MAY BE FOUND IN: Coconut milk.
Guar gum is a perfect example of an additive that's well tolerated by many people but causes problems for others. Guar gum is derived from a legume (the guar bean) and is commonly added to coconut milk products as an emulsifier, blending the high fat content of the coconut milk with the watery part to create a consistent, creamy texture. Many Paleo recipes call for full-fat coconut milk, and most brands that are widely available do contain guar gum. For the vast majority of people, this additive is completely safe and doesn't cause problems. However, some people do have a reaction to it.
MAY BE FOUND IN: Canned tomatoes, tomato sauce.
Citric acid is a commonly used food additive that is used in small amounts to boost acidity, enhance flavor, and preserve ingredients in packaged or canned foods.
MAY BE FOUND IN: Canned tomatoes.
Calcium chloride is a common food preservative and has been found to be harmless in small amounts when used as a food additive.
WHAT'S THIS INGREDIENT?
APPLE CIDER VINEGAR
RED BOAT FISH SAUCE
RED WINE VINEGAR
"NATURALLY DERIVED" + ARTIFICIAL SWEETENERS
WHY NOT? The more highly refined a sweetener is, the worse it is for your body. For example, high-fructose corn syrup (HFCS) and artificial sweeteners are modern, factory-made products. Highly processed and artificial sweeteners are hard on the liver, and can ultimately be quite harmful for your health.
WHAT WE USE INSTEAD: Honey, maple syrup, and molasses are all much less processed and have been made for hundreds of years. While most of our meals do not contain any added sweeteners, when they are used, we use natural sweeteners, such as honey, maple syrup, or molasses. "Naturally derived" and artificial sweeteners are never included in our meals.
SEED + VEGETABLE OILS (CANOLA, GRAPESEED, SOYBEAN, ETC.)
WHY NOT? Seed oils are higher in polyunsaturated fatty acids (PUFAs) than other options, which are highly prone to oxidation. Oxidized oils are damaged oils, and damaged oils are inflammatory.
Further, the process by which canola and other seed oils are made involves an expeller or screw press, high heat, and a wash with a chemical solvent (hexane). This produces a gray, foul-smelling oil that isn't smooth. It then has to be chemically bleached, deodorized, and died yellow before it becomes the oil you see in the bottle. We will never include them in any of our meals.
WHAT WE USE INSTEAD: Coconut oil, ghee, animal fats, and olive oil.
GLUTEN OR GLUTEN-CONTAINING GRAINS
WHY NOT? Gluten and anti-nutrients in grains can disrupt normal, healthy digestive function for many people, and the products that contain them are typically highly processed.
WHY NOT? Soy may disrupt natural endocrine function and is often found in highly processed foods.