(NaturalHealth365) The Food and Drug Administration (FDA) has no real regulation for the term “natural flavors”. The term natural describes what the substance is not, meaning no added artificial color, or flavor. The non-definition gives food manufacturers room to say natural when the ingredients have been hydrolyzed, distilled and emulsified to simulate the taste of something else.
Both artificial flavors and natural flavors are (often) chemicals and have only one difference whether they are completely synthetic or derived from a natural source. Either way – these ingredients do not come from nature, as nature intended it.
The most disturbing “natural” flavors in our food supply
Shellac, the resinous secretion of female bugs is used to glaze donuts and make the shell of candies shine. Another natural flavor is cystine, a dough conditioner derived from human hair and duck feathers. Maltodextrin derived from genetically-modified corn is considered a natural flavor.
With so many sickening food flavors – it’s no wonder why so many people suffer with food allergies and many other diseases.
There is a natural flavor company Givaudan, which uses (brace yourself) the beavers’ anal gland secretions (Castoreum) in the manufacturing of vanilla, strawberry and raspberry flavors – which then appear in ice cream, soda and yogurt. This is not a joke – look it up yourself.
Castoreum, after it has been processed, is considered a natural (legal) flavoring. This novel ingredient has gained acceptance because the consumer has no idea what is meant by natural flavors. Here is what the Code of Federal Regulations says about “natural flavors’:
The essential oil, oleoresin, essence or extractive, protein hydrolysate, distillate, of any product of roasting, heating or enzymolysis, which contain the flavoring constituents, derived from a a spice, fruit or fruit juice, vegetable or vegetable juice, edible yeast, herb bark, bud, root, leaf or any other edible potions of a plant, meat, seafood, poultry, eggs, dairy products, or fermentation products thereof, whose primary function in food is flavoring rather than nutritional.
Someone should inform these government “health experts” that in nature – nutrition always is connected to flavor. A lab created flavor means that a natural flavoring went through many chemical processes to become what is now claimed to be natural. The claim is unsubstantiated because the flavoring doesn’t have any nutritional value – as it would if it truly was natural.
For the health conscious consumer, if you see “natural” on a food label – just view it as a marketing ploy. Vegetarian products can contain either animal or plant natural flavorings and, of course, the source does not have to be disclosed.
For example, chewing gum list “gum base” as one of the ingredients, without mentioning the fact that petroleum, lanolin, glycerin, polyethylene, polyvinyl, acetate, wax, and stearic acid, which is used as a binder in foods and its source may be either animal or vegetable. It is also used as a binder in butter, vanilla flavoring and in candy.
Watch out! The glutamate industry hides processed free glutamate (MSG) by calling it autolyzed yeast, maltodextrin, hydrolyzed pea protein and sodium caseinate. MSG can also be found under the term natural flavors.
The major food suppliers of the world have lost their mind
Natural flavorings are symbolic of the massive decline in food quality and public health. Processed foods have become confused with natural foods and a growing number of people are being disconnected from nature. Never forget – real fruits, plants, herbs and spices can never be reproduced in a factory lab.
In the United States, the artificial beverage and confectionary market has grown at a rapid pace to supply the un-conscious demands of a brainwashed consumer market. Sadly, according to the Food and Drug Administration, the average American grocery cart has well over 100 (highly toxic) cancer-causing chemicals.
Let’s take back control. The future of our food supply depends on what we buy today. We can turn this around by not only reading labels, but avoiding most foods with a label. Watch how fast the food producers change their ways.
About the author: Blanche Levine has been a student of natural healing modalities for the last 25 years. She has the privilege of working with some of the greatest minds in natural healing including Naturopaths, scientist and energy healers. Having seen people miraculously heal from all kinds of dis-ease through non-invasive methods, her passion now is to help people become aware of what it takes to be healthy.
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