We are trained to check the nutrition labels of the foods we eat, and we tend to focus on calories, fat and sugar. But what I’ve learned from “eating clean” is that the ingredients list is arguably more important than the nutrition facts label above it. A “low fat” product can and often has a mile-long ingredient list full of chemicals and foreign substances. At the same time, a food with a little more calories and a lot more nutrients gets a bad reputation.
Exhibit A: Bars
Flip them over, and see the difference in the ingredients. Not only what the ingredients are, but the sheer number of them. 6 identifiable ingredients compared to….a lot. A lot of things that were possibly once recognizable as natural but now have been chemically altered.
A rule of thumb: the less ingredients, the better. I’ve gotten to a point where if the ingredients list is more than a few lines, I just put whatever it is right back down. The best foods are the ones without an ingredients list at all (think produce aisle or farmer’s market!)