Food Labeling What You Should Know

FOOD LABELING AND WHAT YOU SHOULD KNOW GENETICALLY MODIFIED ORGANISMS Genetically modified organisms (GMOS) are organisms in which the genetic material (DNA) has been altered in a way that does not occur naturally. GM foods are developed because the perceived advantage is meant to translate into a GMOS have not been proven safe. The long term consequences of GMOS on our health and environment have product with a lower price, greater benefit (durability or nutritional value) or both. not been adequately investigated. GENETICALLY MODIFIED CROPS IN US Percentage of each crop that is GMO GMO ingredients are found in 80% Corn Cotton 85% 88% of packaged foods in the US. Soybeans 91% Sugar Beets 95% ENVIRONMENTAL CONCERNS Current investigations focus on: + DETERMINATION OF POTENTIAL HEALTH RISKS The potentially detrimental effect on beneficial insects or a faster induction of resistant insects. The safety assessment of GM foods generally investigates: The potential generation of new plant pathogens. direct health effects (toxicity) tendencies to provoke allergic reaction (allergenicity) specific components thought to have nutritional or toxic properties the stability of the inserted gene nutritional effects associated with The potential detrimental consequences for plant biodiversity and wildlife, and a decreased use of the important practice of crop rotation in certain local situations. O The movement of herbicide resistance genes to other plants. HIDDEN GMOS The US still doesn't require GMO labeling. Likely found in your: Soft drinks, baked goods. Chocolate, ice cream. Instant soup, crackers, snacks. genetic modification any unintended effects which could result from the gene insertion. Ingredient Glucose SODA Lecithin ChIps Maltodextrin MONOSODIUM GLUTAMATE (MSG) MSG is a flavor enhancer and is reported to actually make you want more of the food you ate that had MSG in it. Headaches In 1995, the FDA reaffirmed the safety of MSG and found no evidence that it causes The feeling of swelling in the face Flushing and or sweating Rapid fluttering of heartheats Nausea long-term health problems. The FDA did admit that some people Chest pain Shortness of breath culd have short-term reactions. Weakness UNDERSTANING THE FOOD LABEL Calories: This will tell you how many calories are in a serving size. It will also tell you how many of those calories are from fat. As a general rule, no more than 25 to 35 percent of the total calories should come from fat. Nutrition Facts Serving Size 1 cup (228g) Servings Per Container 2 Start Here Amount Per Serving Calories 250 Calories from Fat 110 Check Calories Total Fat: Measured in grams, total fat will list the types of fat found in a serving size of packaged food. Saturated fat and trans fats are associated with an increased risk of cardiovascular % Daily Value* Total Fat 12g 18% Saturated Fat 3g 3 Limit these 15% disease. Many unsaturated fats are good for you - in moderation. Trans Fat 3g Cholesterol 30mg Nutrients 10% Cholesterol: This number tells you how much cholesterol is included in one serving size of the product. It does not differentiate between cholesterol from saturated fats, or unsaturated fats. Sodium 470mg Total Carbohydrate 31g 20% 4 Get Enough 10% Dietary Fiber Og Sugars 5g Protein 5g 0% of these Nutrients Sodium: Like sugar, sodium (salt) is naturally found in a lot of foods. Most healthy adults should keep their sodium level to less than 2,300 mg per day. Vitamin A 5 Quick Guide 2% to % DV 4% Vitamin C Calcium Dietary Fiber: Dietary fiber is an important component of good nutrition. It aids in digestion and bowel function. A high fiber diet that is low in saturated fat and cholesterol can help reduce the risk for heart disease. 20% » 5% or less is Low Iron 4% * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs. Calories → 20% or More 2,000 Less than 65g Less than 20g 2,500 Total Fat 80g 25g 300mg Less than 2,400mg 2,400mg 375g 30g is High Sat Fat % Daily Value: The % of daily value is based on a 2,000 calorie per day diet. Your calorie requirements may differ, so these percentages may not be accurate for you. Cholesterol Less than 300mg Sodium Total Carbohydrate Dietary Fiber 300g 25g 6 Footnote TYPES OF ADDED FAT Palm oil TYPES OF ADDED SUGAR Honey Invert sugar TYPES OF ADDED SODIUM Sodium bicarbonate Partially hydrogenated and hydrogenated oils Shortening Suet Baking powder Disodium phosphate lodized salt Animal fat (Baking soda) Agave nectar Anhydrous dextrose Barley malt syrup Brown sugar Brown rice sugar Butter Lactose Sodium caseinate Maltodextrin Maltose Maple syrup Molasses Cocoa butter Sodium citrate Sodium propionate Sodium saccharin Coconut oil Kosher salt Cream Lard Margarine Tallow Vegetable oils (including Corn sweetener avocado, olive, canola, Monosodium glutamate (MSG) Sodium nitrite/nitrate Corn syrup Rice syrup Rock salt Sodium sulfite peanut, sesame, soybean Dextrin and sunflower) Sea salt Sodium benzoate Sodium phosphates Sodium lactate Milk solids Saccharose Palm kernel oil Dextrose Sorghum or sorghum Evaporated cane juice Fructose syrup Sugar alcohol Sucrose Glucose High-fructose corn Treacle syrup Xylose SOURCES: http://www.centerforfoodsafety.org http://www.fda.gov/food/labelingnutrition/default.htm http://www.who.int/foodsafety/publications/biotech/20questions/en/ http://www.scripps.org/news_items/4134-decoding-nutrition-labels http://factoidz.com/the-facts-about-msg-and-your-health/ Infographic Presented By ReuseThisBag.com" Created by oBizMedia.com WHAT? WHAT? RISKS? EAHM SHORT-TERM REACTIONS RISKS?