The Truth Behind the Label

I’m a trusting person and that extends to trusting the food available in most grocery stores. I have, for the majority of my life, trusted the companies making the food we eat and believed it was safe to eat. Doesn’t that make sense? It wasn’t until this last year or so that I came to the realization that, for the most part, I was wrong. 

I realized how wrong my assumptions were beginning with my year-long training with the Institute for Integrative Nutrition. I learned that the U.S. food system is full of additives, preservatives, dyes, and chemicals that don’t exist in nature. Many of these ingredients aren’t there for our health, but for profit: they extend shelf life, make food look brighter, or create “craveability” so we keep buying more.

The important issue to consider is this: what’s legal isn’t always what’s safe. Many additives that are perfectly acceptable here in the U.S. are banned in Europe, Canada, and other countries. The truth is, food companies and governmental regulations often prioritize profit over health.

Why should we care? Because these additives can impact us in ways we don’t always see right away. Some people notice digestive issues, headaches, or fatigue. Others may experience mood shifts or skin flare-ups. And then there are the invisible effects, like disruptions to our hormones or our gut microbiome, that can build over time. Bio-individuality teaches us that each body responds differently, so what’s harmless for one person might be harmful for another.

We should also care because the food industry, their Washington lobbyists, and the politicians who vote against our health, should and can do better. Things won’t change until we educate ourselves and stand up for our health.

That’s why I’m starting this blog series: “The Truth Behind the Label.” In the following weeks, I’ll highlight one additive that commonly shows up in our food supply. I’ll focus on: what it is, why it’s used, what research says about its safety, where you’ll find it in everyday foods, and simple swaps to avoid it. I’ll also share what other countries use instead.

Until next week, go to your pantry or fridge and look at the ingredient list on your packaged foods. Google the first ingredient you don’t recognize, or you can’t pronounce. You might be surprised at what you learn—and once you see it, you can’t unsee it.

So stay tuned. I’ll be breaking down one ingredient at a time and offering simple, realistic ways to look beyond the label and really understand what is in your food.