Taking my food writing lumps

Today I was glad I didn’t have a byline on what I was writing, having to boast about food products I would personally never purchase or use because of the health issues associated with them.

I was tasked to write about a fruit juice product geared toward diabetics, using artificial sweeteners to keep the carbs and glycemic index low. The company, a sponsor in an in-store food magazine I’m writing, claims to produce dozens of flavors that are all natural with no artificial ingredients, which I think is wonderful and admirable, if true. But as I started reading the ingredient lists on their products, I learned they were just like most other processed food companies pulling the wool over consumers’ eyes with tricky marketing and clever phrasing — all of which I have major issues with.

With the help of some new information published by the American Dietetic Association, managed to talk the publisher of the magazine into only using a side bar to focus on the juice, rather than an entire article. It wasn’t the most ideal situation, but it was at least a step in the right direction.

I walked a fine line today, risking my freelance job for the sake of real food. I struggled with wanting to walk out the door, wanting to call the juice company and tell them how much they stink, and wanting to shake some nutritional sense into every pre-diabetic and diabetic person out there who will buy this juice.

I finally settled on just taking the lumps and writing the article, but I definitely didn’t do it quietly.

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            5 Program(s) Found
            • Alumni have appeared in reality competition shows such as Top Chef and Project Runway.
            • Has a team of about 4,000 faculty members focused on helping students tap opportunities in a marketplace driven by ideas.
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            • Provides program coordinators who work with students to ensure they have the learning materials, assignments, facilities, and faculty to get the most out of the program.
            • Over 50 campus locations nationwide.
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            • Hands-on culinary education with focused attention on each student
            • An ACCSC School of Excellence with multiple “Best Vocational Cooking School” awards*
            • 15,000 graduates, including celebrities like Bobby Flay, David Chang, and Christina Tosi*
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            • Received the 2015 and 2013 “Cooking School of the Year” Award of Excellence from the International Association of Culinary Professionals (IACP).
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            • Ranked among the Best Colleges in the South in 2015 by U.S. News and World Report.
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            • A private institution founded in 1977 with a current total undergraduate enrollment of over 15,00.
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            Auguste Escoffier Schools of Culinary Arts , Online (campus option available)
            • Culinary Arts program includes the 3-week Farm To Table® Experience, where students gain a direct, in-depth look at where food comes from.
            • Numerous scholarship opportunities and financial aid are available to students who qualify.
            • Accreditation from the Accrediting Council for Continuing Education and Training (ACCET), and the Council on Occupational Education (COE).
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            Virginia College , Fort Pierce
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            • Presents the full tuition cost up front. In most cases, even textbooks are included in the total price.
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            • First opened its doors in 1980 as the Academy of Medical Art and Business.
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            • 7.5 acre campus is located in the foothills of Blue Mountain, north of Harrisburg, PA.
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