Food Intelligence

Ever feel like you just can't get enough? That insatiable craving after a "quick snack" that leaves you reaching for more? It's not just you. Modern processed food is meticulously engineered to bypass your body's natural "full" signals, inadvertently keeping you coming back for more.

Walk through any grocery store and you'll spot the phrase "natural ingredients" stamped across countless labels. Among these, "natural flavors" is one of the most common—and most misunderstood. Far from simply squeezing in some fruit juice or herb extract, natural flavors are the result of advanced food science.

Palm oil lurks in approximately half of all packaged products in our grocery stores. But beneath its convenient facade lies a concerning truth: the very processing that makes palm oil so useful can generate potent carcinogenic compounds, posing a silent threat to our health.

We often think of food additives as fleeting guests in our bodies – in, do their job, and out. But what if some of these common ingredients, especially those lurking in our processed favorites, aren't just passing through? A growing body of research suggests that certain food additives can accumulate in our bodies over time.

"Seed oils" is a broad term, and it's easy to get lost in the noise. So let's get clear: the controversy centers around a handful of highly refined oils commonly found in processed foods—soybean oil, canola oil, sunflower oil, safflower oil, corn oil, and grapeseed oil.