Foods Alive Recipe + Newsletter for March 2008
WAKING UP TO PRESERVATIVES
You would think that the failure to grow mould on a loaf of bread after being exposed to warm temperatures in the kitchen would be deemed a successful science experiment. Much to the surprise of mom and students even the expensive healthy whole wheat, the nuts and seeds kind-a-bread, failed to grow mould. Perhaps you’d like to be a mould sleuth yourself, and take your favorite brand of (whole wheat, optional) bread and leave a slice at room temperature in a zip lock baggie and take notice of its first signs of mould.
I have had a spinach-pesto tortilla wrap in my fridge since Christmas and found it surprisingly edible this week.
Even so, after the family science experiment story, I got suspicious and decided to take a closer look on this “made in Canada” food item. The ingredient list started off with 12 recognizable food names but the last 10 names sent me to Google for enlightenment.
Sodium propionate proved to be a mould preventative powder which “a healthy digestive system should be able to detoxify, but when consumed with a lot of other additives our bodies might become overburdened and less capable.”
Carrageenan, a stabilizer and thickening agent, finds its way into soy milk, ice cream, yoghurt, instant breakfast drinks, and bakery products; it is linked to ulcers, suppresses the immune system and irritates the intestinal lining.
Mono and diglycerides are basically fats, (glycerin and plant oil) that have been heated to very high temperatures. They help to keep the wrap pliable.
Potassium sorbate is used to inhibit moulds, stop yeast and fungi from forming.
These ingredients explain why a 2 month old tortilla was still easy on the nose, and easy to wrap around the spinach, sprouts, zucchini, crumbled goat cheese and almond carrot pâté!
Now if someone could show me that eating these wonder powders will help my skin stay soft, pliable and defy aging as well as the tortilla, I might be tempted to have more than one a day.
For now, this food item is off my shopping list even though these additives are deemed safe by our government agencies. But what about it’s cumulative effect? Why not take some time this week to check the preservatives that are noted on the label of your family’s favorite processed or baked staples?
Recipe of the Week
QUINOA SALAD
QUINOA IS MY FAVORITE GRAIN - well it is really a seed. It helps so much to reduce cravings for other carbs.
Ingredients
5 cups cooked Quinoa
1 cup red onion, chop fine
1 red pepper, chopped
1 green pepper, chopped
1/2 cup almonds, slivered or chopped pecans
Directions:
Toss Quinoa, vegetables and almonds or pecans together.
Dressing (increase amounts if desired):
1/8 cup freshly squeezed lemon juice
1/8 cup tamari or Braggs' liquid aminos
4 cloves garlic, crushed
1 tablespoon olive oil
Fresh ground pepper to taste (optional)
Combine lemon juice, tamari or liquid aminos, water, garlic, olive oil and mix well. Toss with salad ingredients. Serve at room temperature.
This is a wonderful, satisfying meal, and could be served along with steamed vegetables like carrots and broccoli.
Enjoy!
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