Food Labelling…Part 2…

My question was does food labelling go far enough? You answered a resounding NO!

Here I will address some of your comments if I can…It has made me think and while there are many suggestions as to what can go on the label which is ok if you are buying a catering sized box…If it is a small box-like stock cubes for example…This is where the problem lies…Not everyone has 20/20 vision…

stock cube box

My thoughts are that stores should play their part…aisles or shelves should be colour coded and signposted depending on how healthy they are…it would mean maybe putting different products together but they do that in special offer aisles…

But it would be easy to see and we could see at a glance which of the healthier items we like instead of having to search the store…Yes, it would take organising but I think it could work…

Also have more offers on fruits and vegetables which are in season and whack the cost up of those which are not in season…Sounds fair to me …

The same with healthier foods drop the prices and increase the cost of unhealthy food…If people really don’t want to change then let them pay for it…

Sally’s comment was interesting in last weeks post…Sally also knows what she is talking about as she is a trained Nutritionist her advice is always to the point and easy to jargon…If you are not familiar with Sally’s health posts pop over and say hello and have a read…

An important post-Carol and the more I read and watch documentaries on the food industry the more evident it becomes that many, particularly some of the larger conglomerates that produce across food types, are the leading cause of the increasing levels of lifestyle-related disease across the globe. Whilst it is people’s decision to eat or not eat the product, if you are ingesting a little bit here and a little bit there across the range of foods on a daily basis there is an accumulative effect. You cannot read every label and the only safe way of avoiding the additives is to cook from scratch at every opportunity and only use industrial foods occasionally. You and I have been banging that particular drum for a long time now as have many others but you cannot beat big food and pharma… they are far too powerful. Sorry to rant…xx

Sally was correct when she said that we can’t fight the larger conglomerates BUT we can speak to them in the only language they understand …PROFIT…we can stop buying their unhealthy products…

Sally was also correct when she stated that it is our individual decision about what to eat or not…Sally was also correct when she stated that a little bit of this and a little bit of that has an accumulative effect on our health…

Sally was also correct again when she stated we cannot possibly read every label BUT we can start to cook from scratch and only use industrially produced foods occasionally.

The time has come for us to review any health problems we may have, speak to a health professional or our doctor and start eliminating any known foods which may affect our condition…Lauren did from LSS Attitude of Gratitude and Lauren said her body feels so much better for eating fresh foods and cutting out the processed foods.

Unfortunately, there are no global standards for food labelling which means as no universal standard exists then it is necessary for food manufacturers to ensure their labels meet the standards of each individual country in which they are selling their product. 

One country may require a different way for listing ingredients, another may have a different calculation of nutrition facts, and yet another may have different regulated allergens. Regulation variations between countries can range from small, simple changes, such as a different date format, to a much larger adaptation, such as translation to another language.

I like that the UK colour codes some packaging Red, Green and Amber the traffic light system…

For example:

Traffic light food labelling

Some front-of-pack nutrition labels use red, amber and green colour coding.

Colour-coded nutritional information tells you at a glance if the food has high, medium or low amounts of fat, saturated fat, sugars and salt:

To sell food and drink products the  label must also be:

  • clear and easy to read
  • permanent
  • easy to understand
  • easily visible
  • not misleading

The EU  member states have universal labelling which has not been without its problems but as I am finding out it really not as easy as just sticking a label on a packet or box…

There is also quite a lot of controversy going on at the moment over imported meat and its labelling as the UK have strict guidelines and other countries do not on certain products.

A proposed new ruling (US) would allow poultry plants to process diseased chickens…

How did this come about? The Defense Protection act was invoked three months ago, as a means to bolster American food security, it marked the beginning of a campaign to deregulate the meat industry.

Firstly meat processing plants were pressured to remain open to ensure production continued during the Covid-19 crisis…

The result of this is that federal agencies have suspended meatpacking worker protections, lowered plant inspection standards, eased labelling rules for manufacturers and relaxed enforcement of pollution restrictions for chicken and pig farms.

Given that there are already proven links between humans and animals with regards to transmitting disease…an absolute disaster waiting to happen…

I am appalled as it seems that exports to China are on the increase..this makes sickening reading…

How is that going to be labelled…

Based on this report and the meat processing standards in the US…I hope the British Prime minister thinks hard and fast before he signs anything as the people will speak. I also hope that the US electorate will speak as these are dangerous enough times without having to cope with one more thing affecting our food supply..where will it end…?

When I started looking at labelling I truly didn’t realise the extent of the processes and how much was being withheld from the consumer…I don’t offer political views on this blog HOWEVER when it comes to food which my family could be purchasing I will air my opinion and food safety should be paramount and I cannot even begin to think that on top of chemicals in our food, excess amounts of sugar, salt and fat and now the health and hygiene standards…

No wonder diseases are passing from animals to humans…We may just well give up reading labels…I am at loss for many more words …what chance do we have?

My advice…If a label has more than 3 ingredients or you can’t read it leave it on the shelf…Really know where your food comes from…buy local…I wouldn’t touch anything imported with a barge pole…

Grow what you can or buy from a farmers market…cook from scratch wherever possible and only use industrialised foods rarely…

I apologise for the mini-rant but my families health and safety is paramount to me…I control our food here… I know they don’t grow much and although they buy good quality food and steer away from processed foods who knows what is in food which we eat when we eat out…or which we buy which gives no indication as to the source on the label as many foods don’t.

About Carol Taylor: 

Enjoying life in The Land Of Smiles I am having so much fun researching, finding new, authentic recipes both Thai and International to share with you. New recipes gleaned from those who I have met on my travels or are just passing through and stopped for a while. I hope you enjoy them.

I love shopping at the local markets, finding fresh, natural ingredients, new strange fruits and vegetable ones I have never seen or cooked with. I am generally the only European person and attract much attention and I love to try what I am offered and when I smile and say Aroy or Saab as it is here in the north I am met with much smiling.

Some of my recipes may not be in line with traditional ingredients and methods of cooking but are recipes I know and have become to love and maybe if you dare to try you will too. You will always get more than just a recipe from me as I love to research and find out what other properties the ingredients I use contain to improve our health and wellbeing.

Exciting for me hence the title of my blog, Retired No One Told Me! I am having a wonderful ride and don’t want to get off, so if you wish to follow me on my adventures, then welcome! I hope you enjoy the ride also and if it encourages you to take a step into the unknown or untried, you know you want to…….Then, I will be happy!

Thank you once again for reading this post I hope you all have a fabulous week and stay safe these are troubling times xx

24 thoughts on “Food Labelling…Part 2…

    1. CarolCooks2 Post author

      Thank you, Debs.. Big foodie doesn’t matter you cook from scratch like many of us do as often as we can and thats a good thing… Kudos to all the home cooks… You all rock! 💕

      Liked by 1 person

  1. D. Wallace Peach

    I always read labels, Carol, though now less so since I’ve tend to purchase the same items over and over again. I agree that cooking from scratch is an easy way to cut the crap our of our diets. In the US, there are strong efforts to protect the big food producers and make it harder to eat healthy. And unfortunately unhealthy food is cheaper.

    Liked by 1 person

    1. CarolCooks2 Post author

      Absolutely Diana.. I am reading about the marketing of those foodstuffs and it is mine blowing the money and research which goes into it… Most of all it is scary.
      If all that money and research was targeted towards cooking from scratch and healthy foods there would be a big shift and gain in the health of nations.. But it all comes down to profit.. Xxx

      Liked by 1 person

      1. D. Wallace Peach

        Yes, and in the US, big business stuffs the pockets of our politicians. In my state, people can use food stamps at farmer’s markets, which opens the doors to healthier eating, but it’s still more expensive.

        Liked by 1 person

  2. Pingback: CarolCooks2…weekly roundup 30th August -5th September 2020… Recipes, Health, Food labels, Whimsy, and …The return of the Wolverines… | Retired? No one told me!

  3. petespringerauthor

    One of the significant problems that I find with labels is that some of the hidden ingredients appear in language that the typical person may not know. As my eyes have gotten worse, the labels seem to get smaller. I think there should be a minimum size requirement if there isn’t already.

    Liked by 1 person

    1. CarolCooks2 Post author

      My thoughts exactly , Pete which is why if I see a long list I just steer clear..but I do think especially with meat products the place of origin should be shown…Labels are a nightmare as they only so big which is why I think the stores should show more info on the shelves or maybe a bar code on a label so we can access info on our phone b4 buying it just makes buying such a chore which is why I do mine product by product at home of anything I buy so I know in advance where posssible but that comes with age and experience …

      Liked by 1 person

  4. Miriam Hurdle

    We eat fresh food, meat, veggies and fruits as much as possible. The sodium level of canned soup is terrible, and almost everything has corn in it. I think the color code is helpful, but unless it’s a requirement from FDA, food industry won’t do it voluntarily.

    Liked by 1 person

    1. CarolCooks2 Post author

      I agree with that Miriam a shame though as we should be able to know at a glance what our food contains the FDA need to do far more… which would help those who are not so nutrionally aware as we are… 😀 X


  5. koolkosherkitchen

    Dear Carol, even though some store here do keep healthier foods in different isles, clearly labeled, but that still does not address the issue of allergies. What’s healthy for some, might be deadly for others. It is up to manufacturers to list ALL ingredients in a readable manner. It’s up to the consumer to read and choose the healthiest product.

    Liked by 1 person

  6. Victoria Zigler (@VictoriaZigler)

    I cook from scratch most of the time, and have a policy that I won’t buy anything pre-packaged unless I at least know what the ingredients in it are, so know what I’m putting in my body. This is partially because of being vegan, and needing to watch for sneaky companies who put animal products in things you might assume are free of them, and partially because I want to keep the chemicals and additives to a minimum. After all, even some of the meat-free options, which you’d think would be healthy because they’re made from vegetables and things, aren’t always as healthy as they appear. I’ve noticed a pattern, for example, on a Vegan Facebook group I’m a member of, between those new to veganism who rely heavily on meat substitutes and those who eat a mainly wholefood diet and cook things from scratch like I do: those new to veganism who stick to a mainly wholefood diet and cook most things from scratch are either maintaining or losing weight, where as those who are relying heavily on meat substitutes and buying and eating anything with a vegan label on it are generally reporting a weight gain. I’m proud to say I’m in the first group, and – while I’m not too sure what the scales say, since I don’t own a working set and haven’t been anywhere with a set recently – I’ve gone down two clothing sizes in the year since I switched to becoming a vegan and started paying more attention to what my food contains. Since I was already a vegetarian, I’m certain it’s the healthier food choices more than anything else that have made the difference, and what I’ve seen from those new to veganism on that Facebook group makes me more certain of this.

    Liked by 1 person

    1. CarolCooks2 Post author

      Well done, Tori your clothes are always the best guide rather than the scales…Yes all these beyond meat things which are appearing on the shelves don’t sit well with me as generally a lot of sugar and salt is involved in getting the right taste profile hence weight gain 🙂 x


  7. Norah

    The only way to avoid the labels and the nasty messages they contain is to cook from scratch. I don’t do as well as either you or Sally, but I’m working on it. The problem with most labels, I find, is that I can’t read them – so frustrating.

    Liked by 1 person

    1. CarolCooks2 Post author

      I am the same, Norah it isn’t easy to read labels as Sally said you need 2 pairs of glasses… I have given up and try to make what I can.. Many things we buy are so easy to make I wonder why I brought them in the first place.. So don’t get disheartened do what you can, Norah it gets easier 🙏

      Liked by 1 person

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