Three Common Terms & What They Really Mean

‘Cholesterol Free’ or ‘No Cholesterol’
This is a tricky one becuase many people think this means ‘no fat’. Truth is, many foods are cholesterol free but are still high in fat!Cholesterol only occurs in foods of animal origin, so foods made from plants are automatically cholesterol free! It is more important to reduce fat intake - particularly saturated fat - than reduce cholesterol intake.

‘Lite’ or ‘Light’
Probably doesn’t mean the food is low in kilojoules/calories or fat! This is another trick! It usually means light in flavour or colour. ‘Lite’ olive oil may be lighter in colour but has the same amount of fat as normal olive oil.

‘Polyunsaturated’
This term is often thought to mean ‘low in fat’. Truth is, all fats supply the same number of kilojoules (calories), regardless of whether they are polyunsaturated, mon0-unsaturated or saturated (although saturated fats are the least desirable).

The Key Food Additives To Avoid

Artificial Colours

• Tartrazine 102  
• Yellow 2G107  
• Sunset yellow FCF110  
• Cochineal 120  
• Carmoisine 122  
• Amaranth 123  
• Ponceau 4R124  
• Erythrosine 127  
• Allura red AC129  
• Indigo carmine 132  
• Brilliant blue FCF133  
• Green S124

Preservatives

Sorbates

• 200, 201, 202, 203

Benzoate

• 210, 211, 212, 213

Sulphites

• 220, 221, 222, 223
• and 224

Propionates

• 280, 281, 282, 283

Nitrates & Nitrites

• 249, 250, 251, 252

Flavour Enhancers

Glutimates

• As well as 622
• Including MSG 621
• and 623

Antioxidants

• Gallates 310, 311, 312
• Butylated hydroxyanisole (BHA) 320
• Butylated hydroxytoluene (BHT) 321