It is unthinkable that we allow companies to get away with blatant dishonesty on food labels. All ingredients should be listed, no matter what. Be wary when you buy these 6 foods, and seek out their more honest counterparts…
Raw Almonds. In the US, all “raw” almonds are pasteurized. This is accomplished in any number of ways, from high heat, chemicals, steam, to irradiation. As with most pasteurized products, this compromises the nutritional value of the nut. How do you get truly raw almonds? You can buy them imported, like these, from countries where pasteurization isn’t a requirement. If you don’t mind pasteurized nuts, make sure the company you choose uses the steam pasteurization technique. This will help you to avoid the chemical residue and seriously denatured nutrients of other processes.
Olive oil. Unfortunately, heart-healthy olive oil is not always as pure as you would hope. Even if olive oil is listed as the only ingredient, many Italian olive oils use canola oil as a filler. Sad but true. You are far better off buying California olive oil than Italian.
Honey. If you are not buying local or raw honey, your prized stash of golden ambrosia could be spiked with corn syrup. Many supermarket, highly processed honeys are cut with (GMO) corn syrup to cut costs and increase profits. Is your honey labeled “pure honey”? Unless is says “100% pure,” odds are it is not as wholesome as you may have thought. On that note, it is probably best to steer clear of supermarket honey altogether and buy raw and local. Raw, local honey retains honey’s incredible nutritional value, supports the local economy, and will definitely taste better.
Wild Salmon. Yes, that wild salmon you just served for dinner may not have been as wild as you thought. Under current rules, “wild” salmon can technically spend up to half of its life in a hatchery before being released into the wild. That means the salmon are living in a chemically toxic environment for half of their lives — toxins which stay in their bodies once they are released into the wild. How can you avoid this? Well, for one, if the price tag looks like a deal, then the salmon probably isn’t truly “wild.” Also, fresh salmon sold on the off-seasons between November and March is more often farmed at some point, even if it is labeled “wild.” Another helpful tip is that sockeye salmon can NOT be farmed, unlike Alaskan, so sockeye is a much safer bet.
Maple Syrup. Aunt Jemima is not maple syrup. Ironically, there is not a drop of maple in it. It is a heinous concoction loaded with high-fructose corn syrup and GMOs. These fake maple syrups are usually labeled “pancake syrup,” “maple flavored syrup” or the like. If you want the good stuff, look for the words “pure maple syrup” on the label. Go for Grade B if you have the choice, as it has more antioxidants and nutrients than its lighter colored counterparts.
Pumpkin puree. Perhaps the least atrocious of the list, pumpkin puree is often mixed with other squash (not listed on the label). This is of course, still an issue. Why are companies allowed to sneak ingredients into their products and not list it on their packaging? Wouldn’t it be nice to purchase a product and feel confident that you know exactly what’s inside the can? Worry no more. This brand only uses 100% sugar pumpkin and has a BPA-free lining.
Do your research — find quality products and stick with those, let your friends and family know about mislabeling, and support local, honest products.
7 Lies the Food Industry Sells Us