Ingredients Archives • Page 2 of 3 • The Paleo Foundation

Is Resistant Maltodextrin a Toxic Food Additive

April 5, 2019

Paleo Diet ResearchPendergrass, K. (2019) Is Resistant Maltodextrin a Toxic Food Additive? Consideration for Maltodextrin as an Allowed Food Additive in Grain-Free, Paleo, and Keto Certification. Paleo Diet Research. The Paleo Foundation.DOWNLOAD PDF Paleo Diet ResearchPendergrass, K. (2019) Is Resistant Maltodextrin a Toxic Food Additive? Consideration for Maltodextrin as an Allowed Food Additive in Grain-Free,…
Read more

Top 5 Benefits of Pumpkin Seeds

November 1, 2018

Pumpkin seeds may be one of the most undervalued sources of nutrition in the world today. Mostly known for their fiber content, protein content, and recipe applications— there is still more to the pumpkin seed that meets the eye. Here we give you the Top 5 Benefits of Pumpkin seeds so you never repeat the…
Read more

Is Banana Essence or Banana Flavoring Paleo?

Banana Essence or Banana Flavoring: Is it Paleo?

October 22, 2018

Isoamyl Alcohol is a colorless liquid with a mild alcohol odor. It is less dense than water and water soluble, so it floats on water. Manufacturing isoamyl alcohol involves fractional distillation from light petroleum. It is mainly used as a food additive specifically for the production of the organic compound Isoamyl Acetate, which is also…
Read more

Gum Arabic: Everything You Need to Know

October 8, 2018

Gum Arabic, also known as Gum Acacia, is a tree gum exudate that has been an important commercial ingredient since ancient times. The Egyptians used it for embalming mummies, and for making paints for hieroglyphic inscriptions. However, in recent years, a renewed interest in Gum Arabic has occurred, as more articles are published concerning its…
Read more

Monosodium Glutamate: Is MSG Bad for Your Health?

August 7, 2018

Glutamate flavoring is the term used for flavor-enhancing compounds like glutamic acid and its various salts or glutamates. The taste they impart is called “umami,” or having a savory characteristic typical to that of broths and meat-based dishes. Glutamates are used in many food products including fermented foods, soy sauce, cheese, and even yeast extract.…
Read more

There’s Ferrocyanide in Our Food. What Should We Do About It?

August 6, 2018

The answer is simple: we should learn more about the compound before we freak out over another clickbait title like this one. Good thing you’re here. What is Ferrocyanide and why is in our food? Ferrocyanide is a salt ion and comes mainly in three forms as a food additive: Sodium ferrocyanide, potassium ferrocyanide, and…
Read more

Calcium Acid Pyrophosphate (CAPP)

August 6, 2018

Calcium Acid Pyrophosphate (CAPP) is an anhydrous phosphate salt. It appears as a fine, white powder and is produced from two main raw materials: Calcium Hydroxide and Phosphoric Acid. Some are produced with Calcium Carbonate and Calcium Oxide. [1] CAPP is used mainly as a raising agent in the baking industry, particularly in quick breads…
Read more

Antibiotics in Animal Feed Market Global Antibiotic Usage in Animals and Humans

Use of Sub-Therapeutic Antibiotics in Animal Feed

August 4, 2018

Antibiotics are used for clinical management of infections in humans, animals, and even plants. However, the antibiotics produced are not exclusively used in non-therapeutic doses though. In the United States alone, over 24.6 million pounds of antibiotics are used in farms mostly to act as growth promoters. According to a 2013 study, of the 13…
Read more

Arsenic in Animal Feed: The Good News and the Bad News

August 4, 2018

Arsenic is a naturally occurring substance in the environment and is considered a contaminant in soil, water, air, and even food. While the compound is not for consumption, it’s less toxic organic form was commonly used in popular poultry and swine feeds to promote weight gain and prevent parasitic infections in poultry and swine. Popular poultry…
Read more

What is Gluten?

July 27, 2018

In short, gluten is not a single protein. Gluten is a long, molecular structure or “mesh” formed by two seed storage proteins, gliadin, and glutenin that are connected by disulfide bridges, created by mechanical stress in an aqueous environment. However, to explain what gluten is in a meaningful way, you will first need to have…
Read more

Category: Ingredients