15 Items that you should check on the label before you buy food
To maintain a healthy diet, it is essential to know the origin of foods that We took it home. One way to learn more about the items we consume is to read the label. According to nutritionist Claudia Bastos de Oliveira of the Dr. Pop Clinic, reading the label helps to identify the presence of chemicals.
The following explains for you what each component of the label represents
Order of ingredients:
Reading the label helps to make the most nutritious and with the least chemical additives. identify the presence of chemicals
The parameter used to determine the order of the ingredients on the label is related to the amount of the substance present. "The list describes the ingredients in descending order, that is, the element in greater quantity for the smaller quantity", says Claudia.
For the nutritionist, it is important to look at the amount of sugars (carbohydrates), of sodium and presence of trans fats. So when looking at the label of a food you notice that the ingredients mentioned are among the first, try to look for a healthier option.
Portion (gr or ml)
Is the amount of food you should be consumed, considering a healthy diet. The indication of the energy value, carbohydrates, proteins, total fats (trans, saturated, monounsaturated), fiber and sodium refer to the portion indicated on the product packaging and not to the product as a whole.
the recommended daily value of the amount of energy and nutrients that the product presents in relation to a diet of 2,000 Kcal.
In industrialized products they are mainly presented in the form of sugar. They are used as energy source and, what is not used by the body will be stored in the form of fat. The main sources are roots and tubers (potatoes, cassava, yam, yam), rice, bread and pasta.
It is important to pay attention to the amount of sugars, sodium and trans fats. macronutrient responsible for the construction and maintenance of tissues, organs and cells.
These are the total of fats (of animal or vegetable origin) found in the food. They are also important sources of energy for the body and important in the absorption of vitamins A, D, E and K. It may appear on the label subdivided into trans, mono- and polyunsaturated fats (ômegas 3, 6, 9)
Saturated Fats or monounsaturated):
Originating from foods of animal origin like cheese, milk, yoghurt, meats;
They have hydrogenated fat as their raw material.
It promotes a good intestinal functioning, is mainly found in fruits, vegetables, vegetables, legumes and whole grains
It is found mainly in industrialized products like margarines, ice creams, When consumed in excess is related to elevated blood pressure. It is present in cooking salt and processed foods.
Types of food:
Food in natura
: These foods are obtained directly from plants or animals without having undergone any kind of alteration after leaving nature. Leaves, fruits and eggs are examples of in natura foods. Minimally processed foods:
These foods undergo minor changes after being removed from nature. Meat, packaged or flour-shaped grains, roots and pasteurized milk are some examples of these foods. Processed:
These are foods that get added salt or sugar to last longer. Processing is usually applied to fresh or minimally processed foods. Ultraprocessed: These foods were subjected to different processing techniques and received different ingredients, some of them exclusively used by the industry. Ultraprocessed foods go to the ready-to-eat market, such as biscuits, soft drinks, canned goods and fried foods.
Garlic is famous for its strong odor and also to leave bad breath. However, many people are unaware of the health benefits of this food. This food contains substances capable of stimulating the immune system and preventing cardiovascular disease. Selenium has antioxidant action, which prevents cell aging and germanium, according to recent studies, takes oxygen to the tissues and also has anticancer properties.
There is no denying, a good bread can improve our mood and warm the heart. It is the hug in the form of food. Thinking about it, food scientist Nathan Myhrvold has created the book "Modernist Bread: The Art and Science of Bread," a mini-encyclopaedia on the mysteries and science of baking bread, where the author manages to unravel myths and expose many curiosities about this theme.
- Exposure to electromagnetic waves in pregnancy favors children's asthma
- Consumer news: passive smoking and periodontal disease
- Breakfast, lunch and dinner: how to set up the children's meals
- Understand how physiotherapy helps in the treatment of osteoporosis
- Research has proven that the virus can kill cancer cells in the brain without affecting healthy cells