Reduced Fat food products have less fat than regular products, but may not necessarily below in fat. Usually there is 25 to 33% less fat in them than in their regular counterparts. Examples are reduced-fat cheese, margarine spreads, mayonnaise, sour cream and dairy desserts.
Cooked in Vegetable Oil does not necessarily mean polyunsaturated or monounsaturated. One of the most common oils used to fry snacks and fast foods in is palm oil, a tropical oil which is 50% saturated. While it qualifies as a vegetable oil, it differs greatly from the unsaturated vegetable oils usch as canola, soya bean and sunflower oil. If one of these oils is used in the food, it will usually tell you on the pack. If not, you can assume it is palm oil or a hydrogenated (hardened and therefore saturated) vegetable oil.
Polyunsaturated indicated on the label of polyunsaturated margarine, spreads, mayonnaise, oils, salad dressings and biscuits is often perceived to mean low in fat and therefore non-fattening. All fats supply the same number of calories regardless of whether they are polyunsaturated, mono-unsaturated or saturated.
Salt-Reduced foods usually have one-third to one-half less salt than their regular varieties. Sodium chloride is the chemical name for salt and its amounts (in miligrams) are often indicated on food labels.
Natural or Wholesome are terms that sound very healthy and ideal but are often used as bait for health-conscious customers, but seldom deliver what they claim. Compare foods bought at a health food shop with those from the supermarket, especially foods like unprocessed bran, rolled oats, brown rice, unsalted nuts, dried fruit, muesli bars and flours. Food authorities discourage the use of the word natural, claiming that often there is no difference from the regular food product.
Organically-grown foods must conform to certain grading standards from the country of origin. Top-grade organic products are generally grown with no artificial fertilizers or chemicals such as pesticides or fumigants. Organic methods such as crop rotation, animal manure, legumes and mineral bearing rocks are utilized to maintain the soil. Insects, weeds and others pests are controlled biologically.
Source: RD
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A Consumer's Guide To Food Labels - Part I