For too long we have taken the accuracy of our food labels for granted, but the formulas behind them are over a hundred years old. They depend on burning the foods and applying calculations to account for different rates of digestion and absorption. The formulas disregard the effects of how old food is and also the different effects of cooking, which can dictate how much is absorbed as well as the speed glucose can rise in the blood. Also, people with longer large intestines can extract more calories from food than those with short ones, and some studies have shown differences of up to 50
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