Myths and Truths about Food Labeling
In thirty years of clinical experience, the author found that most people cannot identify the ingredients on food labels, especially the complex and difficult-to-understand chemical names. Even personally accompanying patients to supermarkets to teach them how to choose healthy foods often proves futile due to the overwhelming amount of information on the labels. The food industry uses complex terminology to obscure the true ingredients, making it difficult for consumers to judge food quality.
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The four core ingredients of junk food
According to observations, 99.99% of junk food contains the following four ingredients:
- Synthetic sugars : These are not natural sucrose, but chemical sugars such as high-fructose corn syrup and glucose syrup, which are completely different from the fructose in fruits.
- Processed starch : This is not the natural starch found in vegetables, but rather highly refined starch from sources such as corn, and it is a type of sugar.
- Seed oils , such as soybean oil and corn oil, are highly processed and often used in salad dressings and processed foods.
- Refined proteins : These include soy protein isolate and casein, the latter often being A1 type, which can easily cause gastrointestinal discomfort and inflammation. Some casein has unknown origins and may even contain the gasoline solvent hexane, and is largely unregulated.
Misleading nutrition labeling
The "Nutrition Facts" section on food labels fails to reflect food quality; the real key lies in the ingredient list, but the font is extremely small and difficult to read. This design may be intentionally designed to reduce consumers' ability to identify quality, allowing harmful ingredients to be hidden.
Industrial strategies and consumer misunderstandings
Food companies normalize junk food through marketing tactics and spend vast sums of money downplaying its health risks. They confuse synthetic sugars with natural sugars, and processed starches with vegetable starches, misleading consumers into believing that "as long as you eat a balanced diet, there will be no problem," which is not the case.
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Conclusion: Identify ingredients, protect your health
To truly understand food quality, one must learn to identify key information on ingredient lists and avoid synthetic sugars, processed starches, seed oils, and refined proteins. By enhancing our food knowledge and selection skills, we can make healthier decisions in our daily diet and avoid hidden health risks.
YouTube source: https://www.youtube.com/watch?v=QrNQl4bo5Jc
YouTube Column: Dr. Berger in Chinese Health knowledge
