Behind the label: What does “All Natural” REALLY Mean?

If you stroll down the aisles of your local grocery store, you’re more than likely to encounter the label: “natural” or “all-natural.” While these labels should seem straight-forward, and should indicate that the food is natural (i.e. close to nature), that hardly seems the case– especially when it’s slapped on snacks like Cheetos and Oreos, or on fruit drinks that contain high-fructose corn syrup. It’s almost oxymoronic, and yet a study has found that nearly 73% of shoppers look for products with the “natural” label — a greater percentage than those who purchased more stringently labeled “organic” foods. So what is the truth? Do these “natural” labels hold any merit? The short answer, no. The Food and Drug Administration has no official definition of “natural food” — in part, they say, because a great many foods in the grocery store have usually been processed or altered in some way and so it’s difficult to draw a clear line. In fact, back in 1991, the FDA even tried to come up with a more precise standard– only to eventually give up. The result thus became that the FDA doesn’t even regulate most uses of “natural” labels, only going so far as to occasionally send warning letters — if, say, a product is labeled “all-natural” but contains citric acid or calcium chloride or potassium sorbate. (Though, as one investigation by the Center for Science in the Public Interest found, those warning letters often go ignored by food companies.) A 2019 lawsuit in Washington D.C. aimed to challenge the use of the “natural” label on meat products. Animal rights group, the Animal Legal Defense Fund, argued that Hormel’s “Natural Choice” line misled consumers by implying their meats were free of antibiotics and hormones. However, the lawsuit was dismissed as “natural” under the USDA definition which simply requires minimal processing and no artificial ingredients. This broad definition allows products like Cheetos, some Oreos, and peanut butter to be labeled “natural,” even if the animals they come from were raised with antibiotics or hormones. In essence, Hormel’s packaging adhered to the legal definition of “natural” as outlined by the USDA. So, if you’d been wondering if an “all-natural” label is worth the extra dollar or two, the answer comes to a strict no. Instead, we recommend that you stick to the ingredient list. Since there is no official definition of natural, you should decide for yourself how YOU define natural and what actually matters to you when it comes to the foods and ingredients you’re putting into your body and feel confident in all of the items on the list. Our founder initially created the recipes for each of our products in her own kitchen for her son who has a corn allergy, and when she decided to mass produce them, she aimed to stay as close to her home recipes as possible. Every single ingredient used in all of our products is not only something you can pronounce but also something you’d find in your own kitchen. In the labyrinth of food labeling, the term “natural” is misleading at best, straight-up lying at worst. With no clear regulatory framework, it’s up to consumers to navigate the aisles with skepticism and a discerning eye, lest they fall victim to the marketing ploys of food conglomerates. As we ponder the contents of our shopping carts, one thing is clear: shop from brands you trust instead of trying to decipher labels at 2pm on a Sunday.

What’s the deal with European flour, and why is it so much better than American

First Things First: Higher Gluten One of the biggest differences between the flour you get in America versus Europe is the gluten content. A majority of American flour comes from a red wheat variety that is naturally high in gluten—the protein that not only gives dough its chewy elasticity but also contributes to that bloating and inflamed feeling. Meanwhile, on the other side of the “pond”, European countries tend to favor their more dominant white wheat variety, which contains significantly less gluten and results in lighter, airier bread and pastries that go easy on your digestive system. The Difference in Production: Enrichment, Glyphosate, and Banned Ingredients Apart from the wheat variety itself, the U.S. and Europe have many other key differences in their flours. To start, unlike the E.U., the U.S. adds quite a few additives and ingredients to our flour – such as glyphosate, iron, and potassium bromate – which negatively affect our health and leave us feeling worse for wear. Starting from the top, American wheat isn’t genetically modified, but it is frequently treated with glyphosate–a chemical commonly used on GMO’d crops. And while, technically, it’s been deemed safe for human consumption by the big guys, there has been growing concern that this glyphosate ingredient heavily disrupts our gut microbiome, leading to digestive issues and other health concerns. In contrast, many countries in Europe have heavily restricted the use of glyphosate, because of its use in GMO products and negative affects on our gut health, and possible connection to cancer. Then comes the fact that outside of this not-quite-GMO ingredient, U.S. flour producers also tend to enrich their wheat. In the U.S., iron fortification is a common practice used to “enhance the nutritional value of flour.” However, the type of iron used in this process is actually not so easily absorbed by our bodies, leading to its accumulation in our guts and the promotion of undesirable bacteria growth. The U.S. has also mandated the use of other fortifications such as riboflavin and niacin and other B vitamins for all non-organic flours. European countries, on the other hand, do not fortify or enrich their wheat products. Outside of enrichment and glyphosate, most of the breads and flours you’ll find at your local grocer are likely to also contain additives and chemicals that are outright banned in Europe due to health concerns. Potassium bromate, for example, is used to help bread rise but has been linked to cancer in lab animals. Azodicarbonamide, as well, is used as a dough conditioner and leavening agent, but has also been linked to cancer in lab animals. Both of these products are often still used in American flour-based products. Despite these health concerns, the U.S. continues to permit these chemicals and additives in our food products, whereas Europe has opted to outlaw them to better protect consumers. Beyond The Baking Process: Slow Fermentation vs. Fast Production Outside of the ingredients they use when producing flour, the way bread and pastries are made also vastly differs between the U.S. and Europe. In Europe, traditional methods often involve slow fermentation (think: sourdough), where natural yeast and bacteria are given time to break down the dough’s carbohydrates and gluten making the final product easier to digest. In the U.S., however, speed has become the priority, leading to the use of dough conditioners, thickeners, and other additives to accelerate the process. These added ingredients make American bread and pastries feel heavier and harder to digest. The Flour, The Process, Your Body, and CORN The good news? It’s not all in your head and there really is a difference between the products we eat on our vacations in Europe versus the ones we have back home. From the differences in agricultural practices, added ingredients and baking processes, the differences in the delicious pastries you eat in the U.S. versus Europe greatly affect your health and gut microbiome. Sadly, if you’re allergic or sensitive to corn, the vast majority of these fortifications, flavor enhancers, preservatives, and dough conditioners are made from corn, so you’ll want to look for European style bread or can try your hand at making your own. So, if you’re craving something bread-y, but don’t want to risk the bloating and uncomfortable reactions, try seeking out high-quality flours to bring into your home or find a bakery that prioritizes European standards. Your gut might just thank you.

Eating Around the World: 3 Delicious Corn-Free French Meals to Satiate The Olympic Spirit

If there’s one thing everyone can agree on, it’s that Paris has been a very interesting place to host the Olympics. From the Seine-debacle, to the masked man during the opening ceremony, everything about the Parisian locale has been buzzed about. But for those of us stuck chanting USA! USA! USA! from our living rooms, we’ve decided to curate a few delicious (corn-free!) French recipes to get you in that Olympic spirit – because not all of us can be as athletically gifted as these incredible athletes!   First things first, what French cuisine is known for? Besides the obvious answer (butter and bread), Parisians like to keep their day to day meals rather simple with whole foods, grains, greens, and (okay, yes) butter-y sauces. So what are the Parisian must haves for a full day of walking by the Seine?   For breakfast, look no further than a simple coffee and a croissant! Now, while you may feel overwhelmed by the concept of homemade croissants, we promise you can do it! Our fav recipe for this buttery staple is this one by Half Baked Harvest that features pictures and a step-by-step guide. Just be sure to give yourself plenty of time beforehand and always make sure you’re using non-enriched flour and butter without natural flavors if your goal is to be corn-free.   Now, onto lunch! What’s more French than a Niçoise salad? Even the way the word curls in your mouth when you say it makes you feel just a little fancier. It’s high in protein and veggies so what isn’t there to love? But, we can do better than a simple salad, so pair your Niçoise with some Socca – a gluten-free chickpea flatbread that hails from Nice, France. Thankfully both these recipes are easy and light, which means they’re about to become your summer go to! Find our fav Niçoise recipe here, and Socca recipe here.   Finally, the pièce de resistance, dinnertime. Like any European country, Parisians love having their dinner late in the evening, around 9pm, and they especially love going all out! On the menu is Moules Frites (or Mussels and French Fries) and Ratatouille (which your kids will be sure to recognize from the Disney film!). Moules Frites is a delicately cooked dish rich in flavor and perfect for french fry lovers looking to change it up, while Ratatouille is a good way to get your veggies in in a tasty home-y way. For our corn-free friends, make sure the butter you use does NOT have natural flavors (those are usually made from corn), our fave brand is Vital Farms. We haven’t found any store bought french fries, but if you’re making your own here’s an air fryer recipe we follow – be sure to use a corn-free oil like avocado oil or olive oil.   Although we can’t be in Paris watching the US win gold, we can live vicariously through the talented athletes and enjoy a little French meal from the comfort of our homes.

Your Fav Snacks Are Probably Banned in Europe

The average American grocery shops at least 8 times per month, which means you’re probably overly familiar with the colorful cereal and snack aisles that always seem to draw the eye. While these snacks are tasty, eye-catching and have obviously put a lot of work into their marketing, there’s a big problem we have to address: the ingredients.   Have you ever taken a trip to Europe, bought one of your fav snacks and thought to yourself, “why does it taste different?” Well, that’s because Skittles, Fruit Loops, M&Ms, Poptarts and other snack-classics all contain ingredients that have been indicated to harm our health. In fact, many items in our snack aisles are banned in other countries because of their ingredients.   Europe has currently banned over 2000 ingredients that have been linked to cancer and other such negative health affects, which is why your go-to sweet treat tastes just a little bit different. Some common ingredients you’ll find in a U.S. grocery store, that are banned in Europe, include: artificial coloring (i.e. Red 40), Titanium dioxide (also known as E171); Brominated vegetable oil (BVO) (E443); Potassium bromate (E924); Azodicarbonamide (E927a), and Propylparaben (E217). And what’s crazy is that so many of these ingredients are actually derived from corn!   So, if you ever find yourself comparing a US versus UK ingredient list of the same snack, you may end up being fairly shocked. For example, American Oreos contain titanium dioxide, our Fruit Loops contain artificial colors and flavors, and our M&Ms contain all those dyes that make them irresistibly colorful.   Of course this doesn’t mean you can’t shop at your local grocery store or that everything you eat has the potential to cause you harm. There are good brands out there that use healthy ingredients approved by Europe’s version of the FDA. The best course of action is to read the ingredient lists of everything you buy, do your research on what ingredients you personally want to avoid, and follow good accounts like @thefoodbabe to learn about more meaningful swaps!   However, we also truly believe in the philosophy that All Foods Fit and that there are no bad foods out there so if you find yourself snacking on some M&Ms at the movie theatre or stealing some oreos at your child’s bake sale, don’t beat yourself up. One food is never going to make or break your health. Our goal is to encourage you to be more aware of what you’re putting in your bodies and where all of the ingredients are coming from so that you can make an INFORMED choice.

The truth behind Ancient Grains

Have you ever wandered down the grocery store aisle and seen something labeled an “ancient grain”? You wouldn’t be alone in wondering what an “ancient grain” is. Well, don’t worry! We’ve got the answer for you all laid out. Essentially, ancient grains are grains that have been cultivated for thousands of years with minimal processing and are like tiny nutritional powerhouses waiting to be incorporated into your diet. Unlike their modern counterparts (think bleached white flour or enriched flour), ancient grains boast a wealth of vitamins, minerals, and fiber because they haven’t been stripped or heavily modified of said minerals. Unfortunately, there’s no official definition, but generally, you can consider them grains that haven’t been significantly altered over centuries—like the original, unfussy superfoods. Some familiar names you might recognize include quinoa, chia seeds, amaranth, and teff. There are quite a few benefits to incorporating these ancient grains into your diet, but here are some of our favs: Fiber-Packed: Ancient grains are packed with fiber, keeping you feeling fuller for longer, regulating blood sugar levels, and promoting healthy digestion—a triple threat to a happy gut! This is in stark differentiation from white flour, which tends to spike blood sugar without providing nutritional benefits. Nutrient Powerhouse: Another reason to love them is that ancient grains are bursting with essential vitamins and minerals like protein, magnesium, and iron. These power players work together to support strong bones, boost the immune system, and keep your energy levels up throughout the day. They’re a good choice for pre-diabetic individuals or those with other chronic conditions. Sustainable Choice: We love things that are good for you and the planet. Ancient grains generally require less water and pesticides than modern grains, making them a more eco-friendly option. Plus, their deep root systems help improve soil health—a benefit for the environment and future generations.   So, are you ready to embrace the ancient grain revolution? You can quickly start incorporating these nutrient-rich options into your meals by simply swapping out their bland counterparts (like swapping white rice for protein-packed sorghum!). So ditch the refined and explore the power of these ancient nutritional gems! Here’s a roundup of some awesome ancient grains for you to take a look at as you scope out the grocery store aisles: Sorghum- The name of the grain around here! Sorghum, a naturally gluten free food, also has antioxidizing powers to neutralize free radicals in the body, is packed with iron and protein, and can be popped, cooked, and ground up to use as flour. Einkorn- A completely unadulterated, low gluten wheat that is great for those with gluten sensitivities, this grain is widely available in flour-form to substitute in your favorite baked goods! Quinoa- A widely popular substitute for rice, quinoa boasts 8 grams of protein per cooked cup. Millet- This anti-inflammatory grain can be eaten as a hot breakfast cereal or as part of a nutritious dinner. Amaranth- Amaranth can be linked to decreased risk of heart disease, inflammation and high cholesterol.Farro- Farro is high in antioxidants and serves as an amazing addition to soups and salads. Barley- This grain increases HDL (good cholesterol), while lowering LDL (bad cholesterol) making it a heart-healthy source of vitamins and fiber. Freekeh- Common in Middle Eastern cuisines, freekeh can even reduce the risk of eye diseases like cataracts due to the high levels of carotenoids it contains. Bulgur- Bulgur is beneficial for digestion and blood sugar control due to its fiber content, and is a staple ingredient of the popular Middle Eastern dish tabbouleh. Buckwheat- Along with some other ancient “grains” on this list, buckwheat is actually a seed that can be used as a grain replacement. Kamut- Nutty and high in fiber, this grain also boasts 100% of your daily recommended selenium intake in just one cooked cup! Teff- This gluten-free grain is high in iron and magnesium while also containing Vitamin C, which is unique for the grain family. Spelt- Along with emmer and einkorn, spelt makes up one of the three ancient wheat varieties AND makes a very tasty bread. Rye- Notable for its delicious and unique flavor, rye is a great alternative to wheat due to its high content of vitamins and minerals. Chia- Another example of a seed that can be used as a grain, chia is great on its own but can also be used to bind ingredients in baking recipes.   Sources: https://wholegrainscouncil.org/whole-grains-101/whats-whole-grain/ancient-grains; https://www.realsimple.com/what-are-ancient-grains-7377600; https://healthmatters.nyp.org/nutritionist-ancient-grains/; https://www.goodrx.com/well-being/diet-nutrition/ancient-grains; https://www.healthline.com/nutrition/ancient-grains#TOC_TITLE_HDR_12

Our “corn-free” label & corn allergies

As a mom of 2 little boys with corn allergies, I’ve been navigating the intricately complex world of corn for over 3 years now and still feel like I learn something new every day.   For starters, there are over 1800 corn derivatives so it’s nearly impossible to avoid corn without being extremely diligent or cooking everything yourself (and even then corn can creep in unknowingly).   And then people with corn allergies can have varying levels of sensitivity to corn. For example, if you’re “corn lite” it means that you can eat all sorts of corn derivatives (i.e. citric acid, maltodextrin, etc) whereas if you’re “corn moderate” you can eat some derivatives but not others.   One of my sons is corn moderate to severe and my older son is corn severe, which means he will react to any corn derivatives that he ingests and some topically (i.e. if it’s in a lotion that is absorbed into skin).   On top of the sensitivity levels, there’s also exposure type. For example, even though my sons are moderate/severe and severe, they have absolutely no reactions to airborne corn and can also touch all sorts of corn products (i.e. play dough made with corn starch) without having a reaction.   OUR DEFINITION OF CORN-FREE   Because there are so many variations of corn allergies and sensitivities, I thought it was extremely important to define how we defined “corn-free”:   Absolutely NO corn derivatives   I painstakingly researched every single ingredient and supplier to ensure that not only were there no corn derivatives in any of our ingredients but also wanted to understand how our ingredients were made.   For example, our pure vanilla extract is made from alcohol made from sugarcane (not corn) and our agave doesn’t use any corn-derived enzymes or processing agents.   No hidden processing agents that aren’t on the label Most food manufacturers use all sorts of processing agents to coat machinery to prevent the food from getting stuck to the sides.   Because it’s such a small amount, they food brands do NOT have to put this on the label.   Oftentimes, manufacturers will just use whatever they have on hand that is cheapest.   This also means that it’s most likely corny, which is why you can have a reaction to a food even though none of the ingredients on the label are corn-dervied.   We will ONLY use processing agents that are part of our ingredient list (i.e. Extra Virgin Olive Oil) even though it’s more expensive.   This way, you’ll ALWAYS know that what you see on the label is what you’re getting in your body.   Full Allergen Clean on Shared Machinery Until we get big enough to have our own completely corn-free facility, we are unfortunately using machinery that also produces other snack foods that have corn and corn derivatives.   However, we do a full allergen clean and swab before any of our product touches the machinery and send those swabs out for testing for any residue.   We get the results back before we sell any of our products.   DISCLAIMER & What this means for you: IF you have a severe corn allergy and also react to corn when it is airborne, then you should absolutely proceed with caution because unfortunately our facility produces other products that are made from corn.   Following all allergen protocols   All of our team members are always wearing proper protective gear when producing our product to ensure that no outside contaminants (i.e. a corny crumb from someone’s beard) would never make it into our batches.   Testing   My son with a severe corn allergy has never had a reaction to any of our products, but as I mentioned, he does NOT react to airborne corn. We’ve given our product out to several people with varying levels of corn allergies/sensitivities and have not had a single person react; however, everyone’s allergy is different.   As you probably already know, if your allergy is extremely severe and you react to exposure that is NOT ingested then you should always proceed with caution because things like packaging might trigger a reaction.   As a corn allergy mama x2, I FEEL your pain and frustration SO deeply and want you to know that it is my DREAM to grow big enough to create an entirely corn-free facility so that we can produce a whole line of corn-free products to suit people with all levels of corn allergies, and I hope you’ll join us for the ride. If you ever have any questions about allergen protocols or have a reaction, PLEASE email us at allergy@cobfoods.com