I heard this thought in a recent letter from Marty, an Oregon reader, who told me that he worked in the produce and grocery business for 45 years.
“I’ve seen a lot of what people put in their shopping baskets,” he writes. “Especially the 80+ buyers. Nutrition is not rocket science, let me know, ”he continued. “It is – drum roll please – everything in moderation. A little of it and a little of it. Like an apple a day or a small glass of wine. Or what great-grandmother knew best … Roughage keeps things moving. “
It’s fascinating, in fact, how often research can confirm what our mothers have been telling us all along.
Another reader, Ruth E., asked for clarification on the “Certified Angus Beef” label. She writes in part: “In the past, beef sold in stores was typically labeled with the USDA election grade. Today I see some beef with ‘certified Angus beef’ on the label. I spoke to a butcher who said that this may mean that selected beef is sold under that label. Could you see if this is legal? Does a type of beef have to be put on labels? “
Dear Ruth, According to the US Department of Agriculture, all meat is checked for health. However, the assignment of a grade (prime, choice or choice) – a determination of the sensitivity of the product – is voluntary.
However, meat with the “Certified Angus Beef” label must be classified as only Choice or Prime beef (which comes from black cattle typical of the Angus breed) can be classified as “Certified Angus Beef”. Selected varieties do not make the cut for that particular label.
Barbara Quinn is a registered nutritionist. Email to firstname.lastname@example.org.
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