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The Dirty Secrets of 'Clean' Labels

The Dirty Secrets of 'Clean' Labels

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by: FoFa Active Indicator LED Icon 17 OP 
~ 8 years ago   Jul 27, '15 8:10am  
My new motto is count chemicals, not calories,Ingredient lists are being made as short, easy to pronounce, and understand as possible.In the food industry, this is called "clean labeling." And big companies are racing to do it."You take out high-fructose corn syrup," Busken says, "and replace it with fructose."High-fructose corn syrup is a sweetener that is combination of two simple sugars, glucose and fructose, and it has those sugars in about the same ratio that's found in ordinary table sugar.Some scientific evidence suggests that calories from fructose are more easily stored as fat than glucose. And fructose may also raise levels of harmful blood fats more than glucose does.The "cleaner" sounding ingredient "fructose" actually has far more of that sugar than the unpopular sweetener it's replacing.Jacobson points out that the FDA just took action on partially hydrogenated oils, or trans fats.The problem with trans fats is that they raise levels of bad cholesterol in the blood more than other kinds of fats. They also seem to lower levels of good cholesterol.Take palm oil. It's become one of the leading replacements for partially hydrogenated fats. But at 51% saturated fat, palm oil has more of these heart-clogging fats than lard, which is 43% saturated fat.A 2006 study sponsored by the USDA found that partially hydrogenated oil and palm oil raised both total cholesterol and LDL, or "bad" cholesterol, to about the same degree, leading the study authors to conclude that swapping palm for partially hydrogenated oils wouldn't be a safe switch.Another popular clean-label switch is to remove nitrates, or nitrite preservatives, from processed meats like bacon, hot dogs, and cold cuts.Ruhlman started poring over the ingredient labels of uncured meats, and they all had something in common: celery extract.Celery is loaded with nitrates. But as long as a meat doesn't contain sodium nitrite, the chemical form of the preservative, the USDA allows manufacturers to call their products uncured."It's a marketing ploy, pure and simple," Ruhlman says.He tested 470 different meat products. Some were labeled as uncured organic, or natural, while others were conventionally cured. There were no significant differences in the nitrite concentrations between the products.LINK from WebMD 4951
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