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What’s in a Label?

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"Read about the history of food labeling, from the crazy 1800s, when people commonly died of food poisoning, up through the early 1900s, when scammers and fraudsters sold contaminated foods and cheated customers. The government gradually introduced food safety regulations to address each crime and travesty, but the urge to make a quick (or dishonest) buck persists. Now, in modern times, many food companies use deceptive labeling practices and marketing ploys to trick consumers—and this book exposes the worst of them. It’s time for health-conscious readers to brush up on the standards for organic foods and see how they compare with foods labeled “Pesticide-Free,” “All Natural,” “Non-GMO Verified,” “Free-range,” “Light,” and more. Which ones are tested and verified, and which are scams? Learn new tips on how to decipher confusing food labels, nutrient amounts, and ingredient lists. The FDA and the USDA have done a stellar job of improving labels, yet they fall short by allowing toxic food additives and dangerous chemicals into the US food supply. From BPA can linings to GMOs, preservatives, emulsifiers, and artificial flavors and colors, the modern supermarket is a minefield of processed foods that consumers must navigate. This book is the ultimate shopper’s guide."

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Hardcover

ISBN 978-1-4222-4833-1

$27.95

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eBook

ISBN 978-1-4222-6994-7

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Dimensions: 6.5 x 9

Page count: 96

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What’s in a Label?

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