Clean Eating FAQs
November 1, 2024
Clean Eating FAQs
As a Wellness Coach, I often get asked about clean eating, healthy ingredients, foods to avoid, and so much more. To make it easier, I’ve compiled the top five questions I receive, along with my answers, so you can start making informed choices about what goes into your body.
Top 5 FAQs👇
→ Q: What are the best oils to cook with?
When it comes to clean eating, choosing the right cooking oils is one of the most impactful swaps you can make. Here are my top picks:
Avocado Oil: With a high smoke point of 520°F, avocado oil is perfect for high-heat cooking and a healthier alternative to vegetable or canola oil for frying.
Extra Virgin Olive Oil: Ideal for low to medium heat cooking, olive oil is also perfect for dressings.
Ghee: A clarified butter that’s lactose-free with a smoke point of 485°F, making it suitable for high-heat cooking.
Virgin Cold-Pressed Coconut Oil: Great for baking and cooking at lower temperatures, with a smoke point of 350°F.
Oils to Avoid: Certain oils can be inflammatory due to high levels of omega-6 fatty acids. Avoid canola oil, refined coconut oil, corn oil, grapeseed oil, partially hydrogenated oils (trans fats), palm oil, peanut oil, rapeseed oil, rice bran oil, safflower oil, soybean oil, sunflower oil (regular), and vegetable oil blends.
→ Q: What are the best dairy-free milks?
Finding clean dairy-free milk can be tricky, as some contain added ingredients like gums, inflammatory oils, artificial sweeteners, and refined sugars. Look for plant-based milks with simple ingredients, such as nuts, seeds, and water. My top choices for clean brands are Malk and Elmhurst.
Ingredients to Avoid in Dairy-Free Milks: Be cautious of additives like gums, natural flavors, and refined sugars.
→ Q: What are “natural flavors”?
Surprisingly, natural flavors are the fourth most common ingredient on food labels! They might sound healthy, but natural flavors are highly processed and can contain up to 100 ingredients, including preservatives, solvents, and synthetic chemicals. Because brands often don’t disclose the details behind “natural flavors,” I recommend avoiding them to keep your diet as clean as possible.
→ Q: What is citric acid?
You may notice citric acid on ingredient lists as a preservative. While naturally occurring citric acid from lemons and limes is perfectly safe, most citric acid in food is lab-made and derived from black mold (Aspergillus niger), often fermented with GMO sugar or corn.
For a cleaner option, look for non-GMO or organic citric acid and consume in moderation. If you have a weakened immune system, synthetic citric acid may be best avoided altogether.
→ Q: Gums are in everything...Are they bad?
Gums are common food additives used to thicken or bind ingredients in processed foods. While some gums are tolerable in moderation, others can disrupt the gut microbiome and worsen digestive issues.
Gums to Avoid: Carob Bean, Locust Bean, Carrageenan, Cellulose Gum, Gellan Gum, Guar Gum, and Xanthan Gum.
Gums to Consume in Moderation: Agar Gum (derived from red algae) and Acacia Gum (also known as Gum Arabic, from acacia trees).
Have More Questions? Let’s Chat!
If you have additional questions about clean eating, ingredients, or foods to avoid, feel free to reach out. I’d love to help clarify any concerns you have on your journey to a healthier lifestyle!
Xoxo,
Anthea
