Residing in the spice aisle, jars and containers of flavors vie for attention. The problem is that many assume these are healthy spices, devoid of anything other than the usual low-carb herbs many like to use in cooking.
Some hidden ingredients you may not have seen:
1. Sugar. I know, right? Sugar is not necessary for spicing food, but it adds flavor cheaply and has a negative impact on blood sugar. Watch for any forms of -ose as well.
2. Soy. Soy is one of the major food allergy culprits, causing everything from hunger to rashes to weight loss stall. Beware: Soya is still soy.
3. Natural flavorings. The definition for natural flavors stems from the Code of Federal Regulations.
The term natural flavor or natural flavoring means the essential oil, oleoresin, essence or extractive, protein hydrolysate, distillate, or any product of roasting, heating or enzymolysis, which contains the flavoring constituents derived from a spice, fruit or fruit juice, vegetable or vegetable juice, edible yeast, herb, bark, bud, root, leaf or similar plant material, meat, seafood, poultry, eggs, dairy products, or fermentation products thereof, whose significant function in food is flavoring rather than nutritional.
4. MSG. Monosodium glutamate tricks the brain into thinking it’s enjoying something absolutely wonderful. In fact, MSG is problematic for many users, causing everything from migraines to other negative physical reaction. MSG comes in many forms, which will be discussed tomorrow, and should be avoided.
Spices should bring out the flavor in foods without causing any unnecessary physical issues as a result. If you are using a spice to make jerky and find you are suddenly enduring physical discomfort, look to the spice cabinet. You might just find those seemingly innocuous flavor choices are causing more trouble than they’re worth.