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Did You Guess the Health Foods Right?

Last 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?

Did-you-guess-the-health-food-rights-from-the-ingredients-answers-revealed-labels-min

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?

atkins_endulge_bar_guess_health_product_ingredients_paleo_conventional_wisdom_healthy_answers

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….
s-26_gold_soy_formula_baby_milk_guess_health_product_ingredients_paleo_conventional_wisdom_healthy_answers

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…

sanitarium_up_&_go_chocolate_flavoured_breakfast_milk_guess_health_product_ingredients_paleo_conventional_wisdom_healthy_answers

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?
cottee_coola_no_added_sugar_cordial_guess_health_product_ingredients_paleo_conventional_wisdom_healthy_answers

Product five – watch your cholesterol

Flora: Salt Reduced Sunflower Margarine Tub

And the biggest scam of them all. Avoid butter and have margarine instead….
flora_salt_reduced_margarine_guess_health_product_ingredients_paleo_conventional_wisdom_healthy_answers

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!

Guess the health foods from the ingredients

There 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…

Guess the health food from the ingredients labels-min

Product one – this will help you lose weight

Paleo diet helath foods guess ingredients product

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

guess-ingredients

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

Paleo diet health foods guess ingredients product

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

Paleo diet health foods guess ingredients product
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
Paleo diet health foods guess ingredients product

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!

11 unusual paleo foods you need to try

If you've noticed you’re eating the same few foods day after day, maybe it’s time to shake things up?! Here are 11 unusual paleo friendly ingredients to change up your diet!

11 weird unusual paleo ingredients you need to try

Kelp noodles

Who needs spaghetti when you can have these instead?

Fish eyes

Packed full of nutrition

Porcini powder

Add some of this Porcini powder into stews for a really deep flavour

Lambs necks

Cheap and a great base for a stock

Mineral Mountain Salt

So you've tried pink Himalayan and Celtic sea salt, how about mountain salt to get some different minerals into your diet?

Banana flour

I know, I know, it’s high in fructose. But if you've got a special occasion coming up, this Banana flour would make for an interesting paleo baking session!

Sweet potato flour

Another interesting ingredient to experiment with

Cricket bars

Yep, insects packed for your convenience

Aji Amarillo

Next time a recipe calls for chilli, try some Aji Amarillo instead for more of a sweet spicy flavour

Black garlic

And better still, try fermenting it

Dulse flakes

A really good way to get more iodine into your diet, but warning – they do have quite a strong flavour!

Which unusual foods have you tried lately? Have you tried any on my list – and if so – what did you think?! Let me know in the comments, below.

Why It’s Worth Trying Weird Paleo Foods

One of the biggest traps in any diet is falling into a food rut — eating the same 7 meals on repeat. But the Paleo diet is full of exciting and underused ingredients that can dramatically increase your nutrient diversity, introduce you to new flavours, and even support sustainability.

Take cricket bars, for example. Insects are one of the most sustainable protein sources available, and when processed into bars, they’re surprisingly tasty and convenient. Kelp noodles are another game-changer — low in carbs, quick to prepare, and loaded with trace minerals.

Even ingredients like banana flour and black garlic can add intrigue to your meals and give you a break from the usual Paleo staples. When you use dulse flakes or Aji Amarillo, you’re not just adding flavour — you’re adding a broader spectrum of nutrients that your body may be missing from a more repetitive menu.

Trying something unusual once a week can help you stay inspired and curious about the way you eat — which makes long-term Paleo living more enjoyable and sustainable.

Have you tried any strange or surprising Paleo-friendly foods lately? I’d love to hear your experiences — especially if you’ve cooked with anything wild or wonderful!

Do You Really Know What You’ve Been Eating?

Have you read about the horsemeat scandal in the UK? It seems that many products being sold as containing beef, have actually contained horsemeat. More and more products are being discovered across many brands as well as the supermarkets own brands. Most of the products are processed ready meals, with things like lasagne and spaghetti bolognese having been added to the scandal so far. Initially it was claimed “some” of the meat was horsemeat, but now it appears in some cases 100% of the meat has been found to be horsemeat.

Paleo Diet and the Horsemeat Scandal

One of the French food companies involved in the scandal, bought the frozen meat from a Cypriot food trader, who had bought it from a Dutch food trader, who had purchased the meat from two slaughterhouses in Romania. The French company then sold the horsemeat to a factory in Luxembourg, which was then sold under the Swedish brand Findus. This meat appears to be making it’s way into countless brands and products – with Findus just being the tip of the iceberg.

There is also concern that the horses may have been given the horse drug bute (phenylbutazone), which depending on the source you read, could be very harmful to humans if it gets into the food chain.

What ARE You Eating?

Most of the outrage so far seems to be at the fact that people have been eating horsemeat. Which yes, is outrageous and completely unacceptable (can you imagine if a similar scandal happened with pork?) But isn’t the biggest issue here that no one knows exactly what is in these processed food products? If they didn’t even know (and tell the consumers) that a frozen lasagne contains 100% horsemeat and 0% beef, how can we have any confidence about the other ingredients in the meal?

Even if the “beef” label is right on a product, with so much trading and smoke and mirrors masking the origin of the meat, I think we can be fairly confident a frozen ready meal is never going to contain grass-fed organic meat. In fact, I wonder how many different animals have contributed to the meat found in one ready meal? I guess it could be hundreds.

And what about the other ingredients? Is the tomato base of the spaghetti bolognese mainly tomatoes?  Or is it bulked out with cheaper chemicals? Are the tomatoes that are used organic, or rather grown in glass houses with chemicals to help them grow as quickly as possible. Can we even be certain the tomatoes aren’t genetically modified?

Paleo Diet Concerns About GMO Tomatoes and Ingredients

How Can You Get Confidence About Your Food?

The only way to be certain about what you’re eating is to make it yourself. However busy you are, I don’t think there is ever a good reason to by ready made instant meals. It’s just not worth it. It’s also very important that as well as making your own food, you’re careful about the ingredients you use, particularly meat. It really is worth buying organic, grass-fed, pasture raised meat, from as close to the farm as you can get it (perhaps you can order from the farm directly, or use a local butcher who does). Always ask your butcher where the meat is from and how it was raised – and if he doesn’t know, it’s probably time to find a new butcher.

For most people reading this, ready meals aren’t likely to be an issue. But eating out probably is. It always bothers me that when you eat at a restaurant, or in a food court, the same issues apply. Where do they get their ingredients from? If they don’t make a big thing about their meat being grass-fed and organic, well, it probably isn’t. In the long term, the best thing is to ask in the restaurant. Hopefully this way the message will get through that people care, and want to eat good quality ingredients. There are some good restaurants who pride themselves on their local, seasonal organic produce – you just have to find them.

Isn’t it ironic that the sale of raw dairy, from a small farm with well raised animals, is illegal in many places; yet it seems to be common practice to sell food products without even being able to trace what the contents is, or where it comes from?

What are your thoughts on the food industry and the ingredients they use? And what about the horsemeat scandal? I’d love to hear where you stand, so please share your comments below.

Do You Really Know What You've Been Eating? Horse Meat Scandal and the Paleo Diet

The Bigger Picture Behind Processed Food Scandals

The horsemeat scandal shocked many not because of health implications alone, but because it exposed how little people actually know about what's in their food. It wasn’t just about horse versus beef—it was about supply chains, transparency, and how detached consumers have become from food sourcing. The issue made headlines, but it's far from an isolated incident. The truth is, the moment food becomes processed, especially on a mass scale, its integrity becomes murky.

It's Not Just About Meat

While the headlines focused on meat mislabelling, the reality is that many ingredients in ready meals and processed foods are just as questionable. Vegetable oils, preservatives, thickeners, colourants, artificial flavours, and sweeteners are common. Some are derived from genetically modified organisms (GMOs), others from chemical processes no consumer would be comfortable witnessing in person. And most of them don’t need to be clearly disclosed or sourced transparently.

There’s an assumption that if something is on a supermarket shelf, it must have passed some sort of rigorous inspection. But these systems often rely on paperwork and supplier assurance—exactly the links that broke down during the horsemeat scandal. If no one along the chain is verifying the actual contents, the door is wide open for mislabelling, substitution, and fraud.

Food Fraud Isn’t New

It might be shocking, but food fraud has existed for centuries. Olive oil is often cut with cheaper oils. Honey can be bulked out with corn syrup. Ground spices may contain powdered husks or dyes. Even coffee and tea have been subject to counterfeiting. Meat mislabelling just hits harder because of the emotional and cultural significance attached to it. But it’s all part of the same pattern: prioritising profit over transparency and nutrition.

Is Organic Always Safer?

In theory, organic labels should offer a layer of protection—but even then, it depends on trust in the certification body and the systems in place to prevent fraud. There have been documented cases where products were falsely marketed as organic or imported from countries with weaker enforcement. That’s why knowing your farmer, butcher, or supplier directly is a powerful way to take back control. A label only tells part of the story.

What “Beef” Can Legally Contain

In some processed products, “beef” doesn’t even mean 100% muscle meat. It can legally include connective tissue, fat trimmings, or mechanically separated scraps. These parts are emulsified, reshaped, and often flavoured artificially to mimic whole cuts. Throw in some fillers, stabilisers, and a thickener or two, and you’ve got a product that vaguely resembles meat—at a fraction of the price. And still, it ends up on dinner plates.

The Convenience Trap

Convenience is a powerful motivator. Time-poor, stressed consumers reach for ready meals because they’re quick, easy, and available. But this trade-off comes with a cost: nutrition quality, food transparency, and sometimes safety. Processed meals are rarely made with the same care, ingredients, or standards you’d apply in your own kitchen. And most people wouldn’t dream of eating the ingredients list if it were served separately on a plate.

Why the Paleo Approach Bypasses All of This

By choosing to cook from scratch and stick to whole foods—meat, vegetables, nuts, seeds, and natural fats—you automatically bypass much of the industrial food web. You know exactly what’s going into your meal, because you’re holding the raw ingredients in your hands. No hidden thickeners, no question marks about where your meat came from, and no cheap fillers pretending to be food.

This is the core strength of the Paleo approach. It's not just about cutting out grains and dairy. It’s about reconnecting with your food, understanding its origins, and treating meals as nourishment rather than mystery.

Dining Out Without Compromise

Restaurants, cafés, and takeaway shops face similar transparency issues. If they’re not openly talking about ingredient sourcing, there’s a good chance corners are being cut. Even when menus list meat as “beef” or “chicken,” there’s no guarantee of its origin or quality unless the venue makes it a point to source ethically or locally. And don’t be fooled by menus with rustic fonts and trendy buzzwords—it doesn’t always reflect what’s on the plate.

The solution? Ask. Question. Be that customer. And if the answer is vague or evasive, consider whether it’s a place you want to support. It’s not just about your health—it’s about creating demand for real transparency in food culture.

What You Can Do Differently

  • Shop at local markets and talk to stallholders about where their produce comes from.
  • Buy meat from trusted butchers who can tell you the breed, location, and diet of the animal.
  • Read the ingredient list—even on supposedly healthy products. If there are more than five ingredients and some you can’t pronounce, it’s a red flag.
  • Make your own sauces, broths, marinades, and dressings from scratch. These often hide the most additives.
  • Batch cook and freeze your own meals, so you’re not tempted by convenience when you’re tired or rushed.

It’s Not Just About What You Eat, But What You Avoid

The Paleo lifestyle isn’t just about including nutritious foods—it’s also about removing harmful, artificial, and unnecessary ones. When you eat clean, real food, you reduce your exposure to pesticide residues, food additives, artificial flavourings, and industrial trans fats. You stop outsourcing your health to a faceless supply chain. And you become the gatekeeper of your own well-being.

Most people don’t realise how much better they can feel until they start removing the mystery ingredients and ultra-processed foods from their diet. Less bloating, fewer cravings, more stable energy—it’s all connected.

What This Means Going Forward

Scandals like the horsemeat debacle are a wake-up call. Not just for governments and food regulators, but for every one of us who relies on packaged or prepared food. They remind us that blind trust is not a strategy, and that labels don’t always tell the full story. Cooking at home, asking questions, and voting with your dollar are some of the most powerful tools you have to protect your health and support a better food system.

The more we question, the more transparency becomes the norm—and the harder it becomes for these scandals to occur in the first place.

Kitchen Heaven or Kitchen Hell?

As I mentioned in my Paleo Pets post, I’m currently house sitting and looking after someone’s dogs

I always look in peoples shopping trolleys with interest, but living in someone else’s house offers such a unique insight into what people really eat. The pantry in the house I'm staying in could not be any further from mine. And I find it really sad.

Paleo-v-Sad-Pantry-kitchen heaven hell-min

Obviously fresh food was used up before they left, but even so, it appears that almost all of the families meals come from tins, packets and jars, with expiry dates far into the future and lists of ingredients I don’t recognise.

The kitchen counters are full of gadgets like toasters, popcorn makers and microwaves – all absent from my kitchen. Meanwhile gadgets that I rely on in my kitchen are no where to be seen – a blender for soup and sauces; weighing scales for trying out new recipes; a big stockpot for broths and a slow cooker are very evidently missing. Instead of measuring cups and a julienne peeler I've found a pizza cutting wheel and an ice cream scoop.

The pantry is filled with a fat fearing agenda. There are all sorts of fat-free, reduced fat and low-fat instant options. Even the olive oil is “light” – but of course the fat of choice appears to be canola oil. The spread options (for bread, I presume) are low fat margarines. There is a shelf full of cereals, all boasting some amazing health benefits (and lots of mention of wholegrains) on their packaging.

I've been really surprised to find the herbs and spices (of which I have a rather large, regularly refilled collection in my own kitchen) consists of just a packet of cooking salt and an unopened jar of black peppercorns. I suppose when you reheat and eat out of packets and jars, all the taste you need is provided for, by the unrecognisable ingredients listed on the packet. With some good meat or fish, vegetables and a handful of the Paleo ingredients I can use my herbs and spices to make literally hundreds of completely different meals, with far superior tastes to anything the packets could provide.

Water doesn't appear to be the drink of choice, judging by the collection of shockingly coloured cordial bottles and shelf of soft drinks bottles.

The other interesting comparison is in the cooking materials themselves. Plastic (for use in the microwave and for storing food) is in almost exclusive use, and most of the cookware is non-stick. I used to use this type of cookware too – until I started to replace my pots and pans with safer options.

Tellingly the kitchen also houses two medicine cupboards full of all sorts of medications. My medical supplies are housed in a small container and consist of paracetamol (not used this year as I just don’t get headaches any more), some old forgotten about inhalers (my asthma disappeared without trace a couple of years ago), some out of date antihistamines (my allergies have also disappeared) and some plasters (bandaids for any Americans in the house).

I can’t accept it takes too long to bother to prepare proper food, it definitely isn't more expensive than buying everything in packet form. I think for some people opening and reheating from a packet has just become a sad habit, that is hard to break.

The effort to buy low-fat and “healthy” cereals clearly indicates an desire to be healthy – it’s just sad that the intention has failed so strongly in execution.

Have you seen such a SAD kitchen recently? Do you think this is typical?

Kitchen Heaven or Kitchen Hell paleo diet-min

Is It Paleo?

I'm sure, like me, you've seen lots of question on Paleo forums, asking if a particular processed food is Paleo.  Perhaps friends, inspired by your positive changes, are making similar nutritional moves themselves –asking for your guidance on what is and isn't “Paleo” along the way.

Is This Paleo? Understanding Friendly and Unfriendly Ingredients

A Return to SAD Foods?

The food raising the question generally seems to be some kind of snack or sauce, perhaps a nod towards the person’s previous SAD diet.  Often the first ingredient is arguably “Paleo”, perhaps some kind of meat, vegetable – or as it often the case in processed foods – water.  But the further down the list you go, the ingredients become less and less agreeable.  There is often some form of sugar or sweeteners, preservatives, stabilisers, my favourite “natural flavours” – which really could mean just about anything  – and perhaps the catch all “spices”.  So maybe there isn't a lot of wheat; but not a lot is still some wheat!  Things like gluten seem to linger in the body for a long time, so complete abstinence makes a lot of sense – there’s no such thing as low-gluten.

The other issue is that nutritional information panels don’t display the quality of the ingredients.  If they don’t specify that the beef is organic and grass-fed – I think we can assume it almost certainly is not.  Would you have bought the ingredients yourself – and if not, why are they suddenly acceptable just because they’re in a packet or bottle?

Unless you've made something, from ingredients you've sourced and understand; can you ever really know what you’re eating?

No Time?

Processed foods are, no doubt, easier, quicker and cheaper.  That’s surely part of the reason we’re in this nutritional mess in the first place.  As with lots of things in life, the best things generally aren't the easiest things!  Yes, you can buy mayonnaise for a few dollars and use it instantly – or you can invest time and make your own Paleo Mayonnaise knowing exactly what you’re eating – and what you’re not.  I know which I’d rather.

I often wonder whether the person asking the question is hoping to gain approval to revert, at least in part, to their old pre-Paleo ways.  Whilst some processed foods are clearly a lot more Paleo-friendly than others, I do wonder where to draw the line.  If you “allow” a mass-produced tomato sauce with a few dubious ingredients – perhaps that canned chicken soup doesn't look so bad?

So, is it Paleo?

Almost everything I buy doesn't have a nutritional label.  Meat from the butcher, eggs and vegetables generally don’t come in packets with nutritional information – and if they do, they are the only ingredient – or I don’t buy it.  The only exceptions in my supermarket trolley that I can think of are coconut milk (if I could grow my own, I would!) and nut butters, which I very rarely use.

As a general rule, I think it’s fair to say; if you have to ask, it isn't Paleo!

Decoding the Ingredients List

Learning to read ingredients lists is a skill worth developing if you're serious about sticking to a Paleo approach. The most deceptive products are often marketed as “natural” or “healthy,” yet are packed with hidden nasties. Even “organic” products can include preservatives or sweeteners that don’t align with a Paleo lifestyle. Always start by checking how many ingredients are listed – and if there’s anything you wouldn’t cook with at home, put it back on the shelf.

Keep an eye out for alternative names for sugar, such as maltodextrin, glucose syrup, rice syrup, agave nectar, or evaporated cane juice. These are all refined and processed, even when dressed up with more wholesome-sounding names. Likewise, look for hidden sources of gluten like malt extract, hydrolysed wheat protein, or anything containing the word “barley” or “rye.”

Marketing Gimmicks and Greenwashing

Just because something is labelled “gluten free,” “low carb,” or “paleo-inspired” doesn’t mean it’s actually Paleo. Food marketers are savvy and know that slapping a few buzzwords on the packaging can appeal to health-conscious consumers. “Keto-friendly” doesn’t mean grain-free. “Dairy free” doesn’t mean it’s made from clean, recognisable ingredients. And “all natural” could still mean full of seed oils and preservatives.

True Paleo eating isn’t about following trends – it’s about opting for real, whole, unprocessed food. The moment something has to be shelf-stable for 12 months, you can bet something unnatural has been added. Make it a habit to ignore the front of the label entirely and flip straight to the ingredients list on the back. That’s where the truth lies.

Reframing Convenience

It’s easy to associate convenience with packaging – but what if you reframe convenience as preparation? If you batch cook on a Sunday and fill your fridge with roast veggies, boiled eggs, grilled chicken, and a jar of homemade sauce, you’ve made your weekday choices easier, healthier, and cheaper. That’s real convenience.

Having a few Paleo staples on hand means you’ll be less likely to reach for the bottled dressing or pre-packaged protein bar. A few minutes of planning each week can eliminate the need to compromise on quality just because you’re short on time.

The Slippery Slope of “Just This Once”

Perhaps the biggest risk with borderline processed foods is not what they contain – but what they represent. It’s easy to rationalise one small deviation, especially when it feels like a minor indulgence. But what starts as a “once off” treat can subtly lead back to old habits. The psychological effect of reintroducing packaged foods often snowballs faster than you think.

This doesn’t mean perfection is the only way forward. Life will always present moments when you have to make the best possible choice, not the perfect one. But the more honest you are with yourself about those decisions, the easier it becomes to stay intentional about your food choices.

Home-Made Alternatives That Taste Better

If you're tempted by a store-bought version of something you used to love, try making your own Paleo-friendly alternative instead. You’ll be surprised how easy it is to create versions of your favourites that taste better, nourish your body, and skip all the dodgy additives.

  • Craving tomato sauce? Simmer diced tomatoes, garlic, and herbs in olive oil. Blend until smooth.
  • Need mayo? Whisk egg yolks, lemon juice, and avocado oil until thick and creamy.
  • Want something sweet? Try a date and nut bar made with a food processor and five clean ingredients.

Most of the time, these homemade versions store well in the fridge and last several days. Plus, you’ll know exactly what’s in them – and what isn’t.

Social Situations and Shared Meals

One of the most common times processed foods sneak in is during shared meals or social events. You may not want to be “that person” reading every label at a friend’s barbecue or questioning ingredients at a dinner party. But there are respectful ways to honour your health without being awkward.

Bringing your own dish to share, politely declining mystery sauces, or eating beforehand are all viable options. If you do choose to eat something questionable, be honest with yourself about the choice and accept any consequences – whether it’s digestive discomfort or a temporary slip in energy. Awareness matters more than rigid rules.

Finding the Grey Area

Not everything is black and white, and not every Paleo enthusiast agrees on every ingredient. Some people tolerate small amounts of dark chocolate or raw honey. Others occasionally use almond flour baked goods or coconut aminos. The key is to find a balance that works for you while still staying as close to unprocessed, natural foods as possible.

If a product contains one or two borderline ingredients that you recognise, tolerate well, and don’t use often, it may be something you’re okay including occasionally. But if you find yourself justifying choices frequently, it might be time to reassess and simplify.

Building Your Own Standards

The Paleo label isn’t a pass or fail test. It’s a template to build your own standards around food. Start by asking: Does this food support my health? Will it nourish me or inflame me? Is it made from real ingredients I recognise and trust?

Once you develop your own non-negotiables, it becomes easier to shop, cook, and eat with confidence. For some, that might mean absolutely no seed oils. For others, it might mean prioritising grass-fed and pasture-raised meats. Your version of Paleo can evolve as your needs do – just make sure you’re moving forward, not back toward convenience culture.

Final Thoughts on the Paleo Litmus Test

In the end, the question “Is it Paleo?” isn’t really about the food at all – it’s about your values. Are you prioritising real nourishment, intentional living, and long-term health? If so, you’ll know what to do the next time you pick up a packet and feel unsure. The best foods rarely come in plastic. And if you have to ask? You probably already know the answer.

Are there some border-line foods that you consider Paleo?  What do you buy that has an ingredients list?

Kangaroo Jerky

I hadn't had jerky much before I went to the AHS in August.  I’d tried it, but wasn't that impressed.  At the AHS the US Wellness Meats company supplied lots of jerky – so I had to try it!  It tasted fantastic; completely different to any jerky I’d tried before.  The beef jerky I tried contain grass-fed beef and salt.  No nasty ingredients whatsoever. But I'm in Australia. What about Kangaroo Jerky?

Dried meat like this is full of protein and such a great snack, being so portable and easy to store.  When I got back I was really keen to take advantage of living in the land of kangaroos – by trying Kangaroo Jerky!  I think Kangaroo is such a good meat, as it isn’t farmed and is a great protein source.

Kangaroo Jerky Processed Package-min

Unfortunately all of the commercial Roo Jerky’s I've found so far are heavily processed with lots of undesirable ingredients such as sugar, soy sauce, canola oil and lots of artificial ingredients and flavours.

Kangaroo Jerky Ingredients-min

I don’t have a dehydrator yet, but have found a few recipes for homemade jerky, which I’ll be trying soon (I'll keep you updated!).  In the meantime I'm going to check out a few local farmers markets here in Sydney at the weekend – hopefully I’ll be able to source some Paleo approved, local, organic, grass fed jerky!

I think Jerky will be a great snack to keep at work and to take to the gym.

Have you found some good Paleo Jerky?  Have you tried Kangaroo Jerky?  If you have a recipe for making your own I’d love to try it!

Why Jerky is the Ultimate Paleo Snack

Jerky ticks so many Paleo boxes. It’s high in protein, incredibly portable, has a long shelf life, and — when made properly — contains none of the inflammatory additives that derail your nutrition goals. Whether you’re hiking, road tripping, working long hours, or just need something to tide you over between meals, jerky is a smart, satiating choice.

Unlike many packaged snack foods, jerky doesn’t rely on sugars or refined carbs for energy. A small amount can provide a serious protein punch, helping to stabilise blood sugar, prevent energy dips, and keep you fuller for longer. For those following a strict Paleo or low-carb lifestyle, this makes it a reliable go-to snack.

The Problem with Most Commercial Jerky

While jerky itself is Paleo in principle — dried meat preserved naturally — the commercially available options in most Australian supermarkets are far from compliant. Even the kangaroo jerky options, which start out with a wonderfully lean, wild meat, often get drowned in soy sauce, sugar, artificial smoke flavours, maltodextrin, and industrial seed oils like canola or sunflower.

These unnecessary additions not only compromise the nutritional quality of the jerky, but they can also undo your hard-earned gut health, hormonal balance, and inflammation control. For those with autoimmune issues or blood sugar sensitivity, even trace ingredients like gluten from soy sauce or added sugar can trigger unwanted symptoms.

What to Look For in Paleo-Friendly Jerky

If you’re seeking out ready-made jerky, it’s worth reading the labels carefully. Look for products that meet the following criteria:

  • 100% meat: Whether it’s kangaroo, beef, venison or lamb, the first and only ingredient should be the meat itself.
  • Natural seasonings: Salt, herbs, and spices are fine. Avoid anything you wouldn’t cook with at home.
  • No added sugar: Many jerky brands use sugar as a preservative or flavour enhancer. It’s unnecessary and not Paleo-friendly.
  • No soy or soy sauce: Soy is a legume, highly processed and generally avoided in Paleo eating.
  • No vegetable oils: Watch for canola, sunflower, or soybean oil — they’re inflammatory and best left out of a whole-food lifestyle.

Where to Find Better Jerky in Australia

Although options in mainstream grocery stores are limited, you may have better luck at local farmers markets, health food stores, or online Paleo-focused suppliers. Markets in Sydney like EQ at Moore Park, Carriageworks, and Marrickville often host small batch producers who use cleaner ingredients and more traditional methods.

You can also reach out to local butchers, particularly those who source grass-fed or wild meats. Some offer house-made jerky or biltong (another dried meat option) without the additives. If they don’t currently make jerky, they may be open to preparing some to order, especially if you provide the recipe or guidelines.

DIY Jerky Without a Dehydrator

If you don’t yet have a dehydrator, the good news is you can still make jerky in your home oven. It may take a little longer and require some experimentation, but it’s absolutely achievable. Here's a simple base recipe to get you started:

Simple Kangaroo Jerky (Oven Method)

  • 500g kangaroo fillet, sliced thinly against the grain
  • 2 tbsp apple cider vinegar
  • 1 tsp sea salt
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1/2 tsp cracked black pepper
  • Optional: pinch of chilli flakes or ground coriander

Mix all ingredients in a bowl, ensuring the meat is fully coated. Cover and marinate for 8–12 hours in the fridge. Lay slices on a wire rack set over a baking tray (to catch drips), then dry in the oven at the lowest possible temperature (ideally 60–80°C) with the door slightly ajar to allow moisture to escape. Flip once halfway through. Jerky is ready when firm, chewy and fully dry — usually around 4–6 hours depending on thickness.

Why Kangaroo Makes Excellent Jerky

Kangaroo is a lean, wild, sustainable meat that’s uniquely suited to jerky. Because it’s not farmed, you’re getting meat free from antibiotics and growth hormones. Roo is also low in fat and high in iron, zinc and B vitamins — ideal for active individuals or anyone following a nutrient-dense Paleo way of eating.

Its firm texture means it holds up well to drying without becoming brittle, and it takes on seasonings beautifully. For a truly Aussie spin, try blending native spices like lemon myrtle, bush tomato, or wattleseed into your marinade. Not only will you avoid processed flavours, but you’ll also celebrate indigenous ingredients rich in antioxidants and cultural significance.

Jerky as Part of Your Paleo Pantry

Jerky isn’t just a snack. It’s a strategic tool for anyone living a Paleo lifestyle in the real world. Stash some in your gym bag, glove box, work drawer or carry-on luggage to stay fuelled when you don’t have access to proper meals. Pair it with a boiled egg, some raw nuts or sliced veg and you’ve got a complete, travel-friendly mini meal.

For athletes or those on lower carb protocols, jerky helps meet protein targets without needing refrigeration. It’s also ideal during camping trips, hikes, or festivals where real food options can be slim.

Keep Experimenting and Share Your Wins

Once you’ve nailed your first batch of homemade jerky, don’t stop there. Try variations with different meats like grass-fed beef, venison, or lamb. Change up the spices. Sweeten (if needed) naturally with a splash of pomegranate molasses or a pinch of dried herbs — not sugar or artificial flavours.

Most importantly, share your successes! If you find a great source of Paleo-friendly jerky in Australia or develop a winning flavour combo, post it online or tell your local community. The more demand there is for clean, real-food snacks, the more small producers will start to deliver.

Kangaroo Jerky recipe how to make paleo diet-min

Paleo Sausages

I've found an amazing organic butcher, really close to where I live.  I've used them for almost all of my meat for a while.  I was there earlier this week buying some bacon (the best bacon I've had in Australia, actually) and pork, when I mentioned what a shame it is that all of their sausages contain flour (though they only use rice flour, which is obviously a lot better than many alternatives out there).  He asked me if I wanted some special grain free Paleo Sausages made up for me!  I had no idea they would do this.

I could choose whatever I wanted to go with the organic beef, but he suggested capsicum (bell pepper), shallots and salt – I thought that would be a great combination for my first batch.  Even more exciting the castings for all of their sausages are made the proper way – from intestines, instead of synthetic castings, which can be made of all sorts of materials like  collagen, cellulose, or even plastic.  I certainly don't fancy eating any of those!

I picked up my order today, which worked out at about 30 sausages for the 2kg batch.

Paleo sausages and eggs-min

I've just had my first taste – and they were fantastic!

This is the ingredients for one of the better ranges of supermarket sausages: –

Ingredients: Beef (76%), Water, Potato Starch, Sea Salt, Dehydrated Vegatables (Onion & Garlic), Dextrose (Tapioca or Maize), Mineral Salt (451), Sugar (Cane Sugar), Preservative (223), Spices, Herbs, Natural Colour (160c), Natural Flavour, Yeast Extract, Herb Extract

And this is the ingredients for my Paleo sausages: –

Ingredients: Organic Beef, Capsicum, Shallots, Salt

There's no comparison is there?

Why Your Butcher Could Be Your Best Paleo Ally

Finding a trusted local butcher who understands and supports your Paleo lifestyle is a game changer. Not only are you more likely to get access to high-quality, ethically sourced meat, but you also open the door to tailored cuts and custom options you’ll never find in a supermarket. Most butchers are far more flexible than we give them credit for. Once they understand your dietary needs – like avoiding grains, sugars, and preservatives – many are happy to create Paleo-friendly options for regular customers.

If you’ve got a local butcher, start by building a relationship. Ask questions about their sourcing practices, whether their animals are grass fed, and how their products are made. You might be surprised at what they’ll offer once they realise you’re a serious, loyal customer. The sausage example is just the beginning – some butchers will even prepare organ meat blends, custom mince combinations, or preservative-free broths if you ask.

Benefits of Custom Paleo Sausages

Standard commercial sausages, even the “premium” ones, often include fillers, preservatives, stabilisers, sweeteners and seed oils – none of which belong in a clean Paleo lifestyle. By getting your sausages made to order, you know exactly what’s going in them and can tailor the flavour profile to suit your preferences or seasonal availability. More importantly, you avoid the long list of unwanted ingredients often found in store-bought varieties.

Some key advantages of butcher-made Paleo sausages include:

  • Complete control of ingredients – No gluten, rice, potato starch or chemical preservatives.
  • Better fat-to-protein ratio – Ideal if you follow a higher-fat version of Paleo.
  • Nutrient density – Add in organ meats or fresh herbs for an even bigger nutritional punch.
  • Digestive support – Natural casings are easier to digest than synthetic alternatives and are more aligned with ancestral eating.

Flavour Ideas for Your Next Batch

Now that you know your butcher is open to creating custom Paleo sausages, it’s time to get creative. Here are a few flavour combinations that work beautifully with organic beef, pork, or even lamb as the base:

  • Beef + Fresh Coriander + Garlic + Chilli Flakes – Perfect for lovers of heat with a Mexican-inspired twist.
  • Lamb + Rosemary + Garlic + Lemon Zest – Bright and aromatic, this is great served with roast veg or salad.
  • Pork + Apple + Sage + Sea Salt – Naturally sweet and savoury without added sugars or syrups.
  • Beef + Thyme + Caramelised Onion + Cracked Pepper – A more traditional profile with rich, earthy tones.
  • Pork + Fennel Seed + Garlic + Paprika – Reminiscent of Italian sausages but made clean and Paleo-compliant.

Don’t forget that you can ask for a mix of meats too – lamb and beef together make for a rich, satisfying combo, especially when balanced with bright herbs or citrus zest.

Freezing and Storing Your Paleo Sausages

Making or buying Paleo sausages in bulk is a smart move, particularly if your butcher only makes custom batches occasionally. Once you’ve received your sausages, freeze them in meal-sized portions to make future cooking easier. Use baking paper to separate layers and freeze flat to save space. They’ll keep well in the freezer for up to 3 months, retaining both flavour and texture when defrosted properly.

For quick dinners, consider pre-cooking some of the sausages and storing them in the fridge for 3–4 days. You can reheat them in a pan or crumble them into a frittata, stir-fry, or salad. They also make a brilliant breakfast addition when paired with eggs and sautéed greens.

Cooking Tips for Homemade Sausages

Because these sausages lack fillers and artificial binders, they’re slightly more delicate than commercial varieties. Cook them gently over medium heat to avoid drying them out or causing them to split. A few tips for the best result:

  • Don’t overcrowd the pan – give them room to brown properly.
  • Use a cast iron pan or grill for a crispy finish.
  • If barbecuing, pre-cook them slightly in a pan or oven to avoid drying out the casing.
  • Let them rest for a few minutes after cooking to retain juices.

Serving Suggestions

Paleo sausages are incredibly versatile and work in almost every meal of the day. Try them:

  • Chopped into a warm salad with roasted pumpkin, rocket, and balsamic dressing.
  • Alongside mashed sweet potato and steamed broccoli for a classic plate.
  • In a breakfast hash with zucchini, kale, and eggs.
  • As sausage meat crumbled into a Paleo Bolognese sauce or frittata.
  • Grilled and served on a lettuce wrap with avocado and sauerkraut.

Make Your Own Sausages at Home

If you’re feeling adventurous or your butcher isn’t open to custom batches, you can always make your own. All you need is quality minced meat, your choice of vegetables and herbs, and some natural sausage casings (available from most butchers or specialty stores). A sausage stuffer attachment for your mixer or a manual sausage press can help streamline the process. Homemade sausages are a brilliant weekend cooking project – and you’ll always have control over the ingredients.

Final Thoughts

Switching to Paleo sausages – whether custom ordered or homemade – is a simple but powerful upgrade to your meals. With just a few quality ingredients and a little planning, you’ll enjoy tastier, healthier, and more satisfying meals that fully support your lifestyle. Once you taste the difference, you won’t want to go back. If you’ve got a favourite Paleo sausage flavour or tips for making your own, I’d love to hear in the comments below.

Have you made your own Paleo sausages, or had them made?  I'd love to hear your suggestions of ingredients for my second batch!