Here we go again

confusedeyesPIXIn another brilliant move, the Food and Drug Administration announced it will look at food labels again. They intend to answer the question: does the word “healthy” mean what we think it means?

The “process could take years to complete” according to a May 11 Wall Street Journal article.

This is akin to the pest control guy coming to your door, releasing a vial of termites and then telling you that you have termites. If the government wouldn’t have messed with food labels to start with, we wouldn’t need this years long process.

It’s not just the years, but the money spent doing this. Costs that will be passed along to the consumer!

But, isn’t more information better? Won’t we make better food choices with better front of package labeling?

Let’s see, we’ve been adding regulations and words to our food labels for years. Do we look like we we’re using the information? As a nation, are getting healthier? Studies suggest we talk the talk and say we want more info but we don’t walk the walk and use the info.

I, for one, don’t need any additional information on my label. Print the ingredient list larger and that’s it. I can figure out almonds alone are healthy than when they’re covered with caramel and chocolate. I don’t need a label trying to tell me a candy bar is an “energy bar”…

How about you? What do you want to see on your food label to eat well and be well?

Marcia

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Tastes of home

FamilyBBQPIXHad a big “AHA” moment when reading a Wall Street Journal article about muffulettas the other day.

You know the sandwich – “quintessential New Orleans” begins every description. If I go further on the type of bread (Italian, French, with seeds or without), or the type of meats and cheese…I’m sure to irritate. Room temp? Toasted? Gently warmed. Nope, not going there.

But atop each muffuletta version sits “olive salad” which I’ll leave up to you to investigate.

Where I AM going is the taste of home. My lean-eating husband who hails from NOLA wouldn’t dream of a high fat meat and cheese sandwich. But for all the time I’ve known him (and made him sandwiches) he’s curiously requested olives on top. Olives on tuna salad. Olives on turkey. Olives on chicken. While green olives are his favorite, kalamatas, that I might have in the fridge, will do.

I never connected those olives to his childhood. The taste of home. What are the kalamatas, red peppers and feta doing in my shelf in the fridge? Those are tastes of my childhood and my Mediterranean heritage. We remember and love the tastes of home.

What tastes, food traditions and habits are you offering your children or grands? Are you adventurous eaters? Are you heavy-handed with the salt shaker? Do you serve some kind of animal protein with each dinner? Do you sit down as a family? What beverages are served at mealtime? You get my point. Just like your habits were shaped by your family, you are shaping your children’s habits.

Open your cupboards, refrigerator and freezer – are you setting your family on a path to a healthy diet and life? Will their taste of home be healthy?

Pick a new healthy habit this spring for you and yours to be well.

Marcia

 

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