|Why Newly Proposed Nutrition Labels are Good* (with emphasis on the asterisk)|
|News Releases - Health, Medicine & Nutrition|
|Written by Ginny Grimsley|
|Wednesday, 05 March 2014 09:55|
Physician-Chef Points Out the Pros, Cons of 3 Suggested Changes
It’s nothing new to the American consumer that food packaging emphasizes only part of a product’s health story, and the fact that the nutritional labeling hasn’t been overhauled in 20 years hasn’t helped, says cardiologist and professional chef Michael S. Fenster, MD.
A proposed update, which could take a year or more to appear on store shelves, is being driven by first lady Michelle Obama, as part of her “Let’s Move” campaign.
“Our current nutrition labeling is the same as that implemented in the 1990s, except with the 2006 addition of trans fats information. It’s based on nutrition data and eating habits from the 1970s and 1980s,” says “Dr. Mike,” author of “Eating Well, Living Better: The Grassroots Gourmet Guide to Good Health and Great Food,” (www.whatscookingwithdoc.com).
From the perspective of physician and foodie, he analyzes what’s good about the first lady’s proposed new label, and what could be improved.
About Michael Fenster, MDMichael Fenster, M.D., F.A.C.C., FSCA&I, PEMBA, is a board-certified cardiologist and former Assistant Professor of Medicine at the NEOUCOMM. Dr. Mike is a passionate teacher who has addressed numerous professional organizations and he has participated in many clinical trials. He has published original research featured in peer reviewed scientific and medical journals. He worked his way up to executive chef before medical school and later received his culinary degree in gourmet cooking and catering from Ashworth University; where he graduated with honors. He has combined his culinary and medical expertise to deliver delicious cuisine to delivers us from the disability and diseases of modern civilization through his Grassroots Gourmet™ approach to metabolic health. Dr. Mike's first book “Eating Well, Living Better: The Grassroots Gourmet Guide to Good Health and Great Food,” is currently availability. His next book, The Fallacy of the Calorie is slated for release Fall 2014. (www.whatscookingwithdoc.com).
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