Top 10 Food Additives You Should Avoid

This article is a transcribed edited summary of a video Bob and Brad recorded in September of 2021. For the original video go to https://www.youtube.com/watch?v=qnBmrmgnVyw&t=564s

Bob: Today I am joined by Jordan, whose title is…


Jordan: Nutritional health coach.


Bob: And glad that we have her here today because today we’re talking about the top 10 foods and food additives you should avoid. I am looking forward to this. I need to follow some guidance here.


Jordan: We all need reminders.


Bob: Alright, let’s start right off with the number one thing. I see you have listed vegetable oils.


Jordan: Yes, and before we jump into this, I should mention these aren’t in any order. I didn’t rank them. They’re all just bad. Just stay away, but anyways, going on.


Bob: That’s perfect.


Jordan: So, vegetable oils is a big category of oils. So, any of our highly processed oils, canola oil, corn oil, soybean oil, safflower oil, there’s others that fall into this category. Those are kind of the mainstays. Vegetable oil in general. Some are just labeled vegetable oil.


Bob: So, these could be a separate as an oil and in a product.


Jordan: Correct. So, this would be like what we cook our food with, but also like when we’re shopping, you got to look for these on labels. They’re very common.


Bob: You must be like a detective because it’s in a lot of stuff.


Jordan: You do.


Bob: So why are these oils so bad?


Jordan: So honestly, main reason is that these are mostly polyunsaturated fats. I'll try not to get scientific and bore people but you kind of need a little bit of background knowledge. But, they’re super sensitive to heat, to light, and to air exposure. So, what food manufacturers do is they chemically modify them to make them resistant to these things. They’re highly processed and changed from their original form to make them so that we can deep fry in that.


Bob: So, they won’t spoil, is that why?


Jordan: Yes, so they won’t spoil. Restaurants use them so that they can deep fry. Well, you can’t do that unless they’re modified to resist heat.


Bob: Gotcha.


Jordan: Another reason why they are bad are that they are high in Omega-6, which is pro-inflammatory in our body, and you know about inflammation and how bad that is.


Bob: Right. It’s kind of one of the key words right now. In the literature and Omega-3s are good, right?


Jordan: Yes.


Bob: Yeah, that’s salmon and stuff like that, right?


Jordan: Yeah, fish oils, salmon.


Bob: So, do you want to talk about alternatives to these?


Jordan: Yeah, I guess we could touch on it. First, look at your food ingredients. If you eat whole foods, there’s nothing to read, but you know, the fact of the matter is we don’t always. I always teach people to read the ingredients rather than the nutrition facts. You’re going find way more information there. So, watching for these processed oils, and instead replacing them with three main oils. I always talk about our avocado oil, olive oil, and coconut oil.


Bob: We went to avocado oil, because didn’t you say the other two are sensitive to heat or not?


Jordan: Avocado oil can withstand heat. Coconut oil can withstand heat. Olive oil, not so much.


Bob: Olive oil, right. We were doing olive oil and you had said that doesn’t really work. So, I make my popcorn in avocado oil.


Jordan: Yeah, and it’s good right? No different change in flavor.


Bob: Yeah, it’s very good. I spray it on stuff. I spray it on my popcorn too. That’s great. It changed our life. Why don’t we skip to number two here now?


Jordan: Yeah, let’s do it.


Bob: We’re going to talk about flour and we’re talking about both white and wheat flour.


Jordan: Yeah, so flour. Go through your pantry and try to find something without flour. Unless of course you’re already following your whole foods-based diet but most of our packaged foods that we have, even our “healthy foods” that we think are healthy in our pantry, if you go and flip it over, they have some kind of flour in them. Our cereal, crackers, obviously bread. That’s an obvious one. Pastas, what am I missing here? The thing that most people don’t understand, I think a lot of people now have knowledge or that they think they have knowledge on is wheat is better than white. The problem with this, and we could probably do a podcast on this in and of itself if we wanted to, but wheat today, is not what wheat was 50 years ago.


Bob: Yeah, they took out the currant, right?


Jordan: Yeah.


Bob: They took out the nutrition and left all the crappy stuff.


Jordan: Yeah. You’ll see wheat products that have vitamins and minerals, but that’s fortified. That’s fortified in their cereals, bread. It’s not naturally coming from the wheat. Wheat in and of itself, in my nutritional opinion, has no nutritional value in our diets.


Bob: Probably negative, right?


Jordan: Yeah. I mean, we could get heavy but that’s a whole topic.


Bob: You mention earlier to read the ingredients versus the nutrition label. It seems like the packaging, they come up with terms that make it sound like its healthy, but it’s not at all. It’s the exact opposite of health.


Jordan: Oh yeah. They can put all sort of things that attract us now to make it look healthy.


Bob: They know legally what they can say, and they totally lie, believe me.


Jordan: Oh yeah.


Bob: I’ve looked at things. I remember I was looking at two types of ketchup and they both had the same ingredients and they both sounded like two totally different ketchups.


Jordan: Oh yeah. They’re very smart, food manufacturers, to get you to buy their stuff. So, when you go to buy a product that’s coming off the shelves that has ingredients in it, just skip over the nutrition label. You’re going to get everything you need to know on that ingredient list.


Bob: Sure. All right, let’s go to number three. Low-fat or fat-free products. This is a good one.


Jordan: Yeah, this is one of my favorites to teach people on, this and another one we’re going to cover later.


Bob: What are some examples?


Jordan: Examples of this would be milk, yogurt, a lot of dairy products, sour cream, mayonnaise, peanut butter, salad dressings. There’s more, those are just some things to throw out there.


Bob: What makes the low-fat version or fat-free so bad in these products?


Jordan: Well, so the problem is a lot of these products, in their pure form, they have fat in them, right? So, in nature, how they’re found, they have fats, a food manufacturer must physically go out and remove the fat to make them fat-free or low-fat. That’s not naturally occurring. So, when we do that, we’re altering them from their whole pure form. In addition to that, you take that out, and you put nothing else in as a replacement, it tastes like crap. Nobody would eat it. Nobody would drink it, so they must put something else back in. Sugar, food additives to make it more palatable. They’re smart. Food manufacturers are so smart at making things.


Bob: So, again. When you say low-fat, fat-free to me, that’s going to sound like low calorie and it’s not because it might have sugar in it.


Jordan: Right. A lot of time, some of these things, they’re taking the fat out of as it existed in nature and its whole form like fat is good, you know, to an extent and when we alter all these things and take it all out, I think it’s causing more damage to our health than just leaving it alone.


Bob: This is the reason why the last generation is obese. Obesity is on the rise, like a pandemic.


Jordan: Yep, diabetes along with it.


Bob: Right. Because they push the fat-free and low-fat.


Jordan: Right, a hundred percent.


Bob: All right. Do you want to say anything more about that, or should we go to number four?


Jordan: Let’s go on. I think that covers it, just don’t buy anything that says low-fat or fat-free. Period, end of story.


Bob: There you go. GMO, corn, and soy is number four.


Jordan: Yeah, this is kind of another heavy topic. Like the whole wheat.


Bob: A lot of farmers aren’t going to be happy with you.


Jordan: I know, I ruffled the feathers. I try to be careful who I have conversations with this about. I’ll put it out there. I’m an organic promoter. I buy it, I believe in it, to what extent we can always believe everything in the food industry can be a little bit sketchy, but let’s back up. I wonder if people even know what GMO means.


Bob: Right, let’s talk about it.


Jordan: Okay. So, I can define that in simple terms, GMO stands for genetically modified organism. So, something that was changed and altered from its natural form. A lot of our crops are genetically modified to make them more resistant to pests and things like that. I mean, they’re genetically modified for all sorts of reasons. So, things can last longer.


Bob: Isn’t that true about every product created now, as far as, I mean like apples, aren’t they genetically modified or am I wrong?


Jordan: Yeah, you’re hard pressed to find a produce item that isn't. There are some but yeah, most are modified in some way, shape, or another.


Bob: So, what I understand about our gut flora, this has been developed over thousands of years, correct?


Jordan: Our gut flora? Yes.


Bob: And so, we’re making changes to that in just a span of a few years, our gut flora doesn’t have a chance to adapt to it.


Jordan: Correct. That’s a good way to put it. We’ve seen more changes in our food supply in the last 50 years, than we have combined in hundreds upon hundreds of years. I don’t even think we understand the consequences it’s going to have quite yet.


Bob: No, we don’t. The science hasn’t caught up yet.


Jordan: No, no. So, in my opinion, when you can avoid those things like that, that we just don’t know enough about, I think that’s a good idea.


Bob: Right.


Jordan: How you avoid it. If it’s from a non-GMO crop, it will say on the label, GMO-free like companies do label that. You can find it, you can spot it out, but you must look for it.


Bob: Number five is probably the most obvious one on the list.


Jordan: Yeah, must include it though.


Bob: Sugar. It’s a beast.


Jordan: Yeah, whenever I do like any sort of nutrition talk or presentation or coaching with people, whatever it might be, this is one where I don’t get a lot of question on. People know they understand sugar is bad. Some of the other ones I get questions. But sugar, we can all agree, it’s not good. That doesn’t mean we avoid it. But I kind of wanted to focus today’s conversation though. We know sugar is bad, but I want to really talk about sugar in drinks, and just how detrimental that really is. I mean sugar is in everything. We should do our best to avoid it.


Bob: What’s shocking to me is, I