with 4 servings in the pint.

The proposed change would list 1 serving as 400 calories, 1 cup, with 2 servings per pint. If I were eating ice cream, which I do infrequently to curb the repercussions from this occurrence, my single serving could be 2 cups, 800 calories, 1 pint. And that’s not including any additional nuts, syrupy fruit, caramel or fresh, ice cream store ice cream.

With the proposed changed, the well-known brand of store-bought designer ice cream I just checked would go from serving size 1/2 cup to 1 cup, since most people don’t eat 1/2 cup.

It’s also possible the FDA will include a dual column label which would allot for accuracy of 2 different sized portions, like 1 cup serving or 2 cups (whole container for a pint) or, with soda, 12 oz. or 24 oz.

The term cup is helpful because it’s something we can measure. The term container keeps is nebulous since containers range in sizes.

2)   ADDED SUGARS

Food labels have a column for sugars. What they don’t say is from where that sugar is derived. They don’t say whether it is from the natural orange in the ingredients or from some additional sugar, added during manufacturing. The FDA proposal asks for a sub-heading called Added Sugars. I believe it will be a percentage so that we will be left to figure out which are natural ingredients and which are added. This would mean we have to be aware that agave, agave nectar, barley malt syrup, beet sugar, brown rice syrup, brown sugar, cane or cane juice crystals, cane sugar, coconut sugar, coconut palm sugar, corn sweetener, corn syrup, corn syrup solids, dehydrated cane juice, dextrin, dextrose, evaporated cane juice, fructose, fruit juice concentrate, glucose, high-fructose corn syrup, honey, invert sugar, lactose, maltodextrin, malt syrup, maltose, maple syrup, molasses, palm sugar, raw sugar, rice syrup, saccharose syrup, sorghum syrup, stevia, sucrose, syrup, treacle, turbinado sugar, xylose are added sugars and sorbitol and maltitol are sugar alcohols.

Why do we care about added sugars?

The American Journal of Clinical Nutrition, 78 (suppl) 827s, 2003 said,
” … excess energy intake from added sugars can potentially lead to nutrient shortcomings, due to displacement of more nutrient-dense foods/beverages, and to weight.”

To clarify nutrient density, here’s Clemson University, South Carolina, Cooperative Extension Service’s definition,

“Foods that supply generous amounts of one or more nutrients compared to the number of calories they supply are called nutrient dense.”

So, if we’re gorging down sweetened soda, we are not ingesting glorious veggie juice, hydrating water or other healthy food that is not reaching us because we are full from nutritionless soda.

It’s important to be aware of ingredients that are sugar. If a product has more than one of these, the split in “actual sugar,” that is, a substance that turns carbs into glucose, gets lower on the label of ingredients since the highest percentage ingredients go first.

3)   NUTRIENT REQUIREMENTS

Calcium, Iron stay. Potassium, Vitamin D are added. Vitamins A and C will no longer required.

4)   UPDATED DAILY VALUES

The amounts of nutrients needed per day will be updated to match the current scientific information we have.

5)   DESIGN

The daily values will be on the left side, more visible to the eye, and the serving size and calories will be bigger and bolder so that we become more aware of what our serving size actually is.

Personally, I would like to see every package show the total calories per package, like 1217 calories for a bag of 8 oz. fried, unsalted potato chips, so that when I buy them and eat them in one sitting, I am completely aware of the 79 grams of fat (25g of which is saturated) I consume. Calories are great since they give energy to the body; it’s where they come from that matters. And this one bag exceeds the amount of fat and saturated fat recommended for 1 person in 1 entire day.

ADDICTION ALERT

Eating an entire bag of chips, on my part, is possible. It’s similar to my addictive ways with any substance. If I indulge in it once, I will want to indulge again the next day and will have to put forth a concerted effort to replace the potato chip buying behavior with another for, at least, a month, until, if I am lucky, the urge will go dormant again. When I do it, I usually buy baked (reducing the fat grams to 24 greasy grams), since fried will make me feel sick and the craving for grease will require more will power to replace.

IMPORTANT CHANGES I WOULD LIKE TO ADD

What are not included in the proposed changes are the following:

1)   PROHIBITING NON-SCIENTIFIC VERBIAGE LIKE “NATURAL” AND “FRESH,” words that are meaningless and mislead the uneducated consumer to think these foods are better or organic. We depend upon it to regulate food and drugs, and, thus, should require scientifically founded language only with asterisk to the report on which it is based so that our health knowledge is never based on which company has the best marketing.

2)   REQUIRING HARVESTED AND MANUFACTURING DATE AND STATEMENT THAT SAYS SAFE IF USED BY, including the report on which this “use by” info is based. Currently, we have no way to know whether produce is left in a refrigerator for a year or not. With manufacturing, each decides on the length of time after completion date that is safe for a consumer. Therefore, we have no way to know on what data each farmer or manufacturer uses. We have a right to know and for it all to be consistently monitored.

3)   LISTING INGREDIENT SOURCES USED IN MANUFACTURING, gathering, packaging process and whether they are animal, plant, part-animal or -plant or synthetic, including defined guidelines for the words animal, vegetable, part and synthetic.
Take isinglass or other animal derivative finings in beer or wine which clears out cloudiness from yeast. There are also glycerol monostearate used for foam on the beer and honey or lactose for flavor. Since these additives exist, every manufacturer should be required to define whether or not its product contains any of these or other ingredients.

4)   LISTING THE SOURCE, for ingredients that typically have multiple sources. An example of this would be lecithin, without the word animal, soy or plant-based next to it. When the labels says lecithin, we are guessing at its source.  Another very common ingredient is mono-glycerides or mono-and di-glycerides, as they are commonly used together. These emulsifiers can come from animal, plant or synthesized process. If a product lists animal mono-glycerides, there would be no question as to its source, and people could make informed decisions without calling the manufacturer. As it is now, manufacturers only list the details of ingredients to avoid law suits from allergic reactions or if their profits come from a particular religious group that requires it. I would change the regulation to require producer disclosure on  all packaging.

5)   DISCLOSURE OF WAX AND POLISH, such as waxes on produce or polishing on vitamins tablets. Each manufacturer or produce finisher (the company that sprays wax on fruit before it goes to market) should be required to list the source of the ingredients that are used. Of course, this means that manufacturers would have to keep an up-to-date database of the sources of the ingredients from their suppliers.

Many people are not aware that apples, avocados, peppers are waxed. The wax may be plant-based, bee-based, petroleum-based or synthetic. We deserve to go to the store or market and get our food without having to call the food’s producer before eating it. The food industry is concerned with safety, as it should be. It would do well also to care about informing us of what we consume because we trust them.

CONCLUSION

We depend upon food labels all the time. Their accuracy is crucial for our education and that of children. Eating nutritionally is the one action that can maximize our health, more than any other act. The FDA has the ability to educate us with the nutritional data they approve on packages.

ACTION STEP

It’s great that there is an update coming on food labels. Let’s make some comments at:

http://www.regulations.gov/#!docketDetail;D=FDA-2012-N-1210

to be personally involved, to make a difference and to speak out for what we believe.

There is a finite window for these comments before the proposal goes for a vote. So, let’s make them count toward the next generation of food labels.
____

If you wish to share your story, please hit reply in your email program to be contacted.

FEEDBACK

We value your feedback very much. Please leave  a comment below.

Please LIKE us on the website and at WarriorsOfWeight on Facebook. Thanks.

DIANE GOLD, AUTHOR

Diane Gold, Founder of Warriors of Weight, Turning Habits Into Health, is a mentor in tai chi, kung fu and meditation, a music, fitness and stress expert, dedicated mom, studying plant-based nutrition and habit change.

She has been working with food manufacturers for 40 years, inquiring about information not shown on food labels. She says,

“I believe it is the food industry’s job to educate us: not at the expense of profit but, also, not at the expense of foregoing the latest science. The food labeling system should provide for more frequent label updates as the science comes in.

“The manufacturer and the farmer are our teachers in nutritional data. Let us use them wisely in this educational regard.

READING FOOD AND SUPPLEMENT LABELS: HOW HABITS FORM (ISSUE 91)

By Diane Gold

When we read food and supplement labels, habits form. We become more aware of what we are putting into our body. Or do we?

There are so many ingredients in one product that the habit of reading labels must go along with doing research on what we read, if we wish to understand them.  I have been studying labeling of foods since the mid-1970s when I began studying a philosophy that includes meditation (sound yoga) , a lacto-ovo-vegetarian diet and a good clean moral life. I read every label and contacted every manufacturer of anything I ate or drank, and I would pass that info on to my fellow philosophers. My purpose was to eliminate meat, fish, poultry from the diet. I was surprised at how many ingredients and processes were withheld from the consumer. Not enough has changed since then.

FTC

I recently called the FTC (Federal Trade Commission) to question the wording on a label. I was excruciatingly shocked to find out that the “FTC can advocate on our behalf only if there is a pattern of abuse, rather than a single incident,” which means they cannot help us if we, as individuals, or people fewer than a group action find something wrong. The FTC looks for patterns of wrong doings. So, individual reports of inaccuracies remain unchanged.

This meant that the dietary supplements I called about did not fall under the purview of the FDA (Food And Drug Administration) that does not oversee dietary supplements, and I, alone, was not quantity enough to be heard by the FTC. So, nothing got done, and the product I called about continues to have an inaccurate label, since the FDA doesn’t regulate supplements and the FTC doesn’t regulate single complaints.
This is one of the many ways that the labeling system needs improvement.

THE SOURCE

What is also quite surprising to some is that manufacturers do not have to disclose what an ingredient is made from, as long as they acknowledge it exists in the product and someone, somewhere has tested it and it is GRAS (generally recognized as safe by the FDA).

WHAT THIS MEANS

Any ingredient whose source could be from animal, plant, synthetic sources might be from any of those sources at any time, the label does not specify. When a company discloses the source of each ingredient, it is showing respect to the consumer, in my opinion, and doing what all companies should be required to do.

Example One: Take the alcohol in the common soy sauce, for example. It can be made from animal fat, plant substance or it can be man-made. If we choose to stay away from animal products, we won’t know whether there is animal in it by the ingredient name only. If we have an allergy to certain plants, we may not even know we are ingesting the allergic substance due to incomplete labeling practices. And, then there’s synthetic alcohol. That leaves the ingredient “alcohol” open to any number of methods of alcohol preparation.

Example Two: Let’s look at companies that use lecithin, enzymes, mono and diglycerides, L-cysteine without identifying whether these come from animal, plant or synthetic sources. With these types of labeling techniques, much information is left out. In the case of soy lecithin, if all companies are not required to disclose genetic modified seeds, the ingredient easily can be made from modified seeds.

THE HABITS THAT FORM

Aside from the fact that we have been raised to buy food products in packages, the labels of those products don’t tell us the source, and the materials used in the manufacturing process are not required to be disclosed. We accept this and make it a standard in our buying habits.

We have been raised with produce that is waxed. There is no requirement for disclosure of this process, nor is there a mandate to tell us whether the wax is petroleum-based, animal, bee or plant-based, all for the purpose of maintaining moisture and eye appeal.
We have been raised not to expect ingredient labels on household products, paints and adhesives. This means that the fact that almost all our paper bags are glued with animal parts is not labeled as well as what is in the paint on our walls, the adhesive for our plumbing.

We have developed the habit of cheering when labels must disclose something additional, such as whether something is GMO-free (whether a product contains genetically modified organisms) or not. Shouldn’t disclosure be the norm and not the exception?

TO SUMMARIZE

1)   We accept an incomplete labeling system.

2)   We buy items that do not identify the source of ingredients.

3)   We buy items without knowing the ingredients used in manufacturing, processing or preparing, both in produce and packaged goods.

4)   Because we get a certain amount of information, we don’t ask manufacturers for more specific labeling.

5)   When we do call a manufacturer and talk to the customer service rep, we accept what these reps tell us with no written proof.

6)   When we call a manufacturer and talk to the customer service rep about ingredients, we accept it when they say they don’t have any further information.

7)   We accept that manufacturers, in general, do not have written agreements with their suppliers to get ingredients from specific types of sources, that is, animal, plant, synthetic, organic.

ACTION STEPS

In order to upgrade the way that we eat, research and show respect to ourselves, here are some action steps to change habits that will be of permanent benefit to the way that we eat, feel and read labels. Check these out:

1)   Read labels and notice all the habits that you have regarding them. This noticing may be done over a period of time.

2)   Write down what you would require in a food, supplement or drink label to have, either to yourself or by commenting on the website.

3)   Ask your grocers lots of questions about their wares, and be gracious about saying that you will wait for an answer. When the grocers say they don’t know and ask that you call the corporate headquarters of the store you frequent, call the corporate entity, get the name of the reps you speak with and notice how long it takes someone to call you back, or if you get a call back at all. Notice whether the answer they give is complete.

4)   Ask questions of your fruit and vegetable managers. Then follow the steps in 3).

5)   If you are very inspired, write a note to your local newspaper reporting your experience about how knowledgeable your local grocers and fruit and vegetable managers are. The more people talk about the topic, the more quickly we shake our old habits. The more we share our interest in this topic, the more responsible the entire chain of people involved will become.

6)   Talk to friends about labels. Remember not to go on a complaint fest. But, do inform them of your inspiration to be accountable and help others be accountable by requesting food and supplements whose labels disclose and whose ingredients disclose sources.

CONCLUSION

Now that we have looked at some of the habits that reading labels develops, it is easier to change them.

Back in the 1970s, we learned about “subliminal seduction” in psychology class. This refers to any media that lures us into doing a certain behavior or thinking a certain way through repetition of words, audio or visual cues.  According to University of Michigan, this mind-persuading data began in the 5th Century, B.C.

When we read food and supplement labels, let’s be diligent and live by what we find. If we don’t know someone’s name, we ask. In the same way, when we don’t know an ingredient, we can ask.  This way, reading food and supplement labels will begin forming the habits that are right.
____________________________________________________________________

FEEDBACK

Please leave  a comment and LIKE.

DIANE GOLD, AUTHOR

Diane Gold, Founder of Warriors of Weight, Turning Habits Into Health, is a mentor in tai chi, kung fu and meditation, a music, fitness and stress expert, dedicated mom, studying plant-based nutrition and habit change.

She has studied the labeling system since the mid-1970s. She says,

“The more we list on a label, the more testing and accountability is required by the food producer or manufacturer. The label size has to grow to fit the information on it. This is an excuse many producers give for not supporting full disclosure of their product. Many also hide behind the “proprietary ingredients” banner when it does not apply.

“It’s my hope that there will come a time when every ingredient’s source will be listed on every label and that suppliers of ingredients will be required to certify said source, that the term “natural” shall be removed from labels so that consumers are not duped and that nutritional data listed on labels shall identify which company measured it and the last date of measurement.

“I would have all produce wax labeled with wax source, any type of pasteurization process such as the steaming of raw almonds revealed on the label. I’d even require farmers to divulge which animal products, unprocessed chemicals they put in their soil during the cultivation of their food and whether they use GMO seeds. I don’t know would no longer be an acceptable answer from anyone in the industry.

“It is my mission to encourage people to be more demanding of the information they receive about their food. Until the labeling system is truly upgraded, be bold, ask questions, do research. And let the habits we form from reading food and supplement labels be those that support our lives.