Labels aren't built around inflammation specifically, but a few habits translate well anyway.
4 min read
Nutrition labels are designed around regulatory categories, not inflammation specifically — but a few label-reading habits translate directly into a better sense of a food's likely Food score.
Ingredients are listed by weight, from most to least. A short ingredients list you recognise is a reasonably good general signal; a long list dominated by refined oils, added sugars under various names, and unfamiliar additives is a signal worth noticing.
Sugar shows up under dozens of names on ingredient lists — cane syrup, dextrose, maltose, concentrated fruit juice, and many more. Checking the "added sugars" line on the nutrition panel (where required by law) is more reliable than scanning ingredients for the word "sugar" alone.
Two genuinely useful numbers on most labels: grams of fibre and grams of protein per serving. Higher on both, for a similar calorie count, is generally a reasonable signal of a more filling, less processed choice.