[acb-diabetics] new meat labeling regs. as of march

[Nancy Matulis]

Thanks,Barb. Any information to make diabetes easier is helpful.

Nancy Matulis
Community Volunteer
Sent from my I pad

On Mar 10, 2012, at 7:53 PM, "Barbara Mattson" <barbieann519 at charter.net> wrote:

> Normally I'd have put this in Dia News, but by the time the next one is issued the material will be a bit dated, and it is needed now for you meat shoppers.
> 
> Barb Mattson
> 
> New Meat labeling from Finally, the New Meat Label by Janet Helm, MS, RD, COOKING LIGHT (registered trademark), January/February 2012
> Though some meats have contained nutrition information--particularly processed ones, now retailers are required to label the meat they butcher. However, the label may only appear on a poster or brochure with the exception of ground and chopped meats. The data reflects a single serving and is based on the percentage of grades, from choice to select, with a 1/8-inch trim of fat. This varies the nutrition significantly. Though the meat is raw, the numbers are based on approximately 3 oz. of cooked meat. Thus, 32 oz. of raw beef which shrinks by about 25% in cooking, yields 24 oz. of cooked meat. The label requirements don't take into consideration what people are buying today versus 20 years ago. So there's no info. on flank steak or chicken breast tenders.
> With ground meat packs all ground meat labels are based on 4 oz. raw which is 3 oz. cooked. you may find "80% lean/20% fat." Saturated fat per serving may range from 2.5g for ground sirloin to 13g for ground chuck. To calculate a serving, you'll have to check the weight of the package and calculate accordingly.
> Since FDA rather than the USDA oversees seafood, the meat labeling rules don't apply to the healthiest meat you can eat.
> 
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