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5 Minutes Read

Ultimate Guide to Reading Food Labels


The Ultimate Guide to Reading Food Labels: Navigating Sugars, Preservatives, and Gums

In today’s world of processed and packaged foods, understanding food labels is essential to making informed dietary choices. Integrative Functional Medicine emphasizes the importance of whole, nutrient-dense foods while minimizing exposure to artificial and inflammatory substances. Reading food labels can empower you to make healthier choices, avoid hidden sugars and additives, and move closer to a whole-foods-based lifestyle.


Decoding Sugars on Food Labels

One of the most important aspects of reading food labels is recognizing hidden sugars. Sugar goes by many names, and manufacturers often use these names to disguise their presence in products. High sugar intake has been linked to chronic inflammation, insulin resistance, and increased risk of diseases like diabetes and cardiovascular disease.

Common Names for Sugars:

  • Natural sugars: Honey, maple syrup, molasses

  • Refined sugars: Cane sugar, beet sugar, brown sugar

  • High-fructose syrups: High-fructose corn syrup (HFCS), corn syrup solids

  • Processed sugars: Dextrose, maltose, glucose, sucrose, fructose

  • Alcohol sugars (commonly found in sugar-free products): Sorbitol, xylitol, maltitol

Why It Matters:

A 2020 double-blind study by Dr. James DiNicolantonio and colleagues published in Nutrients highlighted how excessive fructose consumption increases markers of metabolic dysfunction and uric acid production, leading to systemic inflammation.

How to Spot It:

  • Check the ingredient list: Ingredients are listed in descending order by weight. If any type of sugar appears in the first three ingredients, the product is likely high in sugar.

  • Examine the "Added Sugars" line on the Nutrition Facts panel.


Healthy Sweetener Alternatives

For those looking to reduce sugar intake, there are several healthier alternatives to traditional sugars. These sweeteners often have minimal effects on blood sugar levels and come with unique benefits, though they should still be consumed in moderation.

Monk Fruit Extract

  • Derived from the monk fruit, this natural sweetener is calorie-free and hundreds of times sweeter than sugar.

  • Benefits: Contains antioxidants called mogrosides, which may have anti-inflammatory properties. Monk fruit extract has a glycemic index of zero, making it ideal for managing blood sugar.

  • Considerations: Often combined with other sweeteners, so check the label for added ingredients.

Stevia

  • Extracted from the leaves of the stevia plant, this sweetener is also calorie-free and has a glycemic index of zero.

  • Benefits: Shown in studies, including a 2017 review in Journal of Medicinal Food by Dr. Anju Goyal, to improve insulin sensitivity and potentially lower blood pressure.

  • Considerations: Can have a bitter aftertaste, and some processed versions may include fillers.

Allulose

  • A rare sugar naturally found in small amounts in foods like figs and raisins. It is nearly calorie-free and does not significantly impact blood sugar.

  • Benefits: A 2018 study in Nutrition Journal by Dr. John Sievenpiper found that allulose may reduce fat accumulation and improve insulin sensitivity.

  • Considerations: Excessive consumption may cause digestive discomfort.

Erythritol

  • A sugar alcohol with about 70% of the sweetness of sugar but almost no calories.

  • Benefits: Does not raise blood sugar or insulin levels and is well-tolerated by most people.

  • Considerations: In large amounts, it may cause mild bloating or gas.

Coconut Sugar

  • Made from the sap of coconut palms, it contains small amounts of minerals and has a lower glycemic index compared to regular sugar.

  • Benefits: Provides a more gradual rise in blood sugar levels.

  • Considerations: Still high in calories and should be used sparingly.

Date Sugar

  • Made from dried, ground dates, it retains fiber and nutrients from the whole fruit.

  • Benefits: Contains small amounts of potassium, magnesium, and antioxidants.

  • Considerations: High in calories and natural sugars.


Preservatives to Avoid

Preservatives are added to foods to extend shelf life, but some have been associated with adverse health effects. Integrative Functional Medicine focuses on reducing exposure to these potentially harmful substances to support optimal health.

Common Preservatives to Watch For:

  1. Sodium Benzoate: Found in beverages and condiments; linked to hyperactivity and inflammation.

  2. Butylated Hydroxyanisole (BHA) and Butylated Hydroxytoluene (BHT): Used in processed snacks; both are classified as potential carcinogens by the International Agency for Research on Cancer (IARC).

  3. Potassium Sorbate: Common in baked goods and dairy; may irritate the skin and eyes.

  4. Sodium Nitrite/Nitrate: Found in processed meats; associated with increased cancer risk.

Why It Matters:

A 2021 randomized controlled trial by Dr. Linda Birnbaum in Environmental Health Perspectives reported that long-term exposure to certain preservatives may disrupt endocrine function and contribute to metabolic syndromes.


Gums and Additives: What to Watch For

Food gums are used as thickening agents and stabilizers in processed foods. While they are generally recognized as safe, some individuals may experience gastrointestinal discomfort or allergic reactions.

Common Food Gums:

  • Xanthan Gum: Linked to digestive upset in sensitive individuals.

  • Carrageenan: Derived from seaweed; some studies suggest it may cause inflammation in the gastrointestinal tract.

  • Guar Gum: Can cause bloating and gas in large quantities.

  • Locust Bean Gum: Generally well-tolerated but may trigger sensitivities in some people.

Why It Matters:

A 2023 study published in Frontiers in Nutrition by Dr. Anthony Smith highlighted that carrageenan specifically induces inflammatory markers in animal models, suggesting potential implications for gut health in humans.


The Simplicity of Whole Foods

One of the easiest ways to avoid harmful additives is to choose whole foods—those with a single ingredient. When you buy a sweet potato, an apple, or a piece of fish, there is no ingredient label to decipher.

Benefits of Whole Foods:

  1. No hidden sugars or preservatives.

  2. Rich in natural nutrients and fiber.

  3. Supports a balanced microbiome.

Why It Matters:

Whole foods provide the body with the nutrients it needs without the burden of processing chemicals. A landmark 2019 study in JAMA Internal Medicine by Dr. Kevin Hall demonstrated that individuals who followed a whole-foods diet consumed fewer calories and experienced improved metabolic health compared to those consuming ultra-processed foods.


Final Thoughts

Reading food labels is a crucial skill for anyone striving to live a healthier life. By learning to identify hidden sugars, preservatives, and gums, you can take control of your health and minimize exposure to harmful substances. Whenever possible, simplify your diet by choosing whole foods that nourish your body without the need for a label.

References

  1. DiNicolantonio, J., et al. (2020). "The Role of Fructose in Metabolic and Cardiovascular Disease." Nutrients.

  2. Goyal, A. (2017). "Stevia: A Sweetener with Benefits." Journal of Medicinal Food.

  3. Sievenpiper, J. (2018). "The Role of Allulose in Metabolic Health." Nutrition Journal.

  4. Birnbaum, L. (2021). "Preservatives and Their Impact on Endocrine Health." Environmental Health Perspectives.

  5. Smith, A. (2023). "Food Additives and Inflammatory Responses." Frontiers in Nutrition.

Hall, K. (2019). "Ultra-Processed vs. Whole Foods Diet Study." JAMA Internal Medicine.


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11.11.2025

Rethinking Protein: What a 30-Year U.S. Study Really Says About Animal Protein and Longevity

For years, influencers and even some researchers cautioned that higher protein—especially from animal sources—might shorten lifespan by driving up IGF-1, a growth factor that can promote cell division. The fear was plausible on paper, but new evidence from a very large, long follow-up U.S. cohort flips that story and, more importantly, helps us zoom out to the bigger drivers of healthspan: food quality and daily movement.The headline evidence: NHANES III (n = 15,937) with ~20–30 years of follow-upA recent analysis of the NHANES III study with a nationally representative cohort of 15,937 U.S. adults—tracked mortality outcomes for nearly three decades. Findings:No association between usual intakes of animal protein (or plant protein) and all-cause or cardiovascular mortality.A modest but statistically significant reduction in cancer mortality at higher animal protein intake.IGF-1 was not associated with mortality from cancer, CVD, or any cause, even in older adults—directly challenging a central biological rationale for avoiding animal protein in midlife. PubMed+2ScienceDirect+2Wait—doesn’t IGF-1 drive cancer?Mechanistically, higher circulating IGF-1 has been linked to higher incidence of several cancers in some cohorts and meta-analyses (and the relationship can be U-shaped for mortality—both very low and very high levels track with risk). That’s precisely why the NHANES III outcome is notable: in this dataset, IGF-1 didn’t translate to higher mortality from cancer, CVD, or any cause. It reminds us that biomarkers aren’t destiny and that population-level outcomes can diverge from mechanistic expectations. 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PubMed+1Metabolic support: Protein has the highest thermic effect of food and improves satiety—useful for weight management and glycemic control (indirect evidence across multiple weight-loss and metabolic papers; mechanistic consensus).Immune & tissue repair: Amino acids (e.g., leucine, glycine, glutamine) are structural and functional building blocks for immune cells and connective tissue.How to operationalize intakeA simple, client-friendly target: 4–6 oz of high-quality animal protein per meal, twice daily, or 0.7–1.0 g per lb of ideal body weight/day (e.g., 120-lb ideal BW → 84–120 g/day). Even distribution (e.g., 30–45 g per meal) supports muscle protein synthesis across the day. (Guidance harmonized to PROT-AGE and athletic aging literature.) PubMed+1Quality matters: what “high-quality animal protein” really means1) Grass-fed & pasture-raised red meatCompared to conventional beef, grass-fed tends to deliver more omega-3s, conjugated linoleic acid (CLA), and often higher antioxidant vitamins—with variability by breed, season, and feed. That’s nutrient density you can taste and measure. PMC+12) Pasture-raised poultry and eggs (here’s the detail you asked for)Pasture systems improve hens’ foraging (greens, insects), which shows up in the yolk: higher omega-3 fatty acids, vitamin E, and antioxidant carotenoids like lutein/zeaxanthin. Some systems also produce eggs with more vitamin D, which many clients lack. (Exact values vary with pasture quality and supplemental feed.) PMCAccuracy note on “hormones in chicken”: In the U.S., hormones are not permitted in poultry or pork (that “no hormones added” label is mostly marketing). Hormonal implants are allowed in cattle. 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PMC+5PubMed+5PMC+5Takeaway: If heavy training isn’t feasible, sprinkle movement snacks across the day—walks, short bodyweight sets, carry groceries farther, take the stairs.2) Curb ultra-processed foods (UPFs)High UPF intake tracks with higher all-cause and cardiovascular mortality and a long list of adverse outcomes (obesity, diabetes, depression). Recent umbrella reviews and cohorts show dose-response associations: every 10% increase in UPF intake nudges mortality risk upward. U.S. adults now get ~53% of calories from UPFs; youth, ~62% (2021–2023). This is a massive lever. CDC+4PubMed+4BMJ+4Policy is starting to respond (e.g., California’s push on UPFs in schools), but at home we can act faster: shop the perimeter, cook simple meals, and build plates around protein + colorful plants. 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PMC+1Addressing common concerns, fast“Will more protein hurt my kidneys?” In healthy individuals, intakes up to ~2.0 g/kg/day have not shown harm; kidney disease is different—individualize with clinicians. (Consensus summaries.)“But I heard protein causes cancer via IGF-1?” Some studies link higher IGF-1 to incidence of certain cancers, but the NHANES III analysis found no link between IGF-1 and mortality—and no excess mortality from animal protein; if anything, cancer mortality was modestly lower with higher animal-protein intake. Context matters. PubMed+1“Are chickens pumped with hormones?” No hormones are allowed in U.S. poultry; choose pasture-raised/organic mainly for better nutrient profiles and stewardship. Food Safety and Inspection ServiceBottom lineModerate, regular intake of high-quality animal protein does not raise mortality risk; in a large long-term U.S. cohort it tracked with slightly lower cancer mortality. 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11.04.2025

Nitric Oxide: More About This Important Tiny Molecule With Big Impact on Brain, Heart, Healing, Fitness, and Longevity

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EatingWellNew York Post 2) Train your endotheliumZone 2 cardio (150+ min/week) and resistance training improve endothelial function and NO signaling over time. (Mechanistic vascular literature supports this even when individual supplement trials are mixed.) PMC 3) Protect the oral-nitrate pathwaySkip routine antiseptic mouthwash; maintain gum health with brushing/flossing/pro cleanings. PubMed 4) Smart sunlight (if appropriate)Short, sensible daylight exposure can release NO from skin stores; still use sun safety. PMC5) Consider targeted supplementation (case-by-case)Dietary nitrate (e.g., beet juice shots) may lower BP and aid performance in some—especially older or less fit adults.L-citrulline (often 3–6 g/day) increases arginine and may help blood flow and perceived exertion in some settings; performance results are mixed across meta-analyses and trials.L-arginine can support NO but is more heavily metabolized by the gut/liver; citrulline often raises arginine more reliably.Always screen for interactions (e.g., nitrates + PDE-5 inhibitors), kidney concerns (oxalates in high-dose beet products), and medical conditions. EatingWellPubMedTaylor & Francis Online Where NO Touches Specific ConditionsHypertension & heart disease: Boosting NO via diet and endothelial fitness is foundational; sodium/potassium balance and metabolic health still matter. PMC Alzheimer’s & cognitive decline: Reviews link NO biology to AD mechanisms; lifestyle strategies that preserve NO are low-risk and synergize with brain-healthy habits. PMC Wound care (incl. diabetic wounds): NO-releasing dressings and topicals are promising adjuncts; speak with a clinician for availability. PubMedPMC Sexual function: ED and female sexual arousal disorders are intimately tied to endothelial health; NO signaling is central to genital blood flow. Address cardio-metabolic risk, sleep, stress, and consider medical therapy when indicated. PMCAthletic performance: If you’re over 50, heat-exposed, or doing longer submaximal efforts, nitrate strategies may yield noticeable benefits; test and track. New York Post FAQ (quick, evidence-aware)Is beet juice really effective? In older adults, concentrated beet juice (nitrate-rich) has shown clinically meaningful systolic BP reductions and beneficial oral-microbiome shifts versus nitrate-depleted placebo; effects are smaller or inconsistent in younger adults. EatingWellNew York PostDoes mouthwash raise blood pressure? Antiseptic mouthwash can reduce nitrate-to-nitrite conversion and has been associated with higher BP in some studies. Occasional use is fine; avoid daily use unless directed. PubMedCan sunlight lower BP because of NO? Non-burning UVA can mobilize NO from skin stores and modestly lower BP—complementary to, not a replacement for, other therapies. Practice sun safety. PMCCitrulline or arginine for NO? Citrulline often raises plasma arginine more effectively and may aid certain exercise or circulation outcomes, but performance benefits are not guaranteed. Test your response and monitor BP. PubMedTaylor & Francis OnlineWhat To Do This Week (simple plan)Daily greens & beets: 2 cups mixed leafy greens + ½–1 cup beet/roots or a 70–140 mL beet shot (if tolerated).Oral-microbiome friendly: Ditch daily antiseptic mouthwash; keep dental hygiene strong.Move: 3x/week resistance training + 150–300 minutes Zone 2.Sun, sensibly: Short non-burning daylight exposure most days.Track: 2–4 weeks of morning BP, workouts, and energy/sexual function notes. Adjust.References & further listeningEndothelial NO & vascular health: Cyr et al., 2020 (review); Tousoulis et al., 2012 (review). PMCPubMed Oral microbiome–nitrate–BP pathway: Alzahrani et al., 2021 (systematic review); Bryan et al., 2017 (review). PubMed Beet/nitrate in older adults & BP: University of Exeter trials and coverage. EatingWellNew York Post NO & Alzheimer’s mechanisms: Wang et al., 2023/2024 (reviews); Allerton et al., 2024 (mechanistic link obesity–AD). PMCPubMedNature Wound healing with NO: Bahadoran et al., 2024 (meta-review); Xia et al., 2025 (diabetic wounds). PMCPubMed Sexual function & NO: Burnett, 2007 (mechanistic); Kaltsas et al., 2024 (OS & ED). PMCPubMed UVA/skin NO: Holliman et al., 2017 (review); Weller et al., 2020 (JAHA). PMCAHA Journals Diary of a CEO with Dr. Nathan Bryan (context, not primary evidence). Apple PodcastsThe Singju Post

10.29.2025

Salt, Sodium, and Blood Pressure: Why the Real Story Is More About Insulin and Metabolic Health

From Villain to Vital NutrientFor decades, sodium was portrayed as a dietary villain blamed for high blood pressure and heart disease. Public health campaigns urged us to avoid salt. Yet modern science reveals a more nuanced truth. Sodium is essential—vital for fluid balance, muscle contraction, and nerve signaling. Too little is as dangerous as too much. Meanwhile, emerging evidence reveals that the real driver of hypertension isn’t sodium alone—it’s insulin resistance, poor potassium intake, and metabolic dysfunction.The Origins of the “Salt = Hypertension” MythThe notion of “salt causes hypertension” traces back to animal studies by Dahl in the 1970s, where high sodium raised blood pressure in salt-sensitive rats. Human data followed, leading to generalized anti-sodium recommendations.Salt sensitivity actually applies to a subset of people—estimated at 25–50%; many individuals exhibit minimal blood pressure changes regardless of sodium intake (salt-resistant) .Large observational studies like PURE (Prospective Urban Rural Epidemiology) found a J-shaped curve: very high sodium was harmful, but so was very low sodium intake. Cardiovascular risk was lowest in moderate intake ranges .Individual variability matters—kidney function, age, insulin resistance, and genetics significantly modify how sodium affects you.So, the blanket statement “salt causes hypertension” is outdated and overly simplistic.Insulin Resistance: The Hidden Driver of Sodium RetentionInsulin controls how your kidneys handle sodium. In hyperinsulinemia states, the kidneys retain more sodium, increasing blood volume and pressure .Additionally, insulin may activate the sympathetic nervous system, tightening blood vessels and further raising blood pressure .This implies many with hypertension are “insulin-sensitive” rather than “salt-sensitive.” Addressing insulin sensitivity—with diet, movement, sleep, and stress reduction—can impact blood pressure independently of sodium intake.Sodium + Potassium: The Balancing ActPotassium counters sodium. It helps the kidneys excrete excess sodium and relaxes blood vessels. Diets low in potassium, which are common in the Western diet, worsen sodium’s effects on blood pressure .Traditional diets rich in fruits, vegetables, beans, and tubers naturally provide this balance.The DASH diet (Dietary Approaches to Stop Hypertension) lowers blood pressure in part by emphasizing potassium-rich foods—even without extreme sodium restriction.How Much Sodium Do We Really Need?General Guidelines (Non-Training Days)The AHA recommends up to 2,300 mg/day (≈1 tsp salt), aiming toward 1,500 mg/day for those with hypertension .The PURE study suggests lowest cardiovascular risk with 3,000–5,000 mg/day, depending on potassium and metabolic health .Training Days / AthletesSweat can lose 500–2,000 mg sodium per liter. Endurance athletes, especially in heat, may need 3,500–5,500 mg/day or more.Guidance:90 min intense/hot: ~500–1,000 mg sodium/hour.Signs You’re Getting It WrongToo little sodium (relative to need):Dizziness, headaches, muscle crampsBrain fog, fatigue, nauseaFrequent urination with very clear urineIn extreme cases: hyponatremia—an emergencyToo much sodium (chronically):Elevated blood pressure in salt-sensitive individualsBloating, swelling (hands, ankles)Constant thirstThe Type of Salt Matters (But Not As Much As You Think)Your body cares about sodium, not crystal color—but the form of salt has context:Iodized table salt: Adds iodine (essential for thyroid health).Sea salt / Himalayan pink salt: Trace minerals present but negligible nutrition-wise; sodium per gram nearly identical to table salt.Kosher salt: Larger crystals, great for cooking; often lacks iodine.Electrolyte salts: Blend sodium with potassium and magnesium—useful for athletes and hot training days.Specialty salts may taste or look different, but they don’t alter sodium’s effect on blood pressure or physiology.Smarter Sodium StrategiesSalt whole foods—not processed ones. 70–80% of dietary sodium comes from packaged and restaurant foods, not your shaker.Boost potassium. Incorporate avocado, beans, leafy greens, yogurt, and squash.Control insulin. Prioritize exercise, protein-forward whole foods, sleep, and stress management for better sodium handling.Use the right salt for your iodine needs. If seafood isn’t in your diet, iodized salt is important.Personalize intake. Monitor blood pressure at home over 2–4 weeks as you adjust sodium and lifestyle.Sample Day FrameworksBalanced Rest DaySodium Targets & Strategy ~2,000 mg sodium totalBreakfastGreek yogurt + salted pumpkin seeds (~250 mg)LunchChicken salad with olives, feta, vinaigrette (~600 mg)SnackCottage cheese with cucumber (~400 mg)DinnerSalmon, roasted potatoes, green beans, pinch of sea salt (~750 mg)Hot Training Day~3,500 mg sodium totalPre-WorkoutWater + pinch of salt + half a banana (~200 mg)During TrainingElectrolyte drink (~1,000 mg sodium total)Post-Workout MealRice bowl with steak, salsa, avocado (~900 mg)DinnerSoupy stew with chicken and vegetables (~1,000 mg)SnacksPickles/olives if craving salt (~400 mg)FAQsQ: Does salt cause high blood pressure in everyone? No. Only 25–50% are salt-sensitive; insulin resistance, age, and low potassium often play larger roles .Q: Should I avoid all processed foods? Not necessarily—but since most sodium comes from processed sources, cooking at home gives you control.Q: Is Himalayan salt healthier? Not for sodium content. Its trace minerals are negligible. If iodized salt isn’t used, ensure iodine from seafood or dairy .The TakeawaySodium is essential, not evil.Insulin resistance and low potassium drive hypertension more than salt alone.Most people do well with 2,000–3,500 mg/day, though athletes and hot-weather exercisers may need more.Personalization beats one-size-fits-all.Prioritize whole foods, metabolic health, and mindful sodium intake.ReferencesSalt sensitivity estimates and individual variation in blood pressure responsePURE study findings on J-shaped sodium-risk curveInsulin’s effect on renal sodium retentionInsulin, sympathetic activation, and blood pressurePotassium’s sodium-excretion effect and guidelinesAHA sodium intake recommendationsNIH iodine guidelines for iodized saltSodium sources — processed vs home-cooked (widely reported estimates) …and based on prior evidence and dietary surveys.

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