The Whole Food Bible by Christopher S. Kilham

Author:Christopher S. Kilham
Language: eng
Format: epub
Publisher: Inner Traditions / Bear & Company
Published: 2012-04-29T16:00:00+00:00

Nutritional Information

According to Food and Drug Administration regulations, the amount of specific nutrients must be listed according to serving size. A product’s serving size is a totally arbitrary measure that is not based on how much of a product is typically eaten. If ½ cup is the serving size for a cereal, then the nutritional information on the label will be for ½ cup of that product. Nutritional information will include calories, protein, fat, and carbohydrate content. In addition, percentages of the U.S. Recommended Dietary Allowances (U.S. RDAs) for protein, vitamins A and C, thiamin, riboflavin, niacin, calcium, and iron must be given.

Nutrients are added to products to restore nutrients lost in processing or to correct dietary deficiencies in the general population. Nutrients are added to white bread, for example, because it is an inferior product that has been stripped of its natural nutritional value. Adding some synthetic vitamins to white bread gives it at least some meager nutritional worth. Adding vitamin D to milk, on the other hand, is done simply to prevent rickets in children.

Many of the synthetic nutrients added to foods contain several preservatives. These will never be listed on a product label. Vitamin A added to milk may contain as many as ten or more preservatives. Despite this, the milk container needs only to say “vitamin A added” without mention of the preservatives.

Here’s a typical nutrition panel:

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