Understanding how your food was made is an important part of making nutritional decisions. Unfortunately, food labels are extremely convoluted. With numerous regulatory agencies involved and a multitude of certifications, it's nearly impossible to keep track of what they all mean. In this episode, we unravel all of that.
Meats, Eggs, Dairy, and Fish
6:16 - Vegetarian Fed
7:31 - Grass-Fed
14:21 - Animal Welfare
16:55 - Cage Free vs. Free Range vs. Pasture Raised
23:20 - Regenerative Certified Organic
24:31 - Ecological Outcome Verification
25:20 - No Hormones Administered
27:27 - rBGH Free
29:16 - Raised Without Antibiotics
31:20 - No Nitrates / Nitrate-Free
33:47 - Farm-Raised vs. Wild-Caught Fish
Allergens
37:17 - Gluten-Free
39:30 - Vegetarian
40:40 - Certified Vegan
42:24 - Certified Paleo
43:46 - Certified Keto
Other Labels / Certifications
47:36 - All-Natural / 100% Natural
48:46 - Natural vs. Artificial Flavors
50:33 - Organic
53:46 - Certified Naturally Grown
54:57 - Non-GMO Project Verified
58:07 - Fair Trade Certified
59:54 - Kosher-Certified
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Resources
- Consumer Reports' Guide to Food Labels
- FSIS Labeling Guideline
- American Grass Fed Association
- Deciphering Egg Cartons
- Regenerative Certified Organic
- Salmon Mislabeling Study
- FDA Gluten-Free
- Certified Vegan
- Certified Paleo & Certified Keto
- Natural vs. Artificial Flavoring
- USDA Organic
- Non-GMO Project
- Fair Trade Standards
- Fair Trade Controversy
Disclaimer
This podcast is not intended to provide medical advice, diagnosis or treatment. The products, information, services and other content provided on and through this podcast, including information that may be provided in the show notes (direc