GOOD

Winners! Redesign the Food Label The Best Nutrition Label Ideas

Behold, four designs for a better food label. Who knows? You might actually read the label if they looked like this.

We're happy to announce the winners of our project to design a better nutrition label. It's about time. For years, the federal Nutrition Facts label—that mandated, black-and-white guide to the calories, fats, and sugars on the backs of all packaged foods—has gotten short shrift from shoppers. So with the help of our friends at the University of California at Berkeley's News21, we asked you to design a food label that consumers might actually want to read.

The Food and Drug Administration will begin work on some possible nutrition label revisions later this year. In the meantime, we recruited four experts to choose the best and brightest of the 60 impressive label designs you submitted. Our panel of judges chose four overall favorites that they thought really deserve our attention—and maybe even the attention of the federal overseers of nutritional labeling. Here they are:

Keep Reading Show less
Articles

Here's What A Lifetime's Worth of Corn Syrup Consumption Looks Like

Could a cherished aspect of our diet—those sweet drinks and sugary snacks—actually be toxic in the long run? If only it were that simple.


Americans are guzzling, on average, 90 pounds of sugar a year, and about a hot tub's worth (313 gallons) of corn syrup over a lifetime. What is all that glucose and fructose doing to our bodies? Are sugars the cause of the Western diseases of affluence—diabesity, heart disease, and some cancers?

In this weekend's New York Times Magazine, Gary Taubes, the author of Good Calories, Bad Calories, has an excellent examination of the scientific research on sugars. In addition to clearing up some misconceptions (high fructose corn syrup and sugar are "effectively identical in their biological effects"), he covers the ongoing search into why sugars are not toxic after one meal, but may have something to do with malignant cancers after 1,000 meals. He writes:

Keep Reading Show less
Articles