Ask Dr Libby

The Tribune (NZ) - - YOUR HEALTH - Dr Libby is a nu­tri­tional bio­chemist, speaker and au­thor. The ad­vice in this col­umn is not in­tended to be a sub­sti­tute for direct, per­son­alised ad­vice from a health pro­fes­sional.

Email your ques­tions for Dr Libby to ask.dr­libby@fair­fax­me­ Please note, only a se­lec­tion of ques­tions can be an­swered.

chem­i­cal – whether nat­u­rally oc­cur­ring (e.g. sal­i­cy­lates, amines, glu­ta­mate, monosodium glu­ta­mate (MSG), or ar­ti­fi­cially added (e.g. preser­va­tives, colours, flavours). Peo­ple who are sen­si­tive to nat­u­ral food chem­i­cals are also very likely to be sen­si­tive to food ad­di­tives such as ar­ti­fi­cial colours, flavours and added preser­va­tives.

The eas­i­est way to avoid ad­di­tives or preser­va­tives is to re­duce your consumption of pro­cessed and bought/pack­aged foods as they tend to be used to in­crease the shelf-life and/or ap­pear­ance of a prod­uct. There are more and more food com­pa­nies are bring­ing out op­tions with­out ad­di­tives and preser­va­tives, it’s just a mat­ter of re­search­ing them and read­ing the la­bels.


Veg­eta­bles are al­lowed to fully ripen be­fore be­ing frozen, which means they con­tain good lev­els of vi­ta­mins, min­er­als and an­tiox­i­dants.

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