Category Archives: additives

Boy Scout Popcorn – What’s In That Bag?

by Miraadditives, gmo, ingredientsingredients, popcorn

It's Girl Scout cookie time. Everywhere you turn, at the grocery store, at the mall, outside shopping centers, are young girls dressed in their uniforms, selling cookies. And if you live in suburbia, they're knocking at the door, earnest little faces selling what is arguably one of America's favorite cookies. However people are more aware of what's really in those cookies and it seems like everywhere you turn people are complaining about the trans-fats, the GMOs, plus all the other negative ingredients. The Food Babe even wrote an article dissecting the cookies and their ingredients. *

I was talking about this with someone recently and she mentioned that she no longer buys Girl Scout Cookies because as much as she loves them she doesn't want to eat all of the negative ingredients. Then she followed up with, "Thank goodness popcorn is safe. Because I love my Boy Scout Scout popcorn, we always buy enough to last the whole year." Ummm, excuse me? Well that's a big whoops. Everyone is so focused on the Girl Scouts and their cookie sales that no one is really paying attention to Boy Scout Popcorn. Unfortunately it's not as great as you might think. Let's take a moment and look at the label of just two of the different flavors.

What's in the Popcorn?

Mira_PopcornInfoGraph1_FIN

Mira_PopcornInfoGraph2_FIN

Important Points

More than just what's in the infographic is the story behind a few of the ingredients:

The dairy products are most likely to be from conventionally raised cows. These animals are given antibiotics, a lot of antibiotics. In fact some estimates are that more than 70% of all antibiotics prescribed in this country are given to animals, not to directly to humans. Studies have shown that overuse of antibiotics does contribute to antibiotic resistant bacteria. You can read more about it here, here and here.
Citric Acid sounds safe enough, most of us think of it as being sourced from citrus fruits. Unfortunately in the world of food production that would be too time consuming and too expensive. This citric acid is most likely to be made from fermenting mold with genetically modified corn. Virtually all of the citric acid in the U.S. is manufactured this way.
By now many of you are aware of the fact that trans-fats have been banned. However manufacturers have until 2018 to remove them completely from their products and they can apply to the FDA for a permit allowing them to continue to use it.

In August when the Boy Scouts start knocking on your door you may want to reconsider buying that popcorn. By all means, continue to support your local troop; but consider making a donation directly to them rather than buying the popcorn.

And if you want popcorn? My suggestion is to make it at home. Here's my favorite recipe:

Delicious Noosh Popcorn

Print Recipe Pin Recipe

Ingredients

organic popcorn
2-3 tablespoons organic cold pressed coconut oil
2-3 tablespoons nutritional yeast
1-2 tablespoons dulse flakes
1 tablespoon Himalayan sea salt

Instructions

Pop popcorn in hot air popper according to directions
While popcorn is popping melt coconut oil
In a separate bowl mix together nutritional yeast, dulse, and salt
When popcorn is done drizzle coconut oil over popcorn
Sprinkle dry mix over popcorn and oil
Mix well to combine
Enjoy!

* Full disclosure: I used to be a Girl Scout, a Girl Scout Leader, and I raised three Girl Scouts. There was a lot of cookie love going on in our house for years. But all of that was before I became more conscious about ingredients. At this point when Girls Scouts I know ask for the sale, my response is to simply make a donation to the troop.

What’s In Your Tea?

by Miraadditives, drinks, ingredients, Uncategorized

With the weather getting colder I'm definitely drinking more hot tea. Mention tea drinkers and most people tend to think of the United Kingdom. The United States, however, is growing as a nation of tea drinkers. According to the Tea Association of the U.S., from 1990-2014 the U.S. wholesale market grew from two billion dollars to more than 10 billion. Tea appears to be taking more shelf space at the grocery store and there's an increasing number of brands and flavors.

Health Benefits

Tea has many health benefits. Starting with the fact that it often has far less caffeine than coffee. Different types of teas offer different benefits:

Green – high in the polyphenol EGCG, studies show that tea may be supportive against a variety of cancers as well as preventing clogged arteries and improving cholesterol levels.

Black – the highest caffeine levels are found in black tea. In studies it appears that black tea may protect the lungs against damage from cigarette smoke and may even help to reduce the risk of stroke.

White – Appears to have the highest anticancer properties compared to other varieties of tea.

Oolong – A partially fermented black tea, this has been shown to help lower cholesterol level.

Pu-erh – Fermented and aged, this tea showed benefits for lowering cholesterol and helping with reduced weight gain in animal studies.

Flavoring

Recently one of my readers, Mary, wrote in and asked, “How do they make the flavored teas. I like the fruity flavors but after reading your book I'm wondering how they get the flavor in there.”

Great question. The answer, unfortunately, is that often the flavors are from artificial ingredients. Many companies list their ingredients on their website making it easy to find out what's really in your tea. For the fruity teas (which seems to be the most popular judging by conversations with friends) although they have fruit pieces in them they also have artificial flavors. Some tea companies use “natural” flavors, but as we've discussed before, natural doesn't always mean what we think it does.

And then of course there's other negative ingredients such as citric acid and maltodextrin, both of which are sourced from corn and therefore highly likely to be genetically modified. Another issue with tea is the use of pesticides however that is a rather deep topic and I'll be covering it at another time.

Here's a slide show with the ingredients of some popular flavored teas

Make your own

So what's the answer if you want to drink flavored tea but don't want all the additives? Tea can also be flavored with juices, extracts (such as vanilla or lemon), or fresh herbs and spices (such as ginger, vanilla, cardamom, or mint) but remember blend cautiously for balanced flavoring.

In my opinion the best option is to blend your own. I typically buy my teas and ingredients at Mountain Rose Herbs. Their ingredients are organic and many of them are fair trade and ethically wild harvested. Starting with a base (black, green, white, roiboos, etc) add in your flavorants. Mix well and place into a jar. Good choices for flavorings can be: jasmine, rose, lavender, mint leaves, citrus peel, ginger, lemon, cinnamon, vanilla, or other spices. Choose just a couple of flavorings that will go together, it takes a while to learn how to make complex blends without overwhelming the base tea or creating a mish mash of flavors that are not pleasant.

One of my personal favorites is a lemon tea made using a number of lemon flavor ingredients. Before I started making my own tea blends I didn't even know that there was a green roiboos. Now it's my favorite, I really love it. It's not as sweet as the red and has a pleasant grassy note which I think pairs well with the lemon. When I make this tea blend I purchase all of the ingredients from Mountain Rose Herbs.

Lemon Tea

equal parts:
lemon verbena
lemon grass
lemon peel
green roiboos tea

Mix together and store in an airtight jar in a place away from sunlight

To brew a cup of tea add 1 heaping teaspoon of tea to 1 cup boiling water and let steep for five minutes
A tea ball can be helpful, otherwise strain before drinking
Enjoy!

Enjoy these teas hot or cold and take advantage of them as a delicious alternative to plain water (especially the decaffeinated varieties).

Zurvita Zeal – A Review

by Miraadditives, drinks, ingredients, reviews

Screenshot 2016-01-10 16.29.47 Screenshot 2016-01-10 16.31.34

As The Ingredient Guru I often get asked to “take a look” at a variety of products. Especially if they have good buzzwords on the label.

Recently I was given a bottle of Zeal by Zurvita*. The person who gave it to me wanted my opinion; she was very excited about the product, and takes it every day, in part because of the label statements. “Gluten free”, “vegan”, “natural ingredients”, “complete nutrition”, “no artificial colors, sweeteners or preservatives”, and “an excellent source of fiber”.

It's important to note that products like these often do not have gluten. That’s because gluten is found in wheat, barley, and other glutenous grain products. The gluten free statement is merely a marketing ploy to capitalize on the desire of a growing number of people to eat gluten free.

After a review of the ingredients I will not be trying this product. Here's why:

Caffeine: The label does not disclose how much caffeine is in a serving but it contains several sources. Guarana seed powder and yerba mate. The product also has green tea extract however the website says, “Green tea used in Zeal is standardized at 50% EGCG content and is considered decaffeinated because when it is processed to contain a high level of antioxidants (EGCG), the amount of naturally occurring caffeine is reduced” the guarana and yerba mate most likely do provide caffeine.

Crystalline fructose: This is essentially dehydrated high fructose corn syrup (HFCS). HFCS is 55% fructose by volume while crystalline fructose is 90% fructose by volume. Excessive fructose consumption is bad for the liver.

Natural flavors: As we've discussed before, the term natural doesn't really mean much and “natural” flavors might not be everything they're cracked up to be.

A Screenshot 2016-01-10 17.01.08 personal frustration with this product is how it is labeled. The ingredients are extremely small red/orange print on a brown background. This makes it very difficult to read, a choice that I have to believe is deliberate on the part of the manufacturer. I find it deceptive when manufacturers label with this type of print or grey print on a dark background. Anytime the label is not clear and easy to read I have to wonder what they are hiding.

While there are a number of apparently clean ingredients in this product, it is not without negative ingredients as discussed above. The use of buzzwords on the label is something called front of package labeling and is often used by companies to distract consumers from looking further into the ingredients. Keep this in mind when reading the label and looking at new-to-you products. Just because the label says it's a good choice doesn't always mean that it's something you want to consume.

Ed note: Zurvita is a network marketing, or MLM, company. This article is does not address the “business” of Zurvita and is not meant to be construed as for or against these types of opportunities. It is simply a discussion of this one product that the company produces.

Sour And Tangy Flavor Trend

by Tenaya Craigadditives, gmo, ingredients, labeling

Sour flavors have piqued our collective interest, on par with the spice craze. This consumer trend toward tangy flavors seems to have less to do with competitive one-upsmanship (as with spicy foods) and more to do with a movement toward wellness, artisanal foods, and ethnic cuisines.

More and more people are reaching for greek yogurt, kefir, sauerkraut and other fermented foods due to their probiotic content and known health benefits. As of 2013, Greek yogurt had expanded its market share from a mere one percent in 2007, to more than one third of the entire yogurt market. Research has shown that fermented foods provide important nutrients, support beneficial bacteria for your gut flora and can help optimize your immune system.

Others have been introduced to sour tastes through Asian cuisine and ethnic dishes like kimchee. Alongside the wellness fermentation trend, chefs are experimenting with pickling and other techniques to create sour flavors from cultures around the world. In fact, Katherine Alford, a vice president at the Food Network says [quote]Sour flavors are having a national moment.[/quote]

This trend has invaded commercial industries as well. There has been a large buzz surrounding sour beers with large distributers like New Belgium creating a new series of sour beers in light of their growing popularity in the United States. Craft brewers all over are also trying to perfect the style, which involves intentionally spoiling the beer with good bacteria, the same microbes that make yogurt and miso.

Sadly, not all sour foods are healthy choices. Wrigley, a subsidiary of Mars, Inc., saw a ten-fold increase in sales for sour gum in 2014 and has thus pronounced 2016 “the year of the sours” with plans to unveil several new sour candies and gums. Pringles currently touts a tube of XTRA Screamin’ Dill Pickle chips with a dare: “Brave one bite and you’ll be hooked on the aggressive taste that won’t quit.”

Citric Acid

Unfortunately, this type of forceful advertising and manipulative use of sour flavoring highlight some concerns. Citric acid – sometimes referred to as sodium citrate – is commonly the additive used to enhance flavor and provide the tangy, pucker-inducing taste that has become so popular. This innocuous sounding additive is not commercially sourced from citrus fruits as you might think. Instead, black mold is used to cheaply convert sugars into citric acid. The sugars used in this process are often derived from cornstarch and the corn is highly likely to be genetically modified.

As a result, mass-produced citric acid is a hidden GMO ingredient that reportedly sets off allergenic responses in some sensitive consumers. It is also known as an accomplice to the creation of benzene – a known human carcinogen. It is often used like MSG, added widely to enhance and intensify flavors, while also functioning as a preservative.

Citric Acid is Commonly Added To	Symptoms of Citric Acid Sensitivity
Ice cream and sorbets Caramel and other processed sweets Sodas, cider, beer and wine Many canned and jarred foods (preserves, canned fruits/vegetables, sauces, and even baby food) Baked goods and cake mixes	Mouth ulcers or rashes Gastrointestinal symptoms, such as abdominal pain, bloating, or diarrhea Swelling of the mouth or throat Headaches Acid reflux in infants Other symptoms of food allergy

How to Avoid Citric Acid

The FDA and international food regulating agencies consider citric acid to be a harmless additive despite public concern regarding these apparent sensitivities. As always, read labels to avoid citric acid and other harmful additives. Enjoy sour flavors healthfully and naturally with homemade kombucha, fermented foods and organic yogurt.

Some Like It Hot

by Tenaya Craigadditives, artificial colors, herbs and spices, ingredients

Spicy heat is an interesting flavor to consider since it is not typically included among the five generally-recognized tastes – sweet, salt, bitter, sour, and umami. These five sensations are experienced when receptors on the surface of the tongue become activated by food, triggering nerve fibers that run to the brain to signal a specific taste. Spicy heat is not perceived in the same way.

Spice Perception

Your trigeminal system controls spice perception and the ensuing heat sensation. The system detects pain and irritation through nerve endings that are sensitive to touch, temperature, and pain. Capsaicin, the molecule that gives hot peppers their “kick,” for example, binds to a receptor on nerve cells that detect temperature and those that send messages of pain. Piperine, a compound found in black pepper, and allyl isothiocynanate, the burning compound in mustard and radishes, function similarly.

“Send messages of pain” might resonate with those of us who cannot handle spice. The reason we might feel a painfully “hot” sensation when we eat jalapeños, for example, is because the receptors that jalapeños trigger are usually turned on at temperatures higher than 107 degrees – this hurts! There’s no obvious biological reason why we should tolerate this chili sensation, and yet many actively seek it out and enjoy it.

These spice lovers likely curated their tolerance by eating an abundance of spicy foods and peppers. Through repeated exposure, the taste receptors eventually stop responding so strongly to the compounds found in peppers – known as capsaicin desensitization – which may explain why some are able to tolerate more spice than others. Cultural norms can also contribute to a higher tolerance for spicy food. In places like India and South America, hot peppers and spices are a part of the daily cuisine. However, even with this proclivity toward spice, these cultures don’t seem to participate in the competitive, insane heat-seeking activities that Americans pursue.

Hot and Spicy Trends

Despite the fact that nature seems to have created capsaicin and its heat sensation to repel us, food manufacturers are now using it to draw us in. Spicy foods appear to be trendy, particularly spice added to processed foods. Nearly every major commercial snack brand has some form of hot sauce flavored potato chip or cheesy puff product from Sriracha to Tapatio and Trader Joe’s currently boasts a bag of extremely spicy Ghost Pepper potato chips.

Many processed foods are now promoted for their extremely spicy and “fiery” flavors as we can see in this slideshow.

Cognitive scientists have studied how relief and pleasure sensations are intertwined in the brain, suggesting that this may explain what motivates someone to eat the world’s hottest chili pepper, the Carolina Reaper, and post it on YouTube. What we might view as pure torture and physical agony, appears to produce satisfaction from the relief felt after the painful chili flavor subsides. Psychologist Paul Rozin argues that activities such as this allow us to believe we’re doing something dangerous without any real repercussions and he coined the term “benign masochism.”

A senior manager of consumer insights for General Mills explains, “You get endorphins when you eat something really spicy,” which can feel intensely exciting to flavor-seeking eaters and can “create a lot of loyalty.”

General Mills and other food manufacturers have found a way to capitalize on this trend and continue to increase the heat of foods in pursuit of this “loyalty.” Fast food chains boast fiery fries and chicken wings, while commercial items are branded as hot habanero, ghost pepper and “wicked wasabi,” complete with goading marketing to entice the heat-addicted among us to purchase and consume them.

Perhaps spicy heat is not among the five biological taste sensations we normally experience for a reason. Pain is not typically something most of us intentionally seek out. However, if you enjoy a modicum heat and don’t experience gastrointestinal distress or other concerning side effects – more power to you.

How to Enjoy Spice Healthfully

Ideally, we can get our spice fix by consuming natural foods without ingredients such as added sugar or xanthan gum, which is often added to hot sauces to make them thicker. Instead, we can add heat through fresh ginger, wasabi, curry or chili powders, crushed red pepper, and jalapeño or chipotle peppers while staying far away from fast food’s gimmicky “extra spicy” menu items.

Sickly-sweet Additives

by Tenaya Craigadditives, FDA, ingredients, labeling, sweeteners, testing

You’ve likely never heard of Senomyx, a biotech flavor engineering company that works with many major corporations from Kraft Foods and Nestle to Coca-Cola and PepsiCo. This flavoring manufacturer has stated in filings with the Securities and Exchange Commission: [quote]The goals of our high potency sweetener program are to allow for the reduction of calories in packaged foods and beverages and to enable our collaborators to use product labeling referencing ‘natural flavors.’[/quote]

In line with this objective, Senomyx announced in August that its new additive “Sweetmyx S617” will soon be added to PepsiCo’s Manzanita Sol and Mug Root Beer soft drinks in the United States. This artificial ingredient will allow food and beverage companies to reduce the calorie and sugar content of their products by amplifying the sweetness of sugar and other sweeteners.

Sweetness is arguably one of the most significant tastes we experience and crave in modern culture as we are seemingly bombarded with it – sugar is added to 74% of packaged foods! Added sugar can sneak its way into your diet even when avoiding desserts like cookies and ice cream as it is found in many savory items like crackers, bread, salsa and pasta sauce.

The Power of Sweet

When we eat, the taste receptor cells on our tongues relay information to the brain signaling the specific type of flavor. Sweetness from sugar is particularly powerful and has been found to stimulate brain pathways similar to the way an opioid would. In fact, in a well-known study, rats addicted to cocaine chose sugar over the drug when given the choice because the stimulating “high” from sugar is more pleasurable.

The startling reality is that many people are actually addicted to the sensation of sweetness and food manufacturers are taking advantage of this. A typical 12-ounce can of regular soda can contain as many as 46.2 grams of added sugar, far exceeding the American Heart Association’s recommendations for sugar in an entire day. One leading brand of yogurt contains 29 grams of sugar per serving and a breakfast bar made with “real fruit” and “whole grains” lists 15 grams of sugar per serving!

Many processed foods with “healthy” marketing jargon contain a shocking amount of added sugar, as we can see in this slideshow.

Corporations have been incredibly successful adding more and more sugar to processed foods so that we keep coming back for more.

However, in light of the obesity epidemic in this country, there has been some push back to reduce sugar content of processed foods. Processed items with labels touting less sugar or lack of high fructose corn syrup are likely to be picked up by busy moms who want healthier convenient options for their kids. Unsurprisingly, food manufacturers are working to meet this demand with manipulation instead of simply creating healthier formulations. They’re seeking the best ways to reduce sugar without sacrificing the intensely sweet flavors that have us hooked and coming back for more.

In theory, a product that reduces calories and added sugar sounds like a great advancement for health. Senomyx’s new additive Sweetmyx S617 is expected to reduce calories in the two newly formulated soft drinks by 25 percent, but at what cost?

Where To Look for Sweetmyx S617 on the Label

These flavor “enhancers” are not considered actual ingredients and are not required to be listed on packaging as anything other than “artificial flavors.” Frighteningly, Senomyx’s aim is to take these additives one step further and have them labeled as “natural flavors.” Much like MSG, these flavor enhancers operate on a neurological level to produce this heightened sweet sensation, essentially tricking the brain into thinking foods are sweeter than they actually are. This sounds like anything but natural!

The most troubling aspect of these new additives is that limited testing has been done to prove they are safe for consumption. The Center for Science in the Public Interest (CSPI) has determined through public records requests that the FDA does not have detailed safety information on these flavor enhancers and the limited analysis the Flavor and Extract Manufacturers Association has done does not meet FDA standards. Many recommended tests are missing, including cancer studies, reproductive studies and screens to test how ingredients affect the nervous system. Susan Schiffman, a sweetener expert and professor at North Carolina State University has said that [quote]To put anything into the food supply with this little testing is astounding.[/quote]

How can you avoid added sugar and corporate flavor manipulation?

You won’t find Sweetmyx S617 listed on any product’s label. As the FDA is comfortable deeming Senomyx’s flavor enhancers as Generally Recognized As Safe (GRAS), avoid all processed foods that list “artificial flavors” among the ingredients where possible, to opt out of these untested additives. In addition, reference Appendix One of Mira’s book The Pantry Principle for a comprehensive list of the many different names sugar can be found under and which ones to avoid.

Taste Versus Flavor

by Tenaya Craigadditives, grocery, ingredients, labeling, Uncategorized

There is nothing better than the taste of biting into a fresh, homegrown tomato, juicy and full of flavor. Or is there?

For decades, commercial food manufacturers have been trying to improve upon nature’s ability to provide us with enticing flavors in our diet. The “natural flavor” additives discussed previously are just one facet of this effort to manipulate flavors.

We don't often think about it, there is a difference between taste and flavor. Taste is the perception of sweet, sour, salty, bitter, and umami (or savory). Smell, temperature, texture and more all go into creating what we perceive of as flavor. Here's a video that explains a little about it:

Flavor Manufacturing Companies

The confusion comes in when our senses are manipulated in order to convince us that something tastes good. Processed food manufacturers employ separate companies tasked with creating flavor compounds that manipulate and attract consumers. They spend tens of millions of dollars to find what is just the right balance to make something appealing. For example, if it's a snack chip how salty and fatty does it need to be, how much crunch, how much texture? This is something that they look at for each and every product.

It goes beyond simple combinations however. Wild Flavors, a flavor-development company based in Cincinnati, Ohio, has created an additive called “Resolver” that they claim can overcome undesirable taste components by attaching itself to a given receptor on the tongue and preventing that particular taste from being perceived. Alternatively, companies like Givaudan and Cargill create tastes rather than prevent them and are responsible for thousands of flavors we experience in everyday products. They manufacture flavors for a vast number of foods and beverages, as well as pharmaceuticals, oral care products like toothpaste or mouthwash, lip balm, vitamins and even pet food.

Food Addictions

The more sinister result of this Frankenstein approach to flavor manipulation is the creation food addictions. Global food conglomerates don’t deny that one of their goals is to develop products that consumers will purchase again and again. It is troublesome that these companies appear to place commercial interests above public safety and health. These addicting flavor concoctions are often made from an extensive list of chemicals. In fact, more than 300 individual compounds may be necessary to endow a food with the flavor associated with a ripe strawberry or the fresh, homegrown tomatoes we love.

How can this type of manipulation possibly benefit consumers?

Unfortunately flavor profiles are often secret and hidden on the label under the terms “natural” or artificial flavors. This is because they are considered valuable intellectual property. Food manufactures try to conceal the fact that processed foods are flavored with a myriad of chemicals with unknown long-term effects on the human body and brain.

The good news is that as the public becomes more informed, and concerned, about the chemicals and artificial ingredients added to our food there has been significant backlash. In response, some companies have begun to remove some of these harmful ingredients. Just this summer, General Mills announced it will strip all artificial flavors and colors from its cereals by the end of 2017. Other companies are also beginning to remove artificial ingredients from their products. Not because they want to, but because consumers are demanding it.

This serves as a reminder of the power we have when we take personal responsibility for what we consume and take initiative to educate ourselves about what is in the foods we eat.

Gluten-free — Not All It’s Cracked Up To Be

by Shirley Linadditives, gluten free, grains, grocery, ingredients, labeling, Uncategorized

Will eating a gluten free diet make you healthier? Not necessarily. While eating gluten free is necessary for those suffering from celiac disease, for the majority of people who don’t suffer from gluten intolerance it’s not necessary to go out of your way to avoid it. However doing a gluten elimination diet can help to determine if gluten sensitivity is an issue for you.

For the 1% of Americans who do suffer from celiac disease, it is critical to remove gluten from the diet completely. Otherwise it can cause damage to their small intestines as it is an autoimmune disease. A larger, growing percentage of the population are experiencing non-celiac gluten sensitivity. While they don't have damage to their small intestines, they can experience some symptoms similar to those with celiac disease. These symptoms may include brain fog, bloating, fatigue, diarrhea, constipation, and more, all of which can be helped by removing gluten from the diet. Unfortunately however, a gluten free diet may be harmful to your health if you’re not careful as many gluten free items lack vitamins, minerals, and fiber. Not only that, but they often contain processed and or refined additives that can cause digestive upset.

According to a Consumers Report 2014 survey, approximately 25% of people questioned believed that gluten free foods have MORE vitamins and minerals than other foods. Many people simply think that eating gluten free is healthier. Because gluten free foods are usually highly processed, have less nutrition, and still contain unhealthy ingredients such as artificial colors , artificial flavors, additives, and preservatives, that may not be the case.

HIGHLY PROCESSED

Gluten is found in many whole grain products made from wheat, barley, rye, and spelt. These grains are commonly found in many foods that we eat. The gluten free alternatives for breads, pastas, cereals, pastries, and other processed foods are often made from highly processed alternatives such as starches, or flours from non-glutenous grains. They also usually contain fillers, extra fat, sugar, and/or sodium to replace the taste or texture of gluten. Whole grain products naturally contain vitamins, minerals, and fiber, highly processed food products however, do not have the same beneficial levels of these nutrients. If you’re trying to reduce the amount of gluten in your diet, aim for real, whole foods that are naturally gluten free such as quinoa, brown rice, lean meats, fruits, and vegetables.

LESS NUTRITION

Gluten free baked goods typically use flour replacements that provide less nutrition than whole grain flours. These replacements are usually low in nutrients and high in carbohydrates. Tapioca starch, cornstarch, and potato starch are three ingredients commonly used to replace wheat (or other glutenous grain) flour(s) in gluten free food items.

Tapioca starch – often used as a thickener, however it contains no nutritional benefits and is over 88% carbohydrates by weight.
Cornstarch – very low in dietary fiber and contains negligible amounts of vitamins and minerals. An added challenge with cornstarch is that the corn may be genetically modified which present additional health challenges.
Potato starch – frequently used as a thickener, contains little nutritional value while having a very high starch content. Another issue with potato starch is that potatoes are increasingly being genetically modified. Currently there are five different varieties that have been modified.

DIGESTIVE UPSET

Gluten is a very important part of many food products, especially for bread. Gluten is like a “glue” that helps food products stick together so they aren’t crumbly and fall apart. The gluten in grains such as wheat allows it to rise and have a fluffy consistency rather than being dense and flat. In order to compensate for the lack of “glue” in gluten-free products manufacturers use gums to give the dough a sticky consistency. The most commonly used gums are xanthan gum (used as a thickener, emulsifier, and food stabilizer), guar gum (a thickening, stabilizing, suspending, and binding agent), and locust bean gum (used for thickening and gelling). While these gums are generally safe for consumption, because they are mostly indigestible fiber they often cause side effects such as intestinal gas and bloating. Some of these additive gums, such as xanthan gum, can be sourced from corn or soy (two highly GMO crops) which would be another reason to avoid them.

LESS VITAMINS MORE SUGAR

Just because something is gluten free doesn’t mean it is a healthy choice, low in calories, or low in carbohydrates. Actually many processed gluten free foods are less healthy in that they have more calories and sugar than regular foods. Many gluten replacement foods are actually not only low in nutrients, they’re very high in carbohydrates. Because these carbohydrates are highly processed they are foods that can have a significant impact on blood sugar levels. This is a significant difference from gluten-free whole grain products such as quinoa or amaranth which, because they are whole grains, do not have the same effect on blood sugars.

As an example, a Consumer Reports comparison of a regular blueberry muffin with a gluten free blueberry muffin found that the gluten free muffin contained 30 more calories and 7 more grams of sugar.

Regular muffin: 340 calories, 17 g fat, 24 g sugar
GF muffin: 370 calories, 13 g fat, 31 g sugar

Whole grains are a good source of many nutrients especially the B vitamins, iron, and fiber. It’s important to understand that even gluten free grains when consumed in their whole grain form provide a high level of nutrients. It is the processing that damages, or reduces, the micronutrient levels while increasing carbohydrates. Gluten-free grains include: quinoa, teff, amaranth, rice, corn, millet, buckwheat, and oats.

Check out this slideshow of popular gluten-free food products

ARTIFICIAL INGREDIENTS

Just because a food item is gluten free doesn’t mean that it is free from artificial colors, artificial ingredients, or preservatives. If you’re trying to eat gluten free, make sure you read the label. Rather than relying on gluten-free versions of cakes, cookies, crackers, cereals, and other starchy crutch foods, it is best to find whole foods that are naturally gluten free. Whole foods which aren’t processed are more likely be free from artificial additives. It's important to remember that gluten-free isn’t the magic pill to a clean and healthy diet. Choosing vegetables, whole grains, nuts and seeds, fruits, fish, and lean meats will provide the healthiest options.

Are Natural Flavors Really “natural”?

by Tenaya Craigadditives, grocery, ingredients, Uncategorized

If asked about the connotation of the word “natural,” descriptors like “healthy,” “fresh,” “made without chemicals” or “made in nature” come to mind. According to the Environmental Working Group, “natural flavor” is the fourth most common ingredient listed for processed food, but do we really know what this term means?

Here’s a short video that effectively uses humor to illustrate what “natural” really means.

Natural Flavors Defined

The truth is that “natural flavors” are defined so broadly that they can encompass a vast number of substances that we wouldn’t consider natural. As defined by The Food and Drug Administration (FDA) in the Code of Federal Regulations, “natural flavor” or “natural flavoring” means [quote]the essential oil, oleoresin, essence or extractive, protein hydrolysate, distillate, or any product of roasting, heating or enzymolysis, which contains the flavoring constituents derived from a spice, fruit or fruit juice, vegetable or vegetable juice, edible yeast, herb, bark, bud, root, leaf or similar plant material, meat, seafood, poultry, eggs, dairy products, or fermentation products thereof, whose significant function in food is flavoring rather than nutritional.[/quote]

What does this mean? “Natural flavors” listed on a nutrition label does not refer to any one specific kind of additive but includes any chemical or combination of flavorings derived from any of the above “edible” sources as long as they aren’t synthetically formulated. Lisa Lefferts with the Center for Science in the Public Interest (CSPI) says that:

A flavor ingredient can consist of some combination of about 2,300 different substances.

Would you believe that food manufacturers can add beaver anal gland secretions to your food and call it “natural flavors”? These secretions, known as castoreum but rarely labeled as such on packaging, are often added to ice cream and utilized for “natural” vanilla and raspberry flavoring.

If that isn’t disturbing enough, natural flavors can also include GMO ingredients, mold, fungus, bug shells, pig stomach lining and animal bones. It is daunting to think that vegans trying to avoid animal products could be inadvertently eating some of these items labeled as “natural flavoring.” In addition, wine and beer are often clarified with isinglass, which is prepared from the bladder of a sturgeon, or gelatin derived from the skin and connective tissue of pigs and cows. And you won’t find isinglass on the label of your favorite beer since no law requires it.

Russel Blaylock, M.D., author of Excitotoxins: The Taste That Kills, has written that even the controversial additive monosodium glutamate (MSG) falls under the “natural flavors” umbrella and can be added to processed foods with no mention of it on the label. MSG is the sodium salt of glutamate, described as a normal neurotransmitter in the brain by its defenders. However, when introduced to the body in high concentrations, it causes neurons to fire abnormally, literally exciting our cells to death. Food manufacturers add this cheap, concentrated form of salt to our food in order to excite our taste buds. It can make us crave sugar, and it interferes with satiety hormones like leptin.

Many popular processed foods list “natural flavors” among their ingredients as we can see in this slideshow.

Food manufacturers use this “natural” designation loosely to deceive consumers into believing questionable ingredients are healthy, fresh and wholesome.

“Natural flavor” is an important additive to watch out for and a good reminder to be vigilant when reading food labels in order to be fully educated about what we are consuming.

Who Put Beer In My Ice Cream?

by Miraadditives, dairy, FDA, ingredients

Ben & Jerry's is concerned about climate change. So they've created a new flavor in partnership with New Belgium Brewing. Ice cream and beer. They're both called Salted Caramel Brown-ie (Brownie) Ale. Profits from the sales of these products will go to Protect Our Winters, a climate advocacy group in support of winter sports.

While I certainly support the idea of supporting efforts to educate people about climate change and to create positive ways to reverse it I'm not sure what beer and ice cream have to do with it. Just being honest on that point right up front.

Because these are a products with a social message I imagine they'll sell pretty well. Truthfully it sounds like an interesting flavor and Ben & Jerry's is known for good ice cream. I don't drink beer so I can't speak about the ale. Ben & Jerry's has a great mission statement that supports GMO labeling, they do not use rBGH in their dairy products, and they are proponents of Fair Trade ingredients. New Belgium Brewing also believes in non-GMO sourcing for their products. All good things.

The Ingredients

So what's the one major thing that will keep me from eating this ice cream? * Carrageenan. This red seaweed has been linked with gastrointestinal inflammation, colon cancer, and it is very damaging to those with gastrointestinal disorders. There is also a study, partially funded by the American Diabetes Association, looking at the relationship between consuming carrageenan and it's impact on diabetes. Because carrageenan appears in so many products (primarily dairy, alternative dairy, and frozen confections) the amount of exposure can be significant. Eating organic foods is no escape as carrageenan is approved for use in those foods as well. Which serves as an important reminder that just because something is organic doesn't mean it's good for you.

Many people who have bloating and digestive issues often find their symptoms significantly diminished or removed when they stop eating this ingredient. While low level inflammation and gastrointestinal distress are not always significant enough to be noticed (as opposed to conditions such as ulcerative colitis, irritable bowel syndrome, or crohn's), when removing this ingredient from their diet for a period of time many people notice a difference. The science behind the negative impact of carrageenan is increasing. The Cornucopia Institute has petitioned the FDA to remove carrageenan from the approved list (and is seeking input from consumers who have noticed changes to their health after eliminating carrageenan from their diet). The response of the FDA's Select Committee On GRAS Substances (SCOGS) from February of 2015 concludes, “uncertainties exist requiring that additional studies should be conducted.”

There's also the matter of the “natural flavors.” We don't really know what they are and there are a lot of things that can fall under that “natural” label that are less than desirable.

Surprisingly there is lactase in the ice cream. Not a negative, just interesting. This is the digestive enzyme that specifically helps to break down milk sugar. I haven't bought ice cream in a while so I haven't been looking at the label. This is something that could be a good idea to help digest the dairy products. However please note that for those who are lactose intolerant this enzyme addition is not sufficient for them to be able to consume the ice cream without also taking some additional enzyme support. It will be fascinating to start reading ice cream labels and seeing if other manufacturers are following suit.

It's important to remember that no matter how good the social mission, no matter how well sourced some of the ingredients are, if there's something in a food that you can't eat, you simply shouldn't eat it. Remember to always read the label and eat well to be well.

*We're leaving out the fact that this does contain gluten (beer/malted barley, wheat flour, and malted barley flour)