Ask Dr Libby
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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.