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How often do you read the ingredient list on food you buy?

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How often do you read the ingredient list on food you buy? Empty How often do you read the ingredient list on food you buy?

Post by Breezey Breezey Sun Mar 01, 2015 10:07 am

Recently, I made ravioli... made the pasta, sauce and filling myself. smile2
A couple of days ago, I read the ingredient list of canned ravioli and was left wondering WHY!!! Okay... so why does any kind of corn syrup need to be in ravioli? The whole list aggravated me, but that high fructose corn syrup really upset me! cooking


Last edited by Breezey Breezey on Mon Mar 02, 2015 8:17 am; edited 1 time in total
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Post by Tater Salad Mon Mar 02, 2015 1:48 am

I read the labels all the time, for just about everything I buy. Not just the ingredients, but the nutrition label as well. It's one of several reasons I would never shop at Aldi.

Breezey, something else you should look closely at is the sodium content. I bet that canned ravioli has at least 800 -1000 milligrams per serving, and if you look at the serving size, most people would consume at least 1.5 to 2 servings. Consider that you should not have more than 2300 mg.s per day, that is an outrageous amount of salt!
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Post by roxanna Mon Mar 02, 2015 4:26 am

I read all the labels, but they do fins a way around them,there is a big demand here for more accurate labeling EG:
'we are against animal testing' make up company who tests on animals in China
'made from local and imported ingredients' could contain anything from anywhere including vegetables fertilised with untreated human waste,outlawed here 100 years ago .
'from New Zealand' =made in China, exported to NZ and sold here as NZ product
'contains X amount of sugar'.....PLUS any amount of about 12 other names for sugar.
....and that is just the tip of the tip of the iceberg ...

PS, Breezy ,I think your Freudian slip is showing giggle

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Post by lorry p Mon Mar 02, 2015 6:33 am

I am with Tater on this one.. I have Cardiomyopathy (dilated heart failure) and am limited to very minimal salt intake. Since finding out I had this some 16 or so years ago, I now read labels very carefully. We mainly eat meat and vegies so it makes it a whole lot easier to keep the sodium content down. You can't beat making things from scratch from produce that you know is safe to use.. Growing your own is the best way to do this. Can't wait to get a vegie garden and orchard going again. garden
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Post by Breezey Breezey Mon Mar 02, 2015 8:20 am

roxanna wrote:I read all the labels, but they do fins a way around them,there is a big demand here for more accurate labeling  EG:
'we are against animal testing' make up company who tests on animals in China
'made from local and imported ingredients' could contain anything from anywhere including vegetables fertilised with untreated human waste,outlawed here 100 years ago .
'from New Zealand' =made in China, exported to NZ and sold here as NZ product
'contains X amount of sugar'.....PLUS any amount of about 12 other names for sugar.
....and that is just the tip of the tip of the iceberg ...

PS, Breezy ,I think your Freudian slip is showing  giggle


SUCH a problem child!! You realize that, right?!  rollonfloor
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Post by Breezey Breezey Mon Mar 02, 2015 8:23 am

Tater Salad wrote:I read the labels all the time, for just about everything I buy. Not just the ingredients, but the nutrition label as well. It's one of several reasons I would never shop at Aldi.

Breezey, something else you should look closely at is the sodium content. I bet that canned ravioli has at least 800 -1000 milligrams per serving, and if you look at the serving size, most people would consume at least 1.5 to 2 servings. Consider that you should not have more than 2300 mg.s per day, that is an outrageous amount of salt!

I find there isn't much "nutrition" in premade foods. 
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Post by Breezey Breezey Mon Mar 02, 2015 8:26 am

lorry p wrote:I am with Tater on this one.. I have Cardiomyopathy (dilated heart failure)  and am limited to very minimal salt intake. Since finding out I had this some 16 or so years ago, I now read labels very carefully. We mainly eat meat and vegies so it makes it a whole lot easier to keep the sodium content down. You can't beat making things from scratch from produce that you know is safe to use.. Growing your own is the best way to do this. Can't wait to get a vegie garden and orchard going again. garden

The problem with "safe" food is that it can't be grown in my garden year round and I don't have a big enough space to grow enough to save for the whole winter. That's why others will try to shove GMO and other crappy foods at people.
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