How to Read a Food Label like a Functional Nutritionist
1. INGREDIENTS LIST
read this first—if you do not recognize something, your body will not either
what you might not know:
<6 ingredients is ideal
listed by descending weight
manufacturers will use 2+ forms of sugar so they appear lower on the list
parenthesis can make certain ingredients seem to be more/less
be cautious of vague ingredients like "natural flavors" or "spices"
gluten is not listed as a top allergen
2. SERVING SIZE
indicates typical—not recommended—consumption amount
3. CALORIES
say nothing of the overall health of the product (focus on ingredients first)
4. FAT CONTENT
is not about quantity, but quality (minimize trans fat & processed seed oils)
5. DIETARY CHOLESTEROL
has little impact on cholesterol levels in your body (so do not worry too much about this measure)
6. SODIUM
is not bad (but essential), focus on overall food quality & your kidneys should balance your sodium levels
7. TOTAL CARBOHYDRATE
equals fiber + sugar
8. FIBER
will balance the impact of other sugars, improve gut regularity, & nourish your microbiome
9. ADDED SUGAR
is one of the most important things to look at (and minimize)
10. NUTRIENT CONTENT
is great, but most micronutrients should come from whole foods that have no label
Are you a functional health practitioner that wants to use this content with your clients? Customize the handout template in less time than it would take to even think about hiring a graphic designer.
