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Tag Archives: food processing

Honey – can it be faked?

Honey is one of those products that nature offers us that is full of healthy attributes and medicinal properties, just the way it is. Made by bees not man, its hard to imagine why ‘we’ would tamper with the perfection of nature and compromise the health benefits of pure, natural, unfiltered honey that comes directly from bees to our tables without any real need for processing. Read More…

Ingredients aren’t the only chemicals in foods

Reading ingredient labels to hunt down and avoid harmful chemicals is important if you wish to eat well and be well. It is a skill that gets easier over time and actually makes your shopping experience much simpler as it immediately eliminates many brands and items from your shopping list. Read More…

Sulphur Dioxide (220) the key to bright orange dried apricots

Dried apricots can be a delicious and healthy snack for children but did you know that preservative 220, or sulphur dioxide, is used to maintain their bright orange colour in the drying process?

Dried apricots, like many fruits when dried or preserved, tend to darken in colour and apparently we, as consumers, find that unappealing. We associate freshness with bright colours but the price we pay for that perception is a generous dollop of a preservative that is ‘ripe’ with health issues for children and asthmatics or anyone with an allergy to preservatives. Read More…

Do food additives contribute to obesity?

Whilst research is yet to establish a causal link between obesity and food additives, common sense tells us that there is a link between the two.

Most of the calorie-dense, high fat foods that contribute to obesity in individuals are also high in chemical additives, preservatives and artificial everything else. Read More…

Avoiding gluten in not-so-obvious foods

Although not technically a chemical additive to our foods, the rise of gluten intolerances and allergies is putting this ingredient under scrutiny in many peoples diets.

One of the reasons offered as to why gluten has become such an digestive issue is that it lurks in so many products that we often don’t realise just how much of it we are consuming on a daily basis. Read More…

Natural flavours still subject to chemical process

Do you know the difference between a natural flavour and an artificial flavour? Ironically, they are often both made in the same factory and are both the result of complex chemical processes. The ‘natural flavour’ certainly sounds healthier and more pure but the reality is that it can be just as processed, often with just as much potential harm as an artificial version. Read More…

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