Did You Guess the Health Foods Right?
2 CommentsLast week I showed you the ingredients from five “health” foods – did you guess them right? Well, none of them are what I would class as a health food. Wouldn't you agree?
Product one – this will help you lose weight
Atkins: Endulge Caramel Nut Chew Bar
Another reason why Atkins just isn't paleo. Just because it's low carb, doesn't make it healthy as the chemicals in this ingredients list demonstrate. What ever happened to eating real food?
Product two – it's never too young to start being healthy
S-26: Gold Soy Baby Formula
I assume for babies who are intolerant to dairy or for vegan parents? Introducing Soy baby formula….
Product three – start your day the right way
Sanitarium: Up & Go Chocolate Flavoured Milk
This is marketed as a good nutritious way to start your day. Right. I think I'll just have a normal paleo breakfast instead, thanks…
Product four – the best bet for children everywhere
Cottee's: Coola No Added Sugar Cordial
No added sugar – so it must be good for you, right? Surely no one needs any of these chemicals. Is it so hard to drink water?
Product five – watch your cholesterol
Flora: Salt Reduced Sunflower Margarine Tub
And the biggest scam of them all. Avoid butter and have margarine instead….
Behind the Labels: The Illusion of “Health” in Packaged Foods
It’s no surprise that many so-called “health” foods, once scrutinised beyond the shiny packaging and clever marketing, are anything but healthy. The examples above showcase how easily consumers can be misled by buzzwords like “low fat,” “no added sugar,” and “fortified.” But when you dig into the ingredient list, you quickly realise these products are highly processed, artificial, and far removed from real, nourishing food.
In an age where we’re becoming more label-literate, it’s worth exploring why these products continue to flood supermarket shelves — and more importantly, why we’re still being encouraged to eat them in the first place.
The Problem with “Health Washing”
“Health washing” is the marketing tactic of making unhealthy products appear nutritious. It’s rampant in the food industry. From snack bars with more sweeteners than a lolly shop to cereals claiming to support immunity while delivering a sugar hit that rivals soft drinks — the deception is subtle but powerful.
Parents, in particular, are targeted with messages that suggest these products are essential for growth, learning, and energy. Terms like “essential vitamins,” “source of fibre,” or “supports brain function” are plastered across items that would struggle to be recognised as food by our grandparents.
What Do These Ingredient Lists Really Tell Us?
Let’s take a closer look at the patterns behind products like those featured:
- Highly refined ingredients: Most processed health products rely on industrial oils (like canola or sunflower), refined flours, soy derivatives, and synthetic thickeners.
- Artificial sweeteners and flavourings: To compensate for reduced fat or sugar, chemical additives are used to maintain flavour and mouthfeel.
- Long shelf life: These products often include preservatives, stabilisers, and emulsifiers to extend their shelf life far beyond what fresh food ever could achieve.
- Minimal real nutrition: You’ll often find added synthetic vitamins — not because the food is nutrient-rich, but because all nutrition was stripped out during processing and had to be added back in.
The irony is that many of these “health” foods are far more processed than the foods they’re intended to replace. A chocolate Up & Go, for instance, is essentially a high-carb, synthetic cocktail dressed up as breakfast — while an actual breakfast of eggs, spinach, and avocado would blow it out of the water nutritionally.
The Role of Seed Oils and Soy in Processed Foods
One commonality in these products is the use of seed oils (such as soybean, canola, or sunflower) and soy-based derivatives. These ingredients are cheap, highly processed, and heavily subsidised in many countries. But their presence in everything from baby formula to margarine is deeply concerning.
Seed oils are rich in omega-6 fatty acids, which when consumed in excess (as they often are in modern diets), contribute to systemic inflammation — a root cause of many chronic diseases. Soy, particularly in its isolated or genetically modified form, has been linked to hormonal disruptions and digestive issues in some individuals.
What Makes a Food Truly Healthy?
Let’s strip things back to basics. A food is “healthy” when it’s:
- Minimally processed — close to its natural state
- Free of artificial additives — no hidden colours, flavours, or stabilisers
- Rich in bioavailable nutrients — vitamins and minerals your body can absorb
- Satiating and energising — not engineered to make you overeat
That means foods like pasture-raised meat, wild-caught fish, seasonal vegetables, natural fats, free-range eggs, and fermented foods. These are the real superfoods — no barcode required.
The Baby Formula Conundrum
The inclusion of soy-based baby formula in the “health” food list is especially alarming. While sometimes used as an alternative for infants with dairy sensitivities, soy formula is far from an ideal solution. It often contains phytoestrogens (plant compounds that mimic oestrogen), processed sugars, and seed oils — all in a product meant to be a baby's sole source of nutrition.
It’s a sobering reminder that the word “formula” should not be equated with “complete nutrition.” Many health professionals now advocate for donor milk or properly prepared homemade formulas where breastfeeding is not possible — options that are far more aligned with an ancestral, whole food approach.
The Cost of Convenience
Most of these “health” products are designed for convenience. They're quick, shelf-stable, and marketed to fit seamlessly into busy lifestyles. But convenience often comes at a cost: poor nutrient density, disrupted digestion, and long-term health consequences.
It may take a few extra minutes to prepare a proper breakfast or pack a lunch from real ingredients, but the long-term benefits — from energy and mental clarity to disease prevention — make it well worth the effort.
Start Reading Labels Differently
Next time you’re in the supermarket, challenge yourself to flip over the packaging. Read the ingredients list instead of just the front label. Can you pronounce the ingredients? Would you cook with them at home? If not, it’s a red flag.
Even better, shop the perimeter of the store where fresh food lives. Or support local markets and growers where seasonal, nutrient-dense food is more likely to be available and free from clever marketing spin.
Final Thoughts: Choose Food, Not Products
The examples above show just how easy it is to be misled by packaging that speaks the language of health — while delivering none of it. In a world full of engineered food-like substances, the best health decision you can make is to eat real food, not products designed to mimic it.
Forget the slogans, the endorsements, and the fortified this-or-that. If your food needs a marketing team to convince you it’s healthy, it probably isn’t. Your body deserves better — and once you start fuelling it with real, whole ingredients, the difference becomes impossible to ignore.
How many did you guess the health food from the ingredients right? Any “health” foods with ingredients that shock you? Share in the comments below!
Is Your Butcher Keeping a Secret from You?
8 CommentsIf your local butcher is anything like mine, they might have a big secret…
Since I moved out of Sydney last year, I've struggled to find a good butcher. I used to have an amazing organic butcher just a short walk from my house. My butcher would make me up paleo sausages to my exact requirements (pork and apple were my favourites), order fresh turkey for me (something I find surprisingly difficult to find in Australia) and always had super cheap grass-fed bones I could use for making bone broths.
I've not seen words like “grass-fed”, “pasture-raised” or even “gluten-free” at all in my new local shops. It’s not really practical to buy meat in the city and travel back home with it – and I don’t yet have a big enough freezer to buy half a cow from a local farmer. So what’s girl to do?
I'm ashamed to say I've been walking past my local butcher for quite a few months without stopping. I glanced at the display and made a lot of assumptions.
Well yesterday, I stopped.
I've taken to roasting a piece of pork rind in the oven and filling the tray with veggies to roast in the delicious fat (try it!). Pork rind is really cheap (in keeping with my $50 budget challenge) and using good quality pork it’s a great fat source. Anyway, I couldn't find any pork rind, so stopped to have a chat with the butcher.
I asked her if they ever get in any grass-fed meat, or can order some – she told me that all of their meat is grass-fed! She pointed to an old black and white photo behind the counter, and explained that her grandfather was in the photo – and that they've been buying all their meat from the same local farm for the last three generations. It’s all naturally raised. Could she make me some gluten-free sausages? All of her sausages are gluten-free – she just never uses words like gluten-free or grass-fed because she’s found those words put people off!
What a revelation!
I bought two giant pieces of pork rind for just $3 and am so pleased to finally have a local butcher again.
So if you've not found anywhere locally, my advice is this – speak to your butcher. Chances are they too don’t realise how much of a good marketing feature their naturally raised, organic, grass-fed meat is!
Would love to know if you've had a similar experience with your butcher too?
My $50 Weekly Paleo Budget Challenge
6 CommentsWhen I returned from my trip overseas, I went to my local Coles grocery store to get a few essentials to keep me going. I came out with one bag and $52 worse off. All I bought was a few veggies and some meat.
Now I'm working for myself (more on this soon) something has to change! It's important to me to continue eating well, but I've got to cut my food costs. I've therefore spent the last few weeks doing a $50 weekly food challenge. Where I live in Australia, this is quite a challenge. Food is expensive here. Before I started this challenge I'm ashamed to say I had no idea how much different vegetables and cuts of meat cost.
It's not been easy, but I've managed to stick $50 a week – and I've kept it paleo. Here's what I've been doing:
Shopping around
I'm lucky to live near an independent greengrocers, a butcher, an Aldi and a Coles supermarket. When I worked in the corporate world I would do almost all of my shopping in Coles because it was quick and easy. Now I incorporate all three in my daily morning walk, so I can check out the prices and see what's in season and on special offer. As I walk, I don't buy much each time I go and I make sure I'm always getting the best price. It's amazed me how much prices differ for the exact same vegetables – perhaps even from the same farm! For example I can get a whole cauliflower for $2 from the greengrocer. Or spend $3.98 on a cauliflower at Coles.
Look for specials
I've noticed every few days there are different specials in my local Coles. This week for example, Broccoli is on sale for $1.oo a kilo (2.2 pounds). It would normally be about $3 a kilo – so this is incredibly cheap. I therefore have a fridge full of broccoli at the moment – and am on the look out for broccoli recipes to use it all in! I always keep my meal plans flexible enough to take advantage of good deals like this.
Buy reduced to clear
I've also noticed everywhere I shop has reduced produce every day. I've got some great deals on packets of vegetables on their “use by” date and significant reductions on meat too. I cook fresh everyday, so it makes no difference whatsoever if it's close to the use by date.
Buy different cuts of meat
I used to buy (what I now realise are) premium cuts of meat and poultry. I'd spend $10 buying two chicken breasts – I now buy a whole chicken for about the same. Not only do I get two chicken breasts, but I get the rest of the bird – and a couple of extra meals out of it for free. It's so easy to roast a chicken.
Buy nutrient dense
With $50 to spend I don't bother buying things like lettuce, which I don't consider very nutrient dense or filling. Instead I'd rather buy veggies like kale and spinach that give far more nutrients per cent.
Buy seasonal
I used to buy avocados all the time. I didn't really look at the price. They're $2.98 EACH! I don't buy avocados at the moment. As soon as they are in season and the prices become more sensible, I'll add them back into my diet.
Try a different way
I've also started doing a few things differently. Instead of buying expensive dark chocolate, I buy a few grapes when they're on special and freeze them (if you've not tried frozen grapes – do this!). Instead of using coconut oil to roast veggies in or cook a stir fry with, I use the fat I get from the meat I cook.
Don't compromise
I'd save so much money if I bought barn eggs and cheap ground mince meat. But there are some things I won't compromise on – I won't buy ground meat or non free-range chicken or eggs. I'd love to buy all of my vegetables organic, but I just couldn't do that for under $50 a week unfortunately.
Stretch everything
Everything I buy, I try to stretch as far as I can. The chicken I roast will do several meals, then the bones will make a stock. I add yesterday's stir fry leftovers to some eggs to make a frittata for breakfast. I make my extra veggies into a soup and freeze it in batches for later.
Yes, You Can Do Paleo on a Budget in Australia
Eating Paleo doesn’t have to mean spending a fortune at organic grocers or boutique butchers. With a little creativity and flexibility, it’s absolutely possible to stick to clean, nutrient-dense meals while keeping your food budget in check. Shopping for seasonal produce, using every part of the animal, and embracing less trendy cuts of meat can make all the difference.
If you're in Australia — where food prices can be steep — this kind of mindful shopping takes a bit of effort, but the rewards are worth it. You’ll eat better, waste less, and develop a far better understanding of what food is really worth.
Have you tried a weekly Paleo food budget challenge? What’s your go-to affordable meal? I’d love to hear your tips for saving money while still eating real, quality food — so leave your best ideas in the comments!
Smart Paleo Eating on a Tight Budget: Tips That Work in Real Life
When people first hear about the Paleo diet, they often assume it’s only for those with endless time and an unlimited grocery budget. But as this $50 challenge proves — that simply isn’t true. In fact, Paleo can be one of the most budget-conscious ways to eat, especially when you move away from overpriced packaged “health” products and focus on whole, seasonal ingredients.
Here are some practical tips for stretching your Paleo dollars further — without sacrificing nutrition or flavour.
1. Embrace “nose-to-tail” eating
Buying a whole chicken or a cheaper cut of meat like lamb necks or beef cheeks doesn’t just save money — it’s also more nutritious. These cuts are rich in connective tissue, collagen, and flavour. You’ll also be left with bones for homemade broth, adding another meal or three to the total tally.
2. Meal prep with batch cooking
One of the easiest ways to stay within budget is to cook in large batches. Roasting a big tray of vegetables or making a slow cooker stew with tougher cuts of meat means multiple meals sorted. Soups, frittatas, and stir-fries are all great ways to use up leftovers and avoid waste.
3. Know your nutrient-dense staples
When budget is tight, you want the most nutritional bang for your buck. Think:
Eggs (preferably free-range or organic)
Liver and other organ meats (often cheap, incredibly nutritious)
Seasonal dark leafy greens like kale, silverbeet or spinach
Frozen vegetables when fresh ones are expensive
Sweet potatoes and pumpkin as filling, affordable carb sources
4. Go where the value is
In Australia, supermarkets aren’t always the best for value. Farmer’s markets, discount green grocers, Aldi, and butcher offcuts are often far cheaper — and sometimes fresher — than the big chains. Don’t be afraid to build relationships with small local stores or ask about discounts on “imperfect” produce or bones for broth.
5. Make it yourself
Ditch the $12 almond butter and make your own. Instead of buying coconut yoghurt or Paleo snack bars, try simple DIY options like chia puddings, boiled eggs, or leftover meatballs. These often take minutes to prep and cost a fraction of the price.
6. Build a flexible menu
Let your weekly meals be shaped by what’s on special or marked down. Broccoli 99c/kg? That’s your base for the week. Cauliflower for $2? Turn it into mash, rice, and soup. Flexibility allows you to eat better — and cheaper.
7. Keep flavour simple
Seasonings like garlic, lemon, ginger, and herbs add tonnes of flavour without needing fancy ingredients. Save money by skipping bottled sauces (often full of sugar and seed oils anyway) and relying on spices, vinegar, or good-quality meat fat.
You Don’t Need a Big Budget to Eat Well
A weekly Paleo budget challenge is a great way to rethink your habits, waste less, and reconnect with the true value of food. You may find yourself eating more simply, more seasonally, and far more mindfully — which is very much in line with what Paleo is all about.
Have you done something similar? What’s your go-to meal when you’re short on time and money? Share your favourite Paleo-on-a-budget tips in the comments below — let’s inspire each other to eat well without breaking the bank.
Guess the health foods from the ingredients
3 CommentsThere are a lot of “food” products out there with health claims, and sadly a lot of people who take the claims on face value – and don't give much thought to the ingredients….
I've found five popular products (I cringe to call them foods) with health claims in my local grocery store and I'd love you to take a guess as to what each product is…
Product one – this will help you lose weight
Ingredients: Chocolate [Sweeteners (Maltitol, Sucralose), Chocolate Mass, Cocoa Butter, Sodium Caseinate, Milk Fat, Emulsifier (Soy Lecithin, Flavourings, Salt], 14% Roasted Peanuts, Sweeteners (Maltitol Syrup, Sucralose, Acesulfame Potassium, Neotame, Whey Protein Isolate, Inulin, Bulking Agent (Polydextrose), Butter (Cream, Salt), Water, Palm Kernel Oil, Peanut Butter [Peanuts, Emulsifier (Mono and Diglycerides), Salt, Antioxidant (Mixed Tocopherols)], Non-fat Dry Milk, Emulsifier (Soy Lecithin), Salt, Flavouring
Product two – it's never too young to start being healthy
Ingredients: Corn Syrup Solids; Vegetable Oils [Palm, Soybean, Coconut, Oleic Sunflower, Oleic Safflower]; Soy Protein Isolate; Emulsifier (Soy Lecithin); L-Methionine; L-Tyrosine; Long Chain Polyunsaturated Fatty Acids from single-cell sources [Arachidonic Acid (AA) and Docosahexaenoic Acid (DHA)]; Taurine; Nucleotides (Cytidine-5′-Monophosphate; Disodium Uridine-5′-Monophosphate; Adenosine-5′-Monophosphate; Disodium Inosine-5′-Monophosphate; Disodium Guanosine-5′-Monophosphate); L-Carnitine; Antioxidants (Mixed Tocopherols concentrate, Ascorbyl Palmitate); Lutein. Minerals: Calcium Phosphate; Sodium Citrate; Magnesium Chloride; Potassium Chloride; Potassium Citrate; Potassium Hydroxide; Potassium Bicarbonate; Ferrous Sulphate; Zinc Sulphate; Copper Sulphate; Potassium Iodide; Sodium Selenite. Vitamins: Vitamin C; Choline; Inositol; Vitamin E; Niacin; Pantothenic Acid; Vitamin A; Vitamin B2; Vitamin B1; Vitamin B6; Vitamin D; Beta-Carotene; Folate; Vitamin K; Biotin; Vitamin B12.
Product three – start your day the right way
Ingredients: Filtered Water, Skim Milk Powder, Cane Sugar, Wheat Maltodextrin, Soy Protein, Vegetable Oils (Sunflower, Canola), Hi-Maize? starch, Corn Syrup Solids, Inulin, Fructose, Cocoa (0.5%), Cereals (Oat Flour, Barley Beta Glucan), Minerals (Calcium, Phosphorus), Food Acid (332), Flavour, Vegetable Gums (460, 466, 407), Vitamins (C,A, Niacin, B12, B2, B6, B1, Folate), Salt.
Product four – the best bet for children everywhere
Ingredients: Water, Food Acids (Citric Acid, Malic Acid), Flavour, Sweeteners (Calcium Cyclamate, Acesulfame Potassium, Sucralose), Thickener (Sodium Carboxymethylcellulose), Preservatives (Sodium Benzoate, Sodium Metabisulphite), Colours (Tartrazine, Brilliant Blue).
Product five – watch your cholesterol

Ingredients: Sunflower Oil (34%); Water; Vegetable Oils; Salt; Milk Solids; Emulsifiers (471, Soy Lecithin); Preservative (202); Food Acid (Lactic Acid); Colours (Annatto, Curcumin); Vitamins (A,D); Flavours.
So what do you reckon the healthy food products are? Make your guess in the comments below – and watch this space for the answers next week!
How to Cut a Bell Pepper (Step-by-Step Guide)
1 CommentHow do you cut yours? I always used to get seeds everywhere when I cut up a capsicum (or bell pepper as they're known elsewhere in the world), until I found this technique. No mess, no wastage – and best of all the seeds stay together and can be easily removed.
So all you need to do is:
- Cut the top and bottom off the bell pepper/ capsicum
- Next to one of the white sections, connecting the outside to the seeds, make a cut down
- Open out the side of the pepper/ capsicum, cutting away the pieces attached to the centre as you go
- Remove the seed section
- Put out the stalk from the top of the capsicum/ bell pepper
- Now you have three clean sections to cut up!
Why Learning How to Cut a Bell Pepper Properly Matters
Learning how to cut a bell pepper – or capsicum, as we say here in Australia – might seem basic, but the truth is, most people waste a surprising amount of this versatile veggie. Whether you're prepping for a Paleo stir-fry, stuffing them with mince, or slicing capsicum for snacking, the technique you use can make a big difference. A clean, mess-free method not only saves time but helps you get the most out of your produce.
Before I discovered this method, I used to butcher my poor capsicums. I'd slice straight down the middle, spilling seeds everywhere, and then spend ages trying to pull out the pithy white bits. Half the time I'd lose some of the actual flesh or end up with awkward shapes that were hard to cook evenly. Sound familiar?
Now, cutting a capsicum is quick, clean, and kind of satisfying. And once you master this technique, I promise you’ll never go back.
What You’ll Need
There’s nothing fancy required – just a few kitchen basics:
- A clean chopping board
- A sharp chef’s knife (dull knives increase the risk of injury and make the job harder)
- Your chosen bell pepper/capsicum
If you're working with organic produce, give it a quick rinse and pat dry before starting. Organic capsicums are often sweeter and contain fewer pesticide residues, making them a great option if you're following a clean Paleo lifestyle.
Step-by-Step Instructions Recap
Let’s quickly revisit the technique mentioned in the original post, now with a bit more detail and visualisation to help you really master it:
- Slice off the top and bottom: Use a sharp knife to cleanly cut off both ends of the capsicum. This gives you a stable base and exposes the internal structure.
- Make a vertical cut next to the white rib: Look for the internal white membrane (the pith) and make a straight downward cut alongside it.
- Open the capsicum: Gently roll it out flat as you cut around the inside, carefully slicing the flesh away from the core and seed section. The seeds should stay in a neat clump.
- Remove the seed pod: Once the capsicum is opened out like a sheet, simply lift the seed section out and discard or compost it.
- Trim the top and bottom pieces: You’ll find a surprising amount of usable flesh on the capsicum’s top and bottom. Slice off the stem and dice these pieces too – no wastage!
You now have several flat, clean pieces of capsicum ready for slicing, dicing, or stuffing. No seed explosions, no messy bits stuck in your knife, and no frustration.
What’s the Best Way to Slice a Bell Pepper?
Once you’ve opened and cleaned your capsicum, you can slice it depending on what you need it for. Here are some quick ideas:
- Thin strips – perfect for stir-fries, salads, and wraps
- Diced – great for omelettes, sauces, or taco fillings
- Thick rings – ideal for stuffing or grilling
- Julienned – long, thin matchstick shapes, perfect for snacking or veggie trays
Try to keep your slices even in size. This helps with presentation but, more importantly, ensures everything cooks evenly – especially if you're roasting or sautéing your capsicum as part of a Paleo meal.
Choosing the Right Capsicum
Not all bell peppers are created equal. Here’s how to choose the best ones next time you’re at the market:
- Look for firmness: A fresh capsicum should feel heavy for its size and be firm with no soft spots.
- Check the skin: It should be shiny and smooth, with no wrinkles or dull patches.
- Pick your colour wisely: Red, yellow, and orange capsicums are ripe and sweet, while green capsicums are slightly bitter but still great in certain dishes.
Remember, all coloured capsicums start green. As they ripen, they change colour – and develop higher vitamin C and beta-carotene content. Red capsicums are particularly rich in antioxidants, making them a Paleo nutrient powerhouse.
Capsicum Nutrition: Why They Belong in a Paleo Diet
Capsicums are incredibly Paleo-friendly. They’re low in calories, high in fibre, and packed with nutrients – especially vitamin C, vitamin A, and several important phytonutrients like lutein and zeaxanthin.
Here’s a quick overview of what you get from just one medium red bell pepper:
- Over 150% of your daily vitamin C
- Good source of vitamin B6, folate, and potassium
- Rich in antioxidants, which support immune function and reduce inflammation
They’re also naturally sweet without being sugary, which makes them an excellent choice for those trying to reduce their overall carbohydrate intake while still enjoying flavour and texture variety.
How to Store Cut Capsicum
Once you’ve mastered how to cut a bell pepper cleanly, the next step is storing it properly. If you’ve sliced more than you need, here’s how to keep it fresh:
- Refrigerate in an airtight container – cut capsicum will stay fresh for 3–5 days when stored properly
- Wrap in a paper towel – to absorb excess moisture and reduce sogginess
- Freeze for later – you can freeze sliced capsicum in a single layer, then transfer to a freezer bag for longer-term storage (great for cooked dishes, not raw eating)
Paleo Meal Ideas Using Bell Peppers
Need inspiration for what to do with your neatly cut capsicum? Here are a few quick and easy Paleo meal ideas that celebrate this colourful ingredient:
- Paleo Chilli: Sauté capsicum with garlic, onion, and beef mince, add tomatoes and spices – the perfect winter warmer.
- Stuffed Capsicum: Fill with ground meat, cauliflower rice, herbs, and bake until golden.
- Egg & Capsicum Muffins: Mix chopped capsicum into eggs and pour into muffin tins for an easy grab-and-go breakfast.
- Grilled Veggie Skewers: Alternate capsicum chunks with zucchini, onion, and meat or seafood – perfect on the BBQ.
- Raw Snack Platter: Dip capsicum strips into guacamole or almond butter for a quick, nutrient-dense snack.
Bonus Tips: Get the Kids Involved
Capsicum is one of those kid-friendly veggies that’s sweet, crunchy, and easy to cut into fun shapes. If you’re trying to get children to eat more vegetables (especially if you're raising Paleo kids), capsicum is your friend.
Let little ones help wash and arrange the slices, or give them small safe knives to help cut under supervision. Capsicum “boats” or “flowers” make lunchboxes far more exciting than a soggy sandwich ever could.
Final Thoughts on How to Cut a Bell Pepper
It’s a small kitchen skill – but knowing how to cut a bell pepper the right way can save time, reduce waste, and make your Paleo meals easier to prepare. Once you get the hang of this no-seed, no-mess technique, you’ll wonder how you ever did it differently.
Got your own method for slicing capsicum? Or a favourite Paleo recipe that uses heaps of them? Let me know in the comments below! I’d love to hear how you make the most of this versatile veggie in your kitchen.
Why I Buy Canned Tomatoes (and Which Brands to Avoid)
23 CommentsI buy almost all of my produce fresh, but one of the few things I buy canned (shock horror!) is tomatoes.
Before I go any further – BPA
Let’s talk about BPA (Bisphenol-A). One of the main reasons put forward as to why you shouldn't buy food like tomatoes in cans, is that there is a risk of BPA exposure. As tomatoes are acidic, there is a concern about chemicals leaching from the tin liners into the produce. Unfortunately, given the acidity of tomatoes, the main way to mitigate this risk would be to buy tomatoes in glass jars. It seems that no canned tomatoes are sold in BPA-free cans (though there is a problem with that too – as those types of cans may contain another risky chemical – BPS–Bisphenol S). Yet, I still buy canned tomatoes…
So why do I buy canned tomatoes?
Until I can harvest and preserve my own tomatoes (which is going to take a good few months), I’m going to be buying them canned.
I often find the fresh tomatoes sold don't seem to be quite in season, and have been picked far too early. Use them as they are, and the flavour is completely lacking. Take them home and ripen them – and I almost always miss that sweet spot of ripeness and end up with a rotten mess. Tinned tomatoes are canned at the perfect moment and are always full of flavour.
Also – have you seen how much fresh tomatoes cost? At the time of writing this fresh tomatoes are $9.98 a kilo (for those reading from the US, that’s $4.53 a pound). No, not organic tomatoes, just regular tomatoes. That’s about $1.10 to $1.40 for one single tomato. Over a dollar for on tomato. That’s a lot of money. I hate that money has to come into it, but spending $10 on a few tomatoes to make a simple sauce is just not in my budget. I’d rather spend that money on meat.
Canned tomatoes are also peeled, which is a great convenience.
I use tomatoes as the base of so many of my recipes, so it’s handy to always have lots on hand – another reason I like to buy canned.
Yes, the BPA risk is a concern, but given this isn't a significant part of my diet, this is a risk I feel justified in taking.
But what’s in the can?
What I am concerned with, is what is actually in the can. Have you seen some of the ingredients?
I just want tomatoes in my can of tomatoes. Too much to ask for? Fortunately, there are a few brands I've found that do just contain tomatoes…
My advice is to choose a brand that is just tomatoes (no seasoning or herbs – add your own) and check the ingredients carefully.
These are some of the ingredients in some popular brands I've found. Aside from Tomatoes, tomato juice and tomato puree, the brands I looked at also contained:
- Firming Agent (509),
- Acidity Regulator: Citric Acid (E330)
- Calcium Chloride
Here are the brands to choose and avoid
I've highlighted the ones I would use in red. I'd rather give citric acid and the other additions a miss…
- Annalisa Diced Tomatoes: 100% Certified Italian Tomatoes.
- Annalisa: Peeled Tomatoes: Peeled tomatoes, tomato juice.
- Ardmona Whole Tomatoes No Added Salt: Tomatoes (57% Min), Tomato Juice, Firming Agent (509), Food Acid (Citric Acid).
- Bella Terra Organic Italian Whole Peeled Tomatoes: Selected Organic Italian Tomatoes In Organic Tomato Puree, Organic Basil
- Capriccio Diced Italian Tomatoes: Diced Tomatoes (60%), Tomato Juice, Acidity Regulator: Citric Acid (E330)
- Capriccio: Whole Peeled Tomatoes: 400g Tomatoes (60%), Tomato Juice, Acidity Regulator: (Citric Acid).
- Cento Petite Diced Tomatoes: Fresh Red Ripe Tomatoes, Tomato Juice, Salt, Calcium Chloride, Naturally Derived Citric Acid
- Cento San Marzano Peeled Tomatoes: San Marzano Plum Peeled Tomatoes, San Marzano Puree, Basil Leaf, Naturally Derived Citric Acid, Salt
- Cirio Chopped Tomatoes: Chopped Tomatoes 65%, Tomato Paste, Salt, Acidity Regulator: Citric Acid
- Coles Diced Tomatoes: Tomatoes (60%), Tomato Juice, Food Acid (Citric Acid)
- Coles Organic Diced Tomatoes: Organic Tomatoes (60%) ,Organic Tomato Juice (40%)
- Coles Smart Buy Whole Peeled Tomatoes: Whole Peeled Tomatoes (60%),Tomato Juice,Acidity Regulator (Citric Acid)
- Cook Italian Peeled Plum Tomatoes: Italian Tomatoes (65%), Concentrated Italian Tomato Juice, Acidity Regulator: Citric Acid
- Dell'Alpe Crushed Tomatoes: Tomatoes, Tomato Puree, Salt, Calcium Chloride, and Citric Acid.
- Heinz Chopped Tomatoes: Tomatoes (65%), Tomato Juice (35%), Acidity Regulator – Citric Acid
- La Valle Italian Peeled Tomatoes: Peeled Tomatoes, Tomato Puree, Basil Leaf, Salt, Citric Acid.
- Muir Glen Canned Diced Tomatoes: Organic Tomatoes And Tomato Juice, Naturally Derived Citric Acid And Calcium Chloride.
- Mutti Baby Roma Tomatoes: Date Tomatoes, Tomato Juice.
- Napolina Chopped Tomatoes: Chopped Tomatoes (70%), Tomato Juice, Citric Acid
- Parioli Chopped Tomatoes : Chopped Tomatoes (65%), Concentrated Tomato Juice, Acidity Regulator (Citric Acid)
- Pomi Sauces Chopped Tomatoes: Tomatoes
- Racconto Whole Peeled Tomatoes: Tomatoes, Tomato Juice, Salt, Calcium Chloride and Citric Acid.
- Woolworths Homebrand Tomatoes Diced: Diced Tomatoes (65%), Tomato Juice, Acidity Regulator (Citric Acid).
- Woolworths Select Tomatoes Diced: Australian Diced Tomatoes (52%), Tomato Puree, Firming Agent (509), Acidity Regulator (Citric Acid).
Do you use canned tomatoes – or is the BPA risk a concern for you? Which is your go to brand? Share your thoughts in the comments below.