Nutrition 101: Gums, Emulsifiers, Fats & More.
Table of Contents
GUMS, THICKENERS, AND EMULSIFIERS IN FOOD: ARE THEY REALLY BAD FOR YOU?
Many plant milk brands are using additives like these, but don’t be fooled. Xanthan gum, carrageenan, lecithin, and others aren’t there because they’re good for you. At best, they’re useless and underhanded, evidencing products not creamy or thick enough to hold up on their own: a problem plant-based pioneer, Elmhurst® 1925, has already solved.
DANGERS OF FOOD FORTIFICATION AND ENRICHMENT
Of all things you consume, vitamins and minerals seem to be the most innocent. This is true in most whole foods. But when you see them as additives in an ingredient list, this may be telling you something about the inherent nutritional “quality” of what you’re eating (or drinking).
GOOD FATS AND BAD FATS: WHERE OMEGA-3 AND OMEGA-6 FIT
Some of us been have taught to be wary of fats. It’s still natural to view them with some suspicion, but much of their goodness (and badness) depends on the balance in which we consume them. This is especially true when it comes to the polyunsaturated fats, omega-6 and omega-3.
WHAT IS NUTRIENT DENSITY: GETTING THE MOST FROM YOUR FOOD
Nutrient density challenges the notion of calorie counting. It isn’t about fewer calories, but rather getting more value from each. This doesn’t always happen, including in the plant milk aisle, where low calorie counts thinly veil a fundamental deficiency of nutritional substance. That’s where Elmhurst comes in.
IS ADDED SUGAR BAD FOR YOU: TAKING THE BITTER WITH THE SWEET
Added sugar has a sinister allure for some. No wonder candy companies continue to subsist! But consumers have also grown wise to its risks, shunning options such as fruit juice and carbonated soft drinks while adopting more responsible alternatives. Elmhurst, for instance, delivers unsweetened two-ingredient plant milks.