I’m a professional food scientist, and on behalf of all food scientists, thank you for making this. Sometimes I just want to scream at the ridiculous claims I see everywhere lol. People would be amazed at the amount of hoops we have to jump through in terms of food safety just to get a cookie on the shelf. So many regulations in place to make sure the consumer is safe!
Genuine question- what about things like aspartame or caragenine? (Sorry I probably spelled that wrong). I always hear people say aspartame is linked to cancer 😯
This is very inspiring to me as I am interested in studying food science as well! I've always been skeptical to those false claims online not only in food but in beauty products also. I would like to become a food scientist because I am heavily interested in overall nutrition and food development processes.
Nutritionist are well educated and trained in nothing, provide accurate and reliable nutrition information to the public that they change and rewrite every five years. If there’s anything that needs A-LOT more research before it can be considered a proven science it’s nutrition. 80’s: EAT 12 portions of carbs so you have the energy to lose weight! 90’s: carbs are the enemy, never eat a carb 2000’s: eat anything just do cardio Wait no cardio is trash, to CrossFit! CrossFit will ruin your body besides it’s all about diet not exercise, do Keto (eat a bunch of fat so you can lose fat) let’s just face it, Nutritionist are clueless snake oil salesman. Beware this toxic person.
I really liked this episode. I would love to see something similar on "what is this thing in my food" and show examples of the really complicated words on the back of packages. I am curious what these additive even do. I think if more people knew what they were, they would be more comfortable with them instead of reading them as literal poison...
Another element regarding the MSG panic that a lot of people don't mention-racism. MSG is particularly associated with Chinese food, and I have read that the prejudices against Asians fed that panic.
As a toxicologist, I LOVEEEE your use of the Paracelsus saying. Seriously. This is the most important tenant in all toxicology and seeing it on a relatively large platform is soooo amazing. I really can’t thank you enough. I feel like it is an amplification of my own voice!!! I second your assessments on MSG, I don’t know enough about the others to comment.
I ate panda express for lunch while watching thing. I'm sure at least half the things you mentioned were in my meal, but I didn't bother to look it up because I wasn't worried about a single lunch that was convenient and nourished my body. Thank you for the education!
Love this video and would love to see more like it! On a side note... I'm allergic to MSG and only eventually discovered it after finding that grocery store made rotisserie chicken would always give me a migraine and joint pain (I was like 10). I can handle tiny amounts but even more than a few pieces of bacon will start to make my head hurt! I got pretty frustrated that MSG can hide under the "natural flavor" label. I'm all for other people having it if they want it but I'd still like it to be labeled.
Msg makes me feel like I have a headband on and it’s getting tighter and tighter and I feel kind of crazy lol. For some reason nutritional yeast also! But to a much lesser degree. And I read somewhere that it has free form glutamate. 🤷🏼♀️
@@SuperJezzara I haven't found that they do! Like I said, too much bacon will give me the reaction but tomatoes never - but as Abby said, all in the dosage! Tomatoes have such a tiny amount that I can never feel it. I don't eat large portions of soy sauce or seaweed but I've never felt it there either. Added MSG seems to be worse, since it seems to take only a little to cause a reaction.
Yesssssss! I'm so excited for this collaboration with foodsciencebabe, I'm obsessed with her content! Excited about this video in general, because I feel like this is information not enough people understand/ far too many people are afraid of ❤❤
Great video. I’ve been making my life miserable trying to make all my food from scratch and avoiding any food that has a “suspicious” ingredient. I’m done. I can’t keep it up. I’m not about to eat a twinkie, but there are some foods I can’t be stressed out. I’m going out now to buy some store-bought bread.
I grew up in a family that has problem with "authority" so they don't believe in science based regulations. It has induced so much anxiety in me with anything that isn't percieved "natural". Your myth busting content gives me so much comfort and knowledge I can't thank you enough! 💛
You have immensely helped to relieve so much anxiety around food for me! My family (including younger kids) is also very happy with the Hunger Crushing Combo meals that satisfy. Thank you!!!! You have no idea how much you’ve improved our lives.
Yeah… I’m one of those “weird allergy” people who is allergic to citrus fruits and have to be super careful with natural flavorings. I actually react stronger to citrus flavored items (like lemon lime soda or orange flavored chocolate) than I do to the juice (although I still react to that too, just not a hives within minutes or instant tongue swelling like the flavoring). Fun fact: in the US they can say (insert flavor) and other natural flavors as the label and they don’t have to tell you what the other flavors are. So I will only buy things like sparkling water that say a single flavor on them. You never know what that “other” flavor is and sometimes it’s lemon. Also, oddly, I also react to artificial citrus flavoring, so it must be some chemical compound like citral or limonene that I’m allergic to that can be naturally or synthetically produced.
Thank you for this video Abbey! I am one of those people with rare food allergies to peanuts, sesame, and artificial food dyes. I’ve had dozens of allergic reactions because company’s don’t properly label what was in their food all the time. I think we should encourage them to start labeling them properly for us folks with serious allergies.
Also I would love another episode on this! I definitely would like your opinion on vegetable oils (canola, soybean, safflower/sunflower, palm, etc). Some creators (some you’ve also reviewed before) have fear mongered these oils as “inflammatory ultra processed” garbage and that the American Heart Association has been lying to us that they’re healthy. They then are quick to recommend olive, avocado, and coconut oil instead. I’d love your opinion on this subject matter!
I love videos like this. Thank you so much for giving me the knowledge to make informed, guilt-free decisions at the grocery store. Being a mom of two young children, I try to fuel us with as much as fresh fruit, veg, and homecooked meals as possible. That being said, every once and while we love a good treat and it makes me feel better that I’m not failing or poisoning my son when he cries to eat his dad’s sugar cereal or my cookies and cream ice cream!
Abbey, I’m gonna start calling your approach “cheer mongering” because it’s the opposite of fear mongering⚡️💪 Will you please include soy lecithin and other emulsifiers in your next food additive myth-busting video? I’ve seen some research that suggests they’ll emulsify your gut lining but I get the feeling that the dose makes the poison 😂🤔
Thank you for this video! The usage of real scientific studies is something that I highly appreciate 😊 I would love to see a video on additives from protein bars/powders or sport related products!
LOVE this new “toxic” series! These “toxins” and additives in food is where my anorexia started - as orthorexia. It’s so important to know the truth about this stuff so you don’t give into the fear mongering all over “wellness” social media
Thx so much for this! I've always pointed out, that a cake baked "sugar free", that has a ton of honey or agave syrup is technically not sugar free (only a lot more expensive). That it makes no difference to our bodies - people would NOT believe me. Honey is yummy for the flavour, though! Thank for making this clear!!
Long time follower, first time commenter but had to say that this is one of my favorite videos you’ve done! I’ve totally seen most of these claims out there. So helpful to hear you clear it up!
Two of my kids react to food colouring and one doesn't. We've tested it out in all kinds of settings and it's (almost) fascinating to see how they struggle to control their impulses after eating a lot of colouring. So we avoid it, trying it out occasionally to see if they're outgrowing it. I figure it doesn't hurt to avoid it and it's getting easier and easier as companies start using alternatives to artificial dyes. Thanks for sharing! 👍
My kids are sensitive to food dyes, too, especially red 40. They know how out of control that eating those things can make them, and on the rare occasion that foods including food dye are available to them, they are reminded of how it makes them feel, and then they are allowed to choose if the treat is worth the issues they have. My kids also have ADHD, and so do I, and I was also sensitive to food dyes, so the genetic component tracks in our family.
Abbey thank you for everything that you do. Your videos helped me realize my disordered eating and binge eating disorder. I almost killed myself on keto and I'm doing much better now. I hope to learn more on your channel. Not everyone can afford to go to therapy or see a dietician. Thank you
Hi Abbey, I absolutely love your videos! As a college cross country and track and field runner, I have been trying really hard to clean up my nutrition in the college dining hall because the majority of foods they have do not have a substantial amount of protein and are just junk. Your videos have helped give me advice by providing helpful science backed research about what is healthy and what is not. I really loved this one because now I know what to look for in the foods I am eating. Thank you!
Thank you for making this video. I am a fan Bobby Parish on Flavcity and I found myself fearing of things that he states that are bad for your health. Although I appreciate all the information he provides, I’m so glad I came across your channel. It is giving me a wake up call not to obsess about these things and to look at the overall picture. Thank you for all you do.
This is one area where you and I differ, Abbey (respectfully, of course). I'm a neuroscientist with a background in biochemistry, and I feel strongly that the way our food is created, and the way it is processed, is resulting in all kinds of health and ecological disasters. We have to understand that virtually all of our large reference studies are done on animals, which typically means rats and mice. These studies have extraordinarily little to do with humans, in addition to being cruel and all around senseless wastes of time and money. In the US, our food and drug regulations are for show. The FDA has almost no authority to protect us anymore, and most FDA directors have long been bought by Pharma and Ag interests. Our "regulatory" bodies take a post hoc approach, watching years of calamities before investigating whether something is safe, and after years of supposed investigation, almost always inevitably find that "more research is needed." This is b*llsh*it. I won't go into the particulars of specific chemicals or maladies here, but I really do encourage folks to consider shifting their perspective and looking into how "safety" is determined. I grew up in rural America, so I also want to emphasize that things like chemical additives and pesticides aren't just magically created or sprayed. There are enormous health effects on the local communities where these chemicals are manufactured and applied. Every industrial plant in America has pages and pages of EPA and OSHA violations, causing generations of health and wildlife woes, as well as increased incidences of cancers, allergies, asthma, and immunological disorders for the community. We have got to shift the burden of proof off of the affected people and on to the companies creating this garbage and dumping it into our stomachs and waterways. They are the ones creating the potential carcinogens and harm, and they should carry that burden. Edit: Sorry for the length of this edit in advance. :) I rewatched the video, and I want to touch on the phrase "the dose makes the poison." The original phrase is written in Latin, i.e. "Sola dosis facit venenum." This phrase is attributed to Paracelsus... who was born in 1493. Paracelsus died long before the age of industrialization, and today, we actually reject many of his ideas. His understanding of health and disease were critical developments in modern medicine, but I want to highlight that 1) there are many things that modern medicine doesn't understand and even misunderstands, and 2) chemicals do not act in isolation; they interact. What does this mean? Dose may make the poison, but health is not merely the summation of poisons. Unfortunately, our regulatory agencies don't consider additive or interactive effects at all. What we are dealing with today is chronic disease, affected by both acute and chronic multi-chemical exposures, as well as "traditional" pathogens like bacteria and viruses. Thus, it makes no sense to evaluate potentially toxic substances in isolation. For example, cancer, by definition, results from numerous multi-cellular alterations over time. If someone asked me to "prove" or "disprove" that a specific chemical caused cancer, I'd tell them that they have a fundamental misunderstanding of cancer.
Yeah I'm a neuroscience grad student in the Netherlands and the fact that stuff like the whole aducanumab situation is still happening is so depressing. Of course I imagine Abbey's aim with this video is to sort of "deradicalize" people with very misguided beliefs. But it is still important to address the complete lack of accountability of industry moguls with regards to anything from negative health impacts in individuals to widespread ecological damage 😕
I'm with you two. I think Abbey's efforts to reduce shame & disorder around food (which is great) can swing into a vibe of "let's be above precious health food princesses by fanning over processed/manufactured food". There needs to be a middle ground and some responsibility taken to point out the damage that modern food production can do. Even if food coloring affects only some people negatively, like why use it at all if it could cause problems for anyone? Another commenter on a different video make a good point too that the burden should be on the powerful companies that design and market these foods rather than on the individual consumer needing to just change their attitude and learn to overcome a dysfunctional fear about putting these things in their body and environment regularly.
Thanks for this insight! I don’t disagree. But as others have pointed out, My goal is to reduce food shame and stigma. And I think by obsessing over specific ingredients we lose sight of the forest from the trees. We should be avoiding or reducing our consumption of packaged snack cakes, not because they contain HFCS, but because of their overall nutritional value (or lacktherof). I don’t think we need to be fearfood of foods or ingredients but rather more mindful of what’s contributing to our health and what’s not
Oh my goodness this is exactly why I needed to hear. Please do this more. I have certain foods that i definitely want you to tell me up. Carageegn, Carmel color and unfiltered flour.
Yes! The dose makes the poison. My boyfriend and I are MSG sensitive and feel sick or get headaches when we consume food that has ADDED msg. The Whole Foods that have natural amounts don’t bother us. We never really knew why until you mentioned that study saying it generally takes 3g!
All I’m saying is there’s a reason America is one of the most obese countries. And there’s a reason the ingredients allowed here aren’t allowed in other countries. Food coloring high fructose corn syrup.
“The dose makes the poison”. My question to this statement is if you eat something often, can the accumulative dose be poisonous? Hope this makes sense. It’s an argument I see a lot for eating things in moderation. What happens when moderation adds up? Is that even something to worry about? Thanks for the informative video 😊
Generally only an issue with fat soluble chemicals that can accumulate in body fat stores over time. Approved chemicals added to food or medications etc have to have demonstrated ability to effectively be excreted from the body so there shouldn't be an accumulative effect as they should be effectively excreted and not stored in the body
Hey Abbey, just a quick question. I’ve noticed you often cite the FDA for factual information, however, as far as I’m aware, the FDA is an American governing body. Does Canada have a similar governing body? Is the FDA considered a gold standard and that’s why you share that info over other potential governing bodies? Or is the content you discuss, just primarily from American misinformation spreaders, so it makes sense to use FDA data? I hope this is making sense.
Yes it makes sense. We do have a similar regulatory body (health canada). The rules are very similar so to simplify I don’t differentiate when most folks watching are American
@@botflyguy7814 Leta does have a point though (although based on the wording it sounds more founded in misguided belief than facts), the FDA is free to dismiss the advice of scientists and has recently done so for an Alzheimer's drug that has insufficient scientific evidence (only one post-analysis of a study where initially no effect was found...). It has caused a lot of controversy in the neuroscience community and has even negatively impacted funding for drugs using alternative mechanisms that have better potential. 😥 Although I am as you can see not as familiar with the food industry, I can imagine similar "mistakes" occur in that branch (although it's probably lobbying or corruption, looking at the stock values of related companies)
@@kelly55 "when the government is supplied that information by scientists and experts in the field then yes" is what I said. Im also painfully aware that the government doesn't always listen to the experts and i spend a lot of time campaigning against that.
+1 to making this a series and providing more videos on this topic -- will watch! As always, enjoyed your science and your sass. Thank you for being an integral part of my food relationship journey! I love watching your videos while eating an HCC lunch :)
Something interesting about obesity rates in the 90s (so shortly after the uptick in using corn syrup), is that the BMI scale actually shifted so that a lot of perfectly healthy people would be read as obese. Why? Because insurance companies wanted more money so they needed to invent an excuse to charge certain people more. Also, obesity rates in the US are still measured according to BMI despite it being basically common knowledge now that BMI is bullcrap.
Thanks for addressing MSG sensitivity. My face vibrates when I have things like some ice creams, fried food, and soy sauce. We came to the conclusion it was MSG, but it may be soy in general
I understand that food dye is " harmless " , however I also think its pointless and should be banned as it offers no nutritional value or even taste to foods. Also why is it in toothpaste????
Thank you so much Abbey for doing this series; the very 1st one you addressed was natural flavor. I remember requesting that a few months back. Bobby Parrish started to get me real scared of this particular ingredient. He said it causes food addiction. Still don't know how he came to this conclusion. In 2020 I had my own experience with orthorexia, after listening to some pretty rigid influencers, and am definitely thankful for the myth-busting, science-based content you provide. ❤🙏
yeah but high fructose corn syrup also uses gmo corn and corn is one of the crops that are the worst for pesticides which you don't have to worry about with honey
Finding someone on social media who is real AF about this kind of stuff is one of the best things that's happened to me online. In ed recovery, I'm always finding myself bombarded with more diet culture b.s. So glad I found Abbey on here!
I'd been wondering about natural flavors for awhile because of a pineapple allergy. Always made me nervous because I've found pineapple gets added sometimes in weird places (a not-tropical granola and beef jerky for example). Thanks for providing this as I never did search it up (as it's obviously not dictating my diet, haha). But I've seen some fruit snacks with "natural flavors" and have just selected something else because I don't want to risk it.
As someone who is allergic to capsaicin, this video was really useful to me. I tend to avoid 'natural flavourings' that could have it in but sadly it's not a known allergy so it's a bit tricky.
I’m so glad you talked about msg because my dad and his wife through out all seasonings and food we had that contained it even though as Indi-Caribbean it’s a huge part of tradition recipes we make.
Love this! I read recently that citric acid and ascorbic acid are sourced from black mold and would love to hear your thoughts about it. Thank you so much for your great content!
Now I'm even more confused. My country has banned all of these food additives listed in this video. 100% of them. Why are they not available to us if they are safe? Seems a bit unfair.
Hi Abby! I have been wanting to request a video explaining your thoughts and the science on digestible enzymes ( maybe pro and prebiotics too). There are a lot of influencers that take them when they eat certain foods and before it becomes the new celery juice lol where people do it just because they see others do it but not knowing what it really does I think it would be great to get the info out there so we can decide if it’s right for us!!! 💜💜💜
The main thing with natural flavors is they often (not always) contain high concentrations of unbound glutamate, depending on their processing. Like the glutamate in monodsodium glutamate - MSG. Which overstimulates your taste buds so normal food tastes bland in comparison. Many people are very sensitive to glutamate and don’t know it. Glutamate is a neurotransmitter (released to propagate nerve synapses) that is well regulated by the body. Eaten in large amounts it is a neurotoxin.
Thank you so much for taking another step to help us eliminate the fear around eating (which is so often aimed directly at moms), and find more gentle nutrition. Following Food Science Babe has done wonders to help me relax around food. We could all use fewer stressors in our lives, and what better place than with food?
Love this series! Would love to see ascorbic acid covered. Recently saw some influencers spewing some information about it that seems not so science-back to me!
@@live4674 Exactly why I am confused and miffed - A nutritionist on Instagram (I don't follow this person but someone I do follow shared it) was making claims synthetic ascorbic acid is not Vitamin C and not good for you. Ughh.
Can you maybe tell me who claimed that ? Im not a dietician eventhough im studying nutrition sciences but i think the body in either way just absorbs it like vit C and thats it so no big deal but we'll see in abbys future video !
Hi Abbey! Would love to see a video explaining the differences in artificial sweeteners and natural sweeteners like Stevia, and whether something like Stevia is even a good alternative. Thank you!
would love to see a video about gums and carageenan and seed oils! So many "holistic nutritionists" talk about these ingredients like they're the devil
I love your channel! I had my baby boy 9 months ago and am getting back into working out and I would love to know how you as a mother of two how you workout. Honestly, I pushed my baby around my neighborhood for twenty minutes and I am winded.
Thank you for the informative video! As for MSG, I’ve been avoiding it even before I heard of diet culture’s take on MSG and “Chinese restaurant syndrome”. Anecdotally, I get extremely thirsty after consuming a meal (usually from a restaurant) containing a significant amount of MSG, as I do believe some places do use this ingredient in excessive amounts. This makes the dish almost too umami and can cause overeating due to it’s hyperpalatibility. I’ll often eat more than I usually do and then the thirst kicks in and I feel the need to down 3-4 glasses of water within 5 minutes (which is not a desirable feeling at all). I don’t get this phenomenon from all foods with added MSG, most likely due to its lower dose. As a result, my concern for this ingredient isn’t in the fact that it exists in some foods (added or naturally occurring glutamates), but the fact that it’s sold in boxes at some stores (just like salt), and people will use multiple teaspoons of this ingredient at a time, creating side effects. I still don’t believe MSG is inherently harmful and diet culture has definitely created misinformation regarding this ingredient, but it should still be used sparingly if one decides to use it (as you said, the dose makes the poison!)
Great great video. I’m so sick of people claiming MSG sensitivity especially when most Asian restaurants have stopped their use of MSG altogether because of the popular fear. I’ve had friends freak out when I use soy sauce in cooking because of the MSG and gluten. I have to explain I use Tamari sauce which is MSG free and gluten free regardless of the fact neither one is a real issue in the vast majority of people.
We had this small panic in the netherlands when Rocket, which was approved as a herb) all of a sudden was eaten as full meal salad. It was actually found not safe to eat for everyone it in those extreme amounts so packaging was changed. And its an all natural product (:
Would you be able or willing to do a video on how (about) 25% of US states actually do license nutritionists seperately from Registered Dietitians and the required qualifications are pretty intense? Like an accredited master's or doctorate degree in nutrition, post graduate continuing education, 1000 hours of supervised practice hours, and passing an exam similar to the ways RDs do. The only difference is the work in their field is primarily outpatient clinical and not inpatient, community, or food service. Even in the other 50% of states that allow nutritionists to practice seperately from Registered Dietitians but don't provide for their licensure, some of those nutritionists have legitimate, accredited bachelor's or graduate degrees in nutrition and a lot of experience, and just didn't go the RD route because they didn't want to do inpatient supervised practice, or some other reason like being financially unable to sustain an unpaid internship. You do have to be more careful in those states because there are definitely some quacks trying to practice "nutrition" with a little 6 month certificate or sometimes even less. But, knowing so much about the laws regarding the practice of nutrition vs. medical nutrition therapy and dietetics in the US, it gets frustrating constantly hearing people be so black and white and claiming everyone who isn't a Registered Dietitian is bogus.
Thank you Abbey for your clear and concise knowledge! I’m curious, have you come across any current studies addressing HFCS and it’s involvement in how our brain perceives sugar/sweetness overtime? As in, the higher and more frequent the dose overtime, the more someone’s taste preference to sweetness increases?
I don't know if this is the best spot to give requests, but can you talk about the Getting Curious Netflix Episode on Snacks? It talks about sugar addiction and does a lot of shaming on "ingredients we can't pronounce" but also ends in a dose is in the poison type of conclusion? It felt a little odd to me, and I wanted your take on it.
I feel like she doesn't go far enough. My conclusion from her presentation: avoid that one red dye, and eat all the other stuff without any concern. Not because of dosage, but because studies show they are perfectly safe.
That was a really interesting video! Most of the information was a surprise to me -- especially the part about MSG. At one point, I got in the habit of saying "No MSG" when I ordered Chinese food because I believed that was a healthier choice. I always thought that MSG = bad. As for other food additives to discuss, could you talk about caramel color, aspartame, sucralose (Splenda), or palm oil? Those are also additives that have questionable reputations.
@@AbbeysKitchen Thanks for sharing! I thought of a couple more additives to discuss. How about sodium nitrates and nitrites? I've heard that those are dangerous because they are carcinogenic.
I’m a food scientist who worked at a few flavor houses, and I don’t think you have much to worry about. Unless something was meat flavored, the source is likely not from animals. Natural flavors usually derive flavor compounds from nature/plants, although they are so highly processed they don’t resemble the source at all-meaning, even if it did come from an animal, it’s extremely far removed from that source by the time you consume it. Artificial flavors are fully synthetic, so they do not directly come from plants or animals. Hope that helps!
Oh. This video made me remember that I have MSG in my pantry! I have been getting bored with my spices. *Adds msg to my dinner* 😆My mother scared me from MSG for the longest time. Found Unnatural Vegan who set me straight on the issue.
But there are certain things not on food labels. To the topic of sweeteners: for example organic brown rice syrup (often used in "organic" baby formulas) can contain dangerous concentration of inorganic arsenic. And it's not regulated in the US.
@@AbbeysKitchen a lot of youtubers seem to have adopted this way of life (Cambria Joy, Kori Meloy, etc.). Kori Meloy says it healed her endometriosis… (sorry for my english, I’m from Québec!)
I’m a professional food scientist, and on behalf of all food scientists, thank you for making this. Sometimes I just want to scream at the ridiculous claims I see everywhere lol. People would be amazed at the amount of hoops we have to jump through in terms of food safety just to get a cookie on the shelf. So many regulations in place to make sure the consumer is safe!
Currently studying food science and I absolutely loved this too! Especially after seeing so much wellness culture bs online
Absolutely! So glad this was helpful 👍
Genuine question- what about things like aspartame or caragenine? (Sorry I probably spelled that wrong). I always hear people say aspartame is linked to cancer 😯
@@BreaMichelle3 thats not true hahah
This is very inspiring to me as I am interested in studying food science as well! I've always been skeptical to those false claims online not only in food but in beauty products also. I would like to become a food scientist because I am heavily interested in overall nutrition and food development processes.
The more I learn about nutrition the more I realize that (outside of food allergies) "moderation in all things" seems to be the most important thing!
Totally!
cries in nuts allergies triggered when I turned a 11yo : "sO TrUuuUue, even for nuts"
Except for the fact that junk food is addictive and moderation is a slippery slope
Exactly ❤
Abbey always amazes me, she gives us trusted research from actual scientists and also fully explanes it and how it relates to people- I'm obsessed
Thank you so much ❤️
Yeap!! She’s amazing!🌺
Me too I'm obsessed with her lol and I watch her religiously
Nutritionist are well educated and trained in nothing, provide accurate and reliable nutrition information to the public that they change and rewrite every five years. If there’s anything that needs A-LOT more research before it can be considered a proven science it’s nutrition.
80’s: EAT 12 portions of carbs so you have the energy to lose weight!
90’s: carbs are the enemy, never eat a carb
2000’s: eat anything just do cardio
Wait no cardio is trash, to CrossFit!
CrossFit will ruin your body besides it’s all about diet not exercise, do Keto (eat a bunch of fat so you can lose fat) let’s just face it, Nutritionist are clueless snake oil salesman. Beware this toxic person.
I really liked this episode. I would love to see something similar on "what is this thing in my food" and show examples of the really complicated words on the back of packages. I am curious what these additive even do. I think if more people knew what they were, they would be more comfortable with them instead of reading them as literal poison...
I will put this on my list to discuss next!
That’s such a great idea! I am so curious about what these additives do.
Another element regarding the MSG panic that a lot of people don't mention-racism. MSG is particularly associated with Chinese food, and I have read that the prejudices against Asians fed that panic.
For sure. Thank you for mentioning this point
your very right i used to think it was just in chinese food until i recently saw it’s in doritos.. honestly it’s probably in most snacks
Thank you for saying this!!
As a toxicologist, I LOVEEEE your use of the Paracelsus saying. Seriously. This is the most important tenant in all toxicology and seeing it on a relatively large platform is soooo amazing. I really can’t thank you enough. I feel like it is an amplification of my own voice!!! I second your assessments on MSG, I don’t know enough about the others to comment.
Thank you so much!
I ate panda express for lunch while watching thing. I'm sure at least half the things you mentioned were in my meal, but I didn't bother to look it up because I wasn't worried about a single lunch that was convenient and nourished my body. Thank you for the education!
Absolutely! 😊👍
Love this video and would love to see more like it! On a side note... I'm allergic to MSG and only eventually discovered it after finding that grocery store made rotisserie chicken would always give me a migraine and joint pain (I was like 10). I can handle tiny amounts but even more than a few pieces of bacon will start to make my head hurt! I got pretty frustrated that MSG can hide under the "natural flavor" label. I'm all for other people having it if they want it but I'd still like it to be labeled.
My sister in law gets migraines from the MSG (I think that's what causes it) in hot dogs. She can eat to kosher kind with no problems though.
Msg makes me feel like I have a headband on and it’s getting tighter and tighter and I feel kind of crazy lol. For some reason nutritional yeast also! But to a much lesser degree. And I read somewhere that it has free form glutamate. 🤷🏼♀️
Interesting, do naturally occurring glutamates bother you? Like in seaweed, soy sauce, parmesan, tomatoes, etc.
Interesting, thank you for sharing!
@@SuperJezzara I haven't found that they do! Like I said, too much bacon will give me the reaction but tomatoes never - but as Abby said, all in the dosage! Tomatoes have such a tiny amount that I can never feel it. I don't eat large portions of soy sauce or seaweed but I've never felt it there either. Added MSG seems to be worse, since it seems to take only a little to cause a reaction.
Yesssssss! I'm so excited for this collaboration with foodsciencebabe, I'm obsessed with her content!
Excited about this video in general, because I feel like this is information not enough people understand/ far too many people are afraid of ❤❤
Thank you! ❤️
Great video. I’ve been making my life miserable trying to make all my food from scratch and avoiding any food that has a “suspicious” ingredient. I’m done. I can’t keep it up. I’m not about to eat a twinkie, but there are some foods I can’t be stressed out. I’m going out now to buy some store-bought bread.
I grew up in a family that has problem with "authority" so they don't believe in science based regulations. It has induced so much anxiety in me with anything that isn't percieved "natural". Your myth busting content gives me so much comfort and knowledge I can't thank you enough! 💛
So glad I’ve been able to helo
You have immensely helped to relieve so much anxiety around food for me! My family (including younger kids) is also very happy with the Hunger Crushing Combo meals that satisfy. Thank you!!!! You have no idea how much you’ve improved our lives.
I’m so glad my videos have been helpful for you ❤️ thank you for sharing!
Yeah… I’m one of those “weird allergy” people who is allergic to citrus fruits and have to be super careful with natural flavorings. I actually react stronger to citrus flavored items (like lemon lime soda or orange flavored chocolate) than I do to the juice (although I still react to that too, just not a hives within minutes or instant tongue swelling like the flavoring). Fun fact: in the US they can say (insert flavor) and other natural flavors as the label and they don’t have to tell you what the other flavors are. So I will only buy things like sparkling water that say a single flavor on them. You never know what that “other” flavor is and sometimes it’s lemon. Also, oddly, I also react to artificial citrus flavoring, so it must be some chemical compound like citral or limonene that I’m allergic to that can be naturally or synthetically produced.
Oh wow! Thank you for sharing
Same🙋🏻♀️
Thank you for this video Abbey! I am one of those people with rare food allergies to peanuts, sesame, and artificial food dyes. I’ve had dozens of allergic reactions because company’s don’t properly label what was in their food all the time. I think we should encourage them to start labeling them properly for us folks with serious allergies.
Agreed! Thank you for sharing
Me too! I have such a severe reaction to food coloring
Also I would love another episode on this! I definitely would like your opinion on vegetable oils (canola, soybean, safflower/sunflower, palm, etc).
Some creators (some you’ve also reviewed before) have fear mongered these oils as “inflammatory ultra processed” garbage and that the American Heart Association has been lying to us that they’re healthy. They then are quick to recommend olive, avocado, and coconut oil instead.
I’d love your opinion on this subject matter!
Yep that’s coming in part 2
Yes!!! This!!! I just left a similar comment :)
They probably can't even define "inflammation"
I love videos like this. Thank you so much for giving me the knowledge to make informed, guilt-free decisions at the grocery store. Being a mom of two young children, I try to fuel us with as much as fresh fruit, veg, and homecooked meals as possible. That being said, every once and while we love a good treat and it makes me feel better that I’m not failing or poisoning my son when he cries to eat his dad’s sugar cereal or my cookies and cream ice cream!
Absolutely! So glad you found the video helpful 😊
Thank you so much for everthing you do, for providing science-based evidence
I like how Abbey is talking about the "most popular" poisonous ingredients. I'll be giggling about that all day!
Abbey, I’m gonna start calling your approach “cheer mongering” because it’s the opposite of fear mongering⚡️💪
Will you please include soy lecithin and other emulsifiers in your next food additive myth-busting video? I’ve seen some research that suggests they’ll emulsify your gut lining but I get the feeling that the dose makes the poison 😂🤔
Aw thank you! I can putt these on my list to discuss next 😊
Thank you for this video! The usage of real scientific studies is something that I highly appreciate 😊 I would love to see a video on additives from protein bars/powders or sport related products!
LOVE this new “toxic” series! These “toxins” and additives in food is where my anorexia started - as orthorexia. It’s so important to know the truth about this stuff so you don’t give into the fear mongering all over “wellness” social media
I'm so glad these types of videos are helpful!
Thx so much for this! I've always pointed out, that a cake baked "sugar free", that has a ton of honey or agave syrup is technically not sugar free (only a lot more expensive). That it makes no difference to our bodies - people would NOT believe me.
Honey is yummy for the flavour, though! Thank for making this clear!!
Agreed! Glad this was helpful
Long time follower, first time commenter but had to say that this is one of my favorite videos you’ve done! I’ve totally seen most of these claims out there. So helpful to hear you clear it up!
Thank you so much! So glad you enjoyed the video 😊
Your videos are always so informative! Would you ever consider talking about GMO foods? There is a lot of controversy about that.
I can put this topic on my list to discuss!
Two of my kids react to food colouring and one doesn't. We've tested it out in all kinds of settings and it's (almost) fascinating to see how they struggle to control their impulses after eating a lot of colouring. So we avoid it, trying it out occasionally to see if they're outgrowing it. I figure it doesn't hurt to avoid it and it's getting easier and easier as companies start using alternatives to artificial dyes.
Thanks for sharing! 👍
Yes unique sensitivities will always be possible, thank you for sharing!
same with artificial sweetener in my family! :D
My kids are sensitive to food dyes, too, especially red 40. They know how out of control that eating those things can make them, and on the rare occasion that foods including food dye are available to them, they are reminded of how it makes them feel, and then they are allowed to choose if the treat is worth the issues they have. My kids also have ADHD, and so do I, and I was also sensitive to food dyes, so the genetic component tracks in our family.
Abbey thank you for everything that you do. Your videos helped me realize my disordered eating and binge eating disorder. I almost killed myself on keto and I'm doing much better now. I hope to learn more on your channel. Not everyone can afford to go to therapy or see a dietician. Thank you
I'm so glad my videos have been helpful for you ❤️ thank you for sharing!
I would love to see the next episode include gums and thickeners! There's so much fear mongering with almond milk for example
Hi Abbey,
I absolutely love your videos! As a college cross country and track and field runner, I have been trying really hard to clean up my nutrition in the college dining hall because the majority of foods they have do not have a substantial amount of protein and are just junk. Your videos have helped give me advice by providing helpful science backed research about what is healthy and what is not. I really loved this one because now I know what to look for in the foods I am eating.
Thank you!
So glad my videos are helpful for you!
I just love your videos so much! You really help those with food anxiety feel at ease along with the literature to really back it up. Thank you! ❤️
Thank you so much! ❤️
Thank you for making this video. I am a fan Bobby Parish on Flavcity and I found myself fearing of things that he states that are bad for your health. Although I appreciate all the information he provides, I’m so glad I came across your channel. It is giving me a wake up call not to obsess about these things and to look at the overall picture. Thank you for all you do.
I'm so glad my videos have been helpful for you!
This is one area where you and I differ, Abbey (respectfully, of course). I'm a neuroscientist with a background in biochemistry, and I feel strongly that the way our food is created, and the way it is processed, is resulting in all kinds of health and ecological disasters. We have to understand that virtually all of our large reference studies are done on animals, which typically means rats and mice. These studies have extraordinarily little to do with humans, in addition to being cruel and all around senseless wastes of time and money. In the US, our food and drug regulations are for show. The FDA has almost no authority to protect us anymore, and most FDA directors have long been bought by Pharma and Ag interests. Our "regulatory" bodies take a post hoc approach, watching years of calamities before investigating whether something is safe, and after years of supposed investigation, almost always inevitably find that "more research is needed." This is b*llsh*it. I won't go into the particulars of specific chemicals or maladies here, but I really do encourage folks to consider shifting their perspective and looking into how "safety" is determined.
I grew up in rural America, so I also want to emphasize that things like chemical additives and pesticides aren't just magically created or sprayed. There are enormous health effects on the local communities where these chemicals are manufactured and applied. Every industrial plant in America has pages and pages of EPA and OSHA violations, causing generations of health and wildlife woes, as well as increased incidences of cancers, allergies, asthma, and immunological disorders for the community. We have got to shift the burden of proof off of the affected people and on to the companies creating this garbage and dumping it into our stomachs and waterways. They are the ones creating the potential carcinogens and harm, and they should carry that burden.
Edit: Sorry for the length of this edit in advance. :)
I rewatched the video, and I want to touch on the phrase "the dose makes the poison." The original phrase is written in Latin, i.e. "Sola dosis facit venenum." This phrase is attributed to Paracelsus... who was born in 1493. Paracelsus died long before the age of industrialization, and today, we actually reject many of his ideas. His understanding of health and disease were critical developments in modern medicine, but I want to highlight that 1) there are many things that modern medicine doesn't understand and even misunderstands, and 2) chemicals do not act in isolation; they interact.
What does this mean? Dose may make the poison, but health is not merely the summation of poisons. Unfortunately, our regulatory agencies don't consider additive or interactive effects at all. What we are dealing with today is chronic disease, affected by both acute and chronic multi-chemical exposures, as well as "traditional" pathogens like bacteria and viruses. Thus, it makes no sense to evaluate potentially toxic substances in isolation. For example, cancer, by definition, results from numerous multi-cellular alterations over time. If someone asked me to "prove" or "disprove" that a specific chemical caused cancer, I'd tell them that they have a fundamental misunderstanding of cancer.
Yeah I'm a neuroscience grad student in the Netherlands and the fact that stuff like the whole aducanumab situation is still happening is so depressing. Of course I imagine Abbey's aim with this video is to sort of "deradicalize" people with very misguided beliefs.
But it is still important to address the complete lack of accountability of industry moguls with regards to anything from negative health impacts in individuals to widespread ecological damage 😕
I'm with you two. I think Abbey's efforts to reduce shame & disorder around food (which is great) can swing into a vibe of "let's be above precious health food princesses by fanning over processed/manufactured food". There needs to be a middle ground and some responsibility taken to point out the damage that modern food production can do. Even if food coloring affects only some people negatively, like why use it at all if it could cause problems for anyone? Another commenter on a different video make a good point too that the burden should be on the powerful companies that design and market these foods rather than on the individual consumer needing to just change their attitude and learn to overcome a dysfunctional fear about putting these things in their body and environment regularly.
I noticed she didn’t thumbs up this comment despite its spot on points….
Thank you for this dissenting opinion.
Thanks for this insight! I don’t disagree. But as others have pointed out, My goal is to reduce food shame and stigma. And I think by obsessing over specific ingredients we lose sight of the forest from the trees. We should be avoiding or reducing our consumption of packaged snack cakes, not because they contain HFCS, but because of their overall nutritional value (or lacktherof). I don’t think we need to be fearfood of foods or ingredients but rather more mindful of what’s contributing to our health and what’s not
Oh my goodness this is exactly why I needed to hear. Please do this more. I have certain foods that i definitely want you to tell me up. Carageegn, Carmel color and unfiltered flour.
Thank you for the suggestions! So glad this was helpful
Yay, I’ve been waiting for this one! Abbey always delivers-my absolute favorite RUclipsr
Thank you so much! ❤️
Yes! The dose makes the poison. My boyfriend and I are MSG sensitive and feel sick or get headaches when we consume food that has ADDED msg. The Whole Foods that have natural amounts don’t bother us. We never really knew why until you mentioned that study saying it generally takes 3g!
Interesting, thank you for sharing!
All I’m saying is there’s a reason America is one of the most obese countries. And there’s a reason the ingredients allowed here aren’t allowed in other countries. Food coloring high fructose corn syrup.
“The dose makes the poison”. My question to this statement is if you eat something often, can the accumulative dose be poisonous? Hope this makes sense. It’s an argument I see a lot for eating things in moderation. What happens when moderation adds up? Is that even something to worry about? Thanks for the informative video 😊
Generally only an issue with fat soluble chemicals that can accumulate in body fat stores over time. Approved chemicals added to food or medications etc have to have demonstrated ability to effectively be excreted from the body so there shouldn't be an accumulative effect as they should be effectively excreted and not stored in the body
@@LK-tp2le thank you for your answer! 😊
I can put this on my list to discuss next time!
Hey Abbey, just a quick question. I’ve noticed you often cite the FDA for factual information, however, as far as I’m aware, the FDA is an American governing body. Does Canada have a similar governing body? Is the FDA considered a gold standard and that’s why you share that info over other potential governing bodies? Or is the content you discuss, just primarily from American misinformation spreaders, so it makes sense to use FDA data? I hope this is making sense.
Yes it makes sense. We do have a similar regulatory body (health canada). The rules are very similar so to simplify I don’t differentiate when most folks watching are American
@@ledacassandra when the government is supplied that information by scientists and experts in the field then yes
@@botflyguy7814 Leta does have a point though (although based on the wording it sounds more founded in misguided belief than facts), the FDA is free to dismiss the advice of scientists and has recently done so for an Alzheimer's drug that has insufficient scientific evidence (only one post-analysis of a study where initially no effect was found...). It has caused a lot of controversy in the neuroscience community and has even negatively impacted funding for drugs using alternative mechanisms that have better potential. 😥
Although I am as you can see not as familiar with the food industry, I can imagine similar "mistakes" occur in that branch (although it's probably lobbying or corruption, looking at the stock values of related companies)
@@kelly55 "when the government is supplied that information by scientists and experts in the field then yes" is what I said. Im also painfully aware that the government doesn't always listen to the experts and i spend a lot of time campaigning against that.
@Botfly Guy yeah I think my response shouldn't have been directed at you specifically 😅 cool that you're campaigning against it!
+1 to making this a series and providing more videos on this topic -- will watch! As always, enjoyed your science and your sass. Thank you for being an integral part of my food relationship journey! I love watching your videos while eating an HCC lunch :)
Thank you! So glad you enjoy my videos 😊
The transfat example shows that other ingredients might be banned in the future too. My trust in the food industry is zero. I stick to whole foods.
Something interesting about obesity rates in the 90s (so shortly after the uptick in using corn syrup), is that the BMI scale actually shifted so that a lot of perfectly healthy people would be read as obese. Why? Because insurance companies wanted more money so they needed to invent an excuse to charge certain people more. Also, obesity rates in the US are still measured according to BMI despite it being basically common knowledge now that BMI is bullcrap.
Interesting, thank you for sharing!
Thanks for addressing MSG sensitivity. My face vibrates when I have things like some ice creams, fried food, and soy sauce. We came to the conclusion it was MSG, but it may be soy in general
‼️Super great info as always Abbey❣️ Thank you so much! ‼️
Thanks!
Wow, that's is really what I needed. Thank you so much, love your contents
So glad it’s helpful!
I understand that food dye is " harmless " , however I also think its pointless and should be banned as it offers no nutritional value or even taste to foods. Also why is it in toothpaste????
Yes!!!!
Thank you so much Abbey for doing this series; the very 1st one you addressed was natural flavor. I remember requesting that a few months back. Bobby Parrish started to get me real scared of this particular ingredient. He said it causes food addiction. Still don't know how he came to this conclusion. In 2020 I had my own experience with orthorexia, after listening to some pretty rigid influencers, and am definitely thankful for the myth-busting, science-based content you provide. ❤🙏
I'm so glad my videos have been helpful for you! ❤️
yeah but high fructose corn syrup also uses gmo corn and corn is one of the crops that are the worst for pesticides which you don't have to worry about with honey
True!!!
I LOVE this new Toxic video series idea!! Thank you!
Great idea!
Love this. Thank you. Would love to see this as a regular series :)
Absolutely!
Love this!!!! I needed to hear all of this! Thanks a lot!
So glad it was helpful!
You are a breath of fresh air! Thank you for another simple yet informative video ❤️
So glad it was helpful! ❤️
Finding someone on social media who is real AF about this kind of stuff is one of the best things that's happened to me online. In ed recovery, I'm always finding myself bombarded with more diet culture b.s. So glad I found Abbey on here!
Thank you! ❤️
Carrageenan is another interesting additive too! It’s okay for many people, but it turns my IBD gut into Mr. Toad’s Wild Ride.
Interesting, I’ll have a look at that!
@@AbbeysKitchen thanks! ❤️
I'd been wondering about natural flavors for awhile because of a pineapple allergy. Always made me nervous because I've found pineapple gets added sometimes in weird places (a not-tropical granola and beef jerky for example). Thanks for providing this as I never did search it up (as it's obviously not dictating my diet, haha). But I've seen some fruit snacks with "natural flavors" and have just selected something else because I don't want to risk it.
Interesting!
Thank you so much for this video, Abbey ❤️ I loved it and learned so much from you ❤️🥰
So glad you enjoyed it! ❤️
As someone who is allergic to capsaicin, this video was really useful to me. I tend to avoid 'natural flavourings' that could have it in but sadly it's not a known allergy so it's a bit tricky.
My aunt is allergic to the same. It’s hard because it hides in lots of things.
@@TheDecoCottage ye for sure, and you walk into a restaurant and theyre like 'huh?' 🤣
I’m so glad you found the video helpful!
I LOVED this video!!! Big nutrition nerd over here, it was soooooo interesting, thank you :)
I'm so glad you enjoyed it!
Brilliant series! Would love to know more about carrageenan.
On my list to discuss this next!
I’m so glad you talked about msg because my dad and his wife through out all seasonings and food we had that contained it even though as Indi-Caribbean it’s a huge part of tradition recipes we make.
I'm glad that part was helpful!
Ayo u a trini ?
I’ve heard a lot of people decry carrageenan. What the heck is it, and should I be worried?
I’ll put this on my list to discuss next!
“If maraschino cherries are making up a significant portion of you or your children’s diets than I would say we probably have bigger fish to fry” 😭😂
😂😂
Love this! I read recently that citric acid and ascorbic acid are sourced from black mold and would love to hear your thoughts about it. Thank you so much for your great content!
I’ll have a look into that!
Loved this! Most things don't seem so bad if you eat them in moderation.
Totally!
Now I'm even more confused. My country has banned all of these food additives listed in this video. 100% of them. Why are they not available to us if they are safe? Seems a bit unfair.
What country are you in?
I need to go to your country 🤩
Another great video!! You should make a video on Keto Rewind and her constant binge and restrict cycle. Constant under eating and fasting
I’ll have a look at that!
Hi Abby! I have been wanting to request a video explaining your thoughts and the science on digestible enzymes ( maybe pro and prebiotics too). There are a lot of influencers that take them when they eat certain foods and before it becomes the new celery juice lol where people do it just because they see others do it but not knowing what it really does I think it would be great to get the info out there so we can decide if it’s right for us!!! 💜💜💜
I can put this on my list to discuss!
The main thing with natural flavors is they often (not always) contain high concentrations of unbound glutamate, depending on their processing. Like the glutamate in monodsodium glutamate - MSG. Which overstimulates your taste buds so normal food tastes bland in comparison. Many people are very sensitive to glutamate and don’t know it. Glutamate is a neurotransmitter (released to propagate nerve synapses) that is well regulated by the body. Eaten in large amounts it is a neurotoxin.
I'll have a look into this, thanks
This was so needed. Thank you!!!💗
❤️👍
Love this video and all the knowledge you provide, thank you!!! Can you do a video on Aspartame and Sucralose that are found in sugar free gums?
I’m going to enjoy this series, good to get away from diet critique
Totally!
another video full
of sass & science 🖤 we stan!!!
😊❤️
Love this so much!!!
😊❤️
Amazing video as always! I hope you make this a series. Would love to know your opinion on artificial sweeteners/diet soda
I have a video about this! ruclips.net/video/_eLS6KJWkDQ/видео.html
Abbey, can you please discuss the fear around BPA chemical!
Awesome. Thanks for teaching us the real facts
So glad it’s helpful!
Thank you so much for taking another step to help us eliminate the fear around eating (which is so often aimed directly at moms), and find more gentle nutrition. Following Food Science Babe has done wonders to help me relax around food. We could all use fewer stressors in our lives, and what better place than with food?
Absolutely! 👍
Love this series! Would love to see ascorbic acid covered. Recently saw some influencers spewing some information about it that seems not so science-back to me!
I’ll put this on my list to discuss next!
isnt ascorbic acid just vit C?
@@live4674 Exactly why I am confused and miffed - A nutritionist on Instagram (I don't follow this person but someone I do follow shared it) was making claims synthetic ascorbic acid is not Vitamin C and not good for you. Ughh.
Can you maybe tell me who claimed that ? Im not a dietician eventhough im studying nutrition sciences but i think the body in either way just absorbs it like vit C and thats it so no big deal but we'll see in abbys future video !
@@live4674 pro-metabolic eating usually stands for whole foods vitamin C (which no, isn't just ascorbic acid)and against ascorbic acid
Yes! I requested this one. Thank you!
😊👍
Hi Abbey! Would love to see a video explaining the differences in artificial sweeteners and natural sweeteners like Stevia, and whether something like Stevia is even a good alternative. Thank you!
I can put this on my list to discuss! I also have a video you might find helpful: m.ruclips.net/video/_eLS6KJWkDQ/видео.html
would love to see a video about gums and carageenan and seed oils! So many "holistic nutritionists" talk about these ingredients like they're the devil
I’ll put these on my list to discuss next!
I love your channel! I had my baby boy 9 months ago and am getting back into working out and I would love to know how you as a mother of two how you workout. Honestly, I pushed my baby around my neighborhood for twenty minutes and I am winded.
I totally understand. I can put this on my list to discuss!
Thank you for the informative video!
As for MSG, I’ve been avoiding it even before I heard of diet culture’s take on MSG and “Chinese restaurant syndrome”. Anecdotally, I get extremely thirsty after consuming a meal (usually from a restaurant) containing a significant amount of MSG, as I do believe some places do use this ingredient in excessive amounts. This makes the dish almost too umami and can cause overeating due to it’s hyperpalatibility. I’ll often eat more than I usually do and then the thirst kicks in and I feel the need to down 3-4 glasses of water within 5 minutes (which is not a desirable feeling at all). I don’t get this phenomenon from all foods with added MSG, most likely due to its lower dose. As a result, my concern for this ingredient isn’t in the fact that it exists in some foods (added or naturally occurring glutamates), but the fact that it’s sold in boxes at some stores (just like salt), and people will use multiple teaspoons of this ingredient at a time, creating side effects.
I still don’t believe MSG is inherently harmful and diet culture has definitely created misinformation regarding this ingredient, but it should still be used sparingly if one decides to use it (as you said, the dose makes the poison!)
Thank you for sharing!
Great great video. I’m so sick of people claiming MSG sensitivity especially when most Asian restaurants have stopped their use of MSG altogether because of the popular fear. I’ve had friends freak out when I use soy sauce in cooking because of the MSG and gluten. I have to explain I use Tamari sauce which is MSG free and gluten free regardless of the fact neither one is a real issue in the vast majority of people.
I understand your frustration!
We had this small panic in the netherlands when Rocket, which was approved as a herb) all of a sudden was eaten as full meal salad. It was actually found not safe to eat for everyone it in those extreme amounts so packaging was changed.
And its an all natural product (:
Interesting! Thank you for sharing
Would you be able or willing to do a video on how (about) 25% of US states actually do license nutritionists seperately from Registered Dietitians and the required qualifications are pretty intense? Like an accredited master's or doctorate degree in nutrition, post graduate continuing education, 1000 hours of supervised practice hours, and passing an exam similar to the ways RDs do. The only difference is the work in their field is primarily outpatient clinical and not inpatient, community, or food service. Even in the other 50% of states that allow nutritionists to practice seperately from Registered Dietitians but don't provide for their licensure, some of those nutritionists have legitimate, accredited bachelor's or graduate degrees in nutrition and a lot of experience, and just didn't go the RD route because they didn't want to do inpatient supervised practice, or some other reason like being financially unable to sustain an unpaid internship. You do have to be more careful in those states because there are definitely some quacks trying to practice "nutrition" with a little 6 month certificate or sometimes even less. But, knowing so much about the laws regarding the practice of nutrition vs. medical nutrition therapy and dietetics in the US, it gets frustrating constantly hearing people be so black and white and claiming everyone who isn't a Registered Dietitian is bogus.
Thank you Abbey for your clear and concise knowledge! I’m curious, have you come across any current studies addressing HFCS and it’s involvement in how our brain perceives sugar/sweetness overtime? As in, the higher and more frequent the dose overtime, the more someone’s taste preference to sweetness increases?
I will have a look into that!
I don't know if this is the best spot to give requests, but can you talk about the Getting Curious Netflix Episode on Snacks? It talks about sugar addiction and does a lot of shaming on "ingredients we can't pronounce" but also ends in a dose is in the poison type of conclusion? It felt a little odd to me, and I wanted your take on it.
This is interesting, thanks for the info! Also, you look so good in black!!
Thank you so much!
What about people claiming to cut out processed sugar intake completely because it causes cancer?
I feel like she doesn't go far enough. My conclusion from her presentation: avoid that one red dye, and eat all the other stuff without any concern. Not because of dosage, but because studies show they are perfectly safe.
😊👍
This reminds me of a book I read called Ingredients: A Visual Exploration of 75 Additives & 25 Food Products by Dwight Eschliman and Steve Ettlinger
Sounds interesting!
I would LOVE to see another video in this series talking about SOY! So many mixed things I hear about it.
I will put this on my list to discuss next!
Abbey...I love your content and you have me loving the SASS😁
😊❤️
That was a really interesting video! Most of the information was a surprise to me -- especially the part about MSG. At one point, I got in the habit of saying "No MSG" when I ordered Chinese food because I believed that was a healthier choice. I always thought that MSG = bad.
As for other food additives to discuss, could you talk about caramel color, aspartame, sucralose (Splenda), or palm oil? Those are also additives that have questionable reputations.
I can put those on my list to discuss! I have an entire video about sweeteners on my channel: ruclips.net/video/_eLS6KJWkDQ/видео.html
@@AbbeysKitchen Thanks for sharing! I thought of a couple more additives to discuss. How about sodium nitrates and nitrites? I've heard that those are dangerous because they are carcinogenic.
as a vegan now i’m super paranoid about natural flavoring 😵💫 there’s no way to know if it’s meat or not…
I’m a food scientist who worked at a few flavor houses, and I don’t think you have much to worry about. Unless something was meat flavored, the source is likely not from animals. Natural flavors usually derive flavor compounds from nature/plants, although they are so highly processed they don’t resemble the source at all-meaning, even if it did come from an animal, it’s extremely far removed from that source by the time you consume it. Artificial flavors are fully synthetic, so they do not directly come from plants or animals. Hope that helps!
I loved this video!!! So informative
I'm so glad!
Abbey! Please do a video on Plantiful Kiki and Cambria Joy. I would love to hear what you think!
Both are on my list!
Oh. This video made me remember that I have MSG in my pantry! I have been getting bored with my spices. *Adds msg to my dinner*
😆My mother scared me from MSG for the longest time. Found Unnatural Vegan who set me straight on the issue.
Great!
Food additive to do-Aluminum- like in baking powder
Thanks for the suggestion!
But there are certain things not on food labels. To the topic of sweeteners: for example organic brown rice syrup (often used in "organic" baby formulas) can contain dangerous concentration of inorganic arsenic. And it's not regulated in the US.
Abbey, would you take a look at the pro-metabolic diet (Ray Peat,Kate Folding, etc.)? I think it would be really interesting!
I’ll have a look at that!
@@AbbeysKitchen a lot of youtubers seem to have adopted this way of life (Cambria Joy, Kori Meloy, etc.). Kori Meloy says it healed her endometriosis… (sorry for my english, I’m from Québec!)