Plot twist: 'Natural flavoring' contains 100 synthetic compounds
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Quick question: when did eating become so complicated?
Our grandparents didn't need chemistry degrees to understand their food. An apple was an apple. Bread was flour, water, and yeast. Simple.
Fast forward to today, and food labels read like science experiments. Take "natural flavouring" which sounds innocent enough, right? Plot twist: it can legally contain up to 100 different synthetic compounds. That's not natural. That's a laboratory in disguise.
Here's what the food industry doesn't want you to know:
Those unpronounceable ingredients aren't there for your health, they're there for shelf life, profit margins, and addictive properties. Carrageenan to make things gooey. Sodium benzoate to prevent spoilage. Artificial colors to make food look more appealing than it actually is.
Your body? It's confused. It's trying to process substances that didn't exist in nature until a few decades ago. No wonder so many people feel tired, bloated, and unsatisfied after eating.
The Manna approach is beautifully simple:
We make our beetroot brownies with actual beetroots, not beetroot extract, not beetroot flavoring, not "natural beetroot essence." Real beetroots. You know, those purple vegetables that grow in the ground.
This week's food detective challenge: Pick up three different "healthy" snacks from your local shop. Count how many ingredients you could buy at a farmer's market versus a chemistry lab. The ratio might surprise you.
Remember: real food doesn't need fake ingredients to taste amazing.
Stay curious,
The Manna Team
The Manna Team