Q&A’s

Soda water is water that has been infused with carbon dioxide gas under pressure. Carbon dioxide is a colourless, tasteless gas that is naturally present in the atmosphere (in small amounts). The basic process is to force carbon dioxide to dissolve in water. CO2 dissolves much better in cold water rather than hot. From an additive perspective, I am happy to drink unflavoured soda water.

QUESTION:

Liddell’s lactose free milk and yoghurt – your thoughts?

ANSWER:
Usually lactose free products contain an enzyme called “lactase” Lactase is usually produced in humans in the small intestine. The lactase is important for digesting milk and breaking down the lactose. If you have a deficiency of this enzyme, then you will experience lactose intolerant symptoms.

Adding enzymes to milk results in the hydrolysis of the lactose which allows it to be digestible for everyone.

What most people don’t realise is that the lactase that is produced commercially is extracted from yeasts (kluyveromyces fragilis and kluyveromyces lactis) and from moulds (aspergillus niger and aspergillus oryzae).

My preference is that if you are lactose intolerant, you are better off choosing an alternative milk such as oat milk or almond milk instead of lactose milk / yoghurt etc.

These two raising agents are additives that are usually derived from minerals and are one of the safest additives. I regularly use both bicarb soda and baking powder.

QU: Thoughts on Barley malt extract?

Answer:

Barley malt extract – is an additive that frequently includes MSG (free glutamic acid) – it is addictive and makes you want to eat lots of them!! 

Many manufacturers like to use barley malt extract in their products as they are not required to label the product as containing MSG. MSG is an excitotoxin that shrivels and kills brain cells.   An excitotoxin is a chemical that causes a brain cell to become overexcited and fire uncontrollably, leading to cell death. Common adverse reactions resulting from MSG can also include:

• asthma
• hyperactivity
• depression
• mood changes
• sleeplessness
• nausea
• migraines
  
  In short, I always prefer to avoid barley malt extract.

.

Generally speaking I would prefer to avoid chocolate with these ingredients. However, most chocolate contains soy lecithin. Soy lecithin can be ok – it depends on how it is processed. I avoid all products with inulin.

QUESTION:

Is it right or wrong to assume all product ingredients with a number are an additive?

ANSWER:

If you see a product with a number on it, it will be an additive. The categorisation of additives, generally speaking are:

100 Colours
200 Preservatives
300 Antioxidants, acidity regulators
400 Emulsifiers, Stabilisers, thickeners, gelling agents
500 Anti caking agents, raising agents, firming agents
600 Flavour enhancers
900 Sweeteners

Manufacturers have realised that consumers have become savvy and seek to avoid numbers, so they will use the name instead. For example, you may see “Carrageenan” listed on an ingredient label. It is additive 407, but the manufacturer would prefer to not alert customers to the fact that it is an additive.

They key is to understanding each ingredient and whether you recognise that as an ingredient that you have in your pantry and would cook with it yourself. If not, pop the product back on the supermarket shelf.

QUESTION:

Does organic food also have additives?

ANSWER:

Yes, they can still have additives. The organic certification allows non -organic ingredients to be used in certified organic food products.

These ingredients include enzymes, colours, flavours, yeasts / moulds, sweeteners, fining agents, clarification aids, stabilisers, gums, mineral salts.

QUESTION:

Is lactic acid as a processing aid recommended to be avoided.

ANSWER:

I personally avoid it. My family is very sensitive. It is usually a genetically modified ingredient and the way it is processed is either from hydrolysis or its made by bacterial fermentation. Each family is different, you may determine that you are happy to accept this additive.

QUESTION:

Olive oil is it completely safe? Can you please help me understand this. We consider olive oil safe in general but I hear some people start saying that some processing aids might be applied to olive oil too. If methods tomato oil product cheaper exist what can stop them from applying it to olive oil? Why do we consider cold extract olive oil safe, while sunflower oil extracted the best possible way is still considered best to avoid. Thank you

ANSWER:

Nothing is completely safe anymore unless a detailed audit has been conducted to give you that assurance. Every single product on the supermarket shelf, can have processing aids used (and not declared). There is a lot of manipulation regarding those processing aids and many manufacturers do not want to disclose the details of them.

I attempted to do this work on behalf of the AFK community with the Additive Free Marketplace. Every ingredient and processing aid had been reviewed and analysed to give you that assurance.

However we have to crawl before we can walk…. The Additive Free Advocates membership is designed to provide the info to people that are wanting it to make the best decisions they can. We need a bigger movement before we can move to certification of products (ingredients and processing aids). Or…perhaps I need to create a product line (might be easier and quicker in comparison) that you know is clean and free of processing aids lol!

In the interim, until the movement is bigger (COVID has put this on the back burner for most families, thrust into survival mode now) the Additive Free Advocates membership provides guidance (based on what has been declared on the label) as a low cost option instead.

If you are concerned, you are best visiting the producer, and understanding their process. Get as local as you can. Back to how we used to be.

In regards to your second point: generally sunflower oil is seen as being more of an inflammatory oil than olive oil to the body.

QUESTION:

Do you think additives are consumed with non organic fruit?

ANSWER:

Yes they can be. They are most likely to be processing aids if there are. These do not need to be declared. The types of additives that I would expect to see would be your wax additives – such as:

E903 Carnauba wax and
E901 Beeswax

These additives are both often used to surface treat fruits and vegetables.

Ideally, best to go to your farmers markets and ask them directly if anything has been applied to the fruit and veggies.

Soda water is water that has been infused with carbon dioxide gas under pressure. Carbon dioxide is a colourless, tasteless gas that is naturally present in the atmosphere (in small amounts). The basic process is to force carbon dioxide to dissolve in water. CO2 dissolves much better in cold water rather than hot. From an additive perspective, I am happy to drink unflavoured soda water.

QUESTION:

Liddell’s lactose free milk and yoghurt – your thoughts?

ANSWER:
Usually lactose free products contain an enzyme called “lactase” Lactase is usually produced in humans in the small intestine. The lactase is important for digesting milk and breaking down the lactose. If you have a deficiency of this enzyme, then you will experience lactose intolerant symptoms.

Adding enzymes to milk results in the hydrolysis of the lactose which allows it to be digestible for everyone.

What most people don’t realise is that the lactase that is produced commercially is extracted from yeasts (kluyveromyces fragilis and kluyveromyces lactis) and from moulds (aspergillus niger and aspergillus oryzae).

My preference is that if you are lactose intolerant, you are better off choosing an alternative milk such as oat milk or almond milk instead of lactose milk / yoghurt etc.

These two raising agents are additives that are usually derived from minerals and are one of the safest additives. I regularly use both bicarb soda and baking powder.

QU: Thoughts on Barley malt extract?

Answer:

Barley malt extract – is an additive that frequently includes MSG (free glutamic acid) – it is addictive and makes you want to eat lots of them!! 

Many manufacturers like to use barley malt extract in their products as they are not required to label the product as containing MSG. MSG is an excitotoxin that shrivels and kills brain cells.   An excitotoxin is a chemical that causes a brain cell to become overexcited and fire uncontrollably, leading to cell death. Common adverse reactions resulting from MSG can also include:

• asthma
• hyperactivity
• depression
• mood changes
• sleeplessness
• nausea
• migraines
  
  In short, I always prefer to avoid barley malt extract.

.

Generally speaking I would prefer to avoid chocolate with these ingredients. However, most chocolate contains soy lecithin. Soy lecithin can be ok – it depends on how it is processed. I avoid all products with inulin.

QUESTION:

Extracts. Would you recommend avoiding spice, fruit and vegetable extracts.

ANSWER:

Generally, yes I do avoid spice, fruit and vegetable extracts. They are ultra processed ingredients and very difficult to know each and every ingredient or process used in these ingredients. Manufacturers aren’t always forthcoming with all the details on these ingredients either.

QUESTION:

Olive oil is it completely safe? Can you please help me understand this. We consider olive oil safe in general but I hear some people start saying that some processing aids might be applied to olive oil too. If methods tomato oil product cheaper exist what can stop them from applying it to olive oil? Why do we consider cold extract olive oil safe, while sunflower oil extracted the best possible way is still considered best to avoid. Thank you

ANSWER:

Nothing is completely safe anymore unless a detailed audit has been conducted to give you that assurance. Every single product on the supermarket shelf, can have processing aids used (and not declared). There is a lot of manipulation regarding those processing aids and many manufacturers do not want to disclose the details of them.

I attempted to do this work on behalf of the AFK community with the Additive Free Marketplace. Every ingredient and processing aid had been reviewed and analysed to give you that assurance.

However we have to crawl before we can walk…. The Additive Free Advocates membership is designed to provide the info to people that are wanting it to make the best decisions they can. We need a bigger movement before we can move to certification of products (ingredients and processing aids). Or…perhaps I need to create a product line (might be easier and quicker in comparison) that you know is clean and free of processing aids lol!

In the interim, until the movement is bigger (COVID has put this on the back burner for most families, thrust into survival mode now) the Additive Free Advocates membership provides guidance (based on what has been declared on the label) as a low cost option instead.

If you are concerned, you are best visiting the producer, and understanding their process. Get as local as you can. Back to how we used to be.

In regards to your second point: generally sunflower oil is seen as being more of an inflammatory oil than olive oil to the body.

QUESTION:

Do you think additives are consumed with non organic fruit?

ANSWER:

Yes they can be. They are most likely to be processing aids if there are. These do not need to be declared. The types of additives that I would expect to see would be your wax additives – such as:

E903 Carnauba wax and
E901 Beeswax

These additives are both often used to surface treat fruits and vegetables.

Ideally, best to go to your farmers markets and ask them directly if anything has been applied to the fruit and veggies.

QUESTION:

Lactic acid as a processing aid – what are your thoughts?

ANSWER:

Ideally I would prefer to avoid. It is often made by bacterial fermentation on sugar beets. This is really not something I am keen to consume.

I would need more information to make an informed assessment. Would depend what product, how often I intended to consume etc. etc.

QUESTION:

Is lactic acid as a processing aid recommended to be avoided.

ANSWER:

I personally avoid it. My family is very sensitive. It is usually a genetically modified ingredient and the way it is processed is either from hydrolysis or its made by bacterial fermentation. Each family is different, you may determine that you are happy to accept this additive.

QUESTION:

Organic food: Do organic foods also have additives?

ANSWER:

Yes they definitely can! This year was a perfect example – an organic baby food manufacturer was using additives in their food. They threatened legal action if I shared the information. It would impact their brand significantly.

Most people won’t realise that they are additives as the manufacturer won’t include the Additive Number.

Unfortunately, buying organic doesn’t mean it is additive free.

QUESTION:

Does organic food also have additives?

ANSWER:

Yes, they can still have additives. The organic certification allows non -organic ingredients to be used in certified organic food products.

These ingredients include enzymes, colours, flavours, yeasts / moulds, sweeteners, fining agents, clarification aids, stabilisers, gums, mineral salts.

QUESTION:

Is it right or wrong to assume all product ingredients with a number are an additive?

ANSWER:

If you see a product with a number on it, it will be an additive. The categorisation of additives, generally speaking are:

100 Colours
200 Preservatives
300 Antioxidants, acidity regulators
400 Emulsifiers, Stabilisers, thickeners, gelling agents
500 Anti caking agents, raising agents, firming agents
600 Flavour enhancers
900 Sweeteners

Manufacturers have realised that consumers have become savvy and seek to avoid numbers, so they will use the name instead. For example, you may see “Carrageenan” listed on an ingredient label. It is additive 407, but the manufacturer would prefer to not alert customers to the fact that it is an additive.

They key is to understanding each ingredient and whether you recognise that as an ingredient that you have in your pantry and would cook with it yourself. If not, pop the product back on the supermarket shelf.

Soda water is water that has been infused with carbon dioxide gas under pressure. Carbon dioxide is a colourless, tasteless gas that is naturally present in the atmosphere (in small amounts). The basic process is to force carbon dioxide to dissolve in water. CO2 dissolves much better in cold water rather than hot. From an additive perspective, I am happy to drink unflavoured soda water.

QUESTION:

Liddell’s lactose free milk and yoghurt – your thoughts?

ANSWER:
Usually lactose free products contain an enzyme called “lactase” Lactase is usually produced in humans in the small intestine. The lactase is important for digesting milk and breaking down the lactose. If you have a deficiency of this enzyme, then you will experience lactose intolerant symptoms.

Adding enzymes to milk results in the hydrolysis of the lactose which allows it to be digestible for everyone.

What most people don’t realise is that the lactase that is produced commercially is extracted from yeasts (kluyveromyces fragilis and kluyveromyces lactis) and from moulds (aspergillus niger and aspergillus oryzae).

My preference is that if you are lactose intolerant, you are better off choosing an alternative milk such as oat milk or almond milk instead of lactose milk / yoghurt etc.

These two raising agents are additives that are usually derived from minerals and are one of the safest additives. I regularly use both bicarb soda and baking powder.

QU: Thoughts on Barley malt extract?

Answer:

Barley malt extract – is an additive that frequently includes MSG (free glutamic acid) – it is addictive and makes you want to eat lots of them!! 

Many manufacturers like to use barley malt extract in their products as they are not required to label the product as containing MSG. MSG is an excitotoxin that shrivels and kills brain cells.   An excitotoxin is a chemical that causes a brain cell to become overexcited and fire uncontrollably, leading to cell death. Common adverse reactions resulting from MSG can also include:

• asthma
• hyperactivity
• depression
• mood changes
• sleeplessness
• nausea
• migraines
  
  In short, I always prefer to avoid barley malt extract.

.

Generally speaking I would prefer to avoid chocolate with these ingredients. However, most chocolate contains soy lecithin. Soy lecithin can be ok – it depends on how it is processed. I avoid all products with inulin.

QUESTION:

Extracts. Would you recommend avoiding spice, fruit and vegetable extracts.

ANSWER:

Generally, yes I do avoid spice, fruit and vegetable extracts. They are ultra processed ingredients and very difficult to know each and every ingredient or process used in these ingredients. Manufacturers aren’t always forthcoming with all the details on these ingredients either.

QUESTION:

Olive oil is it completely safe? Can you please help me understand this. We consider olive oil safe in general but I hear some people start saying that some processing aids might be applied to olive oil too. If methods tomato oil product cheaper exist what can stop them from applying it to olive oil? Why do we consider cold extract olive oil safe, while sunflower oil extracted the best possible way is still considered best to avoid. Thank you

ANSWER:

Nothing is completely safe anymore unless a detailed audit has been conducted to give you that assurance. Every single product on the supermarket shelf, can have processing aids used (and not declared). There is a lot of manipulation regarding those processing aids and many manufacturers do not want to disclose the details of them.

I attempted to do this work on behalf of the AFK community with the Additive Free Marketplace. Every ingredient and processing aid had been reviewed and analysed to give you that assurance.

However we have to crawl before we can walk…. The Additive Free Advocates membership is designed to provide the info to people that are wanting it to make the best decisions they can. We need a bigger movement before we can move to certification of products (ingredients and processing aids). Or…perhaps I need to create a product line (might be easier and quicker in comparison) that you know is clean and free of processing aids lol!

In the interim, until the movement is bigger (COVID has put this on the back burner for most families, thrust into survival mode now) the Additive Free Advocates membership provides guidance (based on what has been declared on the label) as a low cost option instead.

If you are concerned, you are best visiting the producer, and understanding their process. Get as local as you can. Back to how we used to be.

In regards to your second point: generally sunflower oil is seen as being more of an inflammatory oil than olive oil to the body.

QUESTION:

Do you think additives are consumed with non organic fruit?

ANSWER:

Yes they can be. They are most likely to be processing aids if there are. These do not need to be declared. The types of additives that I would expect to see would be your wax additives – such as:

E903 Carnauba wax and
E901 Beeswax

These additives are both often used to surface treat fruits and vegetables.

Ideally, best to go to your farmers markets and ask them directly if anything has been applied to the fruit and veggies.

QUESTION:

Lactic acid as a processing aid – what are your thoughts?

ANSWER:

Ideally I would prefer to avoid. It is often made by bacterial fermentation on sugar beets. This is really not something I am keen to consume.

I would need more information to make an informed assessment. Would depend what product, how often I intended to consume etc. etc.

QUESTION:

Is lactic acid as a processing aid recommended to be avoided.

ANSWER:

I personally avoid it. My family is very sensitive. It is usually a genetically modified ingredient and the way it is processed is either from hydrolysis or its made by bacterial fermentation. Each family is different, you may determine that you are happy to accept this additive.

QUESTION:

Organic food: Do organic foods also have additives?

ANSWER:

Yes they definitely can! This year was a perfect example – an organic baby food manufacturer was using additives in their food. They threatened legal action if I shared the information. It would impact their brand significantly.

Most people won’t realise that they are additives as the manufacturer won’t include the Additive Number.

Unfortunately, buying organic doesn’t mean it is additive free.

QUESTION:

Does organic food also have additives?

ANSWER:

Yes, they can still have additives. The organic certification allows non -organic ingredients to be used in certified organic food products.

These ingredients include enzymes, colours, flavours, yeasts / moulds, sweeteners, fining agents, clarification aids, stabilisers, gums, mineral salts.

QUESTION:

Is it right or wrong to assume all product ingredients with a number are an additive?

ANSWER:

If you see a product with a number on it, it will be an additive. The categorisation of additives, generally speaking are:

100 Colours
200 Preservatives
300 Antioxidants, acidity regulators
400 Emulsifiers, Stabilisers, thickeners, gelling agents
500 Anti caking agents, raising agents, firming agents
600 Flavour enhancers
900 Sweeteners

Manufacturers have realised that consumers have become savvy and seek to avoid numbers, so they will use the name instead. For example, you may see “Carrageenan” listed on an ingredient label. It is additive 407, but the manufacturer would prefer to not alert customers to the fact that it is an additive.

They key is to understanding each ingredient and whether you recognise that as an ingredient that you have in your pantry and would cook with it yourself. If not, pop the product back on the supermarket shelf.

Soda water is water that has been infused with carbon dioxide gas under pressure. Carbon dioxide is a colourless, tasteless gas that is naturally present in the atmosphere (in small amounts). The basic process is to force carbon dioxide to dissolve in water. CO2 dissolves much better in cold water rather than hot. From an additive perspective, I am happy to drink unflavoured soda water.

QUESTION:

Liddell’s lactose free milk and yoghurt – your thoughts?

ANSWER:
Usually lactose free products contain an enzyme called “lactase” Lactase is usually produced in humans in the small intestine. The lactase is important for digesting milk and breaking down the lactose. If you have a deficiency of this enzyme, then you will experience lactose intolerant symptoms.

Adding enzymes to milk results in the hydrolysis of the lactose which allows it to be digestible for everyone.

What most people don’t realise is that the lactase that is produced commercially is extracted from yeasts (kluyveromyces fragilis and kluyveromyces lactis) and from moulds (aspergillus niger and aspergillus oryzae).

My preference is that if you are lactose intolerant, you are better off choosing an alternative milk such as oat milk or almond milk instead of lactose milk / yoghurt etc.

These two raising agents are additives that are usually derived from minerals and are one of the safest additives. I regularly use both bicarb soda and baking powder.

QU: Thoughts on Barley malt extract?

Answer:

Barley malt extract – is an additive that frequently includes MSG (free glutamic acid) – it is addictive and makes you want to eat lots of them!! 

Many manufacturers like to use barley malt extract in their products as they are not required to label the product as containing MSG. MSG is an excitotoxin that shrivels and kills brain cells.   An excitotoxin is a chemical that causes a brain cell to become overexcited and fire uncontrollably, leading to cell death. Common adverse reactions resulting from MSG can also include:

• asthma
• hyperactivity
• depression
• mood changes
• sleeplessness
• nausea
• migraines
  
  In short, I always prefer to avoid barley malt extract.

.

Generally speaking I would prefer to avoid chocolate with these ingredients. However, most chocolate contains soy lecithin. Soy lecithin can be ok – it depends on how it is processed. I avoid all products with inulin.

QUESTION:

Extracts. Would you recommend avoiding spice, fruit and vegetable extracts.

ANSWER:

Generally, yes I do avoid spice, fruit and vegetable extracts. They are ultra processed ingredients and very difficult to know each and every ingredient or process used in these ingredients. Manufacturers aren’t always forthcoming with all the details on these ingredients either.

QUESTION:

Olive oil is it completely safe? Can you please help me understand this. We consider olive oil safe in general but I hear some people start saying that some processing aids might be applied to olive oil too. If methods tomato oil product cheaper exist what can stop them from applying it to olive oil? Why do we consider cold extract olive oil safe, while sunflower oil extracted the best possible way is still considered best to avoid. Thank you

ANSWER:

Nothing is completely safe anymore unless a detailed audit has been conducted to give you that assurance. Every single product on the supermarket shelf, can have processing aids used (and not declared). There is a lot of manipulation regarding those processing aids and many manufacturers do not want to disclose the details of them.

I attempted to do this work on behalf of the AFK community with the Additive Free Marketplace. Every ingredient and processing aid had been reviewed and analysed to give you that assurance.

However we have to crawl before we can walk…. The Additive Free Advocates membership is designed to provide the info to people that are wanting it to make the best decisions they can. We need a bigger movement before we can move to certification of products (ingredients and processing aids). Or…perhaps I need to create a product line (might be easier and quicker in comparison) that you know is clean and free of processing aids lol!

In the interim, until the movement is bigger (COVID has put this on the back burner for most families, thrust into survival mode now) the Additive Free Advocates membership provides guidance (based on what has been declared on the label) as a low cost option instead.

If you are concerned, you are best visiting the producer, and understanding their process. Get as local as you can. Back to how we used to be.

In regards to your second point: generally sunflower oil is seen as being more of an inflammatory oil than olive oil to the body.

QUESTION:

Do you think additives are consumed with non organic fruit?

ANSWER:

Yes they can be. They are most likely to be processing aids if there are. These do not need to be declared. The types of additives that I would expect to see would be your wax additives – such as:

E903 Carnauba wax and
E901 Beeswax

These additives are both often used to surface treat fruits and vegetables.

Ideally, best to go to your farmers markets and ask them directly if anything has been applied to the fruit and veggies.

QUESTION:

Lactic acid as a processing aid – what are your thoughts?

ANSWER:

Ideally I would prefer to avoid. It is often made by bacterial fermentation on sugar beets. This is really not something I am keen to consume.

I would need more information to make an informed assessment. Would depend what product, how often I intended to consume etc. etc.

QUESTION:

Is lactic acid as a processing aid recommended to be avoided.

ANSWER:

I personally avoid it. My family is very sensitive. It is usually a genetically modified ingredient and the way it is processed is either from hydrolysis or its made by bacterial fermentation. Each family is different, you may determine that you are happy to accept this additive.

QUESTION:

Organic food: Do organic foods also have additives?

ANSWER:

Yes they definitely can! This year was a perfect example – an organic baby food manufacturer was using additives in their food. They threatened legal action if I shared the information. It would impact their brand significantly.

Most people won’t realise that they are additives as the manufacturer won’t include the Additive Number.

Unfortunately, buying organic doesn’t mean it is additive free.

QUESTION:

Does organic food also have additives?

ANSWER:

Yes, they can still have additives. The organic certification allows non -organic ingredients to be used in certified organic food products.

These ingredients include enzymes, colours, flavours, yeasts / moulds, sweeteners, fining agents, clarification aids, stabilisers, gums, mineral salts.

QUESTION:

Is it right or wrong to assume all product ingredients with a number are an additive?

ANSWER:

If you see a product with a number on it, it will be an additive. The categorisation of additives, generally speaking are:

100 Colours
200 Preservatives
300 Antioxidants, acidity regulators
400 Emulsifiers, Stabilisers, thickeners, gelling agents
500 Anti caking agents, raising agents, firming agents
600 Flavour enhancers
900 Sweeteners

Manufacturers have realised that consumers have become savvy and seek to avoid numbers, so they will use the name instead. For example, you may see “Carrageenan” listed on an ingredient label. It is additive 407, but the manufacturer would prefer to not alert customers to the fact that it is an additive.

They key is to understanding each ingredient and whether you recognise that as an ingredient that you have in your pantry and would cook with it yourself. If not, pop the product back on the supermarket shelf.

Soda water is water that has been infused with carbon dioxide gas under pressure. Carbon dioxide is a colourless, tasteless gas that is naturally present in the atmosphere (in small amounts). The basic process is to force carbon dioxide to dissolve in water. CO2 dissolves much better in cold water rather than hot. From an additive perspective, I am happy to drink unflavoured soda water.

QUESTION:

Liddell’s lactose free milk and yoghurt – your thoughts?

ANSWER:
Usually lactose free products contain an enzyme called “lactase” Lactase is usually produced in humans in the small intestine. The lactase is important for digesting milk and breaking down the lactose. If you have a deficiency of this enzyme, then you will experience lactose intolerant symptoms.

Adding enzymes to milk results in the hydrolysis of the lactose which allows it to be digestible for everyone.

What most people don’t realise is that the lactase that is produced commercially is extracted from yeasts (kluyveromyces fragilis and kluyveromyces lactis) and from moulds (aspergillus niger and aspergillus oryzae).

My preference is that if you are lactose intolerant, you are better off choosing an alternative milk such as oat milk or almond milk instead of lactose milk / yoghurt etc.

These two raising agents are additives that are usually derived from minerals and are one of the safest additives. I regularly use both bicarb soda and baking powder.

QU: Thoughts on Barley malt extract?

Answer:

Barley malt extract – is an additive that frequently includes MSG (free glutamic acid) – it is addictive and makes you want to eat lots of them!! 

Many manufacturers like to use barley malt extract in their products as they are not required to label the product as containing MSG. MSG is an excitotoxin that shrivels and kills brain cells.   An excitotoxin is a chemical that causes a brain cell to become overexcited and fire uncontrollably, leading to cell death. Common adverse reactions resulting from MSG can also include:

• asthma
• hyperactivity
• depression
• mood changes
• sleeplessness
• nausea
• migraines
  
  In short, I always prefer to avoid barley malt extract.

.

Generally speaking I would prefer to avoid chocolate with these ingredients. However, most chocolate contains soy lecithin. Soy lecithin can be ok – it depends on how it is processed. I avoid all products with inulin.

QUESTION:

Extracts. Would you recommend avoiding spice, fruit and vegetable extracts.

ANSWER:

Generally, yes I do avoid spice, fruit and vegetable extracts. They are ultra processed ingredients and very difficult to know each and every ingredient or process used in these ingredients. Manufacturers aren’t always forthcoming with all the details on these ingredients either.

QUESTION:

Olive oil is it completely safe? Can you please help me understand this. We consider olive oil safe in general but I hear some people start saying that some processing aids might be applied to olive oil too. If methods tomato oil product cheaper exist what can stop them from applying it to olive oil? Why do we consider cold extract olive oil safe, while sunflower oil extracted the best possible way is still considered best to avoid. Thank you

ANSWER:

Nothing is completely safe anymore unless a detailed audit has been conducted to give you that assurance. Every single product on the supermarket shelf, can have processing aids used (and not declared). There is a lot of manipulation regarding those processing aids and many manufacturers do not want to disclose the details of them.

I attempted to do this work on behalf of the AFK community with the Additive Free Marketplace. Every ingredient and processing aid had been reviewed and analysed to give you that assurance.

However we have to crawl before we can walk…. The Additive Free Advocates membership is designed to provide the info to people that are wanting it to make the best decisions they can. We need a bigger movement before we can move to certification of products (ingredients and processing aids). Or…perhaps I need to create a product line (might be easier and quicker in comparison) that you know is clean and free of processing aids lol!

In the interim, until the movement is bigger (COVID has put this on the back burner for most families, thrust into survival mode now) the Additive Free Advocates membership provides guidance (based on what has been declared on the label) as a low cost option instead.

If you are concerned, you are best visiting the producer, and understanding their process. Get as local as you can. Back to how we used to be.

In regards to your second point: generally sunflower oil is seen as being more of an inflammatory oil than olive oil to the body.

QUESTION:

Do you think additives are consumed with non organic fruit?

ANSWER:

Yes they can be. They are most likely to be processing aids if there are. These do not need to be declared. The types of additives that I would expect to see would be your wax additives – such as:

E903 Carnauba wax and
E901 Beeswax

These additives are both often used to surface treat fruits and vegetables.

Ideally, best to go to your farmers markets and ask them directly if anything has been applied to the fruit and veggies.

QUESTION:

Lactic acid as a processing aid – what are your thoughts?

ANSWER:

Ideally I would prefer to avoid. It is often made by bacterial fermentation on sugar beets. This is really not something I am keen to consume.

I would need more information to make an informed assessment. Would depend what product, how often I intended to consume etc. etc.

QUESTION:

Is lactic acid as a processing aid recommended to be avoided.

ANSWER:

I personally avoid it. My family is very sensitive. It is usually a genetically modified ingredient and the way it is processed is either from hydrolysis or its made by bacterial fermentation. Each family is different, you may determine that you are happy to accept this additive.

QUESTION:

Organic food: Do organic foods also have additives?

ANSWER:

Yes they definitely can! This year was a perfect example – an organic baby food manufacturer was using additives in their food. They threatened legal action if I shared the information. It would impact their brand significantly.

Most people won’t realise that they are additives as the manufacturer won’t include the Additive Number.

Unfortunately, buying organic doesn’t mean it is additive free.

QUESTION:

Does organic food also have additives?

ANSWER:

Yes, they can still have additives. The organic certification allows non -organic ingredients to be used in certified organic food products.

These ingredients include enzymes, colours, flavours, yeasts / moulds, sweeteners, fining agents, clarification aids, stabilisers, gums, mineral salts.

QUESTION:

Is it right or wrong to assume all product ingredients with a number are an additive?

ANSWER:

If you see a product with a number on it, it will be an additive. The categorisation of additives, generally speaking are:

100 Colours
200 Preservatives
300 Antioxidants, acidity regulators
400 Emulsifiers, Stabilisers, thickeners, gelling agents
500 Anti caking agents, raising agents, firming agents
600 Flavour enhancers
900 Sweeteners

Manufacturers have realised that consumers have become savvy and seek to avoid numbers, so they will use the name instead. For example, you may see “Carrageenan” listed on an ingredient label. It is additive 407, but the manufacturer would prefer to not alert customers to the fact that it is an additive.

They key is to understanding each ingredient and whether you recognise that as an ingredient that you have in your pantry and would cook with it yourself. If not, pop the product back on the supermarket shelf.