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It's what's on the inside that counts

My usual worries over fat, salt, and sugar content in the food and beverages I consume now have another troublesome “companion”: synthetic ingredients.

I’ve become increasingly aware of what I eat and drink, and to be honest increasingly worried about what is good for me and what is not. During Easter I had plenty of time making new experiments in my kitchen. I decided to go completely clean in everything I bought and used for my home cooking experiments, but that turned out to be much harder than I imagined.

Getting a bare understanding of all the different ingredients on the labels was much harder than I anticipated. The only guidance I could stick to, was my own understanding and perception of what I consider as clean, and that kind of limited my choices to an extend where it was hard to buy simple stuff like bread, sausages, ice cream and lots of other things I buy on a regular basis. It seems that artificial ingredients lurk in every food category.

I know that not all artificial ingredients are harmful, but I would just rather eat foods with ingredients I can pronounce and recognize than sinking my teeth into foods containing phosphates, nitrites, nitrates, cellulose, diglycerides, etc. It just doesn’t sound appealing, even though I am sure all these additives provide a lot functionality in order to improve texture, taste, shelf-life and other attributes desired by us – the consumers.

So now I’ve created my own no-no list. It’s not scientific at all, but it helps me make the right choices – at least what I perceive as being right for me.

I am one of those consumers that is really hard to satisfy – I always want to know more – what country does the ingredient come from, where was it sourced, what is the environmental impact, is it healthy, is it natural, and, and, and…

In my role as a food journalist I took part in a small info campaign on clean label functional proteins used in the meat industry. Check it out – it’s all about real food ingredients.

People are increasingly aware of what’s on the inside of the food they are consuming and as our health concerns and our principles are already dictating our choices, we truly are becoming what we eat.

/Essie

About the author

Essie

Essie

My name is Essie, I live in the outskirts of Oslo in Norway with my 5-year-old corgi Eddie.

I work as a blogger and journalist.

Main interest:

  • My cutie of a dog; Eddie
  • Traveling the world learning more about food and culture

 

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