CN Digital Studio
by Lexi Patronis, Glamour
Reading labels on the foods you're about to eat or buy is a good thing, right? It's an important step in understanding what's could be in (or shouldn't be in) there, so you know what's about to go into your bod.
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But recent studies are pointing to the fact that the calorie counts on said labels are actually probably just guesstimates. It seems that the process of calculating the number of calories in foods comes from the early 20th century, and scientists say that it's antiquated. How we prepare food--slicing, mashing, and even chewing--can affect the number of calories we end up with; other calories are "locked up" during digestion and remain unused in our bellies; and there are bacteria that live in our guts that skim calories off the top, too.
The differences between what's on the label and what's actually in the food can be quite small in some cases, say experts, but can be as much