[China Packaging Network News] No trans fatty acids, whole wheat, 0 fat ... ... In the food packaging, you can often see these attractive words. However, do you really understand the meaning behind it? The United States "Health" magazine reported that 59% of consumers do not understand the true meaning of food labels, and "feel regretted" the food they bought. Many people take food after opening the package and eat it. There is very little attention to the ingredient list and nutrient composition table. In fact, spending a few minutes studying "food labels" is not only related to keeping the body, eating health, but also closely related to the safety of life. The "Life Times" interviewed nutrition experts to teach you to understand the food labels on "tall" and to take the initiative in their own hands.

Look at food categories Subtle differences affect nutrition Sometimes, the true face of food is not what you think it is. Juice, Juice Drink When you pick up a bottle of juice in the supermarket, do you know if it is a pure juice or a drink? It depends on the type of product. If the label is “juice”, it means that there is no water added to the juice squeezed out of the fruit. If it is a "juice drink" or "drinks," it means more water is added than pure juice. Rejuvenating milk First of all, it is stated that reconstituted milk is not fake milk, not to mention inferior products. It is actually washed out with milk powder. Due to the two ultra-high temperature treatments, there is a certain loss of nutrition compared with pasteurized milk and room temperature milk, vitamin B1, vitamin B6, etc. are slightly less, but there is no major loss of protein and calcium. If you are directed at the nutrition of milk, you can choose low temperature pasteurized fresh milk, fermented milk, room temperature pure milk; if directed at delicious, you can choose to strengthen the reduction of milk of various nutrients. Flavored milk Liquid dairy products made with milk or reduced milk as the main ingredient, added with flavorings, and pasteurized or sterilized. The common varieties on the market today are: sweet milk, cocoa milk, coffee milk, fruit-flavored milk, juice milk, and the like. Most of these products will add more sucrose at the same time, need to pay attention to the amount of drinking.

Look at the list of ingredients. The less the type, the safer. In the food ingredient list, the most abundant raw materials will be ranked first and the least raw materials will be ranked last. Experts pointed out that the more additives in food products, the more miscellaneous, the greater the potential safety hazard, the lower the nutritional quality. So, don't buy the list of ingredient sheets too long. Creamer flavor, taste similar to milk, containing a small amount of trans fatty acids, but it can not replace the nutritional value of milk. Maltodextrin raises fast blood sugar and people with diabetes should avoid it. Cocoa butter, which may contain artificial trans fatty acids, increases the risk of many chronic diseases such as atherosclerosis and coronary heart disease.

Look at Food Additives Beware of overly beautiful foods Food Additives are like a paradoxical body that has been identified and questioned. Sun Baoguo said that almost all foods contain food additives: there are preservatives in rice; there are anti-caking agents and antiseptics in flour; decolorizing agents and antioxidants are used in oil; anti-caking agents are in salt; soy sauce and vinegar are There are preservatives; the use of leavening agents should be used for bulking agents; preservatives and preservatives should be used in off-season or off-season fruits... but as long as the additives are used as specified, they are very safe. Taking into account the amount of additives in the most frequently consumed foods, Juniper Ming listed a “snacks list”. Whole-grain biscuits, nutritious cereals, vegetables, fruits, dried fruit, cheese, peanut butter, yoghurt, homemade bread, etc. that can be eaten regularly. Cookies, ice cream, hawthorn chips, egg rolls, puddings, animal biscuits, oatmeal rolls, seaweed, and self-pressed juices can be eaten 2 or 3 times a week. You can occasionally eat candy, chocolate, chips, chips, corn chips, marshmallows, scones, preserved fruit, shrimp, carbonated drinks. The best not to eat instant noodles, ham, jelly, instant milk tea.

Looking at nutrient content Scientific calculations can help health Today, regular food packaging is accompanied by a “1+4” nutrient composition table, namely energy, protein, fat, carbohydrates and sodium, and these contents account for the daily nutritional supply reference value. (NRV) ratio. Take a dessert in a supermarket as an example:

The right-most nutrient reference % (NRV%) refers to the percentage of this element that is needed by our body for every 100g of food. According to the graphic, every 100g of dessert contains 31.6g of fat, which accounts for 53% of the recommended intake NRV, which means that eating 200g of the food is enough for an adult's daily fat requirement. Really want to see clearly afterwards! Excessive intake of sodium with a low sodium content can lead to high blood pressure and high levels in processed foods. Choose sugar as natural. Try not to add foods that contain saccharin or high fructose or corn syrup. Buying too little excess trans fatty acids can increase blood cholesterol and increase the risk of cardiovascular disease. See shelf-life warranty conditions The most common for everyone is to choose the nearest production date. Within the shelf-life, it is best to choose a product that is closer to the date of manufacture, with a higher safety factor. The shelf life conditions should be clear. For example, bottled milk can be stored at 4°C to 6°C for 5 days. If it is bought at home and stored at room temperature, the result is likely to be broken in one day. ▲(Life Times reporter Wang Shuying Li Di)