How to lose 10 pounds in a week

On the subject of food labeling, however, they are, at last, moving in a positive direction. On January 18, 1973, the FDA announced “sweeping changes in food labeling practices” that, according to a Veil’ York Times story, would give consumers “a better idea of the nutritional value of about half of what they eat.” Why they’re only going to tell us about “half” well, ask them. Still, half a label is better than none at all.

Over the next two years, most of the nation’s foodstuffs must be relabeled to show their caloric content, protein content, fats, carbohydrates, vitamins, and minerals. Fresh bakery goods, alas, raw fruits and nonprocessed dairy products would not be subjected to the new rules, unless something had been added, such as Vitamin D in milk, in which case it must be stated.

All about time, we hasten to add and emphatically. Because perhaps soon such health hazards as “enriched” bread will have labels that say exactly what it is. Not the good staff-of-life-stuff from which your beauty will benefit, but white soft-and-squeezy and nutritionally empty slabs of nothing from which practically every valuable nutrient has been removed to make it whiter, prettier, and deadlier with only a tiny percentage of these nutrients returned as additives. Would you call that “enriched”? Fortunately, under the new regulations, anything that was called “enriched” previously is not exempt from showing its “all,” and this means that you will finally find out just how little enrichment you’re getting from run-of-the-milled white bread.


While they were at it, the FDA has finally given up on their “U.S. recommended daily allowances” of protein, vitamins, and minerals. About time, I’d say, since the amounts they give are generally the amounts needed for survival only, but most decidedly not the amounts that might possibly do something positive for your health and your good looks. That is, after all, what this beauty blog is all about. Good looks, beauty, and the natural way to find it.

The FDA allows, contrary to previous policy, a food producer to list the cholesterol content of the product as well as the amounts of unsaturated fatty acids, saturated acids, and other acids. According to the Times story, the change was brought about by the concern of physicians that excessive amounts of cholesterol and other fats might be a significant cause of heart disease.

And, finally, if a product is imitation anything, it is going to have to say so. On that I say three cheers for the FDA. You mean that we may, at last, know what is going into us?

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