I noted Susan Hanna’s comments about checking for additives in food in her recipe for mustard-roasted chicken and thought I should share some info I read in the January 2014 National Geographic magazine. In a small column “A Question of Taste” the question is asked “where would dessert be without vanilla?” The International Dairy Foods Association says that it’s a key ingredient in countless confections the number one being ice-cream. Tim Ecott, a vanilla historian, says “most store-bought sweets are flavoured with a synthetic version derived from other plants,
wood, OR EVEN COAL TAR. Though chefs prefer natural extracts people don’t seem to care.” As far as I know coal tar is carcinogenic and such use should be noted on the ingredient label.
It really is time people started to think about what they put in their stomachs!