Food labeling has undergone vast changes over the last several years, and for good reason. Consumers want to know and should know what is in the foods they eat. At the same time, there are many ingredients listed on food labels that have consumers scratching their heads, wondering what the heck is that. It’s estimated that nine out of ten Americans now read food labels, but it is also estimated that a large percentage of us aren’t quite sure what we are reading. Along with requiring proof of their food safety, the Food and Drug Administration requires any additives in foods to be listed by their scientific names. No problem if you’re a scientist, but the majority of us have a hard time wrapping our lips around such names as dihydrogen oxide, which is simply water, or polydextrose, and diglycerides. Thankfully, the International Food Information Council has come to our rescue. The IFIC has developed a guide to help take some of the “mystery” out of reading food labels. To view the guide and find out exactly what these and other such “chemical sounding” names really are, and what they do for foods go on line to foodinsight.org.