Raw Food Challenge Day – Label Reading Guide
Not too long ago a read a book titled Skinny Bitch. It really gave me the want to research food and investigate what it is that I am eating. In this book there is a helpful label reading guide. I decided it was important to share it with all of you.
All the credit goes to Rory Freedman and Kim Barnouin for this wonderful and helpful list.
Alanine or amino acids: The building blocks of protein in all animals and plants. Make sure they are plant derived.
Albumen: found in eggs, milk, muscles, blood and many vegetable tissues and fluids. May cause allergic reaction. In cakes, cookies, candies and some wines.
Ambergris: From whale intestines. Used as flavouring in foods and beverages. (Remember what I said about natural flavour…)
Artificial colour, FD&C food colour: derived from coal-tar. Can contain trace amounts of lead and arsenic (yum). Potentially carcinogenic. Alternatives: colouring from grapes, beets, turmeric, saffron, carrots, chlorophyll, annatto, alkanet.
Beta carotene, pro-vitamin A: A pigment found in many animal tissues and in all plants. Used in the manufacturing of vitamin A. Make sure it is plant derived.
Bone Meal: Common do I really need to say more? Crushed or ground animal bones used in some vitamins and calcium supplements.
Butylated Hhydroxyanisole (BHA and BHT): An antioxidant and/or preservative commonly found in baked goods, canned items, powdered soups, foods containing artificial colourings or flavourings. Can cause cancer, birth defects and infertility. ( I found this in my cereal once, now I make homemade cereal)
Carmine, cochineal, carminic acid: Red pigment from the crushed female cochineal insect. Reportedly 70 000 beetles must be killed to produce one pound of this dye. Used in red apple sauce and other foods and colourings.
Cysteine, L-form: An amino acid from hair and urine, which can come from animals. Used in some baked goods and nutritional supplements.
Gelatin, gel: Protein obtained by boiling skin, tendons, ligaments, and/ or bones with water. From cows and pigs. Used as thickener for fruit gelatins and puddings, also in vitamins as a coating and as capsules. In candies, marshmallows, cakes, ice cream yogurts. Sometimes used in “clearing” wines. Alternatives: carrageen, seaweeds, pectin from fruits, dextrins,cotton gum.
Glycerin, glycerol: A byproduct of soup manufacturing. Can be found in foods, mouthwashes, chewing gum, toothpastes.
Lactic acid: Found in blood and muscle tissue. Also in sour milk, beer, sauerkraut, pickles and other food products made by bacterial fermentation. Alternative: lactic acids from beets and plant-milk sugars.
Lecithin or choline bitartrate: waxy substance in nervous systems of all living organisms, but frequently obtained for commercial purposes from eggs and soybeans.
Lipase: enzyme from the stomachs and tongue glands of calves, baby goats and lambs. Used in cheese-making and in digestive aids.
Lipoids, lipids: Fat and fat-like substances found in animals and plants. Alternative: vegetable oils.
Marine Oil: From fish or marine mammals. Used as a shortening, especially in some margarines.
Methionine: Essential amino acid found in various proteins (usually from egg albumen and casein). Used for freshness in potato chips.
Monoglycerides, Glycerin: From animal fat. In margerines, cake mixes, candies, foods, etc.
Monosodium glumate (MSG): Flavour enhancer blamed for reproductive, nervous system, and brain disorders. Found in soups, sauces, gravies and sometimes hidden in baby food, baby formula, low-fat and no-fat milk, candy, gum, processed foods and applied to non-organic fruits and vegetables as a wax or pesticide.
“Natural sources”: Can mean animal or vegetable sources. Most often in the health food industry ( especially in the cosmetics area) it means animal sources, such as animal elastin, glands, fat, protein and oil.