82: Additive-Free Made Easy Challenge Day 4 – Caramel

Many modern day studies are only just being revealed as to what our food has truly become! In this episode we talk about how the final caramel product is created, including the lengthy process. The production process involved in making caramel or 150C or 150D will simply shock you.

We never know 100% what is in caramel, given how extreme the process is in making it. You’ll learn that caramel is not just used for flavouring, but also for colouring including:

Vegemite
gravy mixes
salad dressings
BBQ sauce
Brown vinegar
Soy sauce
Lollies
Butter scotch flavoured stuff
Soft drinks
Biscuits
Cakes
Pancakes
Ice cream
Alcoholic beverages
Studies have shown that Caramel that has been produced with ammonium (150c) has been linked to gastrointestinal problems, Irritable Bowel Syndromes and it also inhibits the absorption of Vitamin B6 and B vitamins which we all know is very important to our overall health. How scary you think that is?

There are switches that you can make and this is what we teach you on Additive Free Made Easy, rather than going without some of your favourite food products, you can either make your own or find something that doesn’t contain caramel, it’s just a matter of knowing the right place you can purchase additive free products.

We’re pretty excited about all the positive movement happening in the food world! discuss the switches you can make.

Links & Resources

Additive Free Made Easy E-Course: https://www.additivefreemadeeasy.com/
7 day Additive Free Challenge: https://www.sistermixin.com/product/7daybooklet/
Common caramel colour terms: http://www.befoodsmart.com/ingredients/caramel-color.php
Food Safety Standards: http://www.foodstandards.gov.au/Pages/default.aspx
Easy BBQ sauce recipe: https://www.sistermixin.com/recipes/easy-bbq-sauce/