Why do FG Roberts deliberately avoid the use of synthetic ingredients?

Published on July 20, 2016 at 12:00 AM

Synthetic ingredients like artificial colours, sweeteners, flavours, flavor enhancers, pesticides, preservatives etc.

We have long been concerned about and questioned the need for the unthinking, rising and often harmful levels of chemical pollution and contamination in our foods, homes and general environment with their adverse impacts upon human health with rising numbers of people developing food allergies and becoming allergic to living in the modern world. Children, with their lower body weights, are particularly susceptible to many of these chemicals with some colours and flavours, for example, altering moods, changing behaviour and exacerbating hyperactivity and ADD. Others can be toxic, carcinogenic, induce nausea, undesirably alter hormonal activity, accumulate in the body, alter future fertility adversely as well as increasing the loads on our digestive organs.

Certain sugars, both natural and man-made, also ferment to cause serious health problems. We feel a natural reluctance to use or recommend anything we do not fully understand or would not ordinarily choose to eat with some food processing methods and aids raising serious questions. Why, for example, would anyone choose to eat soy treated with hexane, hydrochloric acid and caustic soda or pasteurised milk treated with caustic soda and also contaminated with anti-biotic and cortisone residues?

There are also grave concerns about the sterilising impact of microwaves upon our foods. Our digestive systems partially work by our stomach bacteria engaging with the bacteria in our foods: a process altered beyond recognition by the introduction of industrial and domestic microwave cooking. Why are we cautioned about microwaving baby foods?

Some natural food chemicals like salicylates, contained in strawberries, grapes, apples and many other common fruits and grains, are also a concern. We have observed toddlers, allowed to gorge themselves on strawberries, transform from placid, docile children into almost unmanageable little monsters due to salicylate exposure. Food chemicals, of all kinds, are something we need to more aware about, to manage better and, also, to play a more pro-active role in educating our consumers about. We believe as responsible food manufacturers that we should always err on the side of caution and safety.

We have raised some serious concerns about what we eat in the ‘modern world’ in this post. We encourage you to comment in the box below

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