QuestionThe nutritionist said my question is too complicated to answer. All I'm
looking for is a general maximum percentage on sodium, sugar and fat when
reading a nutrition label on a package. When do you look at a label and put
the item down because there is too much sugar? What percentage would you
look at and think, "that is not a healthy amount of sodium". What is
considered too much fat to purchase? Is it 20% across the board? 30%? I just
want a cut-off point in any of those categories. Thank you!
AnswerThe best food comes without label - fresh food.
The longer the list of ingredients, the more worthless the food. If you can't pronounce it, don't eat it. Kick ALL the refined sugar and refined flour out of your life. Sodium gets blamed for a lot of the damage that sugar does.
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