Is this the First Lady Food PR Effect? Michelle Obama’s recently launched “Let’s Move” campaign is racking up corporate support from manufacturers and retailers. On Tuesday it was PepsiCo’s announcement, and yesterday Kraft Foods excitedly shared plans to reduce sodium in all its brands by 10% on average in the next 2 years. Here’s an excerpt from the press release:

“We are reducing sodium because it’s good for consumers, and, if done properly, it’s good for business,” said Rhonda Jordan, President, Health & Wellness, Kraft Foods. “A growing number of consumers are concerned about their sodium intake and we want to help them translate their intentions into actions.”

The company’s goals call for sodium to be lowered in a number of products up to 20 percent by the end of 2012. For example, Oscar Mayer Bologna is slated to reduce sodium by 17 percent and some flavors of Easy Mac Cups are scheduled to reduce sodium by 20 percent. read it all…

But before we all get excited, let’s take a look at that product that’s going to lose 20% of its sodium – Easy Mac Cups.

What you need to know:

This foodlike product, sorry to be so blunt, is so awful that even a reduction of salt by 100% wouldn’t make it something to be proud of. A 2 oz. microwaveable cup is a single serving.

Here is the ingredient list:

ENRICHED MACARONI PRODUCT (WHEAT FLOUR, GLYCERYL MONOSTEARATE, NIACIN, FERROUS SULFATE [IRON], THIAMIN MONONITRATE [VITAMIN B1], RIBOFLAVIN [VITAMIN B2], FOLIC ACID), MODIFIED FOOD STARCH, SALT, MALTODEXTRIN, POTASSIUM CHLORIDE, ACETYLATED MONOGLYCERIDES, MEDIUM CHAIN TRIGLYCERIDES, APOCAROTENAL (COLOR), CHEESE SAUCE MIX (WHEY, CORN SYRUP SOLIDS, PALM OIL, MILK, MILKFAT, MILK PROTEIN CONCENTRATE, SALT, CONTAINS LESS THAN 2% OF SODIUM TRIPOLYPHOSPHATE, MEDIUM CHAIN TRIGLYCERIDES, NATURAL FLAVOR, CITRIC ACID, MONOSODIUM GLUTAMATE, SODIUM PHOSPHATE, LACTIC ACID, GUAR GUM, CALCIUM PHOSPHATE, MILK, DRIED ONIONS, YELLOW 5, ARTIFICIAL FLAVOR, YELLOW 6, ENZYMES, CHEESE CULTURE).

This is plain Mac & Cheese. So why are there 37 ingredients in here? Pull out your dictionaries folks. Among the controversial ingredients here – MSG, Artificial food colorings, and milk protein concentrate.

The nutrition facts panel states that there are 700 milligrams of sodium here. That’s 29% of  the daily recommended maximum for healthy adults. Salt appears in the ingredient list before the cheese sauce! In 2012, when this product will be reformulated, it should have 20% less sodium, meaning 560mg or 24% of the daily max. That’s still quite a lot.

But get this, Kraft discovered that the 2 ounce cups are not filling enough for some kids. They now have 4 ounce cups, or a double dose. In this case the sodium is actually going to skyrocket to 50% of the daily max, instead of the current 29%. Interesting that there is no mention of that stat anywhere…

We’d also caution against microwaving food and water in plastic containers, lest who knows what chemicals  leach into lunch. But that’s the topic for another post.

While we realize that the 30 seconds it takes to pop a cup of easy mac into the microwave seems like the ideal solution for busy moms, just slightly more effort can reap a much better tasting meal for your family. You can prepare a huge batch on the weekend, and then heat up single serve portions during the week when you’re too tired to do anything else.

We’d love to hear from you – dear reader – how do you prepare mac n cheese for your kids?

What to do at the supermarket:

When looking at a product that’s gone through a reformulation, don’t focus just on what’s been taken out. Look at all the other ingredients as well. The longer the list, the less recommended the product.

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Marketing genius or smoke and mirrors? Triscuits, those slightly salty wheat thins,  are being sold with a small surprise inside. No, not a toy from China, rather a small bag filled with … seeds!

Kraft is encouraging its customers to connect with real, natural, local food by no less than growing it at home or at a community garden. Their  “Home Farming” website invites people to join the movement and plant herbs and veggies.

While cynical observers may play this down as a marketing trick by a company famous for processed foods (cheese “products“, anyone?), we think this is a great idea. Getting people to connect to the soil and appreciate the hard work it takes to bring forth food from the land is a wonderful idea, even if the instigator has additional motives.

As for Triscuits themselves, they’re for the most part a better than average snack option in the savory category. Take for example the BAKED WHOLE GRAIN WHEAT ORIGINAL, which has only 3 ingredients – whole wheat flour, vegetable oil, and salt. A serving is only 120 calories, with 1 gram of saturated fat (relatively low) , 3 grams of fiber (very good), and 180mg of sodium (8% of the daily max).

The problem is that a serving size is defined as 28g (one ounce), but people don’t know how many Triscuits that works out to. So how will they know when to stop?

The number, after counting, is 7 Triscuits per serving. SEVEN. That’s a mighty tiny serving, don’t you think?

This before we dress up the Triscuit, for example with some cheese (more saturated fat and calories), as shown in the product package.

What to do at the supermarket:

When looking for savory snacks, check the side panel for important information:

1. How big or tiny is the serving size? Does it represent what you’d normally consume in an “eating event”.
2. Look at the ingredient list to see that it does not contain any surprises such as partially hydrogenated vegetable oils (trans fat) or “flavorings”.
3. Read the nutrition facts panel to understand how many calories you’re getting and their breakdown protein/fat/carbs.

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This is a guest blog post by Beth Casey Gold, R.D., M.S., and Heather Leonard, R.D., of the University of Vermont Vtrim Online Behavioral Weight Management Program

We don’t like the word “diet.” Diets are about restriction, sacrifice, and typically they aren’t too much fun. Instead, we’re all about lifestyle change through behavior modification. Guess what? It works. We’ve researched this technique for the past 18 years under the leadership of Jean Harvey-Berino, R.D., Ph.D. at the University of Vermont. You can lose and manage weight by simply changing troublesome habits. We’ve seen person after person go through our program and lose 1-2 lbs per week by doing just that.

What You Need to Know

There are strategies you can put into action right now to make your weight loss and management goals doable and your results sustainable. Here are five to get you started:

1. Reduce TV Time. Researchers at the University of Vermont found that watching less TV results in subtle but meaningful changes in overall activity levels (see The Archives of Internal Medicine.) They found that individuals who cut television viewing by 2.5 hours (based on the average of 5 hours per day) burned off an additional 120 calories a day – the equivalent of walking about 8 miles a week. Less TV time is good for kids, too – it significantly reduces the number of calories a child consumes.

2. Step Away From the Couch. The more places you associate with eating, the more likely you are to eat there. Decide on a “Designated Eating Place” (“DEP” for short) and restrict your eating to this location. Limiting eating to just one location in your house or office will help you avoid downing a lot of calories while doing something else, like watching TV or working at your computer.

3. Don’t Clean Your Plate. There’s no rule that says you have to finish what you started. In fact, research shows that people will automatically eat more when served bigger portions, regardless of physical hunger. To curb excess eating, start with a smaller serving by using a smaller plate or bowl. Measure your snacks into snack-sized bags rather than eating straight from the bag.

4. Sneak In Exercise. Three ten-minute walks are just as effective as one thirty-minute walk. One study found that people who took more short exercise bouts actually lost more weight. Create a new routine: instead of meeting a friend for drinks or coffee, ask her to join you for a weekly catch-up walk so you can burn calories over conversation.

5. Crack Open a Cook Book. Research shows that people who eat more meals at home consume fewer calories on average than people who dine out on a regular basis. You can keep meal planning simple by keeping your pantry stocked with healthier items— low-fat soup and a whole grain roll, salad with some diced chicken breast, or a quesadilla with salsa and a portion-controlled amount of cheese can be whipped together in the amount of time it takes to get through the drive-thru.

What to do at the Supermarket

We recommend finding the foods that best fit your individual goals according to taste, ingredients, and smart portion control. Be a smart consumer and make choices based on what matters most to you and what promotes better health habits for you. Don’t just follow the marketing message you see on the package–it may lead you the wrong way.

6. Don’t shop hungry. A grumbling stomach and impulse shopping go hand-in-hand.

7. Stick to your list. Unless you see a great buy on something you use regularly, stick to only “pre-planned” items.

8. Read labels. In one study, subjects who read labels consumed about 30 percent of their calories from fat (the amount recommended for healthy eating) versus 35 percent for those who didn’t read labels.

9. Shop the perimeter. Generally, you’ll find healthy, whole foods (produce, dairy, etc.) along the sides and back of the store. Packaged goods—including tempting snacks are concentrated in center aisles.

Old habits die hard, but mindfulness and vigilance will keep you on the path towards a healthier lifestyle!

You can read more from Beth and Heather at the Vtrim Community Blog

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image from the Gothamist

It’s Saturday morning, you’re locked in after a blizzard dumped 16 inches of snow at your doorsteps. Your three little ones are demanding their morning cup of hot milk / cocoa. Groggy eyed and still half asleep, you open the fridge and pull out the last carton of milk. As you’re about to open it, you discover that its “use by” date expired 2 days ago.

What do you do?

A. Take a sniff of the milk, if it smells OK, no problem.

B. The kids will drink tea this morning.

C. Get the snow shovel and ice scraper and drive to the nearest convenience store.

D. Go back to bed and let your spouse deal with the situation.

Here’s some good news. Read more…

The best kept secret in the food industry is its liberal use of the definition of a serving size. You’d think a serving size should reflect what the average person consumes, but it seems that many manufacturers are selling their products to smurfs, not humans. How else can you explain exactly 11 potato chips or half a cup of ice cream counting as a serving?

The FDA, it appears, is calling the bluff, and according to the New York Times,

is now looking at bringing serving sizes for foods like chips, cookies, breakfast cereals and ice cream into line with how Americans really eat. Combined with more prominent labeling, the result could be a greater sense of public caution about unhealthy foods. Read more…

The NY Times article also include four graphic examples of how wrong serving sizes distort people’s perception of the calories they will actually consume.

What you need to know:

The serving size is a regulated term required for presentation on the nutrition facts panel of packaged foods and beverages. The Nutrition Labeling and Education Act (NLEA) of the early 90’s mandated manufacturers to state the serving size of a product in both measurable amount (grams, fluid ounces, etc..) and consumer graspable terms (2 cookie, half a cup, 1 doughnut). The actual quantity of product per serving is based on outdated consumer surveys, before the era of super-sized meals, big-gulp drinks, and a-pint-at-a-sitting ice creams.

Many companies take advantage of this loophole to literally trick consumers into thinking they’ll be consuming less calories than what they actually do. Here’s a fun trick when you want to create a 100 calorie snack out of a 150 calorie serving – reduce the serving size from 3 to 2 cookies. Genius!

Most annoying are the single serving products that end up actually containing more than a single serving. For example – vending machine soft drinks that come in 20 fl oz bottle meant for a single person to consume, but actually composed of two and a half servings! Duane Reade’s potato chips single serve bag state that there are only 100 calories per serving. Careful examination shows a discrepancy where the serving is defined as 1 oz, but the bag is one an one third ounces, adding 34 more calories to the deal.

If the FDA does take action on this issue, it will be a godsend. We recently published a list of Ten fixes the FDA can require for nutrition labels, such as  getting rid of the silly health claims and stating amount of ADDED sugar. Out #1 request was for proper indication of serving sizes.

What to do at the supermarket:

It’s not enough to check the calorie count per serving, you also need to make sure the serving size suggested by the manufacturer is what you really intend to consume. Be on the lookout especially with snacks and soft drinks, where the empty calories can easily double or triple before you even stop for your first breath of air.

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Yogurt.

- Say who?

Harry Belzer.

- Who is Harry Belzer, and how did he come to this conclusion?

Mr. Belzer is a senior executive at NPD group, a market research group, who’s been following the food industry for decades:

“We started off with about 17% of all Americans eating yogurt in 2000, and we end the decade with something like 28% consuming yogurt on a regular basis,” he said. “No other category has seen that kind of increase in the absolute number of people using the product.” read more from the REFRESH blog…

Indeed, yogurt is a $4 billion industry with a substantial portion of supermarket dairy refrigerators dedicated to hundreds of varieties.

What you need to know:

Yogurt is healthy. This is largely based on the live & active “friendly” bacteria that help our intestines and keep us “regular”. While all yogurts have these probiotics, some are better at marketing their presence than others.In Europe, people have been enjoying the flavor and health benefits for centuries, but the US was relatively indifferent.

The problem with yogurt reaching mass market in America was its tart flavor. Not sweet enough. Food companies started to add fruit purees, sugar, colorings, and other goodies in order to make the products more appealing to American taste buds.

Oh, and a marketing blitz too.

Key marketing messages: Healthy, portion controlled, convenient, endless flavors, no cleanup.

Today yogurt enjoys a health halo status few foods reach. But most people who consume flavored brands regularly don’t notice the added junk that’s put in many products. Here’s an example of a strawberry yogurt from a leading brand:

Cultured Pasteurized Grade A Low Fat Milk, Sugar, Strawberries, Modified Corn Starch, High Fructose Corn Syrup, Nonfat Milk, Kosher Gelatin, Citric Acid, Tricalcium Phosphate, Natural Flavor, Pectin, Colored with Carmine, Vitamin A Acetate, Vitamin D3.

Who needs all that sugar and High Fructose Corn Syrup? Gelatin? corn starch?

Here’s what strawberry yogurt should contain:

Cultured Pasteurized Grade A Low Fat Milk, Strawberries, optionally – 1 tsp of sugar

What to do at the supermarket:

Buy PLAIN YOGURT. Not white yogurt that is lightly sweetened. Not Vanilla flavor. They’re all full of added sugar. Buy plain yogurt and sweeten it on your terms! Whether you add strawberries, a teaspoon of honey, or mix in some granola, you’ll be better off. Plus, plain yogurt can be purchased in bulk sizes, this providing an additional saving.

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The American Heart Association wants you to be healthier. And in a new, online campaign, dubbed My Life Check, the organization is introducing 7 factors that will help you live longer:

1. Stop smoking
2. Get active
3. Lose weight
4. Eat better
5. Manage blood pressure
6. Control cholesterol
7. Reduce blood sugar

No big surprises in the list. Smoking is a killer that everyone acknowledges. Most of us live a sedentary lifestyle and would do better to get physical activity into the daily routine. Losing weight and eating better seem like the same thing at first, but are not necessarily so. To lose weight you just need to cut calories, but that does not mean you are eating healthfully. Case in point, the recent Taco Bell Drive Thru Diet, where a young lady lost 50 pounds by eating at a fast food establishment. Eating better means incorporating nutrient dense foods into the lowered number of calories you are consuming as part of your diet. Nutrient dense foods are fresh fruits and vegetables, whole grains, lean cuts of meat, legumes, and dairy products.

These first 4 activities can be handled by yourself, with help and advice from registered dietitians to create a weight loss plan that fits your personal needs.

The last 3 suggestions in the list require a visit to the doctor’s office for a checkup and some tests (blood pressure, cholesterol, blood sugar), something we should do once a year if we’re healthy and young, and more often if not.

The program is sponsored by the “Pharmaceutical Roundtable”, which in the AHA’s words is:

the first roundtable in the pharmaceutical industry and one of the most exciting developments in cardiovascular research in recent years. This innovative forum provides an opportunity for an ongoing exchange of ideas and information between our medical leaders and those from prestigious pharmaceutical companies.

All the big pharma companies are members and will be more than happy to provide you with pills, shots, and treatment plans to help you get better.

Other features of the program include an online quiz you can take to assess how you are faring in each of the seven steps to a healthier heart.

What to do at the supermarket:

It’s much cheaper for you, not to mention healthier, not to be in a position to need the help of the pharmaceutical industry. You don’t want to get to the stage where drugs are what keep your heart healthy. So start making smart food choices NOW, for yourself, and even more importantly, for your children.

Our usual basket of advice includes buying mostly unprocessed products and preparing meals and snacks at home. When you do buy prepared foods, a short ingredient list is usually a sign of a better product for you. Try to ignore front of package health claims and marketing speak, because in many cases they only present half the truth – a low fat product may be very high in sugar to compensate.

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First Lady Michelle Obama has a legacy she wants to leave behind: drastically reducing childhood obesity. Yesterday at a Mayors Conference in Washington DC,  she announced a new initiative in this spirit, to be formally announced in February.

After presenting the dismal stats (around 18% of kids are obese), Mrs. Obama outlined what is to be a joint effort at the federal, municipal, and non-profit levels.

“The idea here is very simple: to put in place commonsense, innovative solutions that empower families and communities to make healthy decisions for their kids.”

The main points:

• improved school lunches
• more physical activity (including school phys-ed cut due to budget constraints)
• access to fresh and healthy foods in all communities (nutrition deserts are all too common in poor urban areas)
• nutrition education for kids and their parents.

This is a great plan, and Mrs Obama deserves kudos for bringing childhood obesity to our collective attention. No doubt her status as the nation’s number one mom, with personal experiences and challenges in feeding her family, make her one of the best champions for the cause.

However…

I’m sorry, First Lady, your plan, while commendable, doesn’t have a fighting chance.

Here’s why: Read more…

Are you a loyal fan of a specific cereal brand? Is it the flavor? The nutritional value you once took the time to look up? The only thing your kids will eat? Well here’s some bad news. Manufacturers can, and often do, change product formulations, and you don’t even know about it. Sometimes the changes are not necessarily in the consumers best interest.

Thanks to Marion Nestle’s Food Politics blog for pointing out a falling out between loyal customers and Cascadian Farms, an organic food manufacturer that was acquired by General Mills in 1999. (To be precise, it was actually acquired by Small Planet Foods earlier in the 1990’s. General Mills acquired Small Planet in 1999)

The issue at hand – Cascadian Farm Purely O’s Cereal and a recent reformulation that TRIPLED the sugar count without notifying consumers. The company’s website is abuzz with rants by (ex)-loyal customers:

As a mother of three, and devoted Cascadian Farm consumer, I can’t imagine why more sugar was added to previously excellent product. We consumed about 2,3 boxes of Purely O’s per week until my children all the sudden told med how they tasted differently. Naively, I thought it would be marked on the box if any changes of the products had taken place…then I noticed the increased sugar content. This made us lose faith in your entire brand.

OR

How you can call this cereal “Purely O’s” is beyond me. SUGAR!!??? Really???? CORN?? Really?? Why do we need another corn based,sugary cereal in the grocery aisles? And it is very sneaky to not announce a change on the box.

What you need to know:

In the past, Purely O’s had a front of pack label claiming “No added sugar”. This label disappeared a while ago. Then in October, the company changed its product formulation, without informing consumers.

To be fair, the increase in sugar is from 1 gram to 3 gram, which still leaves these O’s a better choice than virtually all other sweetened cereals.

The company lowered the sodium content from 280 to 200mg, which is commendable, but still too high for a breakfast cereal.

Other changes include removing whole grain barley flour and instead using corn meal. To compensate for the fiber loss, they’ve added oat fiber. The total fiber count hasn’t changed and is 3 grams per serving, the minimum you should be getting from a breakfast cereal.

So why hide the change? It’s not like people won’t notice – the ingredient list and nutrition panel are on the box, for crying out loud. Why the need for all this sneakiness? Didn’t General Mills know it would lose its loyal base of Cascadian Farms fans? Most likely, a focus group showed that the loss of a few loyal fans would be compensated for by an influx of new consumers for whom 3 grams of sugar is a 60-70% reduction.

We’ve updated the CerealScan database to reflect these changes. Cascadian Farm Purely O’s is still a top scorer, but for a group of (no longer) loyal customers, that doesn’t matter anymore.

What to do at the supermarket:

When buying a breakfast cereal, look for low sugar (6 or less grams. 3 grams is considered very low), high fiber (3 or more grams), and less than 150mg sodium per serving. Obviously, artificial colors are a big No No. These factors are much more important factors for your heath than whether the cereal is organic or not.

And just to reiterate, despite the changes, Purely O’s are still a better choice than most other cereals out there.

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We’ve gotten a question from one of our Facebook friends, who is confused about agave nectar, a sweetener that has gotten itself a health halo in some circles over the past few years. Below you’ll find the facts. Bottom line – the health halo is not justified, but that does not mean agave nectar is bad for you. But then again, neither is sugar. It’s all a matter of limiting intake, something we have trouble doing, what with all the processed foods “fortified” with sweeteners out there.

What you need to know:

1. Agave nectar is derived from Agave plants grown in Mexico. There are several processing methods used to obtain the syrupy sweetener, but you can’t just tap into the plant like you would with maple syrup.

2. Agave nectar is composed mostly of fructose, and also glucose.

3. It has a slightly lower glycemic index than table sugar, due to the fact that glycemic index measures only glucose levels, and agave nectar has less glucose than sugar.

4. Agave nectar has the same number of calories as sugar, 4 calories per gram. that works out  to 16 calories per teaspoon.

5. Agave nectar is about one and a half times sweeter than table sugar, which means you need to use less to reach the same sweet point. That works out to slightly less calories for the same level of sweet.

6. Many vegans prefer to use agave nectar in recipes calling for honey as no animals are involved in its processing.

7. Agave dissolves quickly in water and is sometimes used as a sweetener for cold drinks.

8. Tequila (yes, the alcoholic drink) is a cousin of agave nectar. Blue agave (Agave tequilana) is the source for both. Agave nectar can also be made from other types of agave plants.

What to do at the supermarket:

Agave is a sweetener thats neither bad nor good for you. Like all sweeteners, it is best consumed sparingly.

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