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Category Archives: Decoding Labels

Decoding Labels: French’s Worcestershire Sauce


Because an authentic Worcestershire sauce is made with a long, slow fermentation process, it’s not the sort of condiment that most of us would make at home. Instead, we buy it at the store. So when a reader asked me to decode the label of her FRENCH’s Classic Worcestershire Sauce, I thought it made excellent sense to do so.

Decoding Labels: Glutino Toaster Pastries


Navigating store-bought gluten-free baked goods can be like walking through a minefield. On the one hand, the cracker or cookie or pastry is wheat-free. SCORE. On the other hand, it’s almost always full of genetically-modified sugar and isolated starches that aren’t part of a traditional diet. FAIL. Recently a reader emailed me asking me to decode the label on her Glutino Gluten-Free Toaster Pastries Strawberry Flavor. This is what I found.

DECODING LABELS: Pacific Organic Cream of Mushroom Soup


Ages ago, when I was a very young cook, cream of mushroom soup was a wonder. I could open a can and easily transform it into beef stroganoff, broccoli rice casserole, green bean casserole, you name it. My Taste of Home magazine came crammed with recipe after recipe featuring these condensed soups. When I started transitioning to real food, the canned soups were among the first to go. I learned that it was almost as easy to make my own mushroom roux, and I never looked back. I also didn’t think that any kind of an alternative existed out there. Last week, though, a reader emailed me asking me to decode the ingredients label on her go-to cream of mushroom soup: Pacific Organic Cream of Mushroom Soup.

Decoding Labels: Chef Boyardee Beef Ravioli


Want to know what’s in the ever-ubiquitous Chef Boyardee Beef Ravioli? This is the world’s #1 selling pre-cooked pasta, and parents everywhere happily feed it to their kids? But what’s it made of? Do the ingredients really measure up? Or is this just glorified junk food?

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