E-Number reference table (interactive) along with associated health concerns Please note this is a ‘Beta’ version of the table which I’ll endeavour to update on an ongoing basis This is a decision‑friendly reference to food additives (E‑numbers), bringing together regulatory status, safety benchmarks, typical uses, and human‑relevant concerns including a concise column on possible microbiome … Continue Reading
Two new large studies from France suggest that eating higher amounts of certain preservatives is linked with an increase in the risk of type 2 diabetes and some cancers. These studies might not yet be able to prove cause and effect, but they certainly add to the case for choosing fresh or minimally processed foods … Continue Reading
Below is a practical, evidence‑based list of pesticides used in food production. For each one you’ll also see the typical food or crop uses and the associated health risks they’ve been linked to in scientific or regulatory literature. See also the post ‘When UK fresh foods are in season along with their residual pesticide levels’ … Continue Reading
Interactive table – 640 natural foods, when they’re in season, and their residual pesticide risk – a guide to picking seasonal foods whilst reducing the levels of pesticides you consume See also the post ‘A list of pesticides used in food production along with their associated risks‘ I created this for a project I’m working … Continue Reading
Consumers are becoming fed up with the amount of chemicals that are suddenly appearing in supermarket bread products. Many of these chemicals are almost certainly detrimental to human health and our digestive system, but the burden of proof is on us to prove that, when it should be with the food producers to prove that … Continue Reading
The NOVA Food Classification system was designed by Centre for Epidemiological Studies in Health and Nutrition, School of Public Health, University of Sao Paulo, Brazil. If you’ve read Ultra Processed People by Prof. Chris van Tulleken, you’ll recognise the name as it’s the system he talks about at length in his book. It is designed … Continue Reading
Bread is a staple for nearly all of us and one of humanities oldest foods with the evidence of the first breads dating back over 12,000 years. At its most basic, bread can be and is often still made using just 2 ingredients – flour and water. Yeast is often added to bread along with … Continue Reading
The good, the bad and the downright ugly! Bread is said to be one of the oldest human-made foods. In a recent discovery, archaeologists found scraps of flatbread around a fireplace at a 14,500-year-old Natufian site in Jordan’s north-eastern desert – dating from 4,000 years before the emergence of the Neolithic agricultural way of life. … Continue Reading
TL;DR – among other things, Maltodextrin has been found to change the gut microbiome by killing the good bacteria. Those at risk of developing autoimmune or digestive illnesses should avoid it. It also causes big spikes in Insulin which is dangerous for diabetics and may contribute to the cause of the condition. Its inclusion within … Continue Reading
An emulsifier in bread is an optional ingredient which helps combine oils and waters that wouldn’t normally mix well together. We’re told they’re added mainly to improve the bread texture, but I suspect the reality is that it’s rather just a very cheap and easy way of vastly extending the shelf life of bread. If … Continue Reading
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