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Nutrition Information

Important Nutrition Terminology

HFCS: High Fructose Corn Syrup. A corn sweetener comes under the subject of a processed sugar.

Trans Fat: Trans-fat is made by adding hydrogen to vegetable oil through a process called hydrogenation, which makes the oil less likely to spoil. Using trans fats in the manufacturing of foods helps foods stay fresh longer, have a longer shelf life and have a less greasy feel. Scientists aren’t sure exactly why, but the addition of hydrogen to oil increases your cholesterol more than do other types of fats. It’s thought that adding hydrogen to oil makes the oil more difficult to digest, and your body recognizes trans-fats as saturated fats.

Non-GMO: Not made with genetically engineered foods. Non-GMO Project’s commitment to informed consumer choice, we work diligently to maintain an accurate list of risk ingredients.

Organic: Organic refers to the way agricultural products—food and fiber—are grown and processed. Organic food production is based on a system of farming that maintains and replenishes soil fertility without the use of toxic and persistent pesticides and fertilizers. Organic foods are minimally processed without artificial ingredients, preservatives, or irradiation to maintain the integrity of the food. ~Organic Trade Association

Certified Organic: “Certified Organic” means the item has been grown according to strict uniform standards that are verified by independent state or private organizations. Certification includes inspections of farm fields and processing facilities, detailed record keeping, and periodic testing of soil and water to ensure that growers and handlers are meeting the standards which have been set. ~Organic Trade Association

Competitive Foods: The term used in schools to describe any foods and beverages that compete with foods and beverages sold by the school: concession stands, vending machines, etc.

Ingredients to Avoid

MSG or Monosodium Glutamate: Flavor enhancer found in some processed foods. MSG is a neurotoxic substance that has been found to be addictive and cause physical side effects such as headaches.

Aspartame: Artificial sugar commonly used in diet drinks, chewing gum and sugar free foods.

Saccharin: Artificial sugar commonly used in diet drinks, chewing gum and sugar free foods.

Partially Hydrogenated Oil: Is partially hardened through a chemical process and becomes the trans fats found in foods.

HFCS or High Fructose Corn Syrup: A Highly processed liquid sweetener. Long term consumption of HFCS can lead to higher triglyceride levels and belly fat. Higher triglyceride levels are a known precursor to heart problems and obesity. Commercial brands of HFCS are known to carry traceable amounts of mercury.

BHA or Butylated Hydroxyanisole:Believed to be a carcinogen. This Chemical is used to preserve the fat and color in food and to keep the food from looking rancid.

BHT or Butylated Hydroxytoluen: Commonly used as a preservative in cereal and snack foods, the BHT chemical is a toxicant to the immune system. Often found in foods that say “No Preservatives Added” or “No Preservatives”.

Artificial Colorings (Yellow 5, Yellow 6, Red 3 and Blue 2): Made from petrochemicals and coal tar.

Sodium Nitrites and Sodium Nitrates: Are used to make meats look more red or pink. Without nitrites and nitrates, hot dogs and meats may look grey in color or lose their natural color and at faster pace.

BVO or Brominated Vegetable Oil: Commonly found in soda and sports drinks, BVO are an emulsifier that prevents a cloudy appearance. BVO has been banned in over 100 countries. The U.S regulates the amount of BVO that is allowed in a product.

Olestra: a synthetic fat that is not recognized or digested by the body. The calorie free oil substitute also blocks the body from absorbing certain vital nutrients like beta carotene and lycopene.

Bleached Flour or Bleached Enriched Flour: Bleached flour has been treated with bleaching chemicals to make it look whiter than it really is. The two most common chemical agents for bleaching flour are benzoyl peroxide and chlorine dioxide.

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