Reply To: Hidden Nasties In Our Food
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I quit drinking Starbucks coffee 20+ years ago when I learned about the bottom of the barrel milk they use. Here their dairy-free alternatives are just as bad…
“Starbucks Almond Milk: Filtered water, Almonds, Sugar, Tricalcium Phosphate, Sunflower Lecithin, Sea Salt, Xantham gum,Guar gum, Vitamin A palmitate, Vitamin D2.
Starbucks Coconut Milk: Water, Coconut Cream, Cane Sugar, Tricalcium Phosphate, Coconut Water Concentrate, Natural Flavors, Sea Salt, Carrageenan, Gellan Gum, Corn Dextrin, Xanthan Gum, Guar Gum, Vitamin A Palmitate, Vitamin D2.
Starbucks Organic Vanilla Soymilk: [Organic Soymilk (Filtered Water, Whole Organic Soybeans), Organic Evaporated Cane Juice, Calcium Carbonate, Natural Vanilla Flavor, Sea Salt, Carrageenan, Sodium Citrate, Baking Soda, Vitamin A Palmitate, Vitamin D2, Riboflavin (B2), Vitamin B12].
Carrageenan – I’ve written extensively about carrageenan since 2012, when I found out that it’s used in many dairy-substitutes like nut milks. Carrageenan is added as a thickener and to keep ingredients from separating as an emulsifier, but it’s known to cause digestion problems and is contaminated with“degraded carrageenan”. Tests have found as much as 25% degraded carrageenan in “food-grade carrageenan” (the kind used in some coconut milks). As reported in the news recently, a new study published in Nature, found that emulsifiers may be contributing to the “rising incidence of obesity, metabolic syndrome, and inflammatory bowel disease by interfering with microbes in the gastrointestinal tract”. Many mainstream brands are removing (or have removed) carrageenan from their products, like Silk and So Delicious – but it’s still found at Starbucks and in Coconut Dream brand.“
https://foodbabe.com/starbucks-finally-publishes-drink-ingredient-list/
Author
Cari aka "Rinse & rePeat"