1. Making Healthy FOOD CHOICES
FOOD LABELS
Making Healthy FOOD CHOICES

3. Part of Reading Food labels
is looking at the ingredients

6. Even Similar products may have different ingredients

7. US National Library of Medicine National Institutes of Health
Gellan gum is a water-soluble anionic polysaccharide produced by the bacterium Sphingomonas elodea (formerly Pseudomonas elodea). The gellan-producing bacterium was discovered and isolated by the former Kelco Division of Merck & Company, Inc. in 1978 from the lily plant tissue from a natural pond in Pennsylvania, USA.
Carrageenans or carrageenins (/ˌkærəˈɡiːnənz/ karr-ə-gee-nənz, from Irish carraigín, "little rock") are a family of linear sulfated polysaccharides that are extracted from red edible seaweeds. They are widely used in the food industry, for their gelling, thickening, and stabilizing properties. Their main application is in dairy and meat products, due to their strong binding to food proteins. There are three main varieties of carrageenan, which differ in their degree of sulphation. Kappa-carrageenan has one sulphate group per disaccharide, Iota-carrageenan has two, and Lambda-carrageenan has three.
Gelatinous extracts of the Chondrus crispus (Irish moss) seaweed have been used as food additives since approximately the fifteenth century.[1] Carrageenan is a vegetarian and vegan alternative to gelatin in some applications or may be used to replace gelatin in confectionery.
Review of harmful gastrointestinal effects of carrageenan in animal experiments.
US National Library of Medicine  National Institutes of Health
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8. For good health, It is best to stick with products that have fewer ingredients,
less chemicals and
more fresh natural foods that you recognize.
Watch out for added sugar, which has many names and a negative impact on various body systems.

10. Can you believe that even SALT has added sugar and chemicals some places?
Dextrose is a type of simple sugar derived from corn.

12. Some tricks to reading the NUTRITION FACTS on a label include using the
5/20 Rule and
Comparing the %DV of a food item
with the nutrients it provides

13. How to calculate the %DV of a food item
Divide:
CALORIES per serving of the food by
total calories the average person should have a day.( 2000)
Then multiply by 100 to make it a percent.
Then compare that percent to %DV of all nutrients on label.
If it is nutrient dense, there should be many vitamins above that percent %DV you calculated to make it worth eating.

23. How to calculate the %DV of a food item review…so you can write out the equation today 
Divide CALORIES per serving by total calories the average person should have a day.
For example: 100 calories for about an ounce of pretzels
2000 calories for average American
= .5 x 100 (to make a %)
= 5 % of an average persons calories for the day

31. Now you need to use the %DV for calories of a food item
And the 5/20 Rule to determine if your food is nutrient dense or not.
SHOW YOUR MATH IN THE LEFT SIDE
WHERE IT REMINDS YOU HOW TO DO IT.
You must write %DV for the item.