The use of nutrition labels has changed over the past twenty years, where as the products that they are posted on have drastically changed forms. It wasn’t until 1990 that food producers were required on most prepared and packaged food. Much more prepared packaged food has been lining the shelves of grocery stores. Notably over the past few years consumers have become more vested in what exactly they are putting into their bodies. A study done by the U.S. Department of Agriculture showed a sinificant rise in the percentage of working-age adults who look at labels either most of the time or always when shopping, up from 34% in 2007 to 42% as well as from 51% of Americans older than 68 to 57%.
The Food and Drug Association has announced that it will be updating nutrition labels, though any specific details are unknown at this time. The FDA said that knowledge about nutrition has evolved over the last 20 years, and the labels need to reflect that. Guidelines have been sent to the White House but it is unknown when they might been released. Michael Taylor, the FDA’s deputy commissioner for foods, said the FDA has been working on this issue for a decade.
A few popular suggested changes by health advocates include
Emphasize calorie counts
Put added sugar on its own line
clearer definition of serving size
added percentage of whole wheat
clearer measurements, getting rid of grams
It is not clear what changes the FDA could decide on but it is clear that changes needed to be made. Hopefully changes will be made as soon as possible so consumers can become more knowledgeable about what type of products they are consuming.
Poor Brussels sprouts have a bad reputation, like sardines for insistence. I’ve never had sardines but yet it has been said so many times that they are gross so naturally that it is generally what is believed. When in actuality they can be really useful in cooking because they are naturally salty. I haven’t tested this out yet but after watching 100+ cooking how-to’s I am open to using them, so far I just haven’t pick any up from the store.
Why you should you give Brussels sprouts a chance? Well they are: yummy, easy, and nutritious. What more do you need? Well you could add bacon I suppose to push things over the edge. In order to make Brussels sprouts the yummy little treat they are they must be roasted until slightly browned and crispy on the outside, yet oh so creamy on the inside. All that you need to do is pop the frozen little rounds, or fresh, into the oven and let them do their thing for half a hour. There any many other ways to incorporate in them into other dishes as well.
Check out these other 10 forgotten winter veggies that deserve some more love.
This past fall I found major affection for apples. For the past couple years I have been very mindful with what types of food products I am consuming as try to eat a relatively clean diet. I’m sure we will discussing my opinions on food products in the future because it is topic very interesting to me. In simplistic terms eating clean means in-taking more plants and less things that have many ingredients. So in my journey to eat cleaner I started to look for different types of fruits I could eat throughout the year at a reasonable price. My current favorite apple is Braeburn, they’re affordable, crispy and taste wonderful. Here are some interesting facts about apples:
7,500 varieties of apples are grown throughout the world.
Apples are grown in all 50 states.
Apple trees take four to five years to produce their first fruit.
Apples are the second most valuable fruit grown in the United States, Oranges are first.
Two-thirds of the fiber and lots of antioxidants are found in the peel.
I have spent hours and hours watching shows about food ranging from how-to’s, how food products are made, eating competitions and so on. Today I spent many hours watching Gordon Ramsy’s Home Cooking and it made me question what is about food that makes it so entertaining.
Many shows are devoted all aspects of it, some involve celebrities that fail at cooking, others are competitions, or simply instructional. Cooking is a part of a special categorie that unties all people across many regions, young to old, and men and women alike. The seasonings and methods change, even the way in which meals are ate change but we all eat.
“Food relating programming has exploded,” Adweek talks about how cooking shows have expanded throughout the years.
After watching many dishes be made I did a bit of cooking myself. I made a delicious pot pie for dinner. If you have not made pot pit with puff pastry before I highly recommend it. Extremely flaky, buttery, utterly delicious it will change your life, Laura Vitale opened up my mind to the scrumptious possibilities puff pastry.