Grocery Items
Healthy Solutions
Natural Flavors: A significant CI ranking deduction for using natural flavors. Natural flavors may consist of one or multiple undisclosed substances, including hundreds of chemicals, solvents, MSG derivatives, artificial preservatives, and/or processing agents that do not need to be explicitly named. Since the FDA hasn’t officially defined this term, it can be used to describe almost any type of food. Food manufacturers are only required to list flavors on ingredients lists, not to reveal the original sources or chemical mixtures of these flavors. Food manufacturers are not required to disclose whether these additives come from natural or synthetic sources. As long as the original flavoring source comes from plant or animal material, it can be classified as a natural flavor. Because the term “natural” has no official definition, flavors sourced from genetically modified crops can also be labeled as natural. It is Clean Ingredient's belief that too many food manufacturers use the term "natural flavors" on food labels to avoid disclosing the true nature and identity of the hidden ingredient(s). Clean Ingredient believes this is a deceptive practice and calls upon food manufacturers to be more transparent by accurately identifying on food labels the natural flavor ingredient(s) instead of hiding behind vague, nebulous, and misleading terminology.
Yeast Extract: A slight CI ranking deduction for using yeast extract without identifying if it is a natural or synthetic yeast extract. Yeast extract also contains high purine, the high intake of which may lead to elevated uric acid in the human body, which may induce or aggravate the symptoms of gout and hyperuricemia in severe cases. Excessive intake of yeast extract may burden organs such as the liver and kidneys, leading to impairment of their functions. Other health risks include digestive problems, headaches, inflammatory response (chronic inflammation has been associated with numerous health conditions, including autoimmune diseases and chronic fatigue syndrome). High yeast extract intake can also spawn excessive stimulation of the nervous system in individuals who are sensitive. Yeast extract is widely used in the food industry for its potent flavoring capabilities without adding substantial amounts of fat or sugar. It is not only used for its flavor-enhancing properties but also as a more nutritionally beneficial substitute for salt and monosodium glutamate (MSG), since it can deliver a similar taste experience with potentially fewer health concerns associated with high salt or MSG intake. Individuals with certain chronic conditions, like those who suffer from inflammatory bowel diseases (such as Crohn's disease) or irritable bowel syndrome, might find that yeast extract exacerbates their symptoms. Healthier alternatives include brewer's yeast, miso, chickpea flour, peanut butter, soy sauce, Worcestershire sauce, mushroom powder, liquid aminos, and sunflower seeds.
Note: This soup is super bland. On its own, it would receive a one-star rating. However, by incorporating healthy salt and pepper, its rating improves to four stars.
Natural Flavors: A significant CI ranking deduction for using natural flavors. Natural flavors may consist of one or multiple undisclosed substances, including hundreds of chemicals, solvents, MSG derivatives, artificial preservatives, and/or processing agents that do not need to be explicitly named. Since the FDA hasn’t officially defined this term, it can be used to describe almost any type of food. Food manufacturers are only required to list flavors on ingredients lists, not to reveal the original sources or chemical mixtures of these flavors. Food manufacturers are not required to disclose whether these additives come from natural or synthetic sources. As long as the original flavoring source comes from plant or animal material, it can be classified as a natural flavor. Because the term “natural” has no official definition, flavors sourced from genetically modified crops can also be labeled as natural. It is Clean Ingredient's belief that too many food manufacturers use the term "natural flavors" on food labels to avoid disclosing the true nature and identity of the hidden ingredient(s). Clean Ingredient believes this is a deceptive practice and calls upon food manufacturers to be more transparent by accurately identifying on food labels the natural flavor ingredient(s) instead of hiding behind vague, nebulous, and misleading terminology.
Salt Source: A significant CI ranking deduction because the salt source is not identified. The salt should not be regular table salt, but rather a healthier alternative such as Redmond salt, sea salt, or Himalayan salt. Because the salt source is not disclosed, CI assumes the salt used is table salt. Excessive table salt causes us to retain waters and other fluids. Many chronic imbalances such as diabetes, gout and obesity can be worsened or even partially caused by excessive intake of common table salt. Most packaged and processed foods contain astronomical amounts of table salt. These preservatives can cause swelling and, over time, major kidney, thyroid and liver concerns, as well as the development of goiters, as edema, hypertension, heart disease, strained elimination systems, muscle cramps, water retention, edema, stroke, heart failure, PMS, and even major nervous system disorders such as anxiety and depression. Table salt is particularly hard on both the circulatory system and nervous system. It also wreaks havoc on the delicate balance of the lymph system in the body. This salt is also highly addictive, as the more the body becomes used to the high levels of fake sodium, the more it craves it. In a 2016 analysis of 4 large studies including 113,118 people with and without hypertension, the risk of heart disease and death was higher in those who had a high sodium intake, compared with those with a moderate sodium intake. Similarly, a review of research in 229,785 adults who were followed for 13 years found that higher intakes of sodium were associated with death from heart disease. Plus, a 2020 review that included 616,905 people found that every 1-gram increase in daily sodium intake led to up to a 6% higher heart disease risk. A 2014 review found that reducing daily dietary sodium by 2.3 grams decreased systolic blood pressure by an average of only 3.82 mmHg — both among people with and without hypertension. Several studies associate high salt diets, typically including foods like salted meats and pickled vegetables, with an increased risk of stomach cancer (gastric cancer). A 2016 study in 40,729 Japanese adults found that those with stronger preferences for salty foods had a 30% greater risk of developing gastric cancer than people who preferred less salty foods.
Cane Sugar: A moderate CI ranking deduction for using cane sugar instead of other healthier sugars. Cane sugar has a moderate glycemic index, typically around 65. This means it’s digested and absorbed relatively quickly, leading to a noticeable rise in blood sugar levels. Rapid spikes in blood sugar can contribute to insulin resistance and an increased risk of type 2 diabetes over time. High consumption of cane sugar is linked to a higher risk of chronic diseases, including heart disease, fatty liver disease, and certain types of cancer. Cane sugar can cause a quick rise in blood sugar, followed by a crash. This drop in energy may leave you feeling tired, sluggish, or craving more sugar for a quick boost. High sugar intake can generate an inflammatory response. Excessive consumption of any type of added sugar can contribute to weight gain, insulin resistance, type 2 diabetes, heart disease, and other health problems. It is recommended to adopt a holistic approach to sugar management by limiting your overall intake of added sugars from all sources. Our webpage titled "Sweeteners" highlights healthier alternatives to sugar. Healthier alternatives for food manufacturers could include raw honey, coconut sugar, maple syrup, monk fruit, maple syrup, stevia, and black molasses.
Yeast Extract: A slight CI ranking deduction for using yeast extract without identifying if it is a natural or synthetic yeast extract. Yeast extract also contains high purine, the high intake of which may lead to elevated uric acid in the human body, which may induce or aggravate the symptoms of gout and hyperuricemia in severe cases. Excessive intake of yeast extract may burden organs such as the liver and kidneys, leading to impairment of their functions. Other health risks include digestive problems, headaches, inflammatory response (chronic inflammation has been associated with numerous health conditions, including autoimmune diseases and chronic fatigue syndrome). High yeast extract intake can also spawn excessive stimulation of the nervous system in individuals who are sensitive. Yeast extract is widely used in the food industry for its potent flavoring capabilities without adding substantial amounts of fat or sugar. It is not only used for its flavor-enhancing properties but also as a more nutritionally beneficial substitute for salt and monosodium glutamate (MSG), since it can deliver a similar taste experience with potentially fewer health concerns associated with high salt or MSG intake. Individuals with certain chronic conditions, like those who suffer from inflammatory bowel diseases (such as Crohn's disease) or irritable bowel syndrome, might find that yeast extract exacerbates their symptoms. Healthier alternatives include brewer's yeast, miso, chickpea flour, peanut butter, soy sauce, Worcestershire sauce, mushroom powder, liquid aminos, and sunflower seeds.
Note: This soup is super bland. On its own, it would receive a one-star rating. However, by incorporating healthy salt and pepper, its rating improves to four stars.
Natural Flavors: A significant CI ranking deduction for using natural flavors. Natural flavors may consist of one or multiple undisclosed substances, including hundreds of chemicals, solvents, MSG derivatives, artificial preservatives, and/or processing agents that do not need to be explicitly named. Since the FDA hasn’t officially defined this term, it can be used to describe almost any type of food. Food manufacturers are only required to list flavors on ingredients lists, not to reveal the original sources or chemical mixtures of these flavors. Food manufacturers are not required to disclose whether these additives come from natural or synthetic sources. As long as the original flavoring source comes from plant or animal material, it can be classified as a natural flavor. Because the term “natural” has no official definition, flavors sourced from genetically modified crops can also be labeled as natural. It is Clean Ingredient's belief that too many food manufacturers use the term "natural flavors" on food labels to avoid disclosing the true nature and identity of the hidden ingredient(s). Clean Ingredient believes this is a deceptive practice and calls upon food manufacturers to be more transparent by accurately identifying on food labels the natural flavor ingredient(s) instead of hiding behind vague, nebulous, and misleading terminology.
Yeast Extract: A slight CI ranking deduction for using yeast extract without identifying if it is a natural or synthetic yeast extract. Yeast extract also contains high purine, the high intake of which may lead to elevated uric acid in the human body, which may induce or aggravate the symptoms of gout and hyperuricemia in severe cases. Excessive intake of yeast extract may burden organs such as the liver and kidneys, leading to impairment of their functions. Other health risks include digestive problems, headaches, inflammatory response (chronic inflammation has been associated with numerous health conditions, including autoimmune diseases and chronic fatigue syndrome). High yeast extract intake can also spawn excessive stimulation of the nervous system in individuals who are sensitive. Yeast extract is widely used in the food industry for its potent flavoring capabilities without adding substantial amounts of fat or sugar. It is not only used for its flavor-enhancing properties but also as a more nutritionally beneficial substitute for salt and monosodium glutamate (MSG), since it can deliver a similar taste experience with potentially fewer health concerns associated with high salt or MSG intake. Individuals with certain chronic conditions, like those who suffer from inflammatory bowel diseases (such as Crohn's disease) or irritable bowel syndrome, might find that yeast extract exacerbates their symptoms. Healthier alternatives include brewer's yeast, miso, chickpea flour, peanut butter, soy sauce, Worcestershire sauce, mushroom powder, liquid aminos, and sunflower seeds.
CI Rating: 95
Taste Rating: 4.5
Soup
Health Valley
Minestrone
Deduction: None
Notes: None
CI Rating: 95
Taste Rating: 4.5
Soup
Health Valley
Chicken & Rice
Deduction: None
Notes: None
CI Rating: 100
Taste Rating: 4.5
Soup
Health Valley
Chicken Noodle
Deduction: None
Notes: None