There’s good and unhealthy information from a November authorities report on how the vitamin content material of processed meals has modified over time. The excellent news: new merchandise typically have much less sugar, much less salt, and extra fiber. However that’s offset by a change in fats content material: new cereals, yogurts, and snacks tended to be larger in fats.

That’s seemingly as a result of it’s important to add one thing if you take sugar out of a formulation, the Washington Put up experiences. There are caveats, although. For one, the report covers adjustments from 2008 to 2012, so it doesn’t embrace new merchandise from the previous few years.

Additionally, it doesn’t give many particulars about what sorts of adjustments to the merchandise are answerable for these developments. The upper fats in yogurt isn’t on account of full-fat yogurt changing into extra frequent, however the report doesn’t give a breakdown for, say, whether or not there are extra 2% yogurts and fewer of the fat-free variety.

The underside line: if you wish to take note of what’s in your meals, ensure you’re taking a look at all of the vitamin details. Don’t simply assume that one or two numbers inform the entire story.


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