Read the list of ingredients in the foods that you eat. Does it sound more like Doc Brown’s science experiment rather than your Grandma’s pantry? In order to preserve them, processed foods are loaded with chemical additives. How healthy is this for our bodies? While additives like vinegar and salt have been around for ages, now chemicals are being used more often. Anyone craving some glyceryl triacetate?
Hot dogs are a popular menu item during summer barbeques. As with anything, use moderation when eating them. Their bright-red color is because of nitrites, which have been linked to cancer. Nitrites are also found in bacon, cured meats, sausage, ham and smoked fish.
Also known by it’s brand name, “Olean,” this fat substitute found in chips tastes like the real deal, but you’ll feel the unpleasant results after eating a few too many. Basically, you may not gain weight eating this additive because it is not digestable by your body…which means it passes right through you…which means you better not be too far from a bathroom after eating something containing “Olean.”
Artificial sweeteners like apartame and sucralose have been linked to cancer and have been said to lower the bodies immunity to viruses. When you need to sweeten something, you are better off using regular sugar in moderation.
Sulfites are best known for their ability to preserve wine as it ages. Although considered “mostly” safe, sensitivities to this additive can develop at any age, and can vary from itchy skin to not being able to breathe.
Artificial Food Coloring
The colors that make junk foods visually appealing have been linked to cancer, allergic reactions and hyperactivity in children. Many of these artificial colors are found in high-calorie processed foods that contain few nutrients.
Here is a Low To No Additive Recipe for you to try:
Vegan Italian Pasta Casserole
Makes 1 healthy serving
5 oz. brown rice or pasta of your choosing
3 Tablespoons olive oil, divided
1/2 red bell pepper, thinly sliced and cut into pieces
1 large clove garlic, minced or grated
2″ of basil paste (or 10 large fresh basil leaves, finely chopped or pureed)
handful of artichoke hearts marinated in water
sea salt and fresh ground pepper, to taste
grated Parmesan and/or Romano cheese, grated
- Boil filtered water and a dash of EVOO (extra virgin olive oil); bring to a boil.
- Add pasta of your choosing; stir; and lower to medium heat.
- Saute bell pepper in a preheated, pre-oiled pan on medium-high heat; stir; cook for about 5 minutes. Don’t worry if it browns a bit, as it adds a roasted flavor.
- Add in garlic and basil; stir well; add in artichoke hearts; toss gently until all is warm.
- Drain pasta, add to frying pan with vegetables; add additional oil, if desired, just enough to coat the pasta; toss gently.
- Serve warm and top with grated cheese, if desired.