If you've ever looked at a food label and tried to figure out how to translate it to your own life and diet, you are not alone.
The federal Food and Drug Administration's actions can confuse and confound, even people who work for the agency.
Richard Williams spent 27 years in FDA's Center for Food Safety and Nutrition, and finds plenty to criticize in the agency's approach to getting healthy food into American mouths and stomachs.
He lays out some of his observations in a new book, Fixing Food: An FDA Insider Unravels the Myths and the Solutions.
Dr. Williams visits the JX to talk about the shortcomings, and recent developments in food science that could really help Americans and their diets.