Nutrition and Content Labels on Cheese Spread Containers
Food labels may be unnoticed due to the fact that they are in full scientific terms. Nevertheless, it is beneficial to know what these terms essentially signify and what they supply to the body. As an example, some food products are known to be low in carbohydrates and don't have additives and gluten, but only a few know what these terms actually denote. The following information can help you make better choices the next time you buy food from the grocery.
Carbohydrates are compounds consisted of carbon, hydrogen, and oxygen. They are known in the scientific community as CHO. Carbohydrates also have additional components that help give a variety of flavors in different foods. While carbohydrates are important sources of energy for the body, dieticians recommend to moderate carbohydrate intake as excessive carbohydrates can simply be stored as fats.
There are two types of carbohydrates: simple and complex. Glucose and fructose are simple carbohydrates, both written as C6H12O6. On the other hand, complex carbohydrates are formed because of the joining of two simple sugars. Maltose and sucrose are examples of complex carbohydrates, which are also termed disaccharides. There are also polysaccharides, like starch and cellulose, which are long chemical chains of simple sugars, such as glucose. Pasta is comprised of starch, while wood and leaf fibers are consisted of cellulose.
Gluten is a protein composite found in grains like wheat and barley, which contain starch. This protein plays a part to the "rising" of leavened dough. Bread flour consists of more gluten than pastry flour, but gluten is often purposely added to pastry flour to enhance structural stability. The American Food and Drug Administration considers gluten as generally safe, however, gluten sensitivity and Celiac's Disease in a great number of the general population has pushed the food industry to produce gluten-free products, like some party dips.
Like gluten, monosodium glutamate or MSG is a common food additive. A sodium salt of glutamic acid, monosodium glutamate is a flavor enhancer derived from the fermentation of sugar beets, sugarcane, or tapioca. Like gluten, MSG is "generally recognized as safe" by the FDA.. However, some people have experienced adverse reactions to food which contains MSG. The label "no MSG" on food products, such as cheese spread, typically means that that product does not contain glutamic acid or monosodium carbonate.
When you see that the container of your gourmet cheese gift says "no preservatives," it means that it is manufactured sans any chemical additives to lengthen shelf life. Common food preservatives include antioxidants, such as sulfite, sodium nitrate, or ethanol. These synthetic preservatives have been known to cause various side effects, thus, more food corporations are compelled to stop using them.
Carbohydrates are compounds consisted of carbon, hydrogen, and oxygen. They are known in the scientific community as CHO. Carbohydrates also have additional components that help give a variety of flavors in different foods. While carbohydrates are important sources of energy for the body, dieticians recommend to moderate carbohydrate intake as excessive carbohydrates can simply be stored as fats.
There are two types of carbohydrates: simple and complex. Glucose and fructose are simple carbohydrates, both written as C6H12O6. On the other hand, complex carbohydrates are formed because of the joining of two simple sugars. Maltose and sucrose are examples of complex carbohydrates, which are also termed disaccharides. There are also polysaccharides, like starch and cellulose, which are long chemical chains of simple sugars, such as glucose. Pasta is comprised of starch, while wood and leaf fibers are consisted of cellulose.
Gluten is a protein composite found in grains like wheat and barley, which contain starch. This protein plays a part to the "rising" of leavened dough. Bread flour consists of more gluten than pastry flour, but gluten is often purposely added to pastry flour to enhance structural stability. The American Food and Drug Administration considers gluten as generally safe, however, gluten sensitivity and Celiac's Disease in a great number of the general population has pushed the food industry to produce gluten-free products, like some party dips.
Like gluten, monosodium glutamate or MSG is a common food additive. A sodium salt of glutamic acid, monosodium glutamate is a flavor enhancer derived from the fermentation of sugar beets, sugarcane, or tapioca. Like gluten, MSG is "generally recognized as safe" by the FDA.. However, some people have experienced adverse reactions to food which contains MSG. The label "no MSG" on food products, such as cheese spread, typically means that that product does not contain glutamic acid or monosodium carbonate.
When you see that the container of your gourmet cheese gift says "no preservatives," it means that it is manufactured sans any chemical additives to lengthen shelf life. Common food preservatives include antioxidants, such as sulfite, sodium nitrate, or ethanol. These synthetic preservatives have been known to cause various side effects, thus, more food corporations are compelled to stop using them.
