The PrimaFoodie Guide to the Best Clean Sunscreens

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For the past several years, the team at PrimaFoodie has been vetting clean sunscreens to deliver you the best options for optimal protection. By "clean," we mean the solution contains minerals to block UVA and UVA rays and includes zero artificial fragrance, parabens, emulsifiers, or additional indigents linked to health concerns. 

We vet these yearly for several reasons: solutions change, which means efficacy and purity may also change, and researchers consistently reveal new data on ingredient safety. This year proved to be a big one in terms of news. The Environmental Working Group showed that approximately 75 percent of the 1,700 sun protection products its team evaluated “did not provide adequate sun protection” and contained "ingredients that could pose health risks."

Sunscreen and 'sunblock, ' terms used interchangeably, generally work one of two ways: Blocking the sun's rays with minerals, such as zinc oxide, or filtering and absorbing the rays with chemicals. Research has linked some of the most common chemical sunscreen ingredients, including oxybenzone and octinoxate, to pose health risks to marine and surrounding environmental life, thus presenting the possibility that these chemicals could impact human health. What's alarming about these two ingredients, along with other common sunscreen ingredients, octocrylene, homosalate, and avobenzone, is that they are absorbed through human skin and, subsequently, other organs.

In a news alert about its findings, the EWG stated the need for consumers to consider their sun protection wisely. "And some ingredients commonly found in sunscreens have been linked to both human and environmental concerns. But they're still widely used in hundreds of products, even though they have not been tested adequately for safety," said Emily Spilman, an EWG program manager for Healthy Living Science, in the news release. "It's outrageous that shoppers may be slathering these potentially harmful chemicals on their skin every day without the reassurance of those safety tests," 

The EWG has warned the public about sunscreen ingredients since it launched its first Guide to Sunscreens in 2007 and has been urging the FDA to review chemical sunscreen ingredients ever since. 

This year, we found that most of our favorites from our 2023 PrimaFoodie Sunscreen Guide still met our strict standards—and we added a few new ones to the mix. Here, you'll find mineral solutions that we believe to be clean and efficacious. But we urge you to always do your due diligence when choosing a sunscreen (or any personal care product): check your labels, know your ingredients, and listen to your gut. 

PrimaFoodie-Approved Clean Sunscreens for 2024

ALL GOOD: SPF 50+ SUNSCREEN BUTTER

All Good is committed to creating products that are  good for our skin and for the environment. This butter is thick, hydrating, fragrance-free, and excellent for the face and body. The compact tin makes it easy to toss into your backpack or purse. The company claims it is "very water resistant,"  but we still suggest ample applications if you're swimming.

KARI GRAN ESSENTIAL SPF 30 

As equally hydrating and protective as it gets, this super hydrating oil serum-type sunscreen feels like a supple serum. A raspberry seed and plum oils base gives the skin a hydrating quench with zero residue.

SOLARA SUNSCARE GO! DAILY DEFENSE MINERAL FACE SUNSCREEN

This lightweight SPF 30 recently came onto our radars. EWG-certified, it is blendable and silky. Founded by a mother who started vetting her personal care products after battling Lyme Disease and also seeing her children react to various sunscreen, the company promotes clean, minimal-ingredients responsible skincare

BADGER ACTIVE MINERAL SUNSCREEN CREAM

A simple, clean, universal SPF 30 cream made by a small, family-run New England company. Containing only five ingredients, one of which being super nourishing sea buckthorn oil, this is a great option for long days outside. It's a bit sticky and needs extra elbow grease to rub in. 

RAW ELEMENTS SUNSCREEN SPF 30+ FACE & BODY

This super thick mineral sunscreen paste goes a long way when you're outside for hours. Considering its thick consistency, it rubs in surprisingly well and leaves only a slight light white cast. This is a great pick for hiking and all-day summer outdoor exploring.

URSA MAJOR FORCE FIELD DAILY DEFENSE LOTION 

Ursa Major continues to be a pioneer in clean, effective skincare. Their unscented, lightweight moisturizer is great for the face, neck, chest, and arms. It absorbs almost immediately without leaving any residue. The aloe vera, jojoba, and shea butter are super moisturizing. 

VIVE SANA DAILY PROTEZIONE SPF 30

This is an easily spreadable, hydrating, tinted sunscreen for the face, neck, and décolletage we've loved for years. Vive Sana's products are mostly made of organic ingredients and are free of chemicals and artificial additives. The Daily Protezione SPF 30 offers the physical protection of zinc oxide with no stickiness or pastiness. 

KINFIELD DAILY DEW SPF 35 

We've long loved Kinfield's products, and this all-day SPF is a winner. It has a silkier texture, which results in a dewy, glowy finish. We love how the aloe and sea kelp add a dose of hydration and antioxidants. 

KIDS

ALL GOOD: SPF 30 KIDS SUNSCREEN LOTION

This fragrance-free lotion is rather light, which makes applying it to little ones' skin quick and easy. We found that a little goes a long way, and it leaves minimal to no residue. It also claims to be water—and sweat-resistant for up to eighty minutes.

BABO: CLEAR ZINC SUNSCREEN SPF 30

Babo is a thick, mineral all-over sunscreen lotion for babies, children, and adults. It's EWG-certified, free of any concerning chemicals, fragrances, or nanoparticles, and deemed hypoallergenic. We especially like how it doesn't run in the eyes. It's supposed to be waterproof for up to eighty minutes, making it great for long days on the beach.

TINTED

IRIS & ROMEO BEST SKIN DAYS

This serum-moisturizer-SPF, which doubles as a light daily foundation with SPF 25 protection, is buttery, silky, and moisturizing. It goes on smoothly and quickly settles into the complexion. We love that it also protects from blue light and contains hydrating rose and moringa oils.

ILIA C Beyond Triple Serum SPF 40

Touted for its "encapsulation technology," this foundation-like sunscreen delivers phytonutrients and vitamin C. It's a clean, light, dewy face product that covers many skin tones daily.

SUNTEGRITY 5-IN-1 TINTED SUNSCREEN MOISTURIZER

This light, tinted SPF 30 comes in four shades. It's sheer, goes on smoothly, and blends in rather quickly, but it does require reapplications throughout the day. We wish the company offered a wider range of shades to include dark complexions.

SAINT JANE LUXURY SUN RITUAL PORE SMOOTHING SPF 30

This natural mineral sunscreen has been a PrimaFoodie favorite for the second year in a row. Rich in botanical antioxidants, including green tea, and hydrating ingredients, it doubles as a protective face moisturizer. We love how sheer it is, with the perfect amount of tint that results in no white cast from the zinc oxide, only a dewy finish. It is quite thin, so reapplication throughout the day is necessary.

SAIE SUNVISOR

We keep returning to Saie products, some of today's most hydrating and gorgeously textured clean makeup items. The 'Sunvisor' is super light and hydrating, with a tinted blend of aloe, hyaluronic acid, vitamin E, and zinc oxide, offering great light coverage all day. It sinks it and leaves no white cast. 

TRUE BOTANICALS SKIN BARRIER SUN SHIELD SPF 30

Part sun filter, part tinted moisturizer, this mineral-based lightweight face lotion sinks in quickly. Given its thin texture, we find it best used as a daily moisturizer, but it doesn't fit the bill for a day at the beach. 

What's the Difference Between Sea Salt, Kosher Salt, and Pink Himalayan Salt? A Salt Harvester Breaks It Down

Bryon Duty started Pacific Flake Sea Salt nine years ago with a passion. He created his northern California culinary salt harvestry, which specializes in both flake and fine grain sea salt, to operate free of any commercial additives found in most salts on grocery store shelves. As Duty says, the pure, clean flakes Pacific Flake produces are “a true taste of the Pacific Ocean merroir.” His salts come from California's Humboldt Bay, a place he calls “a rare source of water that has a huge tidal rush.”

Duty tells us that the journey to creating his business was “an uphill challenge in the beginning,” but one that has been worth it. He’s since scaled it to become one of the most prominent American-made flake-specific salt works that now supplies spice companies and restaurants with freshly harvested pure sea salt. 

We reached out to Duty to ask about his process and what makes his salt truly pure. A passionate advocate for eating clean and locally, Duty answered our questions about the differences between salts, how to source one that is high-quality, and the importance of knowing the people behind the foods we eat.

A Conversation with bryon duty

Tell us about your company, Pacific Flake Sea Salt, and the process you use to harvest your salt.

Pacific Flake Sea Salt is made at our harvestry in Eureka, California. We specialize in making a finishing flake sea salt using a fire evaporation method. This process starts with raw seawater, which we filter into our holding tanks and leave to rest so the sediment falls to the bottom. Then, the next stage [involves] the main evaporation kettles. At the boiling point, any bacteria are killed off, and then the water is reduced to create a concentrated brine for the next stage. When sea water is heated, the hard calcium becomes particulate, which can be filtered out. Calcium can be a source of bitterness in salts. After removing those solids, it's filtered one last time into the evaporation pans. We then crystallize it over many hours. On the surface of the water, the flakes grow larger and heavier, then fall to the bottom, like snowflakes. We then rake out the flakes, drain them, dry them, and pack them. 

How would you describe your salt?

Our sea salt has a delicate texture that is not too dense or soft. The crisp brine flavor salivates in the mouth without aftertaste. There are no additives in any part of our process—just pure, clean, simple flake sea salt. 

Where does all salt come from?

There are two sources of salt: One is the sea. All the oceans have a 3 to 5 percent salinity range depending on depth, temperature, and location. The other is concentrated deposits underground in areas that were likely once covered by the ocean. This type of salt—mined salt—is almost exclusively used for industrial chemical salt and is used in things such as laundry detergents and makeup. Unfortunately, mined salt is also a cheap source of table salt. 

So that brings us to the differences: How does salt labeled "sea salt" differ from "kosher salt," "fine table salt," and even "Pink Himalayan salt"?

At Pacific Flake, we pride ourselves on making true sea salt. Sea salt is supposed to be made from an active ocean. Some countries have this as law, but in the US, you can call anything sea salt, even a mined source of salt.The argument here is that companies say the salt was from the sea at some point in time. 

Kosher salt has simply become a way to identify the size and salt type. Historically, kosher salt is simply salt from a salt facility that a rabbi blessed for a price—that can be the packaging warehouse that imports the salt and not even the producers. But the rules here are very loose. [Editor's note: The Kosher salt name also comes from its history of the Jewish process of koshering meat, or prepping it, to eat.] We are not kosher certified. In a restaurant kitchen, kosher salt can also be referred to as a small-grain common salt that's used in many dishes, from soups to french fries. But this has nothing to do with the actual kosher certification. 

Here’s the big one: Table salt, which is mined salt. But why is it so cheap and on every single table in North America? One big reason is the oil industry. When searching for oil deposits in the ground, the first clues of oil are high-saline water or brine wells. This brine deposit sits on top of the oil and is mixed in as it gets deeper. They pump the oil out, and it comes with all the brine. They then cook out the brine, as it’s a byproduct. The sludge is then further processed by cooking it at 2000 degrees, which removes everything, including 80 plus trace elements other than sodium and calcium. This is NA/CA on the element table, and it is not stable by itself as it is not naturally found, so they add aluminum silicate to help keep it free-flowing so it doesn't clump into a block. This becomes cheap table salt. 

Another thing to note is that many companies also add iodine to salt for claimed health reasons, though this is becoming less common nowadays. I'll add that sea salt naturally has low levels of iodine. 

Pink Himalayan salt comes from mine complexes in the Punjab region of Pakistan. This stone is called halite, and it is a sodium rock. The pink color comes from the iron. It is ground up and up-sold around the world. There is also often diesel exhaust left on the rock salt. The conditions of some of these mines are some of the worst in the world, with a low life expectancy for the miners. [Editor's Note: NPR offers an in-depth report on Pakistani rock salt mines.] 

I generally advise to stay away from rock salt. 

You mentioned that there are no additives in your salt. What common additives are added to salt sold on grocery store shelves?

The main ones are aluminum silicate, magnesium carbonate, and sodium silicoaluminate. These are also found in most premade baking mixes. For us, there's no need to add these because of the way we crystalize and dry our salt. Our salt stays free-flowing in a natural state. We don't doctor it up when nature has provided the perfect product. We just coax it out of the sea.

What are some basic things about salt purity and quality and the salt industry that you would like consumers to know?

I use the same adage other farmers use: Know your farmer. From growing vegetables to farming the ocean for sea salt, being able to know the source and practices used can help people decide. It becomes self-evident pretty fast when asking basic questions such as: Where does your ingredient come from? 

I have asked all the name-brand importers at trade shows over the years where their salt comes from and who makes their sea salt. Literally, they can't answer me. It goes through so many hands that customers can't learn; all we get is a general statement on their website that it's salt "from Europe." I wish the salt producers from other regions had the chance to be as clear and open as we can. Most salt from Europe gets mixed up and regraded, rebranded into 100 different brands before it hits the shelves. Most of our salt as a food ingredient comes from Europe this way.

What are some good rules for sourcing quality pure salt?

I would recommend seeking a salt that was naturally formed and is a sea salt, not a mined salt. Depending on many variables, sea salt will crystallize as a square or cubicle. Make sure it comes from a pure source, far from big city ports. 

When seeking flake salt, make sure it was not cheap industrial salt watered down and recrystallized. You can do this by looking up the brand to see if it's an actual harvestry or just a brand with limited source information. There are only about 30 true flake salt producers in the world that I know of, with half in England, half here, and a handful in Iceland and Canada. These are seawater-to-finished-product producers. 

Price is another big indicator. Industrial salt is around $1 to $3 dollars per pound. High-quality craft salt can be $.50 to $1.50 per ounce—and yes, per ounce.

What drew you to start Pacific Flake nearly a decade ago?

It all started when my mom was diagnosed with Hashimoto's disease, an autoimmune condition. Her doctor said it's the additives in salt that can cause this, and so she began a search for real salt. 

My mom has been in remission for almost 10 years now. We eat clean, and what I mean by this is we source everything locally. I was living only an hour from the wine country at the time, so it was easy to eat clean because it is the food capital of the western hemisphere—with the exception of clean salt. That's when a light bulb went off for me: I had an opportunity to make and sell the highest quality salt. The trial and error took around a full year and many trips to the ocean, primarily Bodega Bay. We are now located in Humboldt Bay, a rare water source with a huge tidal rush and a full cycle of the bay every 24 hours. It’s also the oyster nursery of the West Coast. Having high quality and the cleanest sea water available in California, according to the California Coastal Commission, has allowed us to make some of the finest sea salt locally for everyone. 

What do you love about what you do?

Food is life. The better we eat, the more alive we are and the healthier we are. I still harvest almost every batch myself, and it never ceases to get old, raking out perfectly white, flakey, brilliant diamonds of salt from the clear, thick brine. Seeing it emerge and putting it on the drying racks is very satisfying, knowing that someone out there will have a great meal or help get healthy because of our work, even if they don't know who we are or how we do it. It's important work that's being done. We definitely take pride in our craft.


You can learn more about Bryon Duty and Pacific Flake Sea Salt here.

The PrimaFoodie Guide to Local and Conscious Brands: Missoula Edition

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Missoula is as much a home to the journalism student as it is to the local farmer, to the artist as it is to the beekeeper, and to the athlete as it is to the entrepreneur. This southwest Montana city of nearly 80,000 is a place where the rugged wilds of the West share space with university professors and modern creatives. Small but mighty, it's a growing metropolis under some of the country's biggest skies. 

Missoula is also a place where local, conscious, health-forward companies are providing some of the best in the nation for organic foods, beverages, and more. Here’s our PrimaFoodie take on a handful of the many offerings to consider in this great town, as well as a few just south in the Bitterroot Valley. Each one is bettering the food system in its own way.

The Good Food Store

All of us on the PrimaFoodie team have been to our share of local markets selling organic produce and foods. Hands down, a store that's won our respect is The Good Food Store. For 50 years, this independent grocery store has been selling Missoulians near and far local organic fruits and vegetables, coffee, tea, herbs, grains, and more. The staff is friendly, the bulk section is impressive, and the prepared foods are all made in-house. 

Harlequin Produce 

Harlequin Produce, an organic fruits and vegetable company, is in Arlee, just north of Missoula. The farmers and cultivators here practice a method of tillage (preparing the land for crops) that is minimally invasive so it honors the earth. You can find their produce in local CSA deliveries, The Good Food Store, the Missoula Farmers' Market, and more. 

Lifeline Farms

About 25 minutes south of Missoula, you'll run into the small town of Victor, the home of Lifeline Farm. A family-run business of organic farmers, Lifeline offers organic dairy and meat products, from fresh cheese to handmade sausages. Everything is made from the family's grass-fed animals on their farm up the road.  

Clark Fork Organics

Free-roaming chickens, tons of fresh vegetables, and sustainable practices—these are just a few things that sum up Clark Fork Organics, another small but powerful family-run farm that serves fresh produce, herbs, and more to Missoual and surrounding towns. 

Wurster Brothers Honey

We included this family-operated honey business in our PrimaFoodie Guide to Honey, and we keep coming back for more. They practice sustainable beekeeping methods to harvest pure, unadulterated, raw honey with zero additives. 

Meadowsweet Herbs 

This woman-owned apothecary is reason alone to visit Missoula—it's that good. Run by trained herbalists, Meadowsweet Herbs offers an impressive bounty of sustainable, organic dried herbs, roots, tinctures, teas, and personal care items. The team here is so knowledgeable. Have sore muscles? Headaches? Shingles? They'll direct you to one of their in-house concoctions or make one bespoke.

Frank’s Little Farm

We discovered Frank's Little Farm at the Missoula Farmers’ Market last summer. Named in homage to Montana worker's rights revolutionary Frank Little, this all-organic farm is owned and run by a family in town.   Owners Prairie and Sean offer fresh produce via CSA boxes and farmers' market stands. 

Buck N Dave’s Eggs

We love fresh eggs here at PrimaFoodie, and only aim to eat those from conscious farmers. Buck N Dave's, named after the two owners (who are rodeo stars) lets their hens roam freely on their farm located in Corvallis, south of Missoula. Their eggs are free of antibiotics and hormones.

Nourishing Cultures

Heath, the founder of the kombucha company Nourishing Cultures, creates his fermented beverages using 100 percent organic teas, flowers, berries, and vegetables. Even better, most of what he uses comes from another local Montana food purveyor. 

Winter Kissed Farm

A common issue for Montana is that it sees a shortage of fresh produce in the winter. (This is a problem for many states that face elements such as dry air and snow.) To counter this, the farmers at Winter Kissed Farms follow “Kaizen,” a Japanese method that focuses on the constant improvement of practices. They grow their crops in the winter with row covers and have successfully worked to acclimate their produce plants to cold temperatures.

Pistachio Cookies

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These cookies have everything we want: chocolatey and nutty goodness, a crispy edge (thanks to the almond flour) that leads to a chewy center, and nutrient-dense pistachios and coconut oil. Even with their zero grains and refined sugars, these treats will fool any sweet tooth. We love how these don't spike our blood sugar like any average cookie would. 

This recipe yields 12 cookies

INGREDIENTS

  • 1/3 cup coconut oil (or butter)
  • 1/2 cup coconut sugar
  • 1 egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 3/4 cups fine blanched almond flour, packed
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup of pistachios, chopped
  • 1/2 cup chocolate chips
  • Pinch of sea salt flakes, for topping (optional)
  • Extra pistachios (optional)
    #REF!
  • 76 grams coconut oil (or butter)
  • 63 grams coconut sugar
  • 1 egg, room temperature
  • 1 teaspoon vanilla extract
  • 220 grams fine blanched almond flour, packed
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 60 grams of pistachios, chopped
  • 40 grams chocolate chips
  • Pinch of sea salt flakes, for topping (optional)
  • Extra pistachios (optional)

Directions

  1. Preheat oven to 350 degrees Fahrenheit/176 degrees Celsius. Line a large baking sheet with parchment paper. 

  2. In a large bowl, mix together melted coconut oil, coconut sugar, egg and vanilla extract until smooth and creamy. 

  3. Fold in almond flour, baking soda, and salt until combined. dd chocolate chips and pistachios, using a spatula until evenly distributed.

  4. Chill dough in the refrigerator for 30 minutes. 

  5. Make 12 even balls out of the dough and place on baking sheet. Bake for 11-12 minutes, until cookies begin to turn golden brown on the edges.

  6. Let cookies cool for 10-15 minutes before serving. Sprinkle flaky sea salt on top, if desired.

TIPS

**If opting for butter instead of coconut oil, unsalted butter will lend more control over the saltiness, and allow for a higher quality salt rather than the table salt that is used in most salted butter. Be sure to add in an extra ¼ teaspoon if so.

 

Smokey Citrus Cod With Mango Salsa

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Cooking fish always gets the reputation that it's hard—when it's anything but. The key is to buy high-quality fish and keep the ingredients to a minimum. For this dish, the smokiness of the paprika lends a kick to the cod's gentle flavor. Everything comes together with the sweet coolness of the salsa. 

This recipe yields 5-6 servings

INGREDIENTS

  • For the cod:
  • 5-6 pieces wild caught cod
  • 2 tablespoons olive oil
  • 2 tablespoons smoked paprika
  • 1 teaspoon chili flakes
  • 2 lemons
  • For the salsa:
  • 2 mangos, chopped
  • 2 jalapeños, chopped
  • 1 red pepper, chopped
  • 1 orange, chopped
  • 1/2 of a large cucumber, chopped
  • 1 tablespoon white rice vinegar
  • 1 teaspoon honey
    #REF!
  • For the cod:
  • 5-6 pieces wild caught cod
  • 2 tablespoons olive oil
  • 2 tablespoons smoked paprika
  • 1 teaspoon chili flakes
  • 2 lemons
  • For the salsa:
  • 2 mangos, chopped
  • 2 jalapeños, chopped
  • 1 red pepper, chopped
  • 1/2 of a large cucumber, chopped
  • 1 tablespoon white rice vinegar
  • 1 teaspoon honey

Directions

  1. For the salsa, toss all ingredients in a large bowl. Set aside until serving.

  2. In a bowl, season the cod on both sides  with paprika, chili flakes, salt, and pepper. Add cod to an oiled preheated pan on medium-high heat. Cook 3-4 minutes on each side or until golden brown and tender.  Add a squeeze of fresh lemon juice on top.

  3. Serve the cod over the fresh mango salsa. 

 

Black Bean Avocado Tostadas

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Kids and adults love this lunch, dinner, or snack option. It could be the crunch of the tortilla or the satisfying layers. Either way, it's a hit—and a healthy one: Buttery avocados, filled with healthy fat and potassium, marry perfectly with the black beans, which get a kick of saltiness and umami from the coconut aminos.

This recipe yields 6-8 servings

INGREDIENTS

  • 3 cups cooked black beans (850 grams or 2-15 ounce cans)
  • 4 tablespoon coconut aminos
  • 3 avocados, mashed
  • 2 limes
  • 3 tablespoons cilantro, chopped
  • Salt and pepper to taste
  • 1 tablespoon ghee
  • 6-8 eggs (optional)
  • Pickled onions for topping (optional)
  • Extra cilantro for topping (optional)
  • Hot sauce for topping (optional)
  • 6-8 homemade tortillas of choice
    #REF!
  • 4 tablespoon coconut aminos
  • 3 avocados, mashed
  • 2 limes
  • 3 tablespoons cilantro, chopped
  • Salt and pepper to taste
  • 1 tablespoon ghee
  • 6-8 eggs (optional)
  • Pickled onions for topping (optional)
  • Extra cilantro for topping (optional)
  • Hot sauce for topping (optional)
  • 6-8 homemade tortillas of choice
  • 3 cups cooked black beans (850 grams or 2-15 ounce cans)

Directions

  1. Preheat the oven to 350 degrees fahrenheit/176 degrees celsius. Brush a thin layer of olive oil on tortillas and lay them on a baking sheet. Bake for 5-7 minutes until they are browned and appear crispy.

  2. In a bowl, add cooked black beans (rinsed and drained if using canned) and coconut aminos. Mash together until the beans resemble refried beans. In a second bowl, add avocados, the juice of two limes, and cilantro. Mash mixture together then add salt and pepper to taste. 

  3. In a pan on medium heat, melt ghee then crack eggs into the pan and cook for 5-7 minutes, leaving the yoke runny.

  4. To serve, layer one crispy browned tortilla, a layer of the black bean mixture, a layer of the avocado mixture, and an egg. Top with pickled purple onions, cilantro, or hot sauce.

 

Just Released: The Most Impactful Guide to Living Healthier

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The Environmental Working Group has released its 2024 Shopper's Guide to Pesticides in Produce, and we're reading it with appreciative eyes. This guide, which the EWG has been releasing annually since 2004, includes the 'Dirty Dozen' list, which identifies the 12 fresh fruits and vegetables with the most pesticides, and the 'Clean Fifteen' list, which outlines the top 15 pieces of fresh produce with the lowest pesticide residues. Researchers tested 47,510 samples from 46 different fruits and vegetables.

These two straightforward lists provide barometers for understanding what fruits and veggies have the lowest and highest levels of unhealthy pesticide residue. If your budget allows, always aim to buy organic versions of the items on the Dirty Dozen, such as strawberries and spinach, as the non-organic options on this list are always heavily laden with pesticides.

The issue of pesticide residue is serious. This year, researchers at the EWG determined that 75 percent of all the conventional (non-organic) fresh produce they sampled had residues of potentially harmful, toxic pesticides. This year's alarming news includes the "skyrocketed" amount of pesticide residue on pears, the widespread residue found on peaches, and traces of acephate or methamidophos, two insecticides linked to developing nervous system harm, on green beans.

Below, we've outlined the 'Clean Fifteen' and 'Dirty Dozen' lists. To stay healthy and informed, choose organic options whenever possible, shop locally at your farmers' markets, support small, responsible farmers, and know your ingredients. A better food supply system starts with each of us.

EWG 2024 'Dirty Dozen'
1. Strawberries
2. Spinach
3. Kale, collard, and mustard greens
4. Grapes
5. Peaches
6. Pears
7. Nectarines
8. Apples
9. Bell and hot peppers
10. Cherries
11. Blueberries
12. Green beans

EWG 2024 'Clean Fifteen'
1. Avocados
2. Sweet corn
3. Pineapple
4. Onions
5. Papaya
6. Sweet peas
7. Asparagus
8. Honeydew melon
9. Kiwi
10. Cabbage
11. Watermelon
12. Mushrooms
13. Mangoes
14. Sweet Potatoes
15. Carrots

Head over to the EWG for the downloadable versions of these lists.

Ingredient Spotlight: Cellulose

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Additives in food are as ubiquitous as they are nebulous. In our PrimaFoodie Ingredients Spotlight, we investigate common food additives to discover their origin, use, and purpose. Because just because something is edible doesn't mean it's healthy—or necessary.

What Is Cellulose?

Every one of us has consumed cellulose. This ubiquitous fiber is both naturally found in plants and an additive in countless foods, from ice cream to bread to veggie burgers. But what exactly is cellulose? Let's dig in.  

Cellulose is a naturally occurring organic insoluble fiber in nearly all plant matter, from cotton and wood to vegetables and fruits. It's a carbon, oxygen, and carbon molecule in plant cells that lends plants structure and support. Cellulose is also extracted from plant sources, processed, bottled, and used as a supplement and food additive. For this article, we'll look solely at cellulose as a food additive.

What's the Purpose of Cellulose?

Cellulose provides food with added bulk, thickness, and texture. Food manufacturers add cellulose to stretch a product's quantity and lend it additional fiber. Because cellulose is relatively tasteless and contains zero calories, it has little impact on a food's flavor or nutritional value. When mixed with water, cellulose forms a gel-like consistency and can, therefore, emulsify certain foods, giving them a satisfying, blended consistency. This is why it's commonly added to ice cream, condiments, sauces, soups, and more. Cheesemakers often add cellulose to their recipes to prevent caking.

Cellulose generally comes in three forms: cellulose gel, cellulose gum, and cellulose powder. The most popular form of cellulose added to processed foods usu­ally comes from wood pulp and cotton lint.

The Various Names of Cellulose


Look at an ingredients list, and you may see 'cellulose' labeled just like that. But chances are, it will lurk behind one of its other names: microcrystalline cellulose (also called MCC) or carboxymethylcellulose.

Where Is Cellulose Found?

Due to this thickening, emulsifying, stretching, and fiber-adding qualities, it's added to countless foods. You can find cellulose in:

Cheeses
Cottage cheese
Yogurt
Ice Cream
Bread and other baked goods
Snacks
Condiments
Soft drinks
Juice
Canned goods
Jared sauce
Gravies

Is Cellulose Harmful?

Researchers have studied additive dietary cellulose and its potential impact on the microbiome and overall gut health. Still, there needs to be more evidence of research on the impact of how food additive cellulose impacts human health. The FDA deems cellulose powder, gum, and gel as 'generally recognized as safe' (GRAS). 

The PrimaFoodie Take

It may not surprise you that we try to avoid cellulose, as much as possible. The FDA may deem it as ‘GRAS,’ but this always makes us pause. Same goes for the word ‘additive.’ Dietary cellulose is just that, an additive. Plus, it’s primarily wood pulp or cotton, and yet another way for food manufacturers to stretch food to increase their profits. Cellulose fills our stomachs, but does not nourish our bodies. 

Simply put, we’ll take our cheese free of wood pulp. 

Edible or Harmful? Here’s the Latest on Harmful Chemicals to Watch Out For and How to Eat Healthier

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Over the past several months, two pieces of news have underscored just how shockingly unregulated our food system is: microplastics found in our food and a toxic pesticide present in human urine. Below is the deeper scoop, the potential health dangers of each, and how to keep yourself safe.  

Microplastics

Earlier this year, researchers at the University of Toronto and Ocean Conservancy announced that they found microplastic particles in nearly 90 percent of food samples they tested. The researchers, who published their findings in the journal Environmental Pollution, drew samples from 16 types of edible protein, including chicken, tofu, fish, plant-based meat alternatives, and beef. This news has stirred major concern and adds to the unnerving fact that there are microplastics in animal digestive systems, "This is a startling reminder of just how prolific plastic pollution has become—humans live on land, and yet seafood samples are just as likely to be contaminated with plastics as are terrestrial derived proteins," said Dr. Britta Baechler, Associate Director of Plastics Science at Ocean Conservancy and a co-author of the study. "And there's no escaping them no matter what you eat, it seems. The plastic pollution crisis is impacting all of us, and we need to take action to address its many forms."

What to Do:

We see how jarring this news is, but we do believe there is hope. We can escape microplastics by avoiding processed and ultra-processed meats, including alternative meat burgers, chicken nuggets, and frozen meat products. Aim to only consume organic, grass-fed, humanely raised meats and organic, sustainably caught seafood.  

Chlormequat

In a new EWG peer-reviewed study, researchers found chlormequat in the urine of 80 percent of the tested people. Furthermore, the EWG found it in Cheerios, granola, and other processed grain products. This is horrifying. 

So what is chlormequat? It's a good question because this substance shouldn't be part of our daily conversation. Chlormequat is a widely used pesticide. Registered as a plant growth regulator, the FDA deems it a "tool to help increase crop yield" for its ability to control the size of plants by blocking natural growth stimulants. This, in turn, makes it easier for farmers to harvest certain crops, mainly monocrops like wheat, barley, and oats. But if this pesticide can block plants' growth, just think about what it can do to us. Researchers have found chlormequat to potentially harm the reproductive system, reduce fertility, and disrupt embryonic growth. 

What to Do:

Chlormequat is popping up in our snacks, breads, and kids' cereals. This is yet another reason to avoid processed grain products from mass-produced food chains. The chances of chlormequat having a presence in these products (which also contain loads of sugar and other additives) are high. Buy grain products from small farmers who are transparent and clearly state they use organic, sustainable methods to grow and cultivate their crops.

The bottom line is we can never—ever!—assume that the FDA has our backs and the food that lands on market shelves is good for us. We must vet our foods, continue to educate ourselves, and support the farmers and cultivators who produce clean foods. 

This discernment is necessary if you cook your food at home, order take-out, or eat at a restaurant. (The US Census Bureau has reported a consistent increase in Americans spending money on take-out and dining out over the last several years.) The same scrutiny must happen for our children’s food at school. Ask questions about the sourcing. 

By taking these actions, we set new standards for what's safe and honor our collective health. 

Strawberry Muffins

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Moist, light, and packed with nutrients and protein, these muffins satisfy our sweet tooth. The coconut oil combines with the almond flour, giving these an extra nutty flavor. They're perfect in the morning, smothered in ghee with a cup of coffee, or as an afternoon snack.

This recipe yields 12 muffins

INGREDIENTS

  • 2 cups almond flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla
  • 3 large eggs
  • 1/4 cup coconut oil, meltes and cooled
  • 1/4 cup coconut sugar
  • 1/4 cup almond milk
  • 1/2 cup freeze-dried strawberries. crushed
  • Optional: ½ cup fresh strawberries for garnish
  • 240 grams almond flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla
  • 3 large eggs
  • 30 grams coconut oil, meltes and cooled
  • 30 grams coconut sugar
  • 30 grams almond milk
  • 60 grams freeze-dried strawberries. crushed
  • Optional: 60 grams fresh strawberries for garnish

Directions

  1. Preheat the oven to 350. Line muffin tin with muffin liners. In a large mixing bowl, add dry ingredients and mix well. Add the eggs, vanilla, coconut oil, coconut sugar, and almond milk and mix until a smooth dough remains. Fold through the strawberries.

  2. Distribute the batter evenly amongst the muffin liners and bake for 22-24 minutes, or until a skewer comes out clean. 

  3. Remove the muffins from the oven and let them cool. Once cool, top with extra freeze     dried strawberries, fresh chopped strawberries, or chocolate drizzle. 

 

Coconut Chicken Curry

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Our favorite thing about this dish—which incorporates a deep warmth from the curry powder, ginger, and coriander—is that it gets even better with time. Once these decadent ingredients marry, they get richer and deeper with every bite. The takeaway? This makes as much of an incredible dinner as it does leftovers the next day.

This recipe yields 5

INGREDIENTS

  • 3 tablespoons coconut oil
  • 1/2 medium yellow onion diced (1/2 cup)
  • 3 cloves garlic minced (1 and 1/2 teaspoons)
  • 3 tablespoons ginger finely minced (from a 1 and 1/2 inch piece)
  • 1 tablespoon yellow curry powder
  • 3 tablespoons red curry paste
  • 2 teaspoons ground coriander
  • 2 large red bell pepper
  • 1 pound boneless skinless chicken breast or thighs, cut into 1 inch pieces (this is approximately 2 large breasts)
  • 3 teaspoons fine sea salt and
  • 1 teaspoons freshly cracked pepper
  • 2 cans (13.5 oz.) full-fat coconut milk
  • 3 fresh limes, juiced
  • 1-2 tablespoons honey
  • 1 large handful of spinach
  • 1 teaspoon fish sauce (optional)
  • 1/4 cup cilantro
  • Optional:
  • Cooked basmati rice and extra lime wedges and cilantro for serving. For an extra crunch, add chopped peanuts or cashews.
  • 3 tablespoons coconut oil
  • 1/2 medium yellow onion diced (1/2 cup)
  • 3 cloves garlic minced (1 and 1/2 teaspoons)
  • 3 tablespoons ginger finely minced (from a 1 and 1/2 inch piece)
  • 1 tablespoon yellow curry powder
  • 3 tablespoons red curry paste
  • 2 teaspoons ground coriander
  • 2 large red bell pepper
  • 1 pound boneless skinless chicken breast or thighs, cut into 1 inch pieces (this is approximately 2 large breasts)
  • 3 teaspoons fine sea salt and
  • 1 teaspoons freshly cracked pepper
  • 2 cans (13.5 oz.) full-fat coconut milk
  • 3 fresh limes, juiced
  • 1-2 tablespoons honey
  • 1 large handful of spinach
  • 1 teaspoon fish sauce (optional)
  • 1/4 cup cilantro
  • Optional:
  • Cooked basmati rice and extra lime wedges and cilantro for serving. For an extra crunch, add chopped peanuts or cashews.

Directions

  1. In a medium sized pot on medium heat add coconut oil. Let the oil warm and liquify. Add onion, garlic, ginger, curry powder, red curry paste, coriander, and the cubed chicken, cook together for 5 minutes while stirring continuously to prevent burning. 

  2. When the chicken is cooked half way through, add the red peppers. Let cook for another 3-5 minutes. The chicken should be nearly cooked through, the veggies will appear tender, and there will be lots of browning while all the flavors are cooking together. 

  3. Add the coconut milk, salt, pepper, fresh lime juice, honey, and fish sauce (optional). Simmer for 5-7 minutes to marry all the flavors. 

  4. Lastly, add cilantro and handful of fresh spinach. 

  5. Serve over white jasmine rice with extra chopped cilantro sprinkled on top and fresh lime on the side, 

 

Sweet Potato Gnocchi with Honey and Red Chili Oil

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Pillowy gnocchi get a kick of heat from the chili oil and sweetness from the honey. This dish packs in so much flavor and texture, plus the opportunity to add a bounty of fresh herbs if you choose. A bright, zesty, fun dinner for the family or a party. 

This recipe yields 8-10

INGREDIENTS

  • 1 large sweet potato, steamed until soft (approximately 2 cups)
  • 1 large japanese sweet potato, steamed until soft (approximately 2 cups)
  • 2 1/2 cups gluten-free flour
  • 3 tablespoons salted butter, melted
  • 1-2 lemons
  • Salt and pepper to taste
  • Fresh chopped herbs of choice (thyme and sage are great options but feel free to use any you have on hand)
  • 1 large sweet potato, steamed until soft
  • 1 large japanese sweet potato, steamed until soft
  • 300 grams gluten-free flour
  • 3 tablespoons salted butter, melted
  • 1-2 lemons
  • Salt and pepper to taste
  • Fresh chopped herbs of choice (thyme and sage are great options but feel free to use any you have on hand)

Directions

  1. In a large bowl add both of the steamed soft sweet potatoes and butter. Mash or use a mixer until the ingredients resemble a mashed potato like texture. It’s okay if there are some smaller potato pieces that appear to remain.  

  2. Add 2 cups of flour to the large bowl with the sweet potatoes. Combine until a dough-like consistency is formed. At this point, take the dough out of the bowl and place on your floured surface countertop. Add the remaining flour if the dough is too sticky. Now you will have a ball of dough ready to make into gnocchi pieces.   

  3. With a knife or pastry cutter, cut off a section of the dough and roll into ¾ of an inch tube like form. Cut into bite-sized pieces and set aside for cooking. 

  4. In a medium pan bring water to a boil. Once your water is boiling add the gnocchi pieces and boil for 1-2 minutes. Stir them in case they are stuck together. They will float to the top when they are ready. This process is fast and easy.

  5. Once the gnocchi are floating in the water transfer them to a medium saucepan on medium heat and toss with the chill oil, honey, salt, and pepper. 

  6. Finish with fresh squeezed lemon juice and fresh herbs of choice.

 

4 Practices for Deeper Meaning, Vitality, and Balance

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Hilda Labrada Gore has single-handedly expanded how we view taking a positive and proactive approach to our health. The renowned explorer and wellness enthusiast, known as ‘Holistic Hilda,’ travels the world searching for meaning and ancient wellness practices. She meets with indigenous people and learns their ageless wisdom, uncovering ancestral health traditions and practices. “I’m in the field, baby!” she says with her trademark smile. “I’m out there asking questions.”

But it’s not just Hilda’s insatiable (and humble) approach to evolution that intrigues us, but her ability to synthesize information and deliver it to her droves of followers so that it’s accessible. She does so on her podcast ‘Wise Traditions’ and her popular YouTube Channel with a rare blend of fun and reverence.  

Nichole recently chatted with Hilda on ‘The PrimaFoodie Podcast’ and gleaned some of her vast knowledge. Here, we share four simple yet expansive practices Hilda has learned to help us live more aligned with our higher selves. As Hilda says, her goal is not to compartmentalize wellness or live off the grid but rather to weave in healthy moments throughout her days—and she hopes she can help others do the same. “I like the idea of helping people come home to themselves and the integrity of their whole lives.”

Holistic Hilda’s 4 Practices for Deeper Meaning, Vitality, and Balance 

#1: Lean into your breath. 

Expanding our capacity for wellness and learning can happen in small steps. Hilda looks to the power of her breath by weaving in moments of breathwork into her day-to-day life, a practice she says is accessible and simple, so much so that she does it in her car on her way to and from work. 

Try the four-seven-eight breathing technique she loves:

  1. Inhale for four breaths.

  2. Hold for seven breaths.

  3. Exhale for eight breaths.

Hilda loves to practice this while listening to soothing music to calm her nervous system and get into a restorative space. Plus, it’s easy for all of us who seem to be perpetually on the go. “Take advantage of the time you are sitting still, like the car,” she says. “Instead of getting aggravated by the tail lights, I’m breathing while listening to classical music.”

#2: Listen to your intuition.

Hilda learned the ancient custom of dadirri on a trip to Australia where she met with Aboriginal peoples. They taught her about their respect for the land around them and their practice of tapping deep inside themselves to unearth the spring of knowledge within. 

Such a practice is something we all can do, believes Hilda. “We need to take time to be still in our busy lives, and that might help us return to living lives of integrity,” she says, adding that we have a choice every day to be still and listen to what’s around us. 

#3: Break patterns! Do something different. 

It’s easy to say and life-stretching to do: incorporating new experiences, places, and things in life. This practice is essential for Hilda. “This is why I jump into ice holes,” she laughs. “But I’m trying to do something unusual because what does it do? It wakes me up on every level, in every cell in my body.”

Hilda recognizes that going out of our schedules and comfort zones is challenging and can be quite convenient. But that is often the reason to do it. She uses a trip she took to Mongolia as an example. When the trip opportunity came to her, Hilda had an important event on her schedule during the exact dates. There was no room in her calendar to go to Asia, she admits thinking. That’s when she used a technique she learned from author Lorie Ladd: She pictured herself in both outcomes, going on the trip and attending the event she had on her schedule. “I pictured the no. It felt comfortable, and it felt good,” she says. “Then I pictured Mongolia, and I felt like a tiny little speck of sand amidst the giant cosmos. I pictured myself learning. And I’d just felt like I would be so small there, and the world is so big, and I’d be exploring cultures, traditions, and food that I’d never explored before. So it had to be a heck yes.”

The takeaway is to stretch ourselves, go for the ‘heck yes,’ and lean into the unfamiliar, even if it’s inconvenient or scary because that is where actual growth happens. 

#4: Eat from the land. 

“When I was in Australia, an aboriginal woman told me, ‘This is our grocery store,’ and she was pointing to the land,” recalls Hilda. “She said this is where our people would get food.” 

We’ve lost touch with the berries and herbs around us, believes Hilda. We source our foods in plastic wraps and pull manufactured products from shelves. This is why it’s critical to understand better where our foods come from and to tap into local foods when possible. “Eat fewer foods that have labels and packages and more single-ingredient foods,” she says. “It’s so satisfying, and! I don’t have to read any ingredient labels and see if there are any things on there I cannot pronounce.” 

So whenever possible, choose foods that come as nature intended. As Hilda says, “They will bless your body, strengthen you, and give you energy and vitality.”

To glean more of Hilda's learnings, listen to her full conversation with Nichole on 'The PrimaFoodie Podcast.'

Photo by Tania Teschke

Unsure If a Food Is Processed? Here Are 5 Questions to Ask

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Our food system makes avoiding processed and ultra-processed foods a challenge. These foods are everywhere, blanketed with beautiful boxes laced with savvy marketing jargon. So many edible things touted as healthy, from “low-fat” snacks to “made-with-natural-ingredients” bars, sound like they are good for us when, in reality, they’re a mix of sugars, modified starches, additives, and other industrialized ingredients. Manufacturers design these foods to be alluring and crave-worthy, tricking us into eating more and more.

The most significant defense against this is to arm ourselves with knowledge. Our ‘PrimaFoodie Processed Food Checklist’ offers five simple questions to ask to help decipher if a food is ultra-processed and potentially quite harmful. 

Consider these questions a helpful playbook in your conscious eating journey. 

#1: Is It Packaged?

This is a low bar but a solid place to start. Any food that comes in a box, tin, wrapped in plastic, or any other covering is likely processed. So let this be your first place to pause—and from there, you can dig into the ingredients. As Nichole says, “The best option is no packaging at all.”

#2: Does It Have More than a Handful of Ingredients?

Turn the package over and let your eyes fall directly on the ingredient label. Are there more than four or five ingredients? If so, this is a red flag. One step further, does the ingredients list read like a chemical experiment with hard-to-pronounce additives? Aim to opt for foods with very few ingredients and ensure you know what each one is. 

For instance, when picking up a granola package, avoid the version with ‘oats, sugar, palmitate, riboflavin, BHT, pyridoxine hydrochloride’ and opt for the version that contains ‘oats, maple syrup, raisins, cinnamon, and sea salt.’

#3: Is It a Shortcut Food?

We’re all busy. But that doesn’t merit the need for foods that claim to be “quick,” “instant,” or “easy.” These are alluring words in our jam-packed worlds, but they might as well say “packed with bad stuff.” Any foods that tout swiftness, like instant lasagna noodles or quick oatmeal, denote additional processing. 

Instead of quick and easy packaged foods, make simple, nourishing meals in your kitchen. Some of our favorite PrimaFoodie recipes take less time to make than watching an episode of The Crown, and they’re packed with vitamins, minerals, and healthy proteins. 

#4: Are There Added Sugars or Fake Sweeteners?

There’s sugar called ‘sugar,’ which negatively impacts our metabolic system. Then there’s sugar disguised as fructose, corn syrup, malt syrup, beet sugar, and other sweeteners. These highly processed forms of sugar often go unnoticed and heavily consumed—and they are terrible for our health. The same goes for artificial sweeteners like saccharin and aspartame. Avoid these and aim for products sweetened with better alternatives, such as pure maple syrup, coconut nectar, dates, and honey. And be discerning if a food even needs sweetening. We’re always shocked how many jarred pasta sauces and breads contain sugar.

Also, be wary of any words that end in “ose,” such as fructose, glucose, dextrose, or maltose. These are more forms of manipulated, highly processed sugar. 

#5: Does It Make Promises?

Walk down the grocery store aisles, and you’ll be bombarded with packages exclaiming all the great things this food or that food will do. 

  • There are probiotic sodas that claim to bolster gut health—but they’re filled with sugar and coloring. 

  • There are “all-natural” chicken fingers—but they really come from factory-farmed chickens pumped with antibiotics. 

  • There are “natural” kids' granola bars—but they’re addled with modified wheat, preservatives, and sweeteners.

We could go on and on. Whenever a food makes a promise or claim, step away. 

These five questions are a powerful start. Once you get in the groove of pausing and inspecting food, you’ll be more inclined to think about how it will impact you and your family’s health. 

For further reading, check out our PrimaFoodie Guides to Buying Eggs and Meat andMeat and PoultryPoultry. 

California Banned this Food Additive—but It's Still Lurking. Here's What to Know

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Last fall, we came across two pieces of food news that made us fist pump the air. First, in October, California banned brominated vegetable oil (BVO)—along with red dye no. 3, propylparaben, and potassium bromate from use in foods and beverages. A month later, the Food and Drug Administration proposed to make BVO illegal in food on a national scale. 

These two headlines are a giant necessary step. BVO has always been bad news. And it has a storied past. 

A common food additive made of vegetable oil modified with bromine, BVO has been used since 1958 to stabilize citrus (and other fruit) flavoring oils in sodas, candies, and foods. (The additive lends a cloudy-like look to sodas.) The FDA initially gave it a GRAS status, generally recognized as safe (a modifier that sends chills up our spines). People successfully rallied to revoke this status in 1970 due to the spreading knowledge (and likely intuition of health-conscious people) that BVO may harm our health. So, what did the FDA do? It stated the BVO can be used but only in specific limited doses. (This means nothing because even if a drink company puts a specified limited amount of BVO in a drink, it still adds a toxic chemical to its product. Not to mention, people who consume more than one BVO-containing drink put themselves at risk of the cumulative effects that come from imbibing this chemical over and over.)

So, since 1958, BVO has been swimming in all its “generally recognized as safe” glory and filling the bellies of kids and adults. Meanwhile, more and more research has revealed its ugly impact, stating it causes headaches, skin irritation, and harm to the nervous system. “The risks of BVO have been known for decades,” the EWG reported in 2021. “A 1980s study showed that rats that consumed BVO up to 2 percent of their diet showed significant reproductive harm. An earlier study showed that rats that consumed diets containing brominated corn, cottonseed, olive, or sesame oil showed changes to the heart and liver. And in one instance, a man who consumed eight liters of Ruby Red Squirt daily for several months developed tender nodules on his hands and fingers.”

Some manufacturers have stepped up and (claim to have) removed BVO from their products, including PepsiCo. Still, the EWG states it is present in smaller soda brands and generic brands, such as Great Value products. (We’ll add here that the EU and Japan ban BVO for use in food.) 

All these gross, unnerving facts make the news of California banning it and the FDA proposing to ban it even more critical. But the catch? The California BVO ban won’t go into effect until 2027 as part of the California Food Safety Act. And the FDA news is merely a proposal. Nothing is set in stone, yet. Which means BVO continues to lurk in our food and drinks. It continues to harm our kids and wreak havoc on our nervous systems. So we must keep being vigilant, aware, and proactive by doing the following:

  • Reading labels (watch out for brominated vegetable oil and any other artificial additives)

  • Educating our friends and family about BVO

  • Fighting back with our wallets by not purchasing from companies that do use BVO

  • Calling your local and state Congresspeople to fight to have your state ban BVO (New York is another state setting a great example)

  • Choosing fresh, unprocessed foods and beverages as much as possible. 


We won’t stop until BVO is history. We hope you join us in the fight. 

PrimaFoodie Ingredient Spotlight: Beet Sugar

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Ingredients in our food are as ubiquitous as they are nebulous. In our PrimaFoodie Ingredient Spotlights, we investigate common food additives to discover their origin, use, and purpose— because even if something is edible, it doesn't mean it's healthy or necessary.

What Is Beet Sugar?

Beet sugar is... sugar. It comes from the liquid of the sugar beet, a white bulbous root vegetable (not to be confused with the red or golden yellow beetroot, which we love to use in recipes). 

The sugar beet juice is pressed from the beet, filtered, and purified before transforming into granulated sugar crystals. (This process is much like that of cane sugar extracted from the sugarcane plant.)

What's the Purpose of Beet Sugar?

Like any sugar, beet sugar makes foods, beverages, candies, and other edible substances sweet. Beet sugar is one of the most popular types of processed sugar worldwide. In the US, it accounts for nearly 55 percent of the domestically processed sugar, compared to cane sugar, which makes up approximately 45 percent.  

You can find beet sugar in nearly everything processed these days, including:

  • sodas

  • juices

  • packaged snacks, from cookies to crackers

  • jarred and canned sauces

  • salad dressings

  • condiments

  • ice creams

  • gravies

  • candy

  • desserts

  • syrups

  • sweeteners, including high fructose corn syrup

Is Beet Sugar Bad?

While its source of origin is a natural plant with naturally occurring vitamins and minerals, beet sugar is a processed food high in sucrose with zero nutrients. Any minerals or vitamins once present in the sugar beet have been stripped away by the time they become sugar granules.

The issue with beat sugar is the issue with sugar on a macro scale. Sugar is one of the most significant dietary issues we face today. It's highly addictive and in nearly everything. Countless studies show that added sugar can weaken the immune system, trigger inflammation, feed cancers, disrupt the health of the gut microbiome, and cause other types of harm to our health. Even more alarming is the fact that Americans are the biggest consumers of sugar across the globe.

A Vegan Note

Some companies tout cane sugar as vegan, which can be confusing. Isn't sugar vegan already? Here's the truth: Cane sugar manufacturers often use bone charring, a process that incorporates charred animal bones to filter naturally brown cane sugar to allow it to achieve the bright white color sugar is known for. On the other hand, beet sugar does not require this process as it's naturally white from the start. So those who avoid any products that touch animals turn to beet sugar—but the vegan label does not mean it's healthier than cane sugar. 

The PrimaFoodie Take

Here's the issue: Smart marketing tactics may lead you to believe that the "beet" in front of beet sugar makes it healthier to consume than cane sugar—but beet sugar is just as unhealthy. A whole fresh sugar beet in its natural state does carry some nutrients. The story changes when the beet juice is extracted, filtered, processed, and made into granules. At this point, it becomes a full-fledged ultra-processed food that is pure sugar. Additionally, most beet sugars grown for sugar are genetically modified and doused with chemicals. 

So, our verdict? We avoid beet sugar.

The good news is that ridding your diet of sugar doesn't have to lead to ridding all decadence from your diet. Check out our guide on healthier alternative sweeteners and our dessert recipes that get kicks of sweetness from dates, maple syrups, honey, and other non- or less-processed options. 

Curious to learn more about what goes into your food? Be sure to read more of our PrimaFoodie Ingredient Spotlights here.

Are You Silently Inflamed? Here Are 4 Ways to Combat This Common Issue

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Inflammation is one of those buzzwords where tons of headlines surround it but its true meaning is overlooked. Yet gastroenterologist Shilpa Ravella, MD, author of the hit 2023 book A Silent Fire: The Story of Inflammation, Diet & Disease, is informing us on a much deeper level. 

Not all inflammation is created equal, says Dr. Ravella. There is acute inflammation, our body's defense mechanism that protects us against foreign pathogens and injuries. (That swelling and redness when you bump your elbow? That's acute inflammation.) Then there's low-level hidden inflammation, which Dr. Ravella says is accruing in many of us without any signs. This type of inflammation is connected to most chronic diseases plaguing humans today, she adds, from neurodegenerative and psychiatric disorders to autoimmune conditions, cancer, and heart disease. "The problem with the hidden version is that it's inside of you, but we don't know that it's inside of us," she adds.

It's concerning that many of us are walking around silently inflamed. But Dr. Ravella informed Nichole that there are changes we can make to combat this issue and impact our health for the better. Here’s where to start.

4 Ways to Combat Hidden Inflammation and Increase Vitality

#1: Know Your Body

One of the main markers of inflammation is belly fat, says Dr. Ravella. Some belly fat is a marker for visceral fat, "which is a fact that wraps around your dominant organs." The fat around our abdomens, she adds, is different from the fat that pads our thighs and upper arms. It "tells us that we likely do have some level of hidden inflammation." 

#2: Eat More Fiber

Fiber is critical for combating inflammation. "Fiber digested by our gut microbes creates beneficial compounds like short-chain fatty acids," says Dr. Ravella. "It is one of our most anti-inflammatory nutrients, if not the most anti-inflammatory nutrient.” The issue is that the majority of Americans need more essential fiber, she adds. 

Dr. Ravella says, "the biggest thing" we can all do to better our diet overall and get more fiber is to consume as many whole plants as possible. This includes fresh cruciferous vegetables, organic berries, almonds, and chia seeds. "In whole foods, you have not only fiber but a variety of vitamins and minerals and polyphenols, which are other beneficial nutrients we should be consuming."

#3: Cut-Out Processed Foods

"One of the most insidious foods is processed foods— in general," says Dr. Ravella. While there are many types of processed foods, including minimally processed foods, she says the ones to avoid completely are those that are ultra-processed: foods that are highly manipulated and filled with salt, sugars, different fats, stabilizers, colorings, and other additives. Such foods are linked to chronic disease, lack essential fiber and other beneficial nutrients, and cause "a huge spike in our insulin and then a deep crash, and that creates inflammation in the body," says Dr. Ravella. "So I would say the ultra-processed foods are the foods we need to start cutting out of our diet entirely or minimizing at the very least." [Editor's note: You can dive deeper into ultra-processed foods here.] 

#4: Move Your Body


Movement is one of the essential pillars of staying healthy and vibrant, and it's critical for combating inflammation and bolstering our microbiome. But too often, we think an all-or-nothing, full-hour workout is the ticket. Dr. Ravella says that you don't need a gym membership to stay active and healthy. You can weave activities and movement into your days seamlessly. Get out in nature as much as possible, grow a garden, hike (even if it's snowing or raining!), do physical housework, walk instead of drive. All of these activities improve our health and our lives overall.


These tips are just the start to Dr. Ravella’s wisdom on inflammation. To learn more, listen to Nichole’s original conversation with Dr. Ravella on ‘The PrimaFoodie Podcast.’ 


12 Tried-and-True Ways to Stay Healthy, Happy, and Balanced during the Holidays

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As the team behind PrimaFoodie, it is our job to create, eat, and advocate for good health. But we'll be real (as we always are with you): Even as self-described food warriors, we need extra self-restraint and planning to stay feeling good this time of year. Between the hectic travel and parties to all the foods and hosting house guests (who drink your coconut water!), the holidays feel like they were made to knock all of us off our protocols. 

But they don't have to. With a little planning and a few extra tweaks, we stay healthy—and on track—this time of year. Here are the 11 wellness-focused holiday tricks we swear by, hoping it will help you, too.

#1 prep for success

“It really comes down to prep, which it always does. We always have tons of fresh veggies and fruits stocked. Just the other day, we bought some great fresh carrots, sweet bell peppers, and celery from the farmers’ market, cut them up, and put them in water in mason jars to keep them fresh in the fridge. This way, they’re always ready to bring out for people to munch on—and people always do!” —Nichole

#2 be vocal about sugar

“It’s wonderful to have grandparents and extended family who want to shower your children with candy and other sugary treats. But this can be a challenging part of the holiday season for a family that tries to avoid sugar and processed foods. Talking to family ahead of time is essential. At the very least, I let them know treats can happen only after eating a balanced meal with protein and good fiber.” —Adrienne

 #3 be smart around the booze

“Numerous studies show that alcohol and drug use spikes during the holidays, and the reasons are as wide as they are many, including social stress, anxiety, expectations, and the increase of drinks served. It can be a tough time of year, and depending on someone's relationship with alcohol, the holidays may require emotional support. Considering this, limiting the number of drinks to one a night or opting for alcohol-free cocktails and wine can also be helpful. Thankfully, there is a bevy of "non" wines and beers out there that contain zero-alcohol and no added sugars. I was just in Dublin and learned that Guinness 0.0 is a big thing there!” —Stacey

#4 record an encouraging voice note

“I learned this tip from a brilliant therapist: You can record a voice memo from your wise, mature self to listen to when you're in a charged or stressful situation. The therapist suggests this for going into a tough family setting during the holidays. You pre-record something like, ‘I know Uncle Bob is being tough, but I see you, and I know you got this,’ which you can then listen to quietly in the bathroom or on a walk. You can also do this when it comes to staying healthy during the holidays. Recording a voice note that says, ‘I know all that fried holiday food looks incredible, but think of how you'll feel in an hour…’”  —Stacey

#5 stay committed

“So many things can get kicked aside this season. When I remain steadfast and committed to my workouts, I stay clear-minded this time of year. So no matter what—whether our house is bustling with company or we have chaotic schedules—I show up for my workout. It boosts my serotonin and puts me in a grounded, balanced, strong state.” —Nichole

#6 keep water in sight

“Holiday traveling, moving around, and hosting always distracts my attention from staying hydrated. (Too many great holiday days have ended with a dehydration headache.) Now,  I always have my water bottle filled nearby or a fresh glass of water in my hand. This is the case at parties, hosting dinners, going to shows, and the like.” —Stacey

#7 always eat breakfast

“The classic holiday hustle can be a whirlwind. Visiting people and commuting from house to house and holiday parties can be exhausting. Prioritize eating a solid breakfast to help you stabilize hormones, social anxiety, and holiday grumpiness.” —Adrienne

#8 prioritize rest

“So many of us let parties and obligations fill our vacation days, when so many of us really need more rest and sleep. Don’t let FOMO get you. Say no to some events and take a day or two, with nothing on your calendar. Doing this helps recharge from all the holiday socializing—and it's even more critical for us introverts.” —Adrienne

#9 don’t let airport food get you

“A weakness of mine used to be airport food. The salty chips and vendor entrees marketed as "salads" always got me—and I paid for this once I arrived at my destination. No more. I pack all my snacks so they're ready in my travel purse, and if I do get hungry at the airport or want to munch on something different, I follow a hard and fast rule: only fruit purchased in the airport.” —Stacey


#10 set intentions

“We all know the track record for New Year resolutions. Most resolutions fall by the wayside come February. However, I believe setting an intention for 2024 or writing down some new affirmations helps to create a fresh start in the new year. To be less of a consumer, this year, my affirmation is “At this moment, I have everything I need.” —Adrienne

#11 Lean into a quick workout


“The holidays are always when I let my fitness routine fall to a low number on my list—I wish I were as dedicated as Nichole! But I learned from my friend Camille to embrace the shorter workouts this time of year. For me, even leaning into a 10-minute online Pilates or Barre class, or even a walk, helps. It doesn't have to be all or nothing—and I've learned this quick 10 minutes, even though it's not my usual long workout, keeps me feeling really good.” —Stacey

#12 eat ahead


“I always eat before gatherings, such as cocktail parties where there's often a focus on hors d'oeuvres, buffet foods, and alcohol. This way, not only do I avoid the stress of playing Russian roulette with dietary triggers such as gluten, but I also get my protein and good nourishment first. Any choices I want to make after are fine, but at least I'm deciding from a  sated, clear-headed place, not a hangry, desperate one.” —Nichole

Sesame Seed Meatballs

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Like all PrimaFoodie recipes, these meatballs are free of gluten and dairy but are just as addictive as the classics. The sesame seed "breading" gives them an extra satisfying texture. We love to serve these as a holiday party appetizer, ideally warm in a crockpot with toothpicks at the ready for nibbling. 

This recipe yields 20 meatballs

INGREDIENTS

  • 1 lb ground pork
  • 1 lb ground beef
  • 2 eggs
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon Paprika
  • 1 small onion, fine diced
  • 3 cloves garlic
  • Zest of 1 lemon
  • 4 ounces sesame seeds (for “breading”)
  • 1 lb ground pork
  • 1 lb ground beef
  • 2 eggs
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon Paprika
  • 1 small onion, fine diced
  • 3 cloves garlic
  • Zest of 1 lemon
  • 4 ounces sesame seeds (for “breading”)

Directions

  1. Sprinkle sesame seeds on a plate.

  2. Combine the rest of the ingredients in a bowl. Roll mixture into small meatballs (a bit smaller than the size of a golf ball).

  3. Cover the meatballs with the sesame seed “breading” by gently rolling them in the sesame seeds until they’re fully covered. Place the breaded meatballs on a baking sheet lined with parchment paper. 

  4. Bake for 10 minutes at 400 degrees. 

 

Pomegranate and Balsamic Vinaigrette

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By mixing fresh pomegranate juice with high quality balsamic vinaigrette and reducing it down, you bring out the best of each: bright sweet fruitiness with a layered rich acidic punch. Drizzle atop roasted vegetables, greens, grilled meats, and more. 

This recipe yields 10-12 servings

INGREDIENTS

  • 3 pomegranates juiced
  • 2 tbsp balsamic vinaigrette
  • Salt and pepper
  • 1 tbsp honey
  • 2 tbsp olive oil
  • 3 pomegranates juiced
  • 2 tbsp balsamic vinaigrette
  • Salt and pepper
  • 1 tbsp honey
  • 2 tbsp olive oil

Directions

1. Add pomegranate juice to a saucepan on low heat. Reduce, occasionally stirring, until the juice has reduced by two-thirds. Set aside to cool.

2. Add honey, balsamic vinaigrette, and salt and pepper. Whip in the olive oil using a hand whisk.