Nutrition Labeling Question

[imp]

We have two giant supermarket-type grocery stores here in our new location (3 years now). A Safeway and directly across the street, a Smith's, which is actually Kroger.

Both have their own large baking facility, selling every imaginable type of baked goods, along with product supplied by outside firms.

Smith's labels their own prepared goods pretty completely, including nutrition information. Safeway does not, including on some, ingredients only.

Since my wife & I both have in recent years begun to pay closer attention to nutrition, she being borderline diabetic, we wonder how Safeway can somehow avoid the labeling law in this way? imp

 

[Butterfly]

Good question -- I dunno, but maybe someone on here does. I've wondered about this myself.

 

[imp]

OK. Birthplace Arkansas, musical preference: anything but rap. Good Start! Are you generally interested in the foods you eat, regarding their effect upon your health/non-health? Over an entire lifetime, I gorged myself, when given the chance, on ham, luncheon meats, preserved stuff of all kinds, tons of flour-based foods (Czech origins, don't ya know), complete disregard for healthful food vs. not healthful, as presented by the media.

Our family's culture of food, included heavy gravies, meat at every meal, sweet pastries, lard-laden usually. My high blood pressure was spotted while in my 20s, by the family physician. I "read-up" on then-available info about cholesterol, plaque in arteries, blood sugar. Vowed to change my ways. Did I? No, not really.

Loved that greasy Italian pizza late evenings when I returned from classes at Jr. College! Few years later, my new wife, a licensed hairdresser from Germany running her own salon, produced income allowing us to eat Prime Rib 3, 4 times a week. I was in my 20s then. Over 40 years ago! My wicked, wicked ways did not diminish materially over that period, sad to say. Must've lucked out, though. Saw "new light" at end of tunnel a couple of years ago, got scared. My combined cholesterol had for my entire lifetime been over 200, never over 250. B.P. was high, began meds for it at age 40.

During the past year, I have consistently eaten a cook-pot full of vegetables every evening, changed nothing else in diet. Ensure at least 50 grams protein daily, mostly chicken & fish. Continued my habit of beer and wine. Last two CBC checks revealed cholesterol of 191, 194, triglycerides 88, hepatic GGT elevated, eosinophils above range (allergy), no signs of "dire straits". I am thankful for my good fortune.

OTOH, when I was a kid, recommendation was, only 2 eggs for a kid per week. I had 3-egg omelets and French Toast daily, 5 days a week. Today, eggs are "OK". Go figure.

Is it "all in the genes", or the toss of the dice? imp