Towards nutritional literacy: navigating food labels, social media feeds and traditional wisdom to arrive at better diets
This article clarifies the common misconceptions surrounding processed foods by explaining that processing exists on a spectrum ranging from basic kitchen preparation to complex industrial manufacturing. It encourages consumers to prioritize nutritional quality, such as sugar and sodium content, over the broad, often fear-based labeling of foods as simply 'processed.'
Walk through the aisles of any supermarket today and you will notice that the language on food packages is changing. Amidst a sea of products that were once marketed primarily for taste and convenience, labels are now increasingly highlighting health-related attributes: natural, clean, high protein, no added sugar, low fat, organic, fortified and gut-friendly. This phenomenon reflects an industry responding to a consumer who is asking more questions than ever before about what goes into their food.
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