Fibromyalgia and Food Labeling

Fibromyalgia and Food Labeling
Given the sensitivity of my body, and particularly my digestive system, I try to avoid ingesting unnecessary chemicals. I’m grateful for our government’s requirement to list the ingredients contained in the foods I buy, and to list them by order of amount. I’m an ardent label reader and I’ve made it a point to learn what all the terminology means. For example, “All Natural” is not as healthy as it sounds. Historically, the FDA defined that term to mean that nothing artificial or synthetic (including all color additives, regardless of source) had been included in, or added to, a food that normally would not be expected to be in that food. However, the introduction of genetic engineering (GMO foods) and the inclusion of high-fructose corn syrup have caused considerable concern about this definition. The argument about whether those items should be labeled as “natural” is yet to be decided in federal court. One would think a product labeled “organic” would be completely safe. When it comes to produce and meat, it is. The United States Department of Agriculture (USDA) defines organic produce as “grown without synthetic pesticides, synthetic fertilizers or genetically modified organisms.” Meat that’s labeled organic must come from animals that received no antibiotics or hormones and ate 100 percent organic food. This is as helpful as it gets! The problem arises with packaged foods. There, if the label says “100% organic,” it contains only organic ingredients. But, if the label says only “organic,” it means that 95 percent of the ingredients are organic. It’s anybody’s guess what the other 5 percent might be. This is slightly concerning. Here’s what’s even worse. “Made with organic ingredients” means that only 70 pe
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  1. Loraine says:

    Well written article. I am also gluten sensitive as well as dairy sensitive. The items that I choose to help me with these sensitivities are pricey indeed. Fortunately I am retired so cooking is easier for me. I have been experimenting with lots of gluten-free recipes for meals. If I find a good one, then I’ll make a double batch, freeze half, and pull it out on days when I don’t have the energy to cook at night. We also eat a lot of wild-caught fish along with chicken and pork. Thanks for your article.

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