Can anybody tell me where to find information on the source of nutritional
information presented on food labels?  Are they extrapolated from the core
ingredients or do they send food samples to a lab somewhere and analyze the
composition? Do the labeling regulations differ for small businesses?

My daughter has Celiac disease, so Pemmican has provided us with a
nutritional stop gap food for her to take where the availability of gluten
free food is questionable.

I have assumed the nutritional information is wrong based on how pemmican is
made and what the macronutrient composition of its' ingredients should be.
The information that they provide may very well be correct.  However I don't
think I could eat 8 oz. of pimmican but I have no problem eating 24 oz. of
rare Porterhouse steak, which should have a lot more calories then what they
have listed. Also, when I compare the texture of a frozen or refrigerated
bar to one that is consumed in the afternoon after being in my backpack all
day, it seems pretty obvious that fat is the primary binding agent.  I am
getting a little concerned as summer approaches that we will be drinking
pemmican soup by mid-August.



>From: Adrienne Smith <[log in to unmask]>
>Reply-To: Paleolithic Eating Support List <[log in to unmask]>
>To: [log in to unmask]
>Subject: Re: Nutritional Info for Grassland Pemmican
>Date: Sun, 22 May 2005 20:09:04 -0500
>
>My sample pemmican just arrived from USWellnessMeats.  Very interesting
>flavor -- kind of grows on you.  I kept the samples in the fridge despite
>the label stating "keep frozen".  It stays firm in the fridge.  Maybe Ray
>can weigh in on the label discrepency regarding calories, fat, protein?
>
>If I can figure out what the fat/protein/calories etc are, I will
>definitely order a full order of it.  I am hesitant because if the calories
>etc are incorrect, then how do I know the purported Omega 3 content is
>correct?