The trouble with "Natural Flavors"

I consider myself an assiduous label reader, and yet less-than-desirable ingredients sneak past me now and then. How, you may ask? Oh, I'm in a hurry and assume I've read the ingredients before. Or maybe I assume it is something that does not require chemical additives, preservatives, coloring or flavoring agents. Or I learn their new disguises. For instance, have you read the ingredients in Unsalted Butter? I skipped that one, mistakenly thinking it would just be "cream." But NO! Cream and Natural Flavoring. So what does that mean? That means chemical flavoring agents derived from natural sources have been added to my butter to make it taste more "buttery." Luckily the ingredients in Salted Butter are usually just "cream and salt" (but I'll still be checking!) Or better yet, I'll make my own!

Back to these "natural flavors." How bad can they really be? They're natural, right? Don't be so quick to assume natural means safe. Yes, generally speaking, natural flavoring is slightly preferable to its artificial counterpart because it is not petroleum derived. These petroleum-derived chemicals may affect RNA, thyroid, and enzymes and should definitely be avoided. But that certainly does not mean natural flavors are good for you by default! In fact, you would do well to avoid both kinds! Remember, natural flavors are chemical products, too. The sourcing is the major difference here. These chemical agents are added to trick our taste buds so that we will eat things that, when you get down to it, we probably shouldn't be eating most of the time any way.

The FDA doesn't currently require manufacturers to list color or flavor additives on ingredients lists, provided they are recognized as safe. Some of these substances, however, can cause allergic reactions in intolerant people. Avoiding these allergens can be difficult for sensitive individuals. Many times the ingredients will simply say "natural flavors" or "artificial flavors" without mentioning which ones. Again, it is really best to avoid products with added flavoring, either natural or artificial. Either way, these things should be listed on the food labels instead of hidden under blanket euphemisms like "natural" and artificial flavorings. I believe it is our right as consumers to know what it is we are eating.

 

So, Miss Smartypants, how should our food be flavored if we shouldn't add flavoring? Simple! Food should taste like food! It should just be itself. Don't add flavors to foods; make the food in a way that protects its flavor. If we want to create a raspberry or strawberry flavor, we should use raspberries or strawberries. If we want something to taste like meat, we should put real meat into it. If we want to enhance the flavor of something, we should add things that are actually natural, like herbs and spices. There are options out there if you take the time to look for them. Alternatives to "natural" and artificial flavorings can include products sweetened with fruit juice, real vanilla, and other products existing in their natural, unaltered state. If you see the word "flavoring," put it back. Natural may seem safe, but when it comes to flavorings, artificial and natural flavorings are all chemicals that can negatively impact our health.