|
|
Article: A basic primer on fat: no-, low- and reduced.(TASTE)
- Article from:
- Star Tribune (Minneapolis, MN)
- Article date:
- December 15, 1996
- Author:
CopyrightCOPYRIGHT 1996 Star Tribune Co. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
|
Much is written these days about no-fat, low-fat and reduced-fat foods; many new grocery-product introductions are lowered-fat versions of products already on the shelf.
It's worth a moment to review what those terms mean when they appear on food labels, and to consider some other numbers that folks use to consider the fat-content aspect of food purchases.
A food labeled "no-fat" or "fat-free" may contain up to 1/2 gram of fat per serving, according to federal label regulations. Many foods that normally contain fat get to be labeled fat-free by eliminating some constituents and by shaving away desperately at others to reach that 1/2 gram level per serving. Few get ...