Many of us don’t pay enough attention to the labels on the food we purchase. We often assume that a package labeled “natural” and predominantly brown is healthier than a more colorful alternative on the shelf. Without much consideration, we toss it into our cart. However, we must be aware that these labels can be misleading, especially when we’re in a rush, trying to choose from an overwhelming selection of peanut butter varieties. We must pause and examine the labels we have been glossing over to understand better how they might deceive us.
As a grass plant, wheat belongs to the grass family. The seeds of wheat are edible and rich in starch. White flour is made from the starchy part of the seed. Whole wheat flour uses the entire seed, including the bran and germ. The only difference is if the loaf is labeled “wheat bread” or has “wheat flour” as its first ingredient, it may be white bread. Look for the word “whole” on the label to ensure you buy whole wheat bread.
“Light” Olive Oil
“Light” refers to the reduced olive taste, lighter color, and higher smoke point. If you were alive during the 1990s, you might recall the “light” trend, which suggested that a “light” product was lower in fat and sometimes lower in calories. Despite the trend subsiding, “light” olive oil is still available, and it’s essential to know that it doesn’t mean it’s low in fat or calories. However, it still contains the same fat and calories as extra virgin olive oil, with 14 grams and 120 calories per tablespoon.
The term “organic” has a precise definition, but many of us have not thought about what it entails. We often assume that organic food is healthier, or we may have heard otherwise that the term is vague, much like “natural.” However, both of these assumptions are incorrect. The USDA regulates the organic definition strictly, and it is a combination of demands from several environmental groups.