To Detox or Not To Detox?

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With so much conflicting information on how to detox or even whether to detox at all, its no wonder it feels so difficult to know what to do, when all we want is improve our health and feel better.

Well, let me help you out a little bit here. Here are some common questions I get asked.

Q. I thought detoxing was juicing fruit and vegetables for a few days, or drinking lemon water with syrup and cayenne?

A. No, these are not detoxes! If you are not in good health, these ‘fad’ programs may do more harm than good. A well designed detox concentrates on eliminating all possible contaminants including but not limited to heavily processed foods, pesticides, BPA, and heavy metals, whilst ensuring the body is equipped with all the macro and micro nutrients it needs for all pathways of elimination to work in tip-top condition. Juice fasts do not proviNever settle for anything less than amazingde all the nutrients needed for our detoxification pathways to work properly. In fact, juice fasts may facilitate a release of toxins into our systems, too much and too quickly, and without the much needed nutrients needed to ensure these toxins get completely eliminated from our bodies. This means the toxins released into our system are circulated and may cause skin to break out, cause rashes, leave you feeling foggy headed, depressed, tired and it may make you feel like you’ve been hit with the biggest bought of flu ever. Depending on how toxic you are, and whether you have other underlying issues, the reactions could even be more severe than those already mentioned.

Q. Aren’t our bodies designed to detox? So, isn’t ‘detoxing’ a waste of time and money?

A. Yes, our bodies are indeed a magnificent design and do take on a lot of daily insults. This does not mean our bodies continue to work efficiently 100% of the time, for the rest of your life. Imagine a new car, working so well year after year but it has never had a yearly service. Eventually components start to wear, work less efficiently, but the car still gets you from A to B. Well, thankfully our bodies do much better than the average car, and they certainly work much better if they don’t need to work extra hard eliminating toxins that we voluntarily choose to put in our bodies. The obvious culprits are smoking, drinking and drugs (some prescription drugs and illegal drugs). The toxins we don’t have as much choice in exposing ourselves to include heavy metals, pollutants, plastics, pesticides, from the air we breath, our place of work and the food we eat, food packaging and water bottles, beauty products and even thermal paper (think receipts!). A well designed detox provides your body with the macro and micro nutrients it needs for each detoxification organ to work. These organs include your liver, kidneys, lungs, skin and colon. All these need an abundant supply of proteins, fats, phytonutrients and micronutrients to work well.

Q. I’ve tried detoxing before and found it so hard to keep up for any length of time. Isn’t it unrealistic to follow these programs?

A well designed detox should not leave you feeling hungry or deprived. Yes, depending on your existing diet and food rituals, you may be required to forgo the weekly take-out meal, Mars bars and white bread. The level of difficulty is really unique from person to person, and it boils down to their perception of food and their relationship with food. Some people find it easy, enjoy the experience and focus on the how good they feel whereas others if they are accustomed to sugary drinks and foods, take-out meals and junk food may find it more of a shock to the taste buds and life routine to make a lot of healthier choices. The good news is, detox programs can be tailored to fit in with the likes and dislikes of each individual. You don’t need to stick with the given program religiously. They can be tweaked accordingly as long as you stay within the parameters of what is considered healthy and stick with the foods and beverages aiding the detoxing process. Working one-on-one with a nutritionist can also provide an added benefit. You’ll receive ongoing support, will be able to ask questions along the way, have access to an expert in case their are side effects or if it starts to feel really unbearable.

Q. Why do I need to detox?

Do you feel tired all the time, suffer from headaches, have trouble with sleeping, have stubborn weight around your middle, have problem skin, issues with fertility, have allergies, are you constipated or feel bloated? Do you drink alcohol, smoke, work with chemicals, walk by the roadside, eat food from tins, packets, buy takeouts in plastic containers, drink water from plastic bottles? Do you use make-up, use big brand shampoo, colour your hair, use fake tan, use body wash or moisturiser? Do you use household bleach, and big brand cleaning products or use air freshener? How much junk food do you eat? How many times do you eat out or buy lunch from a cafe?

If you’re nodding your head to any of the above, congratulations, you’re human. You’ve also been exposed to exogenous toxins. Like most of us. Detoxing your body from one to four times per year will greatly benefit your health in the short term, and in the years to come, how many years that may be.

Do not forgot endogenous toxins, toxins that our own bodies create from everyday metabolic reactions like creating energy, repairing cells, using hormones and neurotransmitters. These can also build up if any or all of our detoxification organs are compromised and can cause an array of issues.

Q. What’s the best way to detox?

I need to stress that the best way is in conjunction with a professional and registered nutritionist. This ensures you are detoxing safely. Buying off the shelf ‘magic’ detox tablets, buying a NutriBullet and consuming green smoothies for breakfast, lunch and dinner, or following a dubious online program by an unqualified Instagrammer will possibly leave you feeling deprived, confused, under nourished, and financially poorer. More importantly and as mentioned earlier, it could result in a release of toxins not being expelled properly and remaining in the system, with the consequence of severe reactions.

If you’d like to find out more about a one-on-one detox with me, or as a group, contact me. I’d love to hear from you.

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A ‘healthy’ Christmas Feast

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Did you know that the food and drink we eat at Christmas can be healthy for us?

Here’s a list of popular foods consumed over the holidays broken down:

Turkey – a good quality, locally sourced and organic turkey can provide loads of health benefits. Its an excellent source of tryptophan, a precursor for the production of B3, 5-HTP, serotonin and melatonin production. B3 is for energy production, serotonin is commonly known as our ‘happy’ hormone and melatonin promotes our sleep cycle. It’s also a great source of other B vitamins and also zinc which is vital to keep our immune system in tip top condition and fighting off the sniffles and coughing that other family members may be suffering from.

Brussels sprouts – I LOVE Brussels sprouts.brusselsprouts How can you not? A cup of sprouts provides you with more than your recommended daily allowance of Vitamin K and Vitamin C. Vitamin K1 in green vegetables and herbs is essential for blood clotting and bone health. Vitamin C has numerous vital properties, so many in fact, and we don’t store it so we need to consume ample amounts each day. Your cup of sprouts will provide this! Those little green balls also contain sulphur, the mineral that makes them smelly and that also makes you fart! But, before that puts you off, sulphur is amazing for healthy skin, hair and nails and is also essential for our bodies detoxification process!

Cranberries – the little red berries pack a punch of phytonutrients. Some have been studied for their antioxidant, anti-inflammatory, and anti-cancer properties, and the results have been impressive. The proanthocyanidins in cranberries block certain bacteria latching on to the urinary tract lining, hence their application in urinary tract infections. New studies are now seeing if cranberries can be useful for overgrowth of other bacteria such as Helicobacter Pylori.

jul04_10medRaw Nuts – the nutcracker is synonymous with Christmas – and so are nuts in their shell! The shell keeps them fresher for longer and keeps all those precious and therapeutic oils from going rancid. So go ahead, eat up! Each nut has a slightly different nutrient profile so variety is best. Brazil nuts are famed for their selenium content – needed for a healthy thyroid, walnuts are richest in Omega-3 oils – very anti-inflammatory, and generally nuts are rich in healthy monounsaturated fats, vitamin E and minerals such as magnesium, manganese and phosphorus.

Red Wine – should I be advocating alcohol? Oh why not, it is Christmas after all. A good quality red wine in small quantities (no more than 100ml per day which is not a lot) has been shown to be beneficial for heart health, and also, its a fermented food, and we love anything fermented – right? Haha

Happy Feasting Everyone !!

Flax Cracker Recipe

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IngredientsFlaxseed Crackers

2 cups ground flaxseed (you can buy it pre-ground or grind whole seeds in a blender)

1 cup water (start with 3/4 cup and add more as needed to make a workable dough)

1 tsp salt

4 tsp rosemary

4 tsp garlic powder



Preheat oven to 200°C. In a large bowl, combine all the ingredients and mix until an even dough forms. Spread evenly onto a parchment or silicone lined baking sheet, approx. 1/8-1/4 inch thick. Gently cut dough into squares on the baking sheet (you just need to score the dough so it snaps after it’s baked). Bake for 20-30 minutes until crisp and edges are browned but not burnt.

Fabulous Flaxseeds

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What I’m not going to do is reel off on how flaxseed is a cure all for everything. It’s not. But it’s pretty awesome. I thought I’d write this as I was making a batch of flax seed crackers for a snack option as part of a 14-day detox I am doing at the moment. Flaxseed is also known as linseed. Brown flax and golden flax are the two basic varieties of flax, and they are similar in their nutritional composition. They can be bought as a whole seed, ground seed (sometimes called flax meal), or as a cold pressed oil to pour on salads. I mostly recommend buying it as a whole seed and grinding it only when you need to use it. That way the super beneficial oils are consumed fresh.

Chaidim Flax SeedsThe oil in flaxseed may turn rancid if it is not refrigerated. Flaxseed oil requires special packaging because it is easily destroyed by heat, light, and oxygen. The highest quality flaxseed products are made using fresh pressed seeds, bottled in dark containers, and processed at low temperatures in the absence of light, extreme heat, or oxygen. It’s prone to losing its super powers quite easily. All seeds and grains are designed to protect the contents within its protective shell and the flaxseed does just that. So, if you have a coffee grinder or blender, grind the seed just
before you sprinkle it on your cereal.

Flaxseed is not just for sprinkling on cereal. It can be an ingredient in smoothies, crackers, breads, pancakes and can be sprinkled on yoghurt, or a delicious pad thai or nasi goreng dish.

So whats all the fuss about? Why am I raving on about it?

Flaxseeds are an excellent source of fibre related polyphenols called lignans, mucilaginous gums like arabinoxylans and galactoxylans. They’re also an excellent source of alpha-linolenic acid (ALA, an omega-3 fatty-acid), dietary fibre, vitamin B1, and copper and a good source of the minerals magnesium, phosphorus, and selenium.

With the help of all these nutrients, here are some of the proven benefits of flax;

  • Digestive Health – try adding a tablespoon ground flaxseed to your breakfast. Being full of soluble fibre, they help to create bulk in the stool and keep your bowel movements regular, thereby preventing any build-up or constipation.
  • Menopause – Research has shown that 40 grams (nearly 3 tbsp) ground flaxseed per day may be similar to hormone therapy for improving mild menopause symptoms, such as hot flushes and night sweats.
  • Cardiovascular Health – Alpha-linolenic acid can help protect the blood vessels from inflammatory damage. Numerous studies have shoblog_flaxseedwn the ability of dietary flaxseeds to increase our blood levels of ALA. Protection of our blood vessels from inflammatory damage is also provided by the lignans in flaxseeds. Risk of oxidative stress in the blood vessels can also be lowered by flaxseed intake. Intake of flaxseeds has also been shown to decrease the ratio of LDL-to-HDL cholesterol in several human studies and to increase the level of apolipoprotein A1, which is the major protein found in HDL cholesterol.
  • ‘Hormone-related’ Cancer – Breast cancer and prostate cancer are included in the list of cancers know as “hormone-related” cancers. Their risk reduction may be more closely related to flaxseed than risk reduction for other cancers due to the high lignan content of flaxseed. Three of the lignans found in flaxseeds – secoisolariciresinol, matairecinol, and pinoresinol – can be converted by intestinal bacteria into enterolactone (ENL) and enterodiol (END). ENL and END have direct affects on our hormonal balance and in this way may play an especially important role in hormone-related cancer. In addition to decreased risk of breast and prostate cancer following flaxseed intake, there is also some preliminary evidence that ENL and END may be able to alter the course of hormone-dependent tumours once they are formed. The relationship between flaxseed intake and cancer prevention is complicated, however, due to the important role of gut bacteria in converting secoisolariciresinol and other lignans in flax into enterolactone and enterodiol. This conversion process involves many different enzyme-related steps provided by a complicated mix of gut bacteria including Bacteriodes, Bifidobacterium, Butyribacterium, Eubacterium and others.
  • Colon Cancer – Animal studies show that lignans may slow the growth of colon tumour cells. Population studies suggest that flaxseed may reduce the number of abnormal cell growths, which are early markers of colon cancer.

So, go ahead and add up to 3 tablespoons of flaxseed into your diet on a daily basis. I am going to post my recipe for flax crackers next so stay posted.

Lemon & Raspberry Bliss Balls

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LOW FODMAP, GF, DF, Vegan, Raw


(makes approx. 20 balls)

  • 1 cup oat flour
  • 1/2 cup almond meal/flour
  • 1/2 cup unsweetened desiccated coconut plus extra, to roll
  • 1/8 cup melted coconut oil
  • 1 cup fresh raspberries
  • zest of 1 lemon (wax free)
  • 2 tbs maple syrup
  • 2 tsp vanilla extract
  • 1/2 tsp salt



  1. Combine all ingredients in a food processor. Pulse until the mixture is smooth and well combined. It should be very soft (they set quite hard in the fridge), but not dry or wet. Add more oat flour/coconut oil if necessary.
  2. Roll into balls using your hands, then roll in desiccated coconut.Allow to set in the fridge for at least an hour before eating.
  3. Store in an airtight container in the fridge for up to a week.




Confused? What to eat? What not to eat?

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Confused about what or what not to eat?

Don’t fret, we all are. It’s confusing even for the most established and sought after nutritionist let alone the keen onlooker trying his or her best to improve their health. I don’t encourage omitting entire food groups or demonising any particular food UNLESS ……

1. The ingredients list is far too long for the type of food you are buying. Check out the ingredients for Sainsbury’s Wholemeal Flatbread – they look OK, until you read the ingredients …

Wholemeal Wheat Flour, Water, Rapeseed Oil, Yeast, Spirit Vinegar, Fermented Wheat Flour, Raising Agents: Disodium Diphosphate, Sodium Hydrogen Carbonate, Calcium Phosphate, Fortified British Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Salt, Wheat Flour, Emulsifier: Mono- and Diacetyl Tartaric Acid Esters of Mono- and Diglycerides of Fatty Acids, Skimmed Cows’ Milk Powder, Flour Treatment Agent: Ascorbic Acid

2. The food is made by Nestle, Pepsico, Kellogg’s, Mars …. any of the big food industry players. This information is always provided on the label. Watch out, they have an agenda!

3. The ingredients include things that even I need to look up to understand what they are. If you don’t recognise it as an actual food ingredient, don’t buy it.

4. Fastfood, ready-made-meals and eating out. We don’t know how the ingredients sourced, stored or prepared despite what we are made to believe. Most high end restaurants rely on sourcing ingredients and meals from large catering companies, who mass produce dishes or part dishes in large factories before packing, chilling or freezing and delivering to the restaurants. Because the main purpose of any business is to be profitable, the ingredients are cheap, the production is cheap, and the profits are bigger. We all go out now and again but maybe keep the ‘unknowns’ to a minimum.

5. Most foods with sugar in the ingredients. Unless they were put in the food for helping the fermentation process and therefore the sugar has been converted by the good bacteria.

6. Industrial vegetable oils. INFLAMMATION! Call the internal fire brigade to put out the fire!

7. Heavily processed foods. Items that become non-food-products. Low in nutrients. Low in chi (vital energy) and low in love. Its like polyfiller but it doesn’t even fill you up. Just slowly poisons you.

8. Look out for foods that make health claims such as egg-free, gluten-free, sugar-free, fat-free, made for Weight Watchers or look desirable for someone trying to improve their health. It’s not usually the case. The foods will be full of suspect ingredients, sugar replacements, thickeners, fillers and binders.

In some circumstances, I may recommend that a patient omit an entire food group or certain items as part of a therapeutic protocol. Certain diseases, disorders respond well to particular diets and thats when its helpful to apply such strict regimes.

Also, patients may have allergies, sensitivities and intolerances to certain foods and drinks. So we are safe to say it’d be a good idea to omit these foods from their diet during the healing stage (people can grow out of allergies, or develop new ones during any stage in their life).

Foods and food groups which are fashionably seen as ‘bad’ (I dislike using that word), include gluten, sugar, dairy and soy. All of these can be enjoyed (unless you have an allergy or intolerance), but there is a preferred way of consuming each one if you choose to include them in your diet, reduce their possible side effects and maximise on the nutrients they have on offer.

Gluten – lots of people feel that their digestion improves and that they generally feel better for not having this in their diet. That’s fine, carry on. But some people find if the grain is sprouted, and, in the case of bread, if it is soured, then they can enjoy these foods without the bloating and pain.

Sugar – in extremely small doses, occasionally, this can be enjoyed. Whatever the type of sugar, its still sugar. Whether its in the form of dried fruit, coconut nectar, agave, honey, table sugar, rapadura, your body metabolises it in a similar way. If you are not trying to keep trim, or have a particular disorder which would benefit from the omission of sugar entirely, I’d be looking at getting a sweet craving satisfied by eating a piece of fruit, occasionally. There is one exception, and thats highly active types or athletes who require an efficient, easily absorbable fuel source. But I would go recommending that they even consume pure sources of the sweet stuff!

Dairy – it seems that this one can be over consumed. The English love their milk. On cereal, in smoothies, in tea and coffee. Better forms of dairy and far more gentle to the digestive system would be organic pure butter, organic full fat yoghurt, organic raw cheeses. They have all gone through a culturing process which enhance the available nutrients, breaks down lactose (responsible for milk intolerance), and casein (responsible for milk allergies).

Soy – this one can also get over consumed, mainly by people who follow a vegetarian, vegan or dairy free diet or those who think they are making a healthier diet choice. The best way to enjoy this is in its traditionally fermented state. Natto, miso or tempeh. The tofu that is sold on the supermarket shelf is not fermented, but in traditional methods of preparation, it is. So, best avoided.

The main points to follow for a healthy wholesome diet include:

  • Eat mainly vegetables, cooked, raw (for some), roasted, in soups, salads, in stews and casseroles, as zoodles, in breads, pancakes, green smoothies. Organic and produced with minimal impact to the environment is best.
  • Eat healthy fats. Use mainly coconut oil for cooking and frying, or high smoke point animal fat for roasting potatoes (lard, goose fat preferably from organic and pasture raised animals). Eat oily fish 2-3 times a week preferably from a sustainable and local source. Eat soaked, sprouted flax or chia seeds for Omega-3 if you follow a vegan diet. On salads use olive oil, walnut oil, avocado oil or sesame oil. Eat avocado.  Have a slice of cheese made from raw organic milk. From goat, sheep, cow, buffalo and camel mums.
  • Eat animal protein and animal fats. Eat small portions and in moderation. Eat different parts of the animal. Try the belly, the ear, the feet, the heart. Each part is full of a different balance of nutrients and is a superfood in its own right. If your digestion is weak or you need healing, or just because its so nourishing, drink the broth made from boiling the bones leftover from a Sunday roast.
  • Eat a variety of fermented produce. Try sauerkraut and other fermented veg, yoghurt made from goat, sheep or cow milk, apple cider vinegar (with the mother), coconut yoghurt, kefir milk or water, kombucha, lassi, kvass, tamari, organic miso, kim chi, some fish pastes and fish products – other items you probably did not know are fermented include the cocoa bean and the coffee bean. Beer, wine and spirits go through fermentation process. Sourdough bread is a way of fermenting the grain flour to make it more digestible and nutrient rich. And ketchup – not the Heinz variety but the traditionally made version.
  • Some grains and pseudo grain. If you are not following a certain dietary protocol as part of a healing process then eat a variety of grains in moderation, such as wild rice, basmati rice, buckwheat, barley, millet and oats. These are best eaten organic. They are also best prepared in the most traditional ways including soaking (water with a little whey, yoghurt) and sprouting.
  • Fruit. Go easy on the fruit as its easy to over consume and some fruits have a particularly high sugar content. Eat as a whole fruit. Not as a juice which may eventually rot your teeth and upset your gut flora.
  • Nuts and seeds. In moderation these are OK. They are best eaten soaked, dehydrated, activated, roasted or sprouted.
  • Eggs. I’m a big fan of eggs. Easy to prepare and they taste good with lots of different foods. Organic, and if you can find them, pasture raised chickens given a natural diet of grubs from the ground rather than corn and grain.
  • Legumes. Lentils are the most tolerated of them all and are the easiest to prepare. Most legumes are not tolerated well by people but it helps if they are prepared in a traditional manner which is to soak (e.g. with a little bit of whey), rinse, boil, simmer, for long periods of time. Think about dhal or refried beans, where both dishes are produced with thorough preparation of the beans/seeds).
  • Drink water – preferably filtered and not from a plastic bottle.
  • Herbs and spices. Preferably organic and unirradiated. They all have an array of medicinal properties and more importantly they ramp up the dial on the taste-o-metre. So go crazy and experiment. Remember, a little at a time. You can always add too little but you can ruin a dish when you add too much.

Remember, listen to your body, look at your food, smell your food, chew thoroughly, eat with friends and family as much as you can, smile and enjoy!

Processed Foods, The Low-Down

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We are constantly reminded to either cut down or totally avoid ‘processed foods’ as one of the ‘5 ways to improve your diet’ on social media feeds and the like. But do we know what a processed food is, could there be a better definition for the type of foods we could benefit health-wise from avoiding, and would it help those newly embarking on a healthier lifestyle journey better understand this popular category of food.

For those of us already on our journey to better health, we may not feel we need this to be further explained or defined, or do we? You’re right if you think of items such as biscuits, crisps and soft drinks. But actually most foods we eat are processed.

Food processing, in its true sense, is any deliberate change in a food that occurs before it’s available for us to eat. Food processing typically takes clean, harvested crops or butchered animal products and uses these to produce attractive, marketable and often long shelf-life food products. It can be as simple as freezing meat or drying fruit, to preserve nutrients and freshness, or as complex as formulating a breakfast cereal with added nutrients and preservatives.

Lets take a look at the Raw Food movement, and as a food example, one of Raw Imaginations beautiful creations, the BLT. The ingredients include coconut chips, sunflower seeds, flax, onion, cold pressed olive oil, cashew nuts, coconut aminos, lemon, tomatoes, reverse osmosis water, garlic, lettuce, maple syrup, raw apple cider vinegar, smoked paprika, himalayan salt. The coconut is shredded and dehydrated, the olive oil is pressed, coconut aminos are made from the aged tree sap, apple cider vinegar goes through a couple of fermentation processes, and many of the ingredients are mixed and dehydrated to make the bread portion of the sandwich. Its yummy, and a lot of the raw foodies enjoying this lunch would be proud to claim they are eating a diet of unprocessed foods, but in a sense, they are not.

Not to go through every diet out there available to us, but just to balance it out and not seem as if I am singling out one particular way of eating, but lets look at paleo foodies. The majority would also claim they are enjoying ‘clean’ and ‘unprocessed’ foods. But they do allow alcohol, which is processed, stevia as a sweetener, which is processed, coffee, which is processed, almond milk, which is processed, the list goes on.

I came across one paleo ready made food company advertising “100% Unprocessed Gourmet Meals Delivered To Your Door”. If we were to stick to the true definition of processed here, I’d expect, for example, a delivery of a cow (alive), muddy sweet potatoes, potted herbs, whole coconuts to make your own coconut oil …… you catch my drift?

Now, you see, not all processed foods should be banished to the pantries of hell. The so called ‘processed’ foods most commonly considered as seriously health compromising should either be defined as ‘artificial food’, ‘foodstuffs’, ‘unnaturally processed’ or ‘non-traditionally processed’.

Take a look at the ingredients of the humble Walkers crisp, Thai Sweet Chilli flavour: ‘Potatoes, Sunflower Oil (21%), Rapeseed Oil, Thai Sweet Chilli Seasoning, Salt, Firming Agent (Calcium Chloride),Thai Sweet Chilli Seasoning contains: Sugar, Fructose, Flavouring, Dried BUTTERMILK, Dried Tomato, Dried Onion, Hydrolysed SOYA Protein, Dried Garlic, Dried SOY Sauce (made with WHEAT), Herbs, Basil Extract, Dried Green & Red Peppers, Red Pepper Oil, Chilli Powder, Colour (Paprika Extract)’.

Scary? Is there anything on there where we’d need a degree in food manufacturing to actually know what it is, where it came from, the process in which it was made and what is its purpose. Lets look at one of the ingredients, hydrolysed SOYA protein.

Where did it come from?

Tate and Lyle is one of the European manufacturers but not the only one. One of the main suppliers of soy to the European market is South America.

What exactly is it and what’s its use?

It’s a foodstuff obtained by protein hydrolysis and used as an ingredient with a boullion taste.

How is it made?

The soy is cooked with a diluted hydrochloric acid to extract the aminos (proteins), then after cooling, the hydrolysate is neutralised with either sodium carbonate or sodium hydroxide. The hydrolysate is filtered to remove insoluble carbohydrate fraction and then further refined. Is this actually food?

So, a new definition of these ‘food imposters’ could be defined as ‘any food product that is created or assembled in a radically non-traditional means, especially using industrial or chemical processes that did not exist when the original recipe was developed and/or bear little resemblance to the methods a home cook or baker might use to create a similar product’. What do you think?