[gpsx]

I agree with you. I think the place to start would be with the ingredient list. I think they would say to avoid things that don't sound like food. I think chemicals are the real danger. It is very hard to do a conclusive study on how good or bad specific ingredients are, unfortunately, so it is hard to say some chemicals is OK. Secondly, but not as bad, I think are ingredients that are refined from foods. There are many levels of refinement so this is tougher. White flour? Sugar? Then there are things that take an industrial process to extract things from food, which I just put in the chemical category. Maybe they could color code the ingredient list on food packages?