The Additives And Ingredients That These Food Scientists Personally Avoid
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FYI, cultured celery extract is "just stealthily rebranded nitrates."
There are many ways to measure whether a food’s ingredients are “good for you” or not, and the answer may be different depending on if you ask a cardiologist, an environmental scientist or a nutritionist. Food scientists, who specialize in creating food that tastes better and lasts longer, have strong thoughts too.
“As the food industry began developing food for shelf stability, we started adding ingredients that were stable, inexpensive and helped to preserve the food,” said Tiffany Swan, a food scientist and chef. “This means trans fats, dough extenders and preservatives worked their way into our foods.”
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