Low Fat Bread and Gluten Free Potato Chips

garystrickland357

You don't have to teach HE to reinforce good information for life. I teach HS physics. When we learn thermodynamics we discuss conservation of energy. CICO is part of that discussion. Macronutrients are discussed as molecules that carry energy stored in their bonds and released during cellular respiration. The whole point of education is to gain knowledge and information that allows us to better understand the world in which we live. I try to explain science principles in the context of our everyday lives.

moe0303

jgnatca wrote: »

I’m triggered this week. Two misleading food labels in a row.

All bread is low fat! Other than banana bread.

Gluten Free potato chips? Really? Guess what. Potatoes are born gluten free.

In my diabetic classes I was taught to read the regulated nutrition labels.

Lining up comparable products can be a real eye opener. It turned out that our generic brand of hot dog was lowest in sodium and fat. The gluten free all natural smokies? Ha, not so much.

Do you think that nutritional label reading should be on the national curriculum?

You know, I was thinking about this thread this weekend and I might have a different perspective to share.

I cook and sell candied nuts at fairs and festivals. My product is most likely gluten free. I don't go out of my way to advertise it, but many customers (or potential customers) come and ask me if it is. In my case, since I don't control the supply chain, I can't guarantee that no cross contamination happens, but if I could, it would be beneficial to both my customers and my business if I advertised the fact.