The article explores the significant differences between pancake syrup and pure maple syrup. Pancake syrup, often made from high fructose corn syrup and artificial flavors, is misleadingly marketed and lacks stringent regulations. In contrast, pure maple syrup must meet strict standards from producers in Vermont and Quebec. The FDA does not mandate specific labeling for pancake syrup's sugar content, leading consumers to potentially underestimate the amount of added sugars in these products. The article emphasizes the importance of carefully reading ingredient labels to avoid ultra-processed foods.
Savvy shoppers check the label for ingredients of foods that may be ultra-processed and know what they’re buying.
Manufacturers are required to list the nutritional value of products but not how much sugar is actually added to it.
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