French study (n=92,000 adults - avg follow-up of 7Y) found that certain food additive emulsifiers (E471 for men and E407, E407a for women) may increase the risk of cancer, up to 46% higher risk of prostate cancer
Again, the old adages to eat real foods, and only ingredients that your grandmother would have cooked with, ring true.
“Shop from the perimeter of the supermarket” is in a similar vein
@themusicman @xapr Yup, that’s mostly how we shop. I’m vegan and my wife is vegetarian, so fruits, veggies, legumes/nuts/seeds from the bulk section, dairy and tofu from the fridge sectioo. Some of the ‘safe’ inner-aisle foods are pasta (we get legume pasta), canned tomato (we get the ones without salt), artichoke hearts, and that’s pretty much it (oh, I guess silken tofu is in an inner aisle as well).
There are a lot of bodies that can’t accept the natural option. The easiest one that comes to mind is milk. Diabetes is another condition that blows a hole in this way of thinking, unless you want an extreme low carb diet. No one wants that. So you look for alternatives.
I didn’t say it was a rule or commandment. The point is that natural food ingredients > processed, mystery ingredients for health (as a general rule, not always).
Also, an extreme low carb diet is not necessary to avoid diabetes, for most people.
Except that completely leaves me out. I’m not talking about commandments either. I’m talking about being born with diabetes. What may be good for most doesn’t hold water for all. How do you think statements that essentially say eating natural is the only way to go make people who can’t eat the natural thing feel? Good for most people, but I hate statements like this. Been hearing them my whole life. Must be nice.
I’m sorry to hear that. I recognize that any general statements meant for a “majority” audience can appear to be insensitive to those outside that “majority”. That was not my intention and I regret that it appeared to be so.
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Processed eucheuma seaweed (thickener) (stabiliser) (gelling agent) emulsifier
Note it doesn’t just say seaweed in general, but “Processed eucheuma seaweed (thickener) (stabiliser) (gelling agent) emulsifier”
Processed with alkalai and possibly alcohols.
According to secondary source Wikipedia, “Gelatinous extracts of the Chondrus crispus seaweed have been used as food additives since approximately the fifteenth century.” I’m sure they used different processes than modern industry, but just because a natural chemical is gelatinous doesn’t make it bad.
Grandma made her carrageenan the old-fashioned way!
Ah, interesting, I didn’t realize that this stuff had been around so long!
