The term "superfood" has been used to describe practically every natural food and health food item under the sun these past few years. With the term’s constant use (and misuse) in advertising, food marketing, and the media, it’s no wonder why there is so much confusion surrounding superfoods. The term isn’t regulated and can be attributed to practically anything – a fact that many big-name food product manufacturers take pleasure in exploiting. (more…)
Artificial additives pervade our food supply at epic proportions. Manufacturers claim the stuff is added to enhance flavor, appearance, texture, and shelf life. Food dyes, a food additive used to deepen the color of candy, dry mixes, soups, and even bread, have gotten an increasing amount of criticism these last few years. Health authorities in Austria and Norway have even banned the use of artificial food dyes and European health authorities require a warning label on food that contains the synthetic ingredients. In Britain, warn labels caution that children who […]
Golden berries, also known as Physalis peruviana, is South American fruit that's highly concentrated with nutrients and bioactive compounds. In Colombia, the delicious golden berry is an important international export and prominent local food. [1] The plant has been used for centuries in traditional medicine, often against jaundice. [2] While the evidence for golden berry application for jaundice remains anecdotal, research has found other positive health benefits associated with the fruit. (more…)
Selenium is a powerful trace mineral that everyone requires for good health. Along with iodine, selenium is great for the thyroid. It supports the immune system and it's a powerful antioxidant.[1, 2] Adults require at least 55 micrograms a day and some people consume more (it's best to stay under 400mcg/day).[3] (more…)
There's been a lot of discussion lately about azodicarbonamide, also known as ADA. It's an industrial chemical used in the plastics industry to produce small gas bubbles; almost like carbonated plastic. It's what makes yoga mats and flip flops strong, light, and spongy. However, at some point, some yo-yo minded "food scientist" thought azodicarbonamide's foam producing qualities would make bread better and commercial bakeries began to use it as a dough conditioner to make bread more fluffy. Yuck. (more…)
