1. Read the ingredient list, not the grams of fat, carbs, protein, etc… Quality of ingredients beats quantity every time.
  2. Choose foods with few ingredients… less than 5, you get an “A”.
  3. The ingredients should be recognizable and sound like they belong on a recipe, not in a chemistry lab.
  4. Avoid high fructose corn syrup and foods that have many different sugars (ingredients ending in “ose” or “ol”, maltodextrin, corn sweetener, barley malt, any kind of “syrup”, fruit juice concentrate).
  5. Avoid anything partially hydrogenated or hydrogenated (trans-fats).
  6. Avoid any grains or flour that are not “whole”, such as unbleached or bleached enriched flour. Look for the word “whole” in front of the grain (ex: whole wheat flour).
  7. Avoid artificial colors and flavors.
  8. Avoid MSG (monosodium glutamate or anything “autolyzed” or “hydrolyzed”).
  9. Avoid nitrates (sodium nitrite)
  10. And last but not least… eat more foods that don’t have a food label (foods in their natural state).
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