No Artificial Flavours – FitChef’s Strict EatClean Principles

FitChef - Eat Clean
FitChef - Eat Clean

It is likely that one of the worst mistakes of modern food is that
its fake, based on food that tastes ‘like’ something without containing the real thing.

Why not use the real thing?
Real vanilla is delicious, and it has all the complex natural aspects of real whole food.

Chicken flavour should come from properly roasted free-range chicken.

Artificial flavour come on the form of white powders that mimic the flavour without any of the goodness.

In effect when companies use fake flavourants it is because they are 100% after profits before health.

You can add fake flavourants to water and refined flour mix to thicken, then add colourants and sugar to create cheese sauce without the cheese, chicken, or roasted onion flavours without any of the goodness of the real ingredient (i.e. vitamins, minerals, antioxidants, fats, protein, carbs, or fibre).

The FitChef Way

Variety is the spice of life. At FitChef, we optimise and enhance the natural flavours of fresh whole foods like high fibre starches, grass-fed meat, healthy fats, and fresh fruit and vegetables.

Our FitChef meals have an extra kick from natural flavours like lemon juice, mint, ginger, cacao, and healthy fats like peanut butter. This means FitChef is proudly free from added flavours.

Adding real food to create more flavour is far more expensive than just adding a flavour powder, but your health must come first.

The one aspect you need to be aware of is that when using real foods only, our batches of food will never taste the same. Mother Nature is continually changing flavours, colour, sweetness and wateriness slightly based on the weather, seasonal, and environmental factors. We believe this is a good thing and it creates a diversity in your diet.

References

  • Vorster HH, Kruger A, Wentzel-Viljoen E, Kruger HS, Margetts BM. Added sugar intake in South Africa: findings from the Adult Prospective Urban and Rural Epidemiology cohort study. American Journal of Clinical Nutrition. 2014;99(6):1479-86.
  • Jegatheesan P, De Bandt JP. Fructose and NAFLD: The Multifaceted Aspects of  Fructose Metabolism. Nutrients2017, 9(3), 230; https://doi.org/10.3390/nu9030230
  • Hannou SA, Hasmal DE. McKeown NM, Herman MA. Fructose metabolism and metabolic disease. J Clin Invest.2018;128(2):545-555. https://doi.org/10.1172/JCI96702.
  • Joseph SV, Edirisinghe I, Burton-Freeman BM. Fruit Polyphenols: A Review of Anti-inflammatory Effects in Humans. Crit Rev Food Sci Nutr.2016;56(3):419-44. Doi: 10.1080/10408398.2013.767221.
  • Zhu F, Du B, Xu B. Anti-inflammatory effects of phytochemicals from fruits, vegetables, and food legumes: A review. Critical Reviews in Food Science and Nutrition. 2017;58(1):1-11.
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