Picks and Pans Review: Supermarket Savvy

UPDATED 04/04/1988 at 01:00 AM EDT Originally published 04/04/1988 at 01:00 AM EDT

Follow registered dietitian Leni Reed on an informative nutritionist's tour of the bountifully stocked Simon David specialty food store in Dallas and learn how to choose healthy foods by reading labels. Pay close attention, though; there's a lot to grasp in 52 minutes. She warns, for instance, against being deceived by such terms as "reduced fat," which may simply mean slimmed down from 90 percent to 80 percent. And beware of mumbo jumbo. One vegetable oil stamped "no cholesterol" is no better than another, since no vegetable oil contains cholesterol. Reed matter-of-factly wends her way past frozen foods (the number of fat grams may be more damaging than the number of calories), cheeses (a high-fat mine field), margarine (she says it should have at least twice as much polyunsaturated as saturated fat), lunch meats, salad dressings (avoid labels where the ingredients read like a chemistry experiment), breads (look for the word whole wheat; wheat flour is really white), cereals (pick whole grain varieties free of coconut and palm oil), snacks (get peanut butter with no added sugar or hydrogenated fat) and so on. You'll need to carry a calculator to work out the various percentages; be careful it doesn't fall into the pickle vat in the deli section. And bon appétit. (Family Experiences Productions, $27.95—P.O. Box 515805P, Dallas, Texas 75251-5805)

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