DeWayfarer · 61-69, M
Most. It would have to be very basic to not read it for me. Salt is salt. Sugar is sugar.
DeWayfarer · 61-69, M
@ArishMell They have been cutting back on salt a bit. Just not enough.
It get no salt tortilla chips all the time. Yet salt is still in the making of the chip itself a bit.
It get no salt tortilla chips all the time. Yet salt is still in the making of the chip itself a bit.
ArishMell · 70-79, M
Not many, not all.
I'm more likely to read the ingredients in a pre-cooked ready-meal; but so far have seen nothing really to worry about.
Though the exercise has shown how the "own-brand" cereals and sauces sold in the likes odf Aldi and Lidl, contain a lot less sugar and salt than their "big name" equivalents on the same shelves.
'''''''
The use of "E-numbers" seems to have stopped, but I don't know if that's because the UK repealed the need after leaving the Europen Union that created the E system; or if the food manufacturers dropped them in responding to customers' fears and wants.
The E-number scheme is valid to a point, but unfortunately leaves finding the numbered ingredient's identity to the customer. Easy if you have ready access to reputable on-line information, from which you might print a ready-reference list to keep in the kitchen or carry with you (or as a simple text-document on your 'phone?). Unfortunately though, I suspect many people prefer ignorance and fear to taking a little bit of trouble.
A few E-numbers are for artificial flavours and colours of little need and questionable safety, especially when over-used to make some beverages and sweets particularly attractive to children; but most are intrinsically harmless unless perhaps added to excess.
These "normal" E-numbered ones include:
sodium bicarbonate (raising agent),
calcium carbonate (natural rock mineral used as flour anti-caking agent),
monosodium glutamate (natural thickener from some plants and meat. Might upset vegans), vegetable-derived colours, citric acid (e.g. from lemon juice) and acetic acid (vinegar),
sodium chloride (normal table salt),
sucrose (table sugar from sugar-beet or sugar-cane. Also, fructose is fruit sugar, glucose the sugar our bodies normally make as fuel internally, anyway).
I don't have their E-numbers because I have not needed find an E-number table since the packets started listing the ingredients by name instead.
I'm more likely to read the ingredients in a pre-cooked ready-meal; but so far have seen nothing really to worry about.
Though the exercise has shown how the "own-brand" cereals and sauces sold in the likes odf Aldi and Lidl, contain a lot less sugar and salt than their "big name" equivalents on the same shelves.
'''''''
The use of "E-numbers" seems to have stopped, but I don't know if that's because the UK repealed the need after leaving the Europen Union that created the E system; or if the food manufacturers dropped them in responding to customers' fears and wants.
The E-number scheme is valid to a point, but unfortunately leaves finding the numbered ingredient's identity to the customer. Easy if you have ready access to reputable on-line information, from which you might print a ready-reference list to keep in the kitchen or carry with you (or as a simple text-document on your 'phone?). Unfortunately though, I suspect many people prefer ignorance and fear to taking a little bit of trouble.
A few E-numbers are for artificial flavours and colours of little need and questionable safety, especially when over-used to make some beverages and sweets particularly attractive to children; but most are intrinsically harmless unless perhaps added to excess.
These "normal" E-numbered ones include:
sodium bicarbonate (raising agent),
calcium carbonate (natural rock mineral used as flour anti-caking agent),
monosodium glutamate (natural thickener from some plants and meat. Might upset vegans), vegetable-derived colours, citric acid (e.g. from lemon juice) and acetic acid (vinegar),
sodium chloride (normal table salt),
sucrose (table sugar from sugar-beet or sugar-cane. Also, fructose is fruit sugar, glucose the sugar our bodies normally make as fuel internally, anyway).
I don't have their E-numbers because I have not needed find an E-number table since the packets started listing the ingredients by name instead.
anoderod55 · 70-79, M
I became a label reader when mom was diagnosed with cancer . Used to dislike people that did that always seemed to be in the way . I try to stay out of peoples way when reading labels . Still do these days , just look for the ones with less crap in them . Usually store brand has less bad ingredients . 😸
GoFish ·
i used to always read them
CrazyMusicLover · 31-35
Definitely everything that is blended. Spreads, pesto, sauces, mayo-based salads... Some sweets, especially those that are more expensive.
Bleak · 36-40, F
Almost every food.
eyeno · M
None
If they sell it at the grocers, than majority of the time its fit for human consumption.
[media=https://youtu.be/0r_1pw-65IM]
If they sell it at the grocers, than majority of the time its fit for human consumption.
[media=https://youtu.be/0r_1pw-65IM]
Picklebobble2 · 61-69, M
Most of what i buy is meat; fish and fresh vegetables.
Being diabetic i can get into trouble pretty quick once you get into store bought processed stuff and sauces are a nightmare.
Being diabetic i can get into trouble pretty quick once you get into store bought processed stuff and sauces are a nightmare.
Most
I have nut allergy
I have nut allergy
Iwillwait · M
Milk, Granola bars, pizza. Everything else is what it is naturally.
lissah · 36-40, F
None of them
Sutten · 36-40, F
Simple carbohydrates.
XxBlahxX · F
I only read the calories , sugar and protein