by Editorial Team
We’ve only just recently talked about the negative impact of palm oil on both the environment and health but on our continued journey of purposeful living, we’re asking (and answering) a question that’s on everyone’s mind about food, snacks and beverages. If you can’t pronounce it, should you even be eating it?
Many contemporary dietitians are of differing opinions however certain ingredients are vital to health as evidenced in Mike Rothschild's often cited article of the same name. One can’t avoid all chemicals because some chemicals are simply good for the body. For e.g menatetrenone, ergocalciferol, and cyanocobalamin are all the chemical names of vitamins. Similarly, Tocopherol is a fat-soluble vitamin that acts as an antioxidant to protect body tissue from damage caused by unstable substances called free radicals while Pyridoxine is a water-soluble vitamin and is frequently used in combination with other B vitamins. Amid this global pandemic, we’re more concentrated now than ever on what we consume, and the real question remains ‘Should we be eating ingredients we can’t pronounce?’
Here at TGC, we strive to ensure transparency in terms of how our products are produced and what goes into their unique creation. When you turn over our Classic Vegan Chocolate Bar you will find the following listed ingredients: - Cocoa Mass, Cocoa Butter, Date Powder and Soy Lecithin; Lecithin is a generic term to designate any group of yellow-brownish fatty substances occurring in animal/plant tissues and is used for smoothing food textures, emulsifying, homogenizing liquid mixtures, and repelling sticking materials. Ours are derived from plants.
Similarly, our Superbites containers have the following ingredients: Date Paste, Almond, Sesame, Cacao Nibs, Cocoa Powder, Salt, and Pea Protein. All healthy, and all very easily pronounced. However, as we continue to make conscious and purposeful choices in life it is important to implement a grain of common sense when it comes to our foods; when in doubt always research; a quick google search will probably identify the ingredient you’re worried about. In the meantime, Mike Rothschild’s article is incredibly informative.