This is a guest blog post by Richard Perlmutter, MS. The federal Food and Drug Administration (FDA) requires that food companies inform the agency about any food (for both humans and animals) they have manufactured and released for sale that has … Continue reading
This is a guest blog post by Richard Perlmutter, MS Last year Kozy Shack Company changed the recipe for its chocolate pudding. At the same time the company revised much of the labeling on the pudding container. lt is both interesting and instructive … Continue reading
This is a guest blog post by Richard Perlmutter, MS Every so often it is useful to take a step back, and look at trends in what people choose to eat. One especially interesting trend is what I call America’s Great … Continue reading
This is a guest blog post by Richard Perlmutter, MS The only sugar in milk is lactose, a sugar that some people have trouble digesting. All of the lactose is in the fat free portion, not in the milk fat. At a higher … Continue reading
This is a guest blog post by Richard Perlmutter, MS A serving of Post Grape-Nuts ready-to-eat breakfast cereal weighs 58g. A serving of Post Grape-Nuts Flakes ready-to-eat breakfast cereal weighs only 29g. The federal Food and Drug Administration (FDA) … Continue reading
This is a guest blog post by Richard Perlmutter, MS It has been on my mind to write a rebuttal to the charge that ‘added sugars’ consumption from food is a major cause of America’s obesity epidemic. I wish to … Continue reading
This is a guest blog post by Richard Perlmutter, MS One of the most significant sources of information on the Nutrition Facts panel of packaged foods and beverages is the % Daily Value (%DV). It provides context to nutrient amounts. Knowing … Continue reading
image: kimballlarsen.com This is a guest blog post by Richard Perlmutter, MS Beginning May 8, 1993 the American public has benefited from information about the composition of foods and beverages. That date was the deadline for placing ‘Nutrition Facts’ on the … Continue reading
This is a guest blog post by Richard Perlmutter, MS I’d like to show you what food companies are doing to improve the nutrition labeling characteristics of their products. Having a special interest in dairy products, I’ll begin by using two … Continue reading