Calories in Murray Wafers sugar free, vanilla

WeightWatchers Points are estimated by carbohydrates, fats, protein and fiber in product. They are not an affirmation of better quality or nutritional value of the product or its manufacturer. Only way to count for dieters. Less points are better.
Read more at Weight watchers diet review

Salt (NaCl) is not excactly sodium (Na).
It is not right to use these terms as synonyms.
The FDA recommended limit of sodium is 2,300 mg per day (or even less - about 1500 mg while one is on low sodium diets).
This is much less than the weight of salt.
(5,750 mg per day or 3,750 mg for low sodium diet) and not so convenient to calculate.
Know how much sodium is in your salt - without a calculator:
1/4 tsp salt = 600 mg sodium
1/2 tsp salt = 1200 mg sodium
3/4 tsp salt = 1800 mg sodium
1 tsp salt = 2300 mg sodium

Protein is important, but some of the protein you find in this product isn't exactly natural.
The protein comes from one of the following sources:

• milk protein concentrate
• whey protein isolate
• soy protein isolate

While it's fine to get some of your protein from supplemented items, keep in mind that they are not "natural" sources
and that it's not ideal to get protein only from processed goods.
If you're looking for more protein, try beans, quinoa, nuts, seeds, peas and spinach & leafy greens.
Not only do they have protein, they're filled with other vitamins and minerals.

Milk Protein Concentrate (MPC) is a white to light-cream-colored dry powder.
It is a very cheap milk byproduct of skim milk through a series of processes that includes ultrafiltration,
evaporation and drying of the milk until it reaches a powder form.
Some more info:

• Most of the MPC's are imported as a dry powder from countries with lax food safety regulations (China for example).
• MPC's are added to processed food products to increase the amount of protein without increasing the carbs.

Some view the increased presence of MPC in food products as a result of the low-carb diet craze, others see it as a way to cheaply increase the nutrition of processed foods.

There is controversy as to the safety of artificial sweeteners consumed over a long period of time. Some studies have linked artificial sweeteners to cancer and other diseases. If you are consuming artificial sweetened food as a means to reduce calories and lose weight, please consider switching to a less sweet state of mind. Getting your palate used to less sweetened foods over the course of several months will save you the hassle of deciding between extra calories and risk of cancer. ------------ Sources: Bryan GT, Erturk E, Yoshida O. Production of urinary bladder carcinomas in mice by sodium saccharin. Science 1970;168:1238–40. Arnold DL, Moodie CA, Grice HC, Charbonneau SM, Stavric B, Collins BT, et al. Long-term toxicity of orthotoluenesulfonamide and sodium saccharin in the rat. Toxicol Appl Pharmacol 1980;52:113–52. Reuber MD. Carcinogenicity of saccharin. Environ Health Perspect 1978;25:173-200. Murasaki G, Cohen SM. Co-carcinogenicity of sodium saccharin and N- [4-(5-nitro-2-furyl)-2-thiazolyl]formamide for the urinary bladder. Carcinogenesis 1983;4:97–9. Hoover RN, Strasser PH. Artificial sweeteners and human bladder cancer: Preliminary results. Lancet 1980;1:837-40. Soffritti M, Padovani M, Tibaldi E, Falcioni L, Manservisi F, Belpoggi F. The carcinogenic effects of aspartame: The urgent need for regulatory re-evaluation. Am J Ind Med. 2014;57(4):383-97. Schernhammer ES, Bertrand KA, Birmann BM, Sampson L, Willett WC, Feskanich D. Consumption of artificial sweetener–and sugar-containing soda and risk of lymphoma and leukemia in men and women. Am J Clin Nutr 2012;96:1419–28. Soffritti M, Belpoggi F, Manservigi M, Tibaldi E, Lauriola M, Falcioni L, Bua L. 2010. Aspartame administered in feed, beginning prenatally through life span, induces cancers of the liver and lung in male Swiss mice. Am J Ind Med. 2010;53(12):1197-206. Soffritti M, Belpoggi F, Tibaldi E, Degli Esposti D, Lauriola M. Life span exposure to low doses of aspartame beginning during prenatal life increases cancer effects in rats. Environ Health Perspect 2007;115(9):1293-7. Soffriti M, Belpoggi F, Degli Esposti D, Lambertini L, Tibaldi E, Rigano A. First experimental demonstration of the multipotential carcinogenic effects of aspartame administered in the feed to Sprague-Dawley rats. Environ Health Perspect 2006;114:379–385.

Once upon a time, there were no food colorings. Then folks figured out that food looks better and sells more when it can be enlivened through dyes. For most of food history, the dyes were from natural sources – beet juice for red, turmeric for yellow,etc… However, in the quest to increase color intensity and lower manufacturing costs, cheap artificial dyes were introduced to market. Unfortunately they pose a risk for hyperactivity in children, cancer, and allergic reactions. ----------- Sources: Feingold BF. Hyperkinesis and learning disabilities linked to artificial food flavors and colors. Am J Nurs 1975; 75-5: 797-803. Harley JP, Matthews CG, Eichman P. Synthetic Food Colors and Hyperactivity in Children: A double-blind challenge experiment. Pediatrics 1978; 62: 975-983. Kobylewski S, Jacobson M. Toxicology of food dyes. Int J Occup Env Heal 2012; 18-3: 220-246. McCann D, Barrett A, Cooper A, Crumpler D, Dalen L, Grimshaw K, Kitchin E, Lok K, Porteous L, Prince E, Sonuga-Garke E, OWarner J, Stevenson J. Food additives and hyperactive behavior in 3-year-old and 8/9-year-old children in the community: a randomized, double-blinded, placebo-controlled trial. Lancet 2007; 370: 1560-67. Schab DW, Trinh NT. Do artificial food colors promote hyperactivity in children with hyperactive syndromes? A meta-analysis of double-blind placebo-controlled trials. J Dev Behav Pediatr 2004; 25: 423-434. Sonuga-Barke EJS, Hollis C, Brandeis D, Konofal E, Cortese S, Lecendreux M, Daley D, Wong I, Ferrin M, Sergeant J, Holtmann M, Stevenson J, Danckaerts M, Van Der Oord S, Dopfner M, Dittmann R, Simonoff E, Zuddas A, Banaschewski T, Buitelaar J, Coghill D. Nonharmacological interventions for ADHA: Systematic review and meta-analyses of randomized controlled trials of dietary and psychological treatments. Am J Psychiatry 2013; 170-3: 275-289. Stevens LJ, Kuczek T, Burgess JR, Hurt E, Arnold LE. Dietary sensitivities and ADHD symptoms: Thirty-five years of research. Clin Pediatr 2011; 50:279-293. Williams JI, Cram DM, Tausig FT, Webster E. Relative effects of drugs and diet on hyperactive behaviors: An experimental study. Pediatrics 1978; 61-6: 811-817.

* FoodPoints are calculated by Fooducate based on fats, carbs, fiber, and protein. They are not an endorsement or approval of the product or its manufacturer. The fewer points - the better.

The calories in this product are low because the serving size is much smaller than the FDA standard of 30 grams for snacks.

TBHQ (tertiary butylhydroquinone) is an antioxidant used to keep oils from going rancid. It is a petroleum derivative. Yummy. The food industry pushed the FDA for years to get it approved as a preservative despite the fact that ingestion of large doses (a thirtieth of an ounce) can cause nausea, delirium, and ringing of the ears. (Anyone remember what Jack Nicholson had for lunch in “The Shining”?) TBHQ cannot exceed 0.02% of the oil and fat content in a food.

This product is highly processed. If you'll take a look at its ingredient list, you'll discover new words to add to your vocabulary. Many of theses ingredients are required to increase the shelf life of the product and improve the flavor that disappears when food is not fresh.

Companies add artificial flavors to products to make them taste better. They are created in a lab and the formulations are guarded as trade secrets. Flavorings can compensate for flavor loss during processing, substitute for ingredients, lower production costs and increase shelf stability. Artificial flavorings are cheaper to source than natural flavors and are perceived as "worse" than natural flavors. They are more stable (and usually less chemically complex) than natural flavors. Artificial flavors are not necessarily bad for you from a health perspective. however, people with food sensitivities or allergies may want to avoid artificial flavors if they are unnamed. You can always contact the manufacturer for more information.

Acesulfame Potassium (Acesulfame K or Ace K) is an artificial sweetener with zero calories. This sweetener is 180-200 times sweeter than table sugar. Like all artificial sweeteners, safety is a concern. Despite being approved as safe by the FDA, this artificial ingredient has been proven carcinogenic in several studies.

Maltodextrin is a polysaccharide that is used as a food additive. A polysaccharide is a type of carbohydrate. It is produced from starches of corn, wheat, potatoes or rice. Its flavor can be slightly sweet or almost flavorless. Maltodextrin is used as a bulking base for artificial sweeteners, for example in Jell-o it is used in conjunction with Aspartame and Acesulfame Potassium. It is also the bulking agent in Splenda.

Lecithins are oily substances that occur naturally in plants (soybeans) and animals (egg yolks). Soy lecithin possesses emulsification properties. This means it can keep a candy bar “together” by making sure that the cocoa and the cocoa butter don’t separate. It is also used in bakery items to keep the dough from sticking and to improve its ability to rise.