By Scout Nelson
Reading food labels is important, especially when cooking for people with food sensitivities such as celiac disease. Gluten, a protein found in wheat, can cause severe reactions in such individuals. Many food packages are clearly marked "gluten-free," but not all sources of gluten are easy to spot. Some ingredients like natural flavors, food starch, or vegetable protein can hide gluten.
Label reading can be tricky—even for food experts. Shoppers must often contact companies to confirm whether a product is safe. Although food labels are legally regulated by the U.S. Food and Drug Administration (FDA), some marketing terms may still cause confusion. Labels on meat products are overseen by the U.S. Department of Agriculture (USDA).
When reading labels, it’s useful to understand common terms. For example, the term “organic” means that fruits or vegetables were grown in soil free from synthetic fertilizers or pesticides for at least three years. For organic meat, animals must not be given antibiotics or hormones and must eat only organic feed.
Every packaged food must include its net quantity, the manufacturer’s name, and a Nutrition Facts label. Recently, nutrition labels have been updated to include vitamin D, potassium, and added sugars.
Some food labels also include symbols. A “U” in a circle, for example, means the food is kosher and follows Jewish dietary laws. Foods labeled “low fat” must contain 5% or less of the daily value for fat.
When reviewing nutrition labels, it’s best to consume less saturated fat, sodium, and added sugars. Choosing whole ingredients like fresh fruits helps avoid unwanted additives.
Try this naturally gluten-free recipe:
Strawberry Rhubarb Freezer Jam
Mix 4 cups chopped strawberries, 1 cup chopped rhubarb, 1½ cups sugar, and 1 tbsp lemon juice in a pot. Heat to 220°F, mash, then cool and store.
This simple, sweet jam adds safe, fruity flavor to many meals.
Photo Credit: gettyimages-ianchrisgraham
Categories: North Dakota, Business