Like most Americans who grew up in cities, we never paid much attention to what meals were prepared and served. We ate what was prepared with minimal complaining, if any. As I got older, I embarked on a quest to find out what enjoying food without additives tasted like. The experience resulted in an appreciation for the natural flavors in the food. Additives and preservatives are nothing new they have been around in one form or another since early man. Food additives are certainly front and center in today’s processed foods.<\/p>\n\n\n\n
The evolution of food additives has spun off many studies, mostly about their safety. If you look at food products banned around the globe, it is primarily because the additives have been deemed harmful to your health. Many banned products contain coloring agents to make the food look more appealing or improve texture. All of which contain “suggestions” that they cause cancer, nervous system damage, DNA changes, etc. I say suggestion because most public-facing ads will not confirm or deny the concerns. Enjoying food without additives has become easier but visiting the grocery store or grabbing a quick snack to take off the edge is unavoidable.<\/p>\n\n\n\n
We have made an entire line of spice\/seasoning blends without additives or preservatives. That is our sweet spot. The result is we have been able to appreciate natural flavors in the food we eat. I suppose in the long run I will know if dietary changes have had a meaningful impact or not. Maybe I won’t even worry about it. What I do know is products made without additives and preservatives require different handling over their lifecycle. Seasonings tend to clump and require grinding mostly. They have held their flavor over time so I consider that a win. Our favorite sauces have been made using real fruit. They are fresh and tasty but must be refrigerated to slow down the ripening. And you don’t want to open more than you need but the good news is they respond well to freezing.<\/p>\n\n\n\n
I’ve purposefully stayed away from today’s engineered foods. It’s just not clear what the long-term effects will be from making a hamburger patty from plants or wood will be. I’m of the mind you can eat whatever you choose within reason. My preference is to know what I’m taking in so there are no surprises later.<\/p>\n\n\n\n
If after researching food additives you come away confused about what’s good to eat and what’s not, we’re in the same boat. It seems to me that additives are used to extend the life of products along with making them taste better. When using my products at least you know what you’re consuming. I think I’ll err on the side of healthy eating.<\/p>\n\n\n\n