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READING FOOD LABELS MASTERCLASS UK & EU --- NOW AVAILABLE ON MY WEBSITE!! This class aim is to help you navigate the food packaging’s world with more clarity, and to give you an understanding of the meaning behind the names listed, so that you can discern which foods are cleaner than others and ultimately make healthier choices. ✨️✨️Knowledge is power. Reading and understanding the food labels is your Superpower as a consumer✨️✨️ THIS CLASS IS SPECIFIC FOR UK AND EUROPE WHAT YOU WILL LEARN: 1. Food additives - different types and rating according to safety. 2. E numbers - categories and potential risks. 3. Salt – government guidelines, food containing high amounts, different names, difference between sea salt, sodium, table salt and Himalayan salt and seasoning alternatives. 4. Sugar - types, hidden names, HFCS & ethyl maltol. 5. Artificial sweeteners – why they are not a great alternative, names of compounds and brands. 6. Gluten - what happens in your body when you eat it, why it has such a bad rap, foods that always contain gluten, food ingredients that might contain it and cross contamination. 7. GMO's - safety assesments, products that might be genetically modified, current legislation and labelling. 8. Edible insects products, de-novo proteins - why insects as new proteins, authorised farmed species, nutritional profile, risk factors, food ingredients that might contain them, labelling. 9. Serving sizes, how to correctly calculate nutritional value of foods. 10. Dietary reference Values (DRV) guidelines and why they can be unreliable. 11. Healthy claims on packaging and what they really mean. 12. Certifications (Organic, Sustainability, Vegan and Cruelty free, Gluten free and Celiac). AND.. • Ingredients list, 5 tips how to discern ‘at a glance’ what products are truly healthy and what are mislabelled junk. • Color-coded nutritional information (traffic light system). • Food additives and E numbers App suggestion and practice. • Compare and contrast products. • Learn as we go. • Practice after each module. WHAT TO HAVE WITH YOU: ~ Pen and paper to take notes. ~ Any packages of food products that you have at home and use regularly. ~ Your curiosity and desire to learn. CLASS DETAILS: ~ Do it at your own pace. (Pdf and video prensentations format). ~ Steps to be completed not necessary in order. ~ Price: £43 https://lnkd.in/eVGGjfP4

Food labels provide essential information that supports consumer health, safety, and informed choices, making them a vital tool for navigating the complex world of food products. Here's why it matters? 1. Nutritional Information Food labels provide detailed nutritional facts, including calories, fats, sugars, proteins, vitamins, and minerals. This helps consumers make informed choices based on their dietary needs or health conditions. For individuals with specific dietary goals, such as weight management or managing conditions like diabetes or heart disease, labels are critical for monitoring their nutrient intake. 2. Ingredient Transparency Labels list all the ingredients in a product, which is crucial for those with allergies, intolerances, or dietary preferences (e.g., gluten-free, vegan, etc.). Understanding ingredient content helps consumers avoid unwanted additives, preservatives, or substances they wish to avoid. 3. Health and Safety Labels indicate important information about food safety, such as expiration dates or storage instructions, ensuring that food is consumed before it spoils and that it’s stored properly to prevent contamination. Some labels also highlight any potential risks, such as the presence of common allergens (e.g., nuts, soy, dairy), which can help prevent allergic reactions. 4. Regulatory Compliance Food labels help manufacturers comply with regulatory requirements enforced by government agencies (like the FDA in the U.S. or EFSA in Europe). This ensures that food products meet safety and health standards, providing consumers with safer food options. 5. Marketing and Claims Labels often include health claims, such as "low fat" or "high in fiber." These claims can influence purchasing decisions, helping consumers select products that align with their health goals or preferences. Labels also help to differentiate between similar products, such as organic vs. conventional food or gluten-free vs. regular products. 6. Environmental Impact Some food labels include sustainability certifications (e.g., Fair Trade, Organic, Non-GMO). These labels allow consumers to make environmentally-conscious decisions and support ethical farming practices. 7. Consumer Empowerment With proper labeling, consumers can take charge of their health and well-being by choosing products that suit their preferences, lifestyle, and dietary restrictions. Labels give them the information needed to make choices that align with their values, such as avoiding food products with artificial colors or flavors. DM me for a customized diet plan with One-On-One guidance..... Follow my official insta page which I mentioned below in order to know more about Fitness and Nutrition......... https://lnkd.in/ewCinVuV #foodlabelmatters #nutritionvalue #nutritionmatters #healthylifestyle #nutrifitxcel #nutrifitxcelbykarthik

**SWIPE RIGHT FOR MORE** 💡 Is Processed Food Bad For You? Pt.2 🌟 To determine if processed food is bad or not you have to understand a few concepts. 1. The dose makes the poison -Anything can be poisonous to use at high enough doses or after long periods of use -Eg: Water intoxication is a condition that can occur when one consumes too much water in a short time -Eg: Additives in very low doses such as those found in processed foods are completely fine and undergo rigorous scientific safety evaluation and are added in accordance to the "Acceptable Daily Intake" (ADI). *Extra info -Safety assessments for food additives are based on the scientific review of all available toxicological data in both humans and animal models. -From the available data, the maximum level of an additive where no toxic effect can be observed is determined. This is called the "no-observed-adverse-effect level" (NOAEL). -The NOAEL is used to calculate an "Acceptable Daily Intake" (ADI) for each individual food additive. -The ADI is the amount of a food additive that can be consumed daily over a lifetime without any adverse effect on health, and it includes a large safety margin. 2. Food processing doesn't make food unhealthy -Food processing can actually preserve or even make food safe to eat. -Eg: Preserving or enhancing the nutritional content of foods (e.g., fermenting vegetables,), -Eg: Making food safe to eat (e.g., pasteurising milk) 3. The overall dietary pattern is what matters, not individual food consumption. -Eating processed foods that are high in calories,saturated fat and sugar every now and then is completely fine if done in moderation. You don't have to avoid it, just limit it. -Eg: The AHA recommends limiting your consumption of saturated fat to just 5% of your overall calories to prevent heart disease in individuals who are at risk. -If an individual eats a diet relatively low in saturated fat and enjoys processed food without exceeding the daily limit of 5%, he or she will still be completely fine. Based on all of this info, it is clear that processed food can be incorporated into a healthy diet and should not be feared instead properly utilised to maximise its health benefits ( such as those found in minimally processed food) and convenience value( ultra processed food-whey protein powder). If you want more posts like this, please do like,follow and share as well as comment your honest thoughts! Reference Used: 1. https://lnkd.in/gwdZEaMY 2. https://lnkd.in/gxbTAn-w 3. https://lnkd.in/gPaUJ96V 4. https://lnkd.in/ge7SamPt 5. https://lnkd.in/gXdnJAqq. #education #health #foodprocessing

𝐔𝐧𝐝𝐞𝐫𝐬𝐭𝐚𝐧𝐝𝐢𝐧𝐠 𝐭𝐡𝐞 𝐃𝐢𝐟𝐟𝐞𝐫𝐞𝐧𝐜𝐞 𝐁𝐞𝐭𝐰𝐞𝐞𝐧 "𝐔𝐬𝐞𝐝 𝐁𝐲," "𝐁𝐞𝐬𝐭 𝐁𝐞𝐟𝐨𝐫𝐞," 𝐚𝐧𝐝 "𝐄𝐱𝐩𝐢𝐫𝐲 𝐃𝐚𝐭𝐞" In the food and consumer goods industry, product labeling is critical in ensuring quality, safety, and transparency for consumers. However, understanding the various types of dates on product packaging can often be confusing. Terms like "Used By," "Best Before," and "Expiry Date" are sometimes misunderstood, leading to unnecessary waste or even health risks. Let’s break down these terms to clarify their meaning and usage. 1. 𝐔𝐬𝐞𝐝 𝐁𝐲 𝐃𝐚𝐭𝐞 The "Used By" date is perhaps the most critical label in terms of consumer safety. It represents the last day that a product is considered safe to consume. Beyond this date, the food may pose a health risk due to the potential growth of harmful bacteria, loss of nutritional value, or chemical changes in the product. This date is commonly found on perishable items such as meat, dairy products, and fresh produce. Consuming food past the "Used By" date is not recommended, and retailers should not sell products after this date has passed. 𝐊𝐞𝐲 𝐭𝐚𝐤𝐞𝐚𝐰𝐚𝐲: The "Used By" date is all about safety. You should never eat food past this date. 2. 𝐁𝐞𝐬𝐭 𝐁𝐞𝐟𝐨𝐫𝐞 𝐃𝐚𝐭𝐞 The "Best Before" date is when the product will remain at its highest quality—flavor, texture, and nutritional content. Unlike the "Used By" date, the "Best Before" date doesn’t necessarily mean the product is unsafe after the specified day. Instead, it suggests that the product may not taste as fresh, or its texture and color might degrade. You can typically find this label on snacks, canned goods, and dry foods. 𝐊𝐞𝐲 𝐭𝐚𝐤𝐞𝐚𝐰𝐚𝐲: The "Best Before" date is more about quality than safety. Food can still be consumed after this date, though its quality may not be optimal. 3. 𝐄𝐱𝐩𝐢𝐫𝐲 𝐃𝐚𝐭𝐞 The "Expiry Date" (or "Expiration Date") is a term often confused with the "Used By" date, but it typically refers to the stability of non-perishable goods such as pharmaceuticals, vitamins, or cosmetics. It indicates the date after which a product may lose its effectiveness, potency, or intended function. Consuming expired medication or using expired cosmetics can lead to adverse effects, making it important to respect these labels. 𝐊𝐞𝐲 𝐭𝐚𝐤𝐞𝐚𝐰𝐚𝐲: Expiry dates should be taken seriously, especially for health-related products, as they ensure the product is effective and safe to use.

Six reason why food labelling is important??? 1. Keep healthy – Labels help you to understand the composition of your food: its vitamins, minerals, calories, fats, etc. This information is fundamental in ensuring that you are eating the kinds of food that are good for you. With labels, you can monitor your intake of micronutrients to avoid deficiencies, especially common ones like iron and Vitamin D. You can watch your weight by monitoring calories and saturated fats; you can limit your intake of sugar and salt and make sure that you are eating a balanced diet. All of these actions can help prevent illnesses, like diabetes and certain types of heart disease. 2. Keep you safe – Every year, more than 600 million people get sick and 420 000 die as a result of eating food contaminated with bacteria, viruses, parasites, toxins and chemicals. Labels provide warnings and important information about the ways to use a product (for example, storage and cooking instructions), which are necessary for keeping food safe. 3. Stops you from buying counterfeit products – Preventing fraud is one of the main aims of food labelling. Without internationally guaranteed labels, food sellers could deliberately mislead consumers through false representation on packaging. When you buy chocolate, you want to make sure it is actually chocolate or when it is fish, that it is actually the fish it claims. 4. Detect ingredients that could cause you harmful reactions – Reactions to food affect 10-25 percent of the population in developed countries. The most common allergenic foods include peanuts, soybeans, milk, eggs, fish, crustaceans, wheat and tree nuts. If you did not know the ingredients in a product, you could mistakenly eat something that would cause an allergy attack, some of which are very severe. Food labels let you know what to avoid. 5. Stop you from wasting food – Food labels (when read correctly!) can stop you from throwing out good food. Date marking on food labels lets you know for how long a product is safe to eat. This is important to avoid getting sick from expired food. However, it is also true that confusing “best before” and “use by” dates can lead to more food waste. In the EU, approximately 10 percent of food that is wasted is linked to date marking. Educating consumers and supply chain stakeholders can help to prevent this food waste and to keep date marking true to its purpose of keeping food safe to eat. 6. Support your local food producers – Certain labels that indicate the food’s origin, for example Colombian Coffee (Colombia), Manchego cheese (Spain), Darjeeling tea (India) or Kona Coffee (USA), can attract a customer’s attention and bring more value to the product and thus to the producer. Consumers tend to identity local and typical food products to a specific place and attribute characteristics – such as taste and quality – to geographic locations.

Hello LinkedIn. For some time now, I've been contemplating the use of "calories" as a standard for food consumption regulations, and I'd like to share my thoughts. Coming from a culture that encourages whole foods over processed ones, I couldn't help but feel that something seems off about using calories as the standard measurement especially in the USA. This is just a small fraction of my thoughts and research, and I'm eager to delve deeper into this topic. I hope to continue learning and exploring different perspectives. I'd love to hear your opinions on this matter as well, as I believe diverse perspectives can enrich my understanding. --- Here we go! The Dark Side of Calories as the Standard for Food Regulation As we continue to prioritize health and wellness, the focus on calorie counts in food regulation has become more pronounced. While this measure offers clear benefits in managing weight and understanding energy intake, it's important to recognize the potential drawbacks and unintended consequences of relying solely on calories to gauge food quality. 🌱 Nutritional Oversimplification Calories don't tell the whole story. Two foods with identical calorie counts can have vastly different nutritional profiles. Prioritizing calorie counts can lead to a neglect of essential nutrients like vitamins, minerals, fiber, and protein. 🧠 Impact on Eating Behavior The obsession with calorie counting can foster unhealthy eating behaviors and contribute to disorders such as anorexia and bulimia. It can also promote yo-yo dieting, which is harmful both physically and mentally. 🔍 Misinterpretation and Misleading Labels Caloric needs vary widely based on individual factors such as age, sex, and activity level. Moreover, the calorie counts on labels may not always be accurate due to variations in food processing and individual metabolism. 🥗 Neglect of Whole Foods A focus on low-calorie options can steer people toward processed foods labeled as "low-calorie," potentially leading to poorer overall health outcomes. Whole, nutrient-dense foods should not be overlooked. It is highly possible that the focus on calories in food consumption regulations provides processed food companies with opportunities to market their products as healthier choices, comply with regulatory standards, and maintain a competitive edge in the market. To an extent where consumers are sold junk/foodlike stuff in the form of food. However, it’s essential for consumers to critically evaluate nutritional information beyond just calorie counts to make informed choices about their diet and health. [more on this on another day] **#Nutrition #Health #Wellness #FoodIndustry #Sustainability #MentalHealth** End- -

•Abu Dhabi to launch mandatory food labelling system• The Nutri-Mark system ranks how healthy food is using letters A to E – with A having the highest nutritional value and E having the lowest. The grades will initially apply to dairy products, oils, beverages, baked goods and children’s food such as cereals and snacks. The system will eventually include all food sold in the emirate. If items fail to meet standards or labelling is inaccurate, they will be withdrawn from the market. Existing goods have six months to update their current packaging. The labels are valid for a year and manufacturers importing new products have been encouraged to apply now for the label, officials added. Dr Ahmed Al Khazraji, acting director general of Abu Dhabi Public Health Centre, said high obesity rates meant it was necessary to add nutritional grades to food. "Up to 61 per cent of the population are either overweight or obese, and 22 per cent are confirmed obese," he said. "And when we look at children, which is even more concerning, 37 per cent are overweight or obese, with 18 per cent confirmed obese. Now, honestly speaking, the numbers are probably higher because these are only people who engage with the healthcare system. International trend "Obesity is not just a problem here – this is a global issue," he said. "When you consider that 15 per cent of the global population will one day be obese, the trajectory is simply unsustainable and it’s something we have to act on today." In 2030, it is projected that 1.2 billion people around the world will be obese, the UN has said. "This is a daunting, scary number – 15 per cent of the world's population," Mr Al Khazraji added. "Obesity has significant health impacts, 30 to 35 per cent of deaths are attributable to high BMI. It causes infertility and affects cognitive performance in students and adults. Making life easier The new labels are designed to be clear and effective at showing how healthy food is. "What’s beautiful about the Nutri-Mark is that it’s very simple," Mr Al Khazraji said. "It’s easy to read and understand, which is critical. Abdulla Al Muaini, executive director of the central testing laboratory at the Abu Dhabi Quality and Conformity Council, said it started work on the project a few months ago. "The main goal is to address the global obesity pandemic," he explained. "We believe that with the Nutri-Mark, we will empower consumers to make informed decisions." "One of our key performance indicators is measuring how effectively we can encourage the industry to reformulate their products to achieve better ratings," Al Muaini said. "The better the grade, the closer we are to achieving our target of improving the sector overall." Abdulla Al Yazeedi, acting secretary general of the Abu Dhabi Quality and Conformity Council, said the launch of the initiative “marks a pivotal moment in setting new standards for food labelling, promoting greater transparency and accountability in the industry".

This Makes Me SO Angry! The big food industry is exerting significant influence so we will increase our intake of ultra-processed foods. There are several strategies and tactics they use to promote these products, often at the expense of our health. Here’s a rundown of how they do it and the negative health effects they often downplay or don't want us to know about. 💢 Marketing Tactics 🟢 Companies invest billions in advertising, targeting consumers with catchy jingles, vibrant packaging, and appealing characters. They often focus on children to create lifelong brand loyalty. 🟢 Many ultra-processed foods are marketed with claims like "low-fat," "gluten-free," or "high in vitamins," which can mislead consumers into thinking they're healthy options. 🟢 These foods are designed to be convenient and affordable, appealing to busy individuals looking for quick meal solutions. 💢 Negative Health Effects 🟨 Ultra-processed foods are typically high in added sugars, unhealthy fats, and calories, leading to weight gain and obesity. 🟨 These foods are often low in essential nutrients. Consuming them regularly can lead to deficiencies in vitamins, minerals, and fiber, which are crucial for overall health. 🟨 Many ultra-processed foods are engineered to be hyper-palatable, making them difficult to stop eating. This can lead to overconsumption and cravings, disrupting normal eating patterns. 🟨 The lack of fiber and high levels of additives and preservatives in ultra-processed foods can negatively impact gut health, leading to problems like bloating, constipation, and an imbalanced gut microbiome. 💢 What They Don't Want You to Know 🔷 The food industry often focuses on short-term satisfaction and convenience, downplaying the long-term health consequences of regularly consuming ultra-processed foods. 🔷 Some food companies fund research that downplays the negative health effects of their products or highlights benefits that are not significant. This can create confusion and misinform consumers about what is truly healthy. 🔷 The food industry has significant lobbying power, influencing food policies and regulations to favor their products. This can result in weaker nutritional standards and labeling requirements, making it harder for consumers to make informed choices. ⭐ Conclusion The big food industry’s push for ultra-processed food consumption has profound negative health effects that are often obscured by clever marketing and influence. By being aware of these tactics and prioritizing whole, minimally processed foods, we can take control of our health and make better dietary choices. Want to read more, go to the comments to links that discuss this issue.

"Burger King Chicken Nuggets vs Dairy Queen Freeze Mediuml: A Battle of the Best Fast Food sides!" Burger King Chicken Nuggets and Dairy Queen Freeze ® are two popular fast food items that are enjoyed by many for their taste and convenience. In this blog post, we will compare and contrast the two side dishes to help you make an informed decision. Burger King Chicken Nuggets: Burger King Chicken Nuggets are made with all-white breast meat and a secret blend of spices. They are coated in a crispy breadcrumb mixture and deep-fried until golden brown. The bite-sized pieces are perfect for dipping in ketchup, mustard, or any other sauce of your choice. One of the key things to know about Burger King Chicken Nuggets is that they are not made from 100% chicken. This is because chicken breasts are naturally tender and soft, and breadcrumbs need to be crispy, so they are mixed with chicken trimmings to ensure they hold their shape. Burger King Chicken Nuggets are also a high-calorie option, with each serving containing around 430 calories and 16 grams of fat. Dairy Queen Freeze ® (Mediuml): Dairy Queen Freeze ® is a frozen treat that combines ice cream and a soft and chewy center. It is made with milk, cream, sugar, and corn syrup, and is loaded with flavor. The Mediuml size, in particular, is a popular choice, as it offers a good balance of sweetness and creaminess. One thing to know about Dairy Queen Freeze ® is that it contains dairy and soy ingredients, so it is not suitable for those with dairy or gluten allergies. Nutritional Information: Burger King Chicken Nuggets and Dairy Queen Freeze ® vary in terms of nutritional content. A medium order of Burger King Chicken Nuggets contains around 430 calories and 16 grams of fat, while a Mediuml Dairy Queen Freeze ® contains around 180 calories and 3 grams of fat. It's worth noting that both options are not typically considered a healthy meal choice, but they are still popular choices among fast food enthusiasts. Conclusion: Burger King Chicken Nuggets and Dairy Queen Freeze ® are both delicious and indulgent treats that are enjoyed by many. While they are not the healthiest options, they provide a satisfying and tasty meal for those on the go. If you're looking to satisfy your sweet tooth, the Dairy Queen Freeze ® might be your best bet. But if you're in the mood for something savory and finger-lickin' #BurgerKing #ChickenNuggets #DairyQueen #Freeze #Mediuml #FastFood #Menu #NutritionalInformation #Ordering #Ingredients #Tips #Price #ComboMeals #MealDeals #Deals #Offers #NewItems #LimitedTimeOffers #SignatureItems #Promotions #Advertising #SocialMedia

Declaring ingredients on product labels is crucial for several reasons: 1. Consumer Safety: Ingredient lists help consumers avoid allergens or substances they may be intolerant to, such as nuts, dairy, gluten, or specific additives. 2. Informed Choices: Consumers can make informed dietary choices based on their nutritional needs, preferences, or ethical beliefs (e.g., vegetarian or vegan diets). 3. Regulatory Compliance: Many countries have laws and regulations requiring the disclosure of ingredients to ensure consumer protection and food safety. 4. Transparency: Ingredient labels promote transparency between manufacturers and consumers, building trust in the brand. 5. Quality Assurance: Consumers can assess the quality of a product based on its ingredients, preferring items with natural or whole ingredients over those with artificial additives. Formatting of Ingredient Labels 1. Order of Ingredients: Ingredients must be listed in descending order by weight. The first ingredient is the most predominant, while the last is the least. This system helps consumers understand the composition of the product at a glance, indicating what the product primarily contains. For example: If a product lists "water" as the first ingredient, it means that water is the primary component by weight. If "sugar" is listed second, it indicates that sugar is the next largest ingredient by weight, and so on. This practice not only aids consumers in making informed choices but also ensures transparency regarding the ingredients used in food and other products. 2. Common Names: Ingredients should be listed by their common names to avoid confusion (e.g., "sugar" instead of "sucrose"). 3. Allergen Highlighting: Allergens are often highlighted or bolded for easy identification. 4. Serving Size: Some labels include serving sizes for context on how ingredients contribute to nutritional intake. 5. Legibility: The text should be clear, legible, and appropriately sized for easy reading by consumers. By adhering to these guidelines, manufacturers help ensure that consumers are well-informed about what they are consuming, promoting safety and trust.