Of flavouring, paper and beets
American nutritionist Barbara Quinn tackles questions on natural flavouring and beets, as well as a tip on using parchment paper while baking.
DEAR Barbara,
My reason for emailing you, other than telling you your articles are very helpful, is about natural flavours. I try to only eat organic foods, so I don’t understand the reason when I see natural flavours in the ingredients. Organic stevia has natural flavourings in it. Organic crackers have it. Why? What is it? Is it all the same in everything? Is it OK to eat? I am just curious.
Thank you,
Karol V, Aptos, California
Dear Karol,
Why are flavours added to food?
As much as nutrition is important, the overwhelming reason we buy certain products is for the taste.
So companies add flavours to enhance or modify the taste of food, say experts at the International Food Information Council.
(I just bought a sparkling water that is “naturally essenced” with coconut flavour, for example.)
According to the US Food and Drug Administration (FDA), a na
tural flavour must come from one of the following sources: spice, fruit or fruit juice, vegetable or vegetable juice, edible yeast, herb, bark, bud, root, leaf or similar plant material, meat, seafood, poultry, eggs, dairy products or
fermentation products.
So, no, it’s not the same in everything.
And yes, it is OK to eat.
If a product you buy is 100% organic, the natural flavours should be as well.
Hi Barbara:
I read your column about cooking with aluminium foil to save clean up, and thought I’d pass along to you my habit. For a handful of years, I have lined the pans of nearly everything I bake with parchment paper. I not only use it on cookie sheets, but also for cakes, baked chicken or ribs. I also began because of the water saving during cleaning, but I found that parchment has the added advantage of being compostable, so it can be thrown in the green waste.
Best regards,
Sharyn Y, Morro Bay, California
Good idea, Sharyn!
However, not all parchment paper can be composted or recycled.
Check with your local recycling agency to get more guidance.
Hi Barbara,
A question about beets: Sometime around 40 years ago, I had a home garden and raised a crop of beets. I had never heard of anyone eating a raw beet, so I tried one. After about two bites, my throat suddenly felt like it had closed up tight. It was a scary experience, but I have never heard of that happening to anyone else since then. Have you ever heard of that reaction? Needless to say, I have not tried that again. The cooked beets were fine, no problem.
Curt M, Corvallis, Oregon
Dear Curt,
The reaction you had when you ate the raw beet sounds like an allergic response.
I researched this a bit and found that beet allergy is rare, but can happen.
It’s interesting that you don’t have problems with cooked beets.
No answer for you on that. Readers? – The Monterey County Herald/Tribune News Service
Barbara Quinn is a registered dietitian and certified diabetes educator in the United States.