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Dr.Joanne Moore tends to buy the same kinds of yogurt, tofu and whole-wheat bread each week. But when she’s picking up an unfamiliar brand, she scans the nutrition labels.
With breads and breakfast cereals, for example, she looks for those that list a whole grain as the first ingredient and have at least three grams of fiber and less than five grams of sugar per serving. She tries to stay below the same sugar level when buying flavored yogurt for her daughter — and she often chooses unsweetened yogurt and adds her own honey and vanilla at home.
For canned soups and jarred sauces, which can be quite high in salt, she chooses those that are lower in sodium.