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Special Reports June 2015 Issue

What Do Those Food-Label Terms Really Mean?

We crack the code behind confusing terms such as “natural,” “reduced,” “light” and “extra” to help you shop smarter.

A trip to the supermarket can feel like running a gauntlet of buzzwords. This product promises it’s “reduced sodium,” while that one is “natural” and “gluten-free.” Is a food “made with extra fiber” better than “excellent source of fiber,” or vice versa? Just how low in calories does a food have to be to boast that it’s “low-calorie”—and should you pick that label over one that’s “lower calorie” or “light”?

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