Yabadabadoo! Flintstones Complete Vitamins, Part Deux
July 10, 2013
Yabadabadoo! Flintstones Complete Vitamins, Part Deux
Bonjour y’all
In this second installment, I will analyze more of the mysterious ingredients contained in your kids’ Flintstones Complete Vitamins: all sorts of celluloses, maltodextrin, sorbitol and sodium ascorbate.
As for the recipe, I am offering you a Paleo appetizer: Grilled Zucchini Hummus
Enjoy the learning experience and the appetizer.
Chef Alain
Microcrystalline Cellulose
Cellulose, Microcrystalline cellulose, Methyl cellulose, Croscarmellose or Hemicellulose are different forms of cellulose used as inactive thickening agents and binders in supplements. They could be made with wood fiber or GM corn or cotton. Unless source is specified, one can assume that a certain portion this ingredient stem from GM plants. Ask for non-GMO certification.
Maltodextrin
Maltodextrin is an oligosaccharide used as a food additive. Maltodextrin can be enzymatically derived from any starch. In the US, this starch is usually corn; in Europe, it is commonly wheat. In the US, it is produced from corn starch by partial hydrolysis and is usually found as a white hygroscopic spray-dried powder. It is commonly used for the production of sodas and candy. It can also be found as an ingredient in a variety of other processed foods and supplements. Unless certified organic, corn maltodextrin should be avoided. It is a suspected GM crop. Ask for USDA organic certification or non-GMO certification.
Sorbitol
Sorbitol (E420), a sugar substitute also known as glucitol, is a sugar alcohol which our body metabolizes slowly. Most commercial sorbitol comes from corn syrup but can also be found in apples, pears, peaches, and prunes. Since it contains almost one half (55%) less calories than refined sugar, it is often used in diet foods (diet drinks, ice cream and even in mayonnaise), mints, mouthwashes, toothpaste, cough syrups, and sugar-free chewing gum. It can be a as a carrier or stabilizer for supplements, vitamins and flavorings. Be careful not to take in too much sorbitol at once as it is a known laxative. If the source is not specified, it is safe to assume that it comes from GM corn or sugar beet. Avoid.
Sodium Ascorbate
Sodium ascorbate (E301), derived from ascorbic acid (synthetic form if vitamin C), is a more bioavailable form of vitamin C. As the sodium salt of ascorbic acid it is known as a mineral ascorbate. It is used commonly as vitamin C in supplements. As a food additive, it is used as an antioxidant and an acidity regulator. For people sensitive or allergic to corn, it can create allergic reactions such as rash; itching; difficult breathing; hives; tightness in the chest; swelling of the mouth, face, lips, or tongue; bone pain; muscle weakness; severe or persistent diarrhea; mental or mood changes. Since ascorbic acid is coming from corn – a GM crop. Avoid.
On the other hand, natural, food sources of vitamin C can protect your cells from free radical damage, lower your cancer risk, help regenerate your vitamin E intake and improve iron absorption.
Chef Alain’s Food Source of Vitamin C per 100 g/3.5 oz
– Papaya 313.1% DV;
– Bell peppers 195.8% DV;
– Strawberries 141.1% DV;
– Broccoli 135.2%DV;
– Pineapple 131.4% DV;
– Brussels sprouts 124.6% DV;
– Kiwi fruit 120% DV;
– Orange 116.1% DV.
– Cantaloupe 97.% DV;
– Kale 88.8% DV.
Chef Alain’s Recipe
Zucchini Hummus
Houmous de Courgettes Grillées – Grilled Zucchini Hummus
If you can find toasted tahini for this recipe, I would highly recommend it for this recipe. It adds a deeper layer of flavor to your hummus. If, not, that’s okay too. This is a perfect recipe for Paleo adepts. Serve with dehydrated, lightly salted veggies chips.
Servings: 4
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Total Time: 20 minutes
Ingredients
– 2 medium zucchini (about 1 pound)
– 2 oz roasted tahini (sesame seed butter) or 1/4 cup
– 4 garlic cloves, crushed and chopped
– 1 Tbsp fresh basil, chopped
– 1 Tbsp fresh lemon juice
– 1 tsp dried oregano
– ½ tsp sea salt (Fleur de Sel)
– ¼ tsp ground cayenne pepper
– Extra virgin olive oil to thin down (optional)
– 1 tsp fresh parsley, chopped
Procedure
1. Heat your grill to medium high. When hot, brush it lightly with coconut oil.
2. Trim the ends from the zucchini then slice it in half lengthwise. If you want your hummus to be more flavorful, feel free to scrape out the seeds with a tea spoon. If there are not too many seeds, leave them in.
3. Place the zucchini slices on your grill, skin side down, and reduce the heat to low.
4. Cook for 5 minutes, flip around and cook another 5 minutes or until tender. Set aside to cool.
5. When the zucchini are cool, place it in a food processor fitted with its metal blade.
6. Add the tahini, garlic, lemon juice, herbs and spices. Process for 1 minute, or until very smooth. If it’s too thick, thin down with extra virgin olive oil (optional).
7. I like to eat this hummus at room temperature but it can be refrigerated. It will thicken slightly as it chills. Sprinkle with chopped parsley for decoration and additional chlorophyll.
= Chef’s tip: I like to serve this as an appetizer with veggie chips.
This recipe is excerpted from Paleo French Cuisine by Chef Alain Braux
Next time, we will explore ferrous fumarate, natural and artificial flavors.
Until then, A Votre Santé – To Your Health
Chef Alain Braux
Chef Alain Braux is an award-winning executive chef and award-winning food and health author. Chef Braux is the executive chef and nutrition therapist at Peoples Pharmacy in Austin, TX, as well as running his health food consulting private practice at A Votre Santé – To Your Health. You can also find him on Facebook, LinkedIn, and Twitter.
Chef Braux is an expert in food allergies diets and the author of multiple award-winning food and health books. “How to Lower your Cholesterol with French Gourmet Food”, “Living Gluten and Dairy-Free with French Gourmet Food”, “Healthy French Cuisine for Less Than $10/Day” and most recently “Paleo French Cuisine”.
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