Oh great. The crazy brigade has arrived. When are you going to release that world-changing manifesto that you’ve been promising?
I have to wonder about how much input the food industry had into the writing of those regulations.
I thought the point was that it’s deliberately misleading. That you have to read carefully, study, and calculate.
I dunno. I’m looking at a box of Cheerios. Serving size: 1 cup. Sounds about right to me. Let’s see Kellogg’s corn flakes? Yep, same there: 1 cup. If anything might be a 1/2 cup, I’d guess oatmeal, as that’s about what I’d consider a serving size of oatmeal.
And as for ice cream, 1/2 cup sounds about right, to me, too, if not a bit much. I’m not a tiny person, either. I’m around 175 lbs. What some people think is a single serving of ice cream is insane to me. Even the smallest size at an ice cream parlor to me seems closer to two servings. Maybe it’s because I don’t have much of a sweet tooth. I mean, yeah, if you’re making an entire meal out of ice cream, I could see 1/2 cup being not enough, but as a dessert after a meal or a snack? 1/2 cup is plenty.
Seriously, those little Haagen-Dazs single serving cups they sell–that’s considered “too small” by most people to be a single serving? That seems just right, and sometimes I’ll even share it.
What calculations are done for a single pop tart? None.
Is your complaint that they don’t wrap each one individually?
shrug
I do. The other one is for another breakfast, on another day.
But since nobody but you knows how many pop-tarts you plan to eat, you’d have to do that no matter what serving size was listed.
I don’t have a complaint. And now I’m bored.
I thought about it later, and what I should have said is that you are telling me that I’m wrong, but I know what I’ve seen (in my 28 years of shopping for my own food). I think you’re the one making extraordinary claims, Labrador Deceiver - that the FDA or a similar agency is controlling the labelling on all food people are eating. My local grocery stores have any number of foods that are imported from countries all around the world - you can see that they have retro-actively slapped a nutritional information label on the package. Hell, we can’t even regulate how much melamine is in food from China - you think they give a tiny little rat’s ass what the FDA or any other agency wants them to call a serving size?
From my own kitchen this morning - two different brands of snack crackers:
1 - serving size 13 crackers, or 20 g.
2 - serving size 18 crackers, or 25 g.
Breakfast cereal -
1 - 3/4 cup, 29 g.
2 - 1 cup, 28 g.
3 - 1/3 cup, 28 g.
4 - 1 cup, 54 g.
5 - 1/3 cup, 36 g.
As for the same foods in two different measuring systems, I don’t have an example handy of that, so you can disregard that claim if you like. I know that I sighed in exasperation in the grocery store when I was trying to compare two different brands, and got two different measuring systems.
Better than a cavilling apologist for the food industry, sitting with your folded hands and a smug declaration that you put the infomation on the box, people. Yes, we’re all idiots for missing the carefully-engineered declaration on the rear label amid the babble and deception of everything else including the product’s color.
Working on it in the other screen as you blather. Yes, I’m behind schedule. Sue me. Go read *Salt Sugar Fat *while you wait; it’s very close to the book that was to follow this one.
Yes, breakfast cereals contain varying weights, based on the number of grams contained in one dry cup. It’s outlined in the cite I provided.
Well, all the FOOD has gotten bigger. The airline seats are shrinking. If we have the Shrink Ray available, why aren’t we using it as a weight loss tool?
My own pet theory involves HFCS in so many foods today, but I’m willing to admit that your theory also appeals to me.
Well, I’ve seen facial tissue with lotion added, and it’s advertised as being softer, so I guess TP might be softer if it had some sort of fat in it, too.
Easy! Just eat perfectly safe and FDA-approved olestra, and your greasy feces will make the paper slide along smoothly.
My bold.
Good name for a band.
Today I bought a quart of Ben & Jerry’s ICE CREAM at the store. I purchased it as a special treat because it was on sale, and said “ICE CREAM” on it, as opposed to the “Frozen Dairy Dessert” that most ice cream must legally be labeled as, due to regulations and the precise definition of ‘ice cream’ required to qualify for that title.
The ingredients list includes the following items, which I am not making up:
Milk
Cream
Sugar Water (contains Sugar, Water.)
Water
Sugar
Other stuff.
What kind of bullshit is it that allows them to do this? I know WHY they’re doing it… because otherwise they’d have more Sugar and Water on the list, pushing those higher on the list and dropping Milk and Cream lower. But to think that you can just mix some ingredients before you mix the other ingredients, and somehow this is a DIFFERENT ingredient, is 100% bullshit, and they know it.
It’s still pretty damn good ice cream!
Reminded me of this article: How Much is Inside a Can of Tuna Fish?
I don’t want to live on this planet anymore.:mad:
That definition is that it must consist of at least 10% milkfat. The order of ingredients on their label has nothing to do with it. (If you want to see all the regulations look here.) Now why they have “sugar water” and “sugar” and “water” separate, I don’t know, but it doesn’t have anything to do with calling it “ice cream” vs " frozen dairy dessert."
Oh, yeah, no, I know that. The ‘ice cream’ label wasn’t the point; I enjoy frozen dairy desserts as much as the next person.
My only issue is with their labeling sugar and water as three different things. They’re sooooo not.
Not to mention the fact that there’s water in the milk and in the cream, making water certainly the first ingredient in a ‘real’ list. But that would apply to anything, pretty much.
Semantically null. Food labeling bears about as much correspondence to reality as the Congressional Record does to what Congress says and does - that is, not a whole lot and with so many caveats, omissions, special terminology and hidden assumptions that it only exists to fulfill a technical requirement, not a functional one.
What the hell are you babbling about? FDA ingredients listing guidelines are available at the click of a button to anybody who expends even a tiny amount of fact-finding effort. Or would you prefer they use directed information rays fired from their invisible black helicopters to beam the guidelines directly into your stupid brain? This information is only “hidden” from people who don’t feel like looking.
I’m skeptical that it says “Other stuff”. :dubious: