EWG's Food Scores just took the work out of grocery shopping for me! (2024)

Products bearing the USDA certified organic seal must contain at least 95 percent organic ingredient, and must be produced without the use of synthetic pesticides and fertilizers and free of genetically engineered ingredients.

Both refined oils and fully hydrogenated oils contain small amounts of unhealthy artificial trans fats and contribute to the total intake of trans fat in the diet (Biofortis 2014). Artificial trans fats are generated in refined oils when they are processed at high temperatures from the crude oil into a bland, odorless, colorless oil (Greyt 1999). A 2012 study conducted by FDA scientists estimated that refined oil contributes an average 0.6 grams of trans fat a day (Doell 2012). The World Health Organization recommends limits on trans fat of less than 1 to 2 grams a day—in this context, it’s easy to see that 0.6 grams is not an insignificant contribution. In the case of fully hydrogenated oils, they should theoretically be free of trans fat, but since no hydrogenation process is 100 percent efficient, trans fats are often found in fully hydrogenated oils at low levels (FDA 2013). The United States Department of Agriculture National Nutrition Database has tested refined, partially hydrogenated and fully hydrogenated oils and found trans fats in all of them (USDA 2013).Textbooks for food scientists reveal that the mono and di-glycerides and other emulsifiers are often made from hydrogenated fats (Hasenhuettl and Hartel 2008) and at temperatures above 220°C (Sikorski and Kolakowka 2011). Emulsifiers produced from hydrogenated fats “contain measurable concentrations" of trans fats (Hasenhuettl and Hartel 2008).Unfortunately, due to lack of label disclosure and the trans fat labeling loophole, only the food scientists will ever know just how much trans fat these refined oils and emulsifiers are contributing to foods and the American diet.

Health concerns about the use of dyes in children's food has a led to a reduction in usage but these colorants are still common.

Added "flavors" are secret and often complex mixtures of chemicals that modify and manipulate the taste and smell of food. The lack of disclosure is a public right to know issue and especially concerning to people with unusual food allergies or on restricted diets.

This cereal contains more sugar per serving than the average adult cold cereal, which has 7.3 grams per serving. Read EWG's 2014 report on sugar in the cereal aisle to find healthier options: http://www.ewg.org/research/children's-cereals

Vitamin A is an essential nutrient that is naturally occurring in dairy, fish, eggs, fish and meat products and, in the form of vitamin A precursors, in orange and yellow vegetables such as carrots and pumpkin. Vitamin A is also frequently added for fortification of packaged food. EWG recommends children and pregnant women limit consumption of highly fortified foods to avoid overexposure since getting too much of certain forms of vitamin A can lead to health problems. Read EWG's report on getting the correct amount of vitamin A, zinc and niacin: http://www.ewg.org/research/how-much-is-too-much

Rice plant naturally takes up arsenic from the water in the soil. The concentration of arsenic in this product will depend on the amount of rice-based ingredient used. http://www.ewg.org/foodscores/content/arsenic-contamination-in-rice