Ingredient Spotlight: Cellulose

March 18, 2024 by Nichole Perkins in All Kitchen Wisdom

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.

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

February 05, 2024 by Nichole Perkins in All Kitchen Wisdom, All Food Activism

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 and Meat and Poultry Poultry.

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

January 22, 2024 by Stacey Lindsay in All Kitchen Wisdom, All Food Activism

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

January 15, 2024 by Stacey Lindsay in All Kitchen Wisdom

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.

PrimaFoodie Ingredient Spotlight: Sodium Benzoate

November 13, 2023 by Nichole Perkins in All Kitchen Wisdom

Additives in food are as ubiquitous as they are nebulous. That’s why we investigate common food fillers, preservatives, emulsifiers, and more to discover their origin, use, and purpose. Because if something is edible, that doesn’t guarantee it’s healthy or necessary.

What Is Sodium Benzoate?

Sodium benzoate is a lab-made odorless, flavorless, colorless, water-soluble crystal preservative commonly added to food and personal care items. As the 'sodium' in its name suggests, it is salt-based and made by combining sodium hydroxide, also called lye, and benzoic acid, a naturally occurring substance found in foods, including cranberries.

What's the Purpose of Sodium Benzoate?

A strong antimicrobial, sodium benzoate extends the shelf-life of food and personal care products by warding off the growth of bacteria and fungus. Commonly used in foods that have high acidity, such as salad dressings, juices, and pickled vegetables, sodium benzoate also enhances certain flavors.

Where is Sodium Benzoate Found?

Since it is both a preservative and a flavor enhancer, food manufacturers add sodium benzoate to many processed and packaged foods, including:

Pickles
Canned vegetables
Salad dressing
Mustard, ketchup, and other condiments
Soda
Fruit juice
Jam, jelly, and other fruit preserves
Beer and wine

Sodium benzoate is also added to pharmaceuticals and personal care items, including:

Lotion
Face cream
Soap
Serum
Shaving cream
Shampoo
Conditioner
Hair spray
Makeup
Lip balm
Toner
Various pharmaceutical pills

Is Sodium Benzoate Bad?

The FDA deems sodium deems sodium benzoate safe safe when it is added to food "at levels not to exceed good manufacturing practice." In essence, this means it is not to rise above 0.1 percent of a food's capacity. Furthermore, the Environmental Working Group sodium benzoate ranges from a low to moderate concern.

Advanced scientific and medical research underscores both positive and negative outcomes when looking at sodium benzoate's impact on our health. A 2002 paper published in the open-access journal Nutrients states that sodium benzoate may show promise in treating "depression, pain, schizophrenia, autism spectrum disorders, and neurodegenerative diseases." Yet other researchers link sodium benzoate to "mutagenic effects, generate oxidative stress, disrupt hormones, and reduce fertility."

The PrimaFoodie Take

Countless packaged foods contain ingredients we don’t know much about, which may harm our health. This goes for all foods that contain sodium benzoate. It is such a widely incorporated and undetectable preservative that it goes unnoticed even by the most discerning palate. Hands down, we are wary of this additive, so we avoid it.

Firstly, if a food has sodium benzoate, it is processed (or ultra-processed), which is never good. Secondly, the studies mentioned above, combined with the fact that sodium benzoate is a robust antimicrobial agent, make us pause to consider this: If it’s wreaking havoc on bacteria, it’s likely doing the same to our microbiome. Plus, even if the FDA mandates safe levels of sodium benzoate, the harm comes from consistently eating it, thus allowing it to accumulate in our bodies.

So, our take? We steer clear of sodium benzoate.

PrimaFoodie Ingredient Spotlight: Potassium Bromate

October 02, 2023 by Stacey Lindsay in All Conscious Living

What Is Potassium Bromate?

Potassium bromate is a white crystal chemical food additive. As its name suggests, it is a bromate of potassium—a bromate is a salt or ester of bromic acid that contains an ion that works as an oxidizer.

Why Is Potassium Bromate Used?

Widely used in the baking industry, potassium bromate catches the eyes of mass manufacturers for its ability to enhance the texture of bread and other baked goods. Its oxidizing qualities cause the bread—and cakes, rolls, muffins, and other goods—to rise and feel fluffy.

Historical accounts show that veterinarians used potassium bromate to treat animals with epilepsy, dating back to the 19th century.

Where Is It Found?

This additive has genuinely been everywhere for decades. As mentioned, manufacturers have been adding it to mass-produced and packaged bread items, including:

Pizza dough
Bread
Dinner and sandwich rolls
Donuts, muffins, and other pastries
English muffins
Pretzels
Crackers
Cookies

What are the risks of potassium bromate?

California has been warning its residents about potassium bromate for years. In April 2023, the state's Assembly Committee on Environmental Safety and Toxic Materials approved a bill to ban potassium bromate in foods, along with four other chemicals. The state underscores its concern with studies, some of which date back decades, that show the chemical additive to be potentially toxic and carcinogenic.

Furthermore, the Environmental Working Group states that concerns around potassium bromate are widespread in other countries. The EWG says, "In 1999, the International Agency for Research on Cancer determined that potassium bromate is a possible human carcinogen. It is not allowed for use or is banned as a food additive in a number of countries, including the United Kingdom, Canada, Brazil, and the European Union."

Additionally, research also shows potassium bromate to be harmful when inhaled.

The PrimaFoodie Take

California's bill to ban potassium bromate will go into effect in 2027. Until then, the state requires all manufacturers to post a warning label on their packaging when it includes the additive, which is part of the Proposition 65 food safety initiative.

Considering the research and banning of this additive, we avoid potassium bromate. Read your labels. If a bread or other product contains it, choose an alternative. Doing so supports our health and lowers the demand for this unnecessary and toxic additive.

PrimaFoodie Ingredient Spotlight: Caramel Coloring

July 17, 2023 by Stacey Lindsay in All Kitchen Wisdom

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 even when something is edible, that doesn’t mean it’s healthy or necessary.

What is Caramel Coloring?

Caramel coloring (also referred to as caramel color) is an edible brown food additive made by heating a variety of carbohydrates, such as corn, high fructose corn syrup, various types of sugar, or malt syrup.

What is the purpose of Caramel Coloring?

As its name suggests, caramel coloring gives foods and beverages a brown or caramel-like color. While the raw finished product does have a slight burnt-like caramel flavor, its main use is to provide color rather than taste.

One of the most widely used substances, caramel coloring has been a popular additive of numerous mass food manufacturers, including Coca-Cola, for more than 150 years.

Where is Caramel Coloring found?

The wild thing about caramel coloring is just how widely used it is. Turn over any sugary mass-produced drink or snack, and there’s a high chance it contains this additive.

The most common foods (and food-like substances) that contain caramel color include:

Brown-colored soda, such as cola and root beer
Fruit and vegetable juice, such as prune and apple juice
Beer, cider, and wine
Jam and jelly
Bread
Crackers
Packaged baked goods
Gravy
Condiments, including mustard
Soy sauce, Worcestershire sauce, and other sauces
Candy, including chocolate and licorice
Bottle tea and coffee

Is Caramel Coloring Bad?

First thing first: Caramel coloring sounds harmless because of its name. (Isn't it just heated sugar?) But a deeper look at this additive, which is made from heating and manipulating various carbohydrates, shows there’s reason to pause.

Every manufacturer creates its caramel coloring a bit differently. As we noted, some heat high fructose corn syrup, a highly processed substance widely reported to cause metabolic issues. Others may use sugar or malt syrup. Depending on the main heated ingredient, some variations of caramel color contain a byproduct called 4-methylimidazole (4-MeI), which has been under scrutiny for more than two decades because of its potential carcinogenic effects.

In 2007, the National Toxicology Program released a study examining the impact of 4-MEI on rats. While its potential carcinogenicity was deemed "inconclusive," this still caused many food sleuths to fight to ban the substance. More recently, in 2020, the National Toxicology Program published the results of another study on 4-MEI and rats to see if exposure to the chemical caused any developmental or reproductive harm. The FDA states that this study "showed reproductive and developmental effects in male and female rats at the levels tested."

For the past 10 years, California has required any manufacturers offering a product with more than 29 micrograms of 4-MeI to label it as a potential health warning. Coca-Cola reformulated its product to avoid having to place such a warning on its packaging.

The PrimaFoodie Take

As we always do with ingredients, we went through our checklist for caramel coloring: Is this ingredient processed? Does it offer nutritional value? Is it necessary? Where does the research point? Caramel coloring is highly processed, offers zero health benefits, and is linked to carcinogenicity in studies.

Considering all of this, we avoid foods with caramel coloring by all accounts. This additive is linked to too many concerns to warrant any place in our diets. Plus, any additive that manipulates a food's color also attempts to manipulate consumers because it makes food seem more appealing.

One of the greatest ways we can fight against food manufacturers creating substances that are bad for our health is to read our labels, avoid additives, and thus break the demand.

What Do We Know about Vanilla?

July 10, 2023 by Stacey Lindsay in All Kitchen Wisdom

Vanilla is rich, complex, and storied. Warm with a heady scent, it adds depth to foods in a way that's been beloved for centuries. But as ubiquitous and beloved as this natural ingredient is, vanilla is often misunderstood and a target for artificial copies.

Marty Parisien will talk about vanilla all day. As the co-founder of Singing Dog Vanilla, an Oregon-based pure vanilla company founded in 2004, Parisien has seen it all in the industry. We called him to ask about the issues he comes across, what we should look out for when sourcing high-quality real vanilla, and why he loves working with this gorgeous ingredient.

A Conversation with Marty Parisien

When it comes to buying real vanilla, what are some concerns about quality and integrity that you’d like people to be aware of?

The FDA designates what pure vanilla extract is—13.35 ounces of vanilla beans extracted into one gallon of 35 percent alcohol-water solution. Vanilla is one of the only flavors the FDA defines. So we have to hold to that standard. The problem is, much like with the olive oil industry, people and companies are making vanilla that doesn't comply with those rules and claiming it’s real.

When most people buy a fake vanilla flavor, they know it's fake: [Artificial vanilla] is labeled clearly in the US. It’s usually made from a derivative of wood pulp. But the biggest problem in the US—which all of us in the vanilla industry deal with—is people going to Mexico to buy cheap vanilla that is labeled as real FDA-approved when it’s not, it’s fake. The fake stuff that people get across the border is filled with who knows what kind of chemicals. A lot of it has Tonka bean extract, which has been linked to renal failure. [Editor’s note: Tonka bean is illegal in the US.] People buy this cheap, bring it across the border, and say, ‘I got this really good vanilla. It's really strong, and it was really cheap,’ when it’s all fake and filled with a lot of bad stuff.

What are some common misconceptions about real vanilla?

People will often tell me that they got a really good real vanilla that’s clear. Well, vanilla is not clear. There's no way to make a clear vanilla. Vanilla is brown.

The heavy hitter is price. Vanilla—real vanilla—is very expensive. It’s the only edible fruit from an orchid. The orchid takes about five years to mature and begin flowering. When it throws out a flower in the morning, you have about four hours to hand-pollinate it before the flower drops. Then it takes about nine months for this to grow into a full big green vanilla bean, which is then picked and sun-dried like raisins in the sun every day for about two months. They’re laid out in the sun, picked back up at night, and laid out in the sun the next day. Then they’re sorted, bundled up, and put into conditioning boxes for a couple of months—and that’s when they start to smell like vanilla.

It's fascinating because vanilla is beloved and ubiquitous, but it’s often considered ‘basic’ or ‘plain’ for those who may not fully grasp its complexity.

It is so complex! There are between 250 and 300 flavor compounds that have been identified in vanilla. So it’s amazing that we use it to mean ‘plain’ in American English.

What’s amazing about vanilla is that you don't taste vanilla in many things, but it brings out all the other flavors. Like in a crumble or a cherry pie, you may or may not taste vanilla, but it brings out everything else. And you will notice when the vanilla is not there. It’s like a support to everything else. We don’t know exactly why it works, but it works.

We created a vanilla salt. It comes in a grinder, so you grind the salt and vanilla together. We use it on everything from pineapple slices to fresh crab, seared steak, and salmon. It’s amazing what it does. Salt and vanilla are two things that bring out the flavor.

What is important to look out for when purchasing real vanilla?

Look to see that it was extracted in the USA. Price is an indicator. Price is a marker Like olive oil, truffle oil, or anything that can be faked. Vanilla is expensive. You should always be able to call or email the vendor and ask for a certification of analysis. We have this for every batch we extract. It’s also important to see that the alcohol used to mix is derived from a botanic source, not petroleum. Ours is from organic cane sugar. We do this rather than corn or soy because of allergies.

But again, I always encourage customers to ask questions. If you’re concerned about the quality or the alcohol used, contact the vendor and ask. There are some really good vanillas out there, and the good companies will answer your questions.

What do you love about vanilla and working in this industry?

You meet a lot of really interesting people in this business, both on the supplier side and on the customer side. I’ve met chefs all over. I’ve met mothers whose children are allergic to ingredients, and they’re so grateful we can tell them everything in our vanilla because we're transparent about ingredients. I’ve met many different people from around the world. I think that's been the most interesting part of this business. It reaches everywhere because everybody has a story about vanilla.

You can learn more about Marty and Singing Dog Vanilla at singingdogvanilla.com.

PrimaFoodie Ingredient Spotlight: Guar Gum

May 22, 2023 by Nichole Perkins in All Food Activism

Guar gum is everywhere these days. A staple in various processed goods, from alternative milk to gluten-free goods, this binding agent makes foods thicker. Since it's an additive, however, we wanted to examine it. Here's everything you need to know.

What is Guar Gum?

Often referred to as gellan gum, Guar gum is a galactomannan, a polysaccharide (carbohydrate) found in the cell walls of guar gum beans, which grows on Cyamopsis tetragonolobus plants native to Pakistan and India. Cultivators de-husk and mill the shells of the beans, which then is turned into a powder food additive. Guar gum has high water-absorbing capabilities, making it an effective way to thicken soups, milk, and other foods.

What does Guar Gum do?

The primary purpose of guar gum is to make food thicker and palatable. Because it rapidly absorbs water, guar gum creates a gel-like consistency. Used as an emulsifier, it bolsters the texture of certain foods. These include:

Yogurt
Nut and plant milk
Ice cream
Canned soups
Protein bars
Supplement powders
Vitamins
Gluten-free baked goods

Farmers grow guar gum beans on several continents. While it's used as an emulsifier in personal care and household products, most guar gum is found in foods today. It's also available on its own.

Is Guar Gum Bad?

Research on guar gum and its potential issues is limited. Still, some studies have shown it to interfere with the gut microbiome. Because it absorbs water quickly, research has also shown it interferes with the digestive system. Popular diet pills and appetite-curbing supplements include guar gum because it causes food to swell in the stomach, leading to a feeling of fullness.

Our PrimaFoodie Take

Like any additive, we're hesitant to give guar gum a thumbs up. The fewer additives, the better, in our book. We advise paying attention, reading labels, and seeing how this additive impacts your digestive system.

Further reading: The Primafoodie Ingredient Spotlight on Soy Lec.

PrimaFoodie Ingredient Spotlight: Nitrates

April 10, 2023 by Nichole Perkins in All Food Activism

Nitrates have been around for centuries—even longer. A food additive widely known for its presence in deli meats, nitrates are nitrogen compounds. But are they harmful, healthy, somewhere in between? We break down the facts.

What are nitrates?

Nitrates are naturally occurring compounds that consist of oxygen and nitrogen. We say 'naturally occurring' as nitrites have an organic presence in animals, including humans, as well as in water, soil, and various plants.

There are also added nitrates, which humans have been putting into foods.

How do nitrates and nitrites differ?

People often talk about nitrites and nitrates interchangeably because the compounds are in the same chemical family—but there is a difference between the two. While both are oxygen and nitrogen compounds, nitrates (NO3) have three oxygen atoms that bond with one nitrogen atom, whereas nitrites (NO2) have only two oxygen atoms.

This slight chemical variation can make a difference in how our bodies digest and convert them. When consumed, nitrates can naturally convert to nitrites in our bodies. Biological research shows nitrites and their two oxygen atoms to be more chemically prone to react with other chemicals. Additionally, some nitrites convert to nitric oxide in our bodies, a chemical that aids in brain functioning and blood flow regulation.

Where are nitrates found?

Naturally, nitrates are abundant in some vegetables, including:

Leafy greens
Beets
Spinach
Celery

Nitrates are also naturally found in animal meats, poultry, and dairy.

Why are nitrates added to foods?

While nitrates organically show up in nature, humans have been purposefully adding nitrates to foods for centuries, with some historians starting as early as 3000 BC. The main reason for adding nitrates to food is for preserving purposes. Nitrates keep bacteria, particularly clostridium botulinum, and other organisms from growing.

But more recently, particularly in the past century with the proliferation of processed foods, nitrates were also lauded for their ability to improve the texture and appearance of meats. This is why nitrates are so widely and rightfully associated with processed meats, such as cold cuts and hot dogs. They keep these processed foods shelf-stable and give them that certain pink hue and specific texture.

Are nitrates harmful?

When it comes to naturally occurring nitrates, the research underscores that these have benefits. For one, these compounds are natural and are found in some of the most essential and healthy foods to consume, such as leafy greens. Also, as we noted, when consumed nitrates convert to nitrites which then convert to nitric oxide—and nitric oxide plays a role in regulating blood pressure, not to mention other benefits such as boosting circulation. A 2019 study found that eating dietary nitrates through about one daily cup of vegetables can reduce heart disease. Of course, other nutrients in these vegetables play a critical health role.

Now when we start looking at added nitrates, things get murkier. There’s been wide speculation that nitrates are potentially harmful to our health. Various reasons propel this: One is that when certain foods with added nitrates are cooked on high heat, the nitrates convert to nitrites which then convert to the chemical nitrosamines, which health studies have linked to cancer in laboratory animals.

Furthermore, a 2015 report from the World Organization (WHO) flat-out said that eating processed meats could lead to colon cancer. But is this all because of the nitrates or because of other factors related to processed foods? The jury is still out on this one, but the evidence has many heads turning—so much so that WHO considers processed meats with nitrates to be a Group 1 carcinogen.

Additionally, various advocacy groups and researchers have warned and continue to warn that added nitrates are potentially harmful and carcinogenic.

Our PrimaFoodie Take

We confidently and wholly say: We avoid added nitrates. Our reasons vary.

For one, we always ask: If something doesn’t need to be in a food, why add it or consume it? We now have the refrigeration capabilities to keep meats and other items fresh without the need for such preservatives.

Also, the research mentioned above gives us great pause. Our bodies respond differently to natural nitrates versus human-manipulated and added nitrates. If WHO has been warning against nitrate-added foods, we’re listening. Like so many additives, consuming these in small amounts may be fine, but the cumulative effects could very well be dire.

But here’s the bigger conversation: Foods that contain added nitrates are often ultra-processed and filled with other manipulated and unhealthy additives. Nitrates or not, we view most processed foods as a threat to our wellbeing. Give us fresh organic vegetables and a steak over processed deli meat any day.

PrimaFoodie Ingredient Spotlight: MSG

January 30, 2023 by Nichole Perkins in All Food Activism, All Kitchen Wisdom

PrimaFoodie Ingredient Spotlight: MSG
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 MSG?
Monosodium glutamate, commonly referred to as MSG, is a food-grade salt compound derived from glutamic acid in seaweed and various vegetables. Glutamic acid is a ubiquitous naturally occurring non-essential amino acid found in most living things, from animals to plant life to humans. The food-grade MSG used today is primarily extracted from corn, beets, molasses, and sugar cane.

How is MSG used?
MSG is a flavor enhancer that adds richness and depth to foods often referred to as umami, the fifth taste. For more than a century it’s been a go-to additive used by chefs, companies, home cooks, and more.

MSG is commonly associated with take-out Asian foods, but the truth is that it’s added to a host of conventionally prepared, processed, and packaged foods—and you’d likely never suspect it. These include:

Salad dressings
Condiments, such as ketchup and mustard
Marinades and seasonings
Spices
Fast food
Restaurant foods, specifically from mass-chains
Packaged soups
Frozen meals
Instant noodles

Editor’s note: While MSG is naturally found in many foods, most notably certain cheeses and savory vegetables, like tomatoes, here we’re referring to the human-created flavor enhancer.

When was MSG discovered?
In the early 20th century, Japanese chemist Kikunae Ikeda discovered that a certain kelp added a savory richness to his kelp soup. As he dug deeper he learned that the glutamic acid in the kelp naturally carried this ability to bring out a food’s unique depths. Ikeda eventually found a way to extract and package the monosodium glutamate. Since then, it has taken off commercially.

Is MSG bad for your health?
In the century-plus since MSG has been in existence, people have been eating it generously. The FDA deems it “GRAS”, which translates to “generally recognized as safe” for consumption—which is nebulous terminology that doesn’t necessarily deem if something is, in fact, safe for our health. (Note: Food substances recognized as GRAS do not go through the same reviews as foods labeled as FDA-approved.) The FDA does require MSG to be included in ingredient lists.

Okay, so MSG is legal. But is it bad for your health? That’s a heated debate. Around the 1960s a heated campaign against MSG infused media headlines, pointing fingers at Asian restaurants for infusing foods with the vilified ingredients. This inspired advocates of the flavor enhancer to speak out in favor of it. Many believe since it’s a natural-occurring substance it poses no threat to humans. MSG advocacy groups have sprouted, as have studies that show no link to health concerns.

Then there’s the other school, which believes MSG to be a toxic additive that poses health concerns. One study found MSG to potentially cause nerve and brain damage in laboratory animals. Others have found it to be the culprit of a host of reactions, including sweating, chest pain, headaches, and numbness. Researchers in the medical field have referred to these reactions as MSG System Complex.

The PrimaFoodie take on MSG.
Simply put, MSG is an additive, and like any additive, it causes us to pause. The two biggest factors behind our stance are the fact that it’s a processed additive, and it’s everywhere, which means it can have a cumulative effect.

MSG is a naturally-occurring substance in its organic form, but when it’s extracted from a source and turned into an additive, it’s processed in some way. And while it’s impossible to totally avoid processed foods these days, we aim to limit them as much as possible. Add to this that MSG is found in many foods, so while it may be technically fine to consume in small to moderate doses, what happens when we eat it consistently all the time? It compounds in our systems.

We’re also concerned by the limited research around MSG. The FDA may state it to be “generally safe,” but this gives us zero confidence that it’s truly okay to eat.

For this reason, we avoid MSG at all costs. We suggest reading labels and asking the brands or companies if they include it, and why. There are plenty of foods naturally rich in umami flavor—so why opt for a manipulated version?

This is the question to ask.

Curious to learn more about what’s in your food? Check out our other Ingredient Spotlights.

PrimaFoodie Ingredient Spotlight: Carrageenan

December 12, 2022 by Nichole Perkins in All Kitchen Wisdom

What is Carrageenan?

Carrageenan is a gelatinous polysaccharide (a long-chain carbohydrate) from the Irish Moss seaweed, which is a red seaweed plant native to the British Isles. Approximately 50 percent of Irish Moss is made of Carrageenan.

There are two types of Carrageenan: food-grade and degraded.

What is the purpose of Carrageenan?

From ice cream to nut milk, carrageenan has long been used in foods as a gelling and thickening agent. Carrageenan is also a popular vegan alternative to gelatin, as well as a common additive to personal care items, medications, supplements, and cosmetics.

Where is Carrageenan found?

Because of its jelly-like texture, carrageen provides cohesiveness, viscosity, and/or thickness to certain formulas and foods. It’s a common additive found in the following items:

Alternative milk
Baby Formula
Ice cream and sorbet
Processed meats
Creamers
Pudding and creamy desserts
Cheese
Packaged soups

Is Carrageenan bad?

Even though Carrageenan has been used in foods for centuries, research over the last two decades points to evidence that the extract may not be the best for us. One study found a direct link between degraded Carrageenan and gastrointestinal ulcers in animals. The scientists behind this study, as well as unrelated researchers, have thus purported that consuming Carrageenan can lead to similar gastrointestinal implications in humans, including digestive inflammation, IBS, and the triggering of colon cancer. Challenging these notions are in-depth studies that claim Carrageenan is of no harm to humans.

Here's the rub: Concerns around Carrageenan initially pointed to the degraded kind, which is not used in foods. But now, more experts are finding that even food-grade Carrageenan may cause inflammation and other health concerns.

The PrimaFoodie Take on Carrageenan

Whenever we do a deep dive into an ingredient, we think of three things: Is this ingredient processed? Does it offer any nutritional value? And is it necessary? When it comes to Carrageenan, it is extracted and processed, it offers zero health benefits, and it isn’t necessary. (For instance, copious alternative milk manufacturers are omitting this ingredient.) Therefore, we avoid it as much as we can.

Further reading: The Primafoodie Ingredient Spotlight on Soy Lecithin.

PrimaFoodie Ingredients Spotlight: Soy Lecithin

October 17, 2022 by Nichole Perkins in All Kitchen Wisdom

Additives in food are as ubiquitous as they are nebulous. In our 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 Soy Lecithin?

If you’ve eaten chocolate, you’ve likely consumed soy lecithin. A common ingredient, soy lecithin is a food additive derived from soybeans.

There are various types of lecithin. A mixture of phospholipids, lecithin is a fatty substance naturally found in plant and animal cells and tissues. Common sources of lecithin include sunflower seeds, eggs, and cotton seeds. Here we break down soy lecithin, which comes from soybeans.

What Is the Purpose of Soy Lecithin?

Food manufacturers use soy lecithin to emulsify ingredients so they become stable, smooth, and homogenized. Naturally amphiphilic (containing water soluble and insoluble chains), soy lecithin provides a way to easily blend ingredients that normally wouldn’t mix, such as oil and water. It’s also a common flavor protectant and taken as a dietary supplement.

Where Is Soy Lecithin Found?

Soy lecithin is commonly found in products that have a smooth and creamy consistency. These include:

· Bread

· Chocolate

· Dressings and marinades

· Packaged food

· Alternative milk

· Cereals, pasta, and other processed grains

· Cooking sprays

· Ice cream, puddings, and other dairy products

· Nutritional supplements and vitamins

Is Soy Lecithin Bad?

This is the million-dollar question. Manufacturers claim that since soy lecithin is usually added in small doses, it isn’t harmful. But consider this: Those “small” doses add up. Plus, soy lecithin is ubiquitous these days (it’s hard to find even a natural dark chocolate bar without it), which poses the potential of consuming it consistently. Research has shown that ingesting the same additives over and over can lead to systemic inflammation, gluten intolerance, and other food sensitivities.

There is also a critical conversation around soy. Those who have soy allergies should avoid soy lecithin. Yet, allergies aside, it’s important to consider that soy is often genetically modified and rarely organic, which means the original source of the lecithin could be covered in pesticide and herbicide residue.

Lastly, removing soy lecithin requires a process that involves a harsh solvent called hexane. A potential carcinogen, hexane has been shown to damage reproductive organs and fetal health, cause skin irritation, and pose a hazard to the lungs if inhaled. The FDA does not regulate the residual hexane in foods.

Soy Lecithin: Other Options

Because soy lecithin provides a way to emulsify fats with water, it’s commonly used. But that doesn’t mean it’s necessary. Soy lecithin is an industrial additive. In short: It is always best to avoid anything industrial, mass-produced, and added. Aim for real, whole foods with as few ingredients as possible. Avoiding soy lecithin—or any lecithin—is a way to decrease the number of adulterated additives entering the body.

Deciding whether to consume soy lecithin is a personal choice. It’s important to always read labels to see if soy lecithin is present. Many food companies are creating products without it. HU Chocolate, for one, is manufacturing cleaner chocolates free of lecithins (soy or any kind), processed sugars, colorings, and other additives.