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Food Labelling

Why you don’t really need this email.

 

When you join my 90 day prgramme you will only be eating home-cooked, home prepared foods..

 

In other words I have done the legwork for you. However I did feel it enhances your understanding if I briefly dive into the quagmire of convenience foods and food labelling.

 

But I do mean briefly. This is no science lesson just a practical guide.

 

The labelling laws in most countries seem to be improving all the time. However there is a lot of leeway with marketing claims. Items do not have to have significantly lower sugar, fat or salt to be able to emblazon that on the packaging. So it always pays to check the actual label.

 

You should also check the energy content (kilojoules or calories). Some items

advertised as low-fat can also be higher in overall energy than the full-fat version

of that food item.

 

It is not as straightforward as low fat is full of chemicals and high fat isn’t. Nothing about food is that easy.

 

My prime example from the UK is total yogurt. The low fat version actually has a higher protein level than the 0% fat and we know that fat has not been replaced with carbohydrates to any great extent because the 0% only has 0.1g more carbohydrate than the full fat version.

 

When taking about labelling let’s look at sugar labels

 

Sugar can be called a variety of things on labels, such as sucrose, glucose, dextrose, fructose, glucose syrup – in fact most ingredients ending in ‘ose’ or having ‘syrup’ in their name are sugars.

 

If in doubt go without.

 

That actually rhymes which amuses me. I have a very strange sense of humour.

 

The easiest and surest way to know that you are eating correctly for you is to use my programme and recipes because I have left nothing to chance.

 

Love Sarah xx

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