Partner content: Ingredient Intelligence

Ask Leah! The Ingles Dietitian

Partner content: Ingredient Intelligence

Did you know that ingredients are listed from most to least? What that means is that when you see the list of ingredients on a food package, the ingredients appear in the order in which the product has the most to which ingredients are in the smallest amount in the package.

You may see different ingredients that are used to preserve taste and color and also to prevent food from spoiling or inhibit bacterial, mold or fungus growth. In order to use these ingredients in foods the FDA must approve them or they must be considered GRAS (Generally Recognized As Safe). Just because some ingredient has a long name or is unfamiliar to you doesn’t mean it is unsafe!

For more information see this information from the FDA (Food and Drug Administration) at fda.gov/files/food/published/Food-Ingredients-and-Colors-%28PDF%29.pdf.

Leah McGrath, RDN, LDN

Ingles Markets Corporate Dietitian

twitter.com/InglesDietitian

Related Items

facebook.com/LeahMcgrathDietitian

800-334-4936

Tags:

Early voting ends this weekend

In-person early voting ends Saturday, Nov. 2 at 3 ...

Helene tore through many people’s lives in the m...

The Jackson County Commission, with two new commis...

SUPPORT THE SMOKY MOUNTAIN NEWS AND
INDEPENDENT, AWARD-WINNING JOURNALISM

Contribute >

Ask Leah! The Ingles Dietitian

Partner content: Persimmons

Did you know that there are 2 different types of persimmons?

There are astringent and non-astringent persimmons.

Ask Leah! The Ingles Dietitian

Partner content: On Vitamin/Mineral/Herbal Supplements

Have you been advised by your MD or PCP to take a vitamin or mineral or herbal supplement?

“Dietary supplements are not approved by the Food and Drug Administration (FDA) before they reach the market.

Ask Leah! The Ingles Dietitian

Partner content: Cross-contact or Cross-contamination – What’s the Difference?

Cross-contamination is the term used when pathogens (bacteria, viruses, parasites) that may result in food borne illnesses (food poisoning) are transferred from:

1. a surface to another surface - e.g. using the same cutting board to prepare raw meat and cooked meat

Ask Leah! The Ingles Dietitian

Partner content: Sensationalism and Seed Oils

These days there’s a lot of negativity about “seed oils”. According to some of the social media “influencers”, seed oils are ones made from: canola, corn, cottonseed, soybeans, sunflower, safflower, grapeseed, flaxseed, and sesame seeds.