Just Because the Labels Says It’s Healthy Doesn’t Mean It Is

Gluten-free, low-carb, low cholesterol, organic, natural – we see these words on food labels every day. But just because they have these labels doesn’t mean they’re helping your health.

Lots of us are eating foods with these buzzwords, with the intention of helping our health. In order to be labeled as organic, a food has to have been grown without pesticides or herbicides, or in the case of animals, be given feed grown without those things. This is good, pesticides and herbicides are chemicals that cause all sorts of havoc inside our systems and are best avoided.

An increasing number of people are sensitive to gluten, so they avoid it. Again, this is good. And people who are eating Paleo or Keto type diets are often successful in losing weight, experiencing pain reduction due to reduced inflammation, a reduction in digestive symptoms like heartburn/GERD and having fewer headaches, sinus issues, skin problems and other symptoms due to avoiding foods that are causing immune responses.

And the packaged food companies and their marketing departments have taken notice. U.S. sales of gluten-free products were $5.94 billion in 2014 and estimated at $10.32 billion in 2020 and $16.31 billion in 2025.  There’s a smaller, but similar trajectory for products branded as keto friendly. So there’s a lot of money at stake for these companies.

But packaged food is packaged food. If you want to improve your health, substituting modified variations isn’t going to do the trick.

Gluten-free cookies, cake mixes and muffins are full of sugar and often, lab-produced ingredients (chemicals).

Organic sugar is still sugar, it still raises insulin levels and causes inflammation.

Natural – that word doesn’t mean ANYTHING.

If you really want to eat for health, it means eating real food, as close as possible to how it’s found in nature. Not something that’s made in a factory or lab. Now, don’t get me wrong. Sometimes a girl just wants a sandwich, and I have a loaf of gluten-free bread in my freezer. It’s been there for 3-4 months and is about half gone. I rarely use it, but it’s a treat when I do. Same with other processed foods. Mostly I avoid them, but when I do eat them, I know it’s a departure from my normal diet.

Read labels and be a discriminating shopper. The most predominant ingredients are listed first. So if “high-fructose corn syrup” is in the top 5, put the package down and back away slowly… Avoid ingredients you can’t pronounce or that aren’t found in nature. Better yet – fill up on foods that aren’t in packages. THAT’S what’s going to change your health.

Additionally, it’s important to find out WHY you have the sensitivities and to strengthen the body so that it’s not so reactive to foods. This means first removing them from the diet, then filling up on nutrient-dense whole foods in order to make all of the organs and tissues of the body strong and functioning at full strength so that when we DO eat something out of the ordinary, it can be processed without any ill effects.

References:

https://www.statista.com/statistics/884086/us-gluten-free-food-market-value/

https://kerry.com/insights/kerrydigest/2020/keto-market

Hi, I'm Kris

I help busy professional women overcome fatigue, headaches, brain fog and other bothersome symptoms, so that, coming from a foundation of optimal health, they can excel in their professional and personal lives.. 

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