Gluten has become a major buzzword and many people have begun hopping aboard the gluten-free bandwagon. This is great however some people seem to think that foods with gluten-free status have a nutritional seal of approval as well. While gluten does have harmful effects on the body, gluten-free foods still typically contain other dangerous food additives such as preservatives, emulsifiers, stabilizers, thickeners and anti-caking agents.
Gluten-free has become a marketing tool for food companies and products such as water, fruits and vegetables–which never contained gluten in the first place–can now be labeled as gluten-free. The big gluten-free stamp on the front of food packaging is a misdirection from the ingredients section on the back of the package where all the real information about the food is contained.
By increasing our awareness about these marketing tactics and misdirections by food companies we can more easily identify foods which will provide us with health benefits. In a certain way we have to be like food detectives–which might sound like a lot of work–to identify quality food. It requires a little bit of extra effort at first but once we begin to educate ourselves it becomes really easy.
For additional resources and sources relating to this podcast see this blog post.
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I quote the legal definition of natural flavors and natural flavorings in this episode and here is that quote as well as the link to the source.
“The term natural flavor or natural flavoring means the essential oil, oleoresin, essence or extractive, protein hydrolysate, distillate, or any product of roasting, heating or enzymolysis, which contains the flavoring constituents derived from a spice, fruit or fruit juice, vegetable or vegetable juice, edible yeast, herb, bark, bud, root, leaf or similar plant material, meat, seafood, poultry, eggs, dairy products, or fermentation products thereof, whose significant function in food is flavoring rather than nutritional.”