I have researched a lot of the water inhancers and if you read the ingredients it is almost all chemicals. I will choose the fresh fruit over the things that will make the water taste good every time.

I use a product called Tru Lemon. Its basically unsweetened powdered lemon for my tea and water. No preservatives, just flavor. I read labels more to avoid things like aspartame. I also look for protein/fat/carb ratios to try to get the best bang for my buck.

I don't eat anything without reading the label.  It gets frustrating at times to find almost everything at most grocery stores contains preservatives, artificial flavors, and dyes, chemicals, and is just simply not what I would consider food.  But, then, why should that concern me?  If I stick to whole foods then I should be OK, right?The trouble with that assumption is that whole foods are becoming less and less whole, with the decreasing limitations on what is considered organic, which has never really been all that different when compared with the conventional garbage that spoils the rest.  Eating whole foods is the best we can do though, short of buying a plot of land and becoming an organic farmer=)

It's a shame that I absolutely hate anything and everything lemon flavored, would have been nice to see those recipes otherwise.

Basically, I rarely eat anything that has a label. If you buy fresh, buy bulk, buy local, you get the healthiest and most delicious foods that are also the best for the environment. I buy limes by the bag and squeeze the juice over rice, vegetables, etc. and a few drops in water beats whatever you can get that is already bottled.

I have no doubt that the scientific community will soon discover that there are subtle, hitherto unmeasured, values to our food that are essential to our well being. In some cultures it is called 'prana' which can be translated as 'life force'. If your food has been boxed, canned, bottled and processed it has been damaged at fine level and can no longer provide you with true health. 

When you cook there really is a secret ingredient and it is called love!

I don't think you can tell the difference between natural lemon and "artificial" lemon unless they absolutely blow the blend.  Both will have the same proportions of citric acid, ascorbic acid, glucose, d-limonene, etc.  They are the same chemicals, whether made naturally or through industrial synthesis.  I'm willing to bet that a lot of artificial flavorings are made from real lemons in part because it is the lowest cost way to get the chemical.

All the foods we eat contain chemicals.  I'm not sure why something with a list of chemical composition is worse than the identical thing without the list.  I'm a chemist. As far as I know the only thing with no chemicals is a perfect vacuum, which doesn't exist naturally.

PS.  I prefer real lemons, because I eat them.  I prefer lemonade made from real lemons or lemon juice because I can adjust the sugar to get the tartness I want. 

Ok, I'm a  'goodie two shoes'... I would simply drink the water.  If I wanted to add flavour... I'd slice the lemon, spueeze and drop it in.  What's hard about that?  It takes probably no longer, perhaps less time, than opening a jar/bottle and measuring out and then stirring.  People are brainwashed into thinking that buying processed saves them time.  My advice... spend less time complaining about 'crazy lifestyles' and more fixing meals!  And yes... the secret ingredient is 'love'. 

I love lemons so thanks for the recipes.

Original Post by: greener333

I don't think you can tell the difference between natural lemon and "artificial" lemon unless they absolutely blow the blend.  Both will have the same proportions of citric acid, ascorbic acid, glucose, d-limonene, etc.  They are the same chemicals, whether made naturally or through industrial synthesis.  I'm willing to bet that a lot of artificial flavorings are made from real lemons in part because it is the lowest cost way to get the chemical.

All the foods we eat contain chemicals.  I'm not sure why something with a list of chemical composition is worse than the identical thing without the list.  I'm a chemist. As far as I know the only thing with no chemicals is a perfect vacuum, which doesn't exist naturally.

PS.  I prefer real lemons, because I eat them.  I prefer lemonade made from real lemons or lemon juice because I can adjust the sugar to get the tartness I want. 

 

greener333

I agree with you and I'm not even a chemist. However the situation is that instead of listing the chemicals/ingredients as "Powdered or dehydrated lemon powder etc" its listed as some strange long name chemicals that the layperson does not understand or conceive as natural. Then again Im sure some items are not natural dehydrated forms. Maybe instead of saying red dye #40 or somethign like that they can probably say "red dye derived from beets " or some other source? Less scary and more acceptable to the public eye.

Another reason is that the "artificial" or powdered form might not have the full nutritional value of the actual natural source thereby peopel would naturally consider it inferior to natural products.

In other words the artificial version might not have other ingredients besides  citric acid, ascorbic acid, glucose, d-limonene - items that are lost due to dehydration and other forms of processing.

And of course speaking of processing the whole deal with "processed foods" vs. "Natural whole foods" comes into mind of course.

I am incredibly lucky to live in a country where fresh produce is so delicious (I live Chile) and have a farmers' market every sunday that is at least half the price at the grocery store. Of course this also means eating only what's in season and having a diet that is highly dependent on veggies, fruits, eggs and fish (other types of proteins are not available at the market).  I probably go to the grocery store once a month to get more proteins and cleaning products. The fad of buying processed foods is starting to catch on here and it breaks my heart. I guess a lot of people think that going to a store and getting everything you need all at once is more convenient than going to the market. Honestly, I don't find the way I buy groceries less convenient though.  

Thanks for the tempeh recipes - they both look great!  Mmmm, piccata sauce.  Real lemons all the way.

Original Post by: twayts

At Bed Bath and Beyond they sell infuser pitchers. You can put fresh fruit, veggies or herbs (like mint) to flavor your water. There is a tube with holes in it that you put, for example, fresh cut lemons in then fill the pitcher up with water and submerge the tube into the pitcher. Sit it on the fridge for a couple of hours and you have wonderful tasting fresh water. They cost about $30. My husband got one for me for Christmas. I love it!!

Wow, thank you so much for this.  My boyfriend has a birthday coming up very soon and he loves water with cucumber slices.  I never knew they sold these.  Definitely buying one for him...he will love it!  Thanks for the great idea  :)

I live in the UK, and I don't know whetherit's the same for you in the States, however this article for me misses the main point.

What is artificial?

You see here they can add chemicals to food and say no artificial flavourings!

How?

If the chemical is present in the real item, like citric acid is in lemons (as that's the example given) then even if the citric acid was created in a chemical plant, it's not artificial. How do you know what traces of other chemicalcan be left by the process, you don't!

Best buy a lemon! Well until the more lemony lemon comes along!

The lab that invents soya gristle one day is going to make a fortune!

Enjoy your meal!

I'm sorry but I have a real issue with people's reaction to "artificial" and "chemicals" and labelling them as inheritently bad or at least worse than "natural". They're not!

As any scientist can tell you, pretty much all matter ("everything") is a chemical. Your lemon contains thousands of chemicals in it. We often isolate which ones we want (especially true of all those vitamin pills/"contains antioxidents" labels/, even within cooking (e.g. taking the juice, or the rind etc.). Of course there are those that may be harmful to you, just as there are "natural" poisons in the world that will kill you. Sometimes decades are spent looking at what chemicals are good for you within say, an apple, before they replicate it artificially so that if gives the same health benefits at higher concentrations!

You shouldn't trust scientific research blindly. There are those good at their jobs and there are those that aren't, because they're people just like you and me!

Finally please realise if you choose to blanket believe every claim of "cancer preventing" foodstuffs/behavioural changes, then beliving all chemicals (also developed by scientists) are bad makes no logical sense.

I like to flavour my water usually a litre with tea, mint leaves or cut fruit peal and all.  It will flavour the water and very little calories.  It is more cost effective too.  I choose loose leaf tea, herbs I grow or fresh produce.  I perfer to know what is going into my body.  It normally tastes better.

I do not get completely paranoid about chemicals in my food.  What bothers me is when they take a perfectly good food item and try to extend the shelf life so far that they remove anything edible from that product and basically turn it into a big ball of sugar or salt.   I would choose the real lemon of course because it tastes better.  (I actually perfer water with nothing in it.)  They have never been able to come up with an artificial food that tastes as good as the real thing.  I think that has to do with all the chemistry of it all.  We humans are not able to match the millions of compounds found in a drop of lemon juice exactly but we can taste it.   Especially if it is then powdered and meant to be able to sit on a shelf for two years. 

Original Post by: meganr

Thanks for the tempeh recipes - they both look great!  Mmmm, piccata sauce.  Real lemons all the way.

Yes, but the Zesty one uses "cooking sherry" which is one of my pet peeves and is a cheap sherry filled with salt. It is putrid stuff and should be taken off the market. A plain cheap sherry wine would be better to use. Chef's rules usually are 'if you can't drink it, don't cook with it' and cooking sherry is not drinkable.

As for the subject, I drink water with lemon slice and stay away from any sweetened drinks.

It's not the cooking, it's the clean-up.  Yes, Rachel Ray can cook entire meals in under 30 minutes, but there are at least an hour's worth of dishes to clean!  I'm getting older and more arthritic and just can't do that anymore.  Convenience foods and drinks help minimize this for me.  Maybe some articles on the subject of minimizing clean-up would be in order here?

Whole foods are the best way but as the article states it isn't always readily available and or we are not readily available. That is convenience will almost always "rule'. But it is a matter of "making" convenience the norm for wholefoods.   

Simply  only have wholefoods readily available instead of the processed foods. For example: sweets are a big problem for me and I guess for many. Replace them with a "sweet" tasting fresh fruit like apples or berries. Instead of having a candy blow or cookie jar or what have you, have a fruit or berry bowl.

Tip: Don't get rid of the sweets fast...you will have withdraws and crave them. Instead little by little phase them out and buy apples and berries in their place.

Uuuuh . . . "You are so very thirsty"?  "To the right of that is another glass of cool water, a sharp knife, and a fresh lemon"?

I'd drink the water (no lemon, no artificial).  Problem solved.

Fresh! I try to buy as much fresh as I can get. We have a small farm and I have fresh home grown chicken for their eggs and meat. Ducks for their eggs and turkeys for their meat. We also are raising our own pork! I have friends that raise cattle and we can get extremely lean beef that are corn fed without any chemicals. We have farmers markets almost year round where I buy what I do not or cannot grow. I do read labels and google anything that doesn't have a label to get the cal/fat/protein/fiber information!

I have to agree with violet griffin about the natural/artificial flavors thing. To all you slightly upset chemists--yes, a product containing the exact same chemicals as actual lemon juice should have identical value in terms of health. However, salt and sugar are usually added to "enhance flavor" and lengthen shelf life, making these naturally flavored processed products somewhat less healthy.
But the article here is addressing a different issue entirely. The idea here is that even though most of the components that flavor lemons will be in the powdered product, some items that are simply not food might also be added. I'm not saying that this happens specifically, but you could quite literally add plastic to a food with the intent of enhancing/changing/adding flavor-- and voila! You can call it artificial flavoring, and the consumer will never know that it's plastic.
The issue with artificial flavoring and, to a certain extent, natural flavoring, is that they're blanket terms that prevent the consumer from knowing what's actually in the product.

Still, plain water's the best. :D

I just drink water. I don't see a problem with the taste of water by itself. Why add anything to it at all?

I am definitely a water drinker. Don't drink much else besides coffee and tea. Thanks for all the ideas that give it some flavors when I need a change.

Original Post by: greener333

I don't think you can tell the difference between natural lemon and "artificial" lemon unless they absolutely blow the blend.  Both will have the same proportions of citric acid, ascorbic acid, glucose, d-limonene, etc.  They are the same chemicals, whether made naturally or through industrial synthesis.  I'm willing to bet that a lot of artificial flavorings are made from real lemons in part because it is the lowest cost way to get the chemical.

All the foods we eat contain chemicals.  I'm not sure why something with a list of chemical composition is worse than the identical thing without the list.  I'm a chemist. As far as I know the only thing with no chemicals is a perfect vacuum, which doesn't exist naturally.

PS.  I prefer real lemons, because I eat them.  I prefer lemonade made from real lemons or lemon juice because I can adjust the sugar to get the tartness I want. 

 

Are the foods created when excess sugar and salt are added the same as what we find in nature?   How do aspartame and Sucralose fit into your comments?  

Original Post by: jiahui

I'm sorry but I have a real issue with people's reaction to "artificial" and "chemicals" and labelling them as inheritently bad or at least worse than "natural". They're not!

As any scientist can tell you, pretty much all matter ("everything") is a chemical. Your lemon contains thousands of chemicals in it. We often isolate which ones we want (especially true of all those vitamin pills/"contains antioxidents" labels/, even within cooking (e.g. taking the juice, or the rind etc.). Of course there are those that may be harmful to you, just as there are "natural" poisons in the world that will kill you. Sometimes decades are spent looking at what chemicals are good for you within say, an apple, before they replicate it artificially so that if gives the same health benefits at higher concentrations!

You shouldn't trust scientific research blindly. There are those good at their jobs and there are those that aren't, because they're people just like you and me!

Finally please realise if you choose to blanket believe every claim of "cancer preventing" foodstuffs/behavioural changes, then beliving all chemicals (also developed by scientists) are bad makes no logical sense.

The problem with your comment that foods with artificial flavors, or added chemicals, are just as good as natural foods.  The **** being added to foods, such as Aspartame, Sucralose, and excess salt and sugar, are not healthy for you.  Many studies have shown this to be the case.  My concern is that with so many people buying the garbage food, there is less stuff produced for the wholesome consumer, such as myself.

Don't believe the studies. Believe the FDA and the pharmaceutical and tobacco companies if you want.  Put it all inside and see if the scientific studies prove right.  Me, I'll stay wholesome and buy into artificial **** when someone can prove to me that it's safe, not the other way around.  It's like drinking fluorinated water. Why should I drink water laced with a foreign substance because someone has not proven that is is bad for you.  I'll drink fluorinated when they prove, without a doubt, that it does not wreak havoc on your pineal gland, as it has been suggested to do.

Throughout my weight loss journey I have eaten clean (no processed foods).  Upon starting the journey and researching how I should eat, I read an article which indicated that your liver cannot provide the optimal metabolism if it is spending all its efforts to process artificial substances.  This made sense to me and having maintained a 100 lb weight loss now for 6 months it seems to be working.

Yes, it was a bad example.  Wouldn't you just drink the water?  Just be aware of what is added to your food especially artificial sweetener. 

Original Post by: 1bambam

Original Post by: greener333

I don't think you can tell the difference between natural lemon and "artificial" lemon unless they absolutely blow the blend.  Both will have the same proportions of citric acid, ascorbic acid, glucose, d-limonene, etc.  They are the same chemicals, whether made naturally or through industrial synthesis.  I'm willing to bet that a lot of artificial flavorings are made from real lemons in part because it is the lowest cost way to get the chemical.

All the foods we eat contain chemicals.  I'm not sure why something with a list of chemical composition is worse than the identical thing without the list.  I'm a chemist. As far as I know the only thing with no chemicals is a perfect vacuum, which doesn't exist naturally.

PS.  I prefer real lemons, because I eat them.  I prefer lemonade made from real lemons or lemon juice because I can adjust the sugar to get the tartness I want. 

 

Are the foods created when excess sugar and salt are added the same as what we find in nature?   How do aspartame and Sucralose fit into your comments?  

Since I'm on the Atkins diet, I have problems with any added sugar.  Normally, I'd have no problems with added sugar as long as I liked the taste of the food.  Salt is added for a number of reasons, one of which is to make the food taste better.  I have zero problems with added salt and zero health problems that would make added salt a problem  I had salt-cured ham for breakfast this morning.  It was delicious.

Aspartame and sucralose have been beaten to death with claims that have been refuted in study after study.  One of the hydrolysis products of aspartame is phenylalanine.  If you have phenylketonuria, then you should stay away from aspartame.  Sucralose is pretty much indigestible.  It has no calories, but is sometimes packaged with fillers that give it 2-4 calories per tsp.

Is the citric acid in natural lemon different than man-made citric acid?  As a chemist, I think not, but always welcome new evidence. 

I think you should watch the labels on foods.  If you have a problem exacerbated by some of the contents, you should avoid them, or limit the amount you consume.  I'm on the Atkins diet, so added sugar other carb sources in food is important.  I've always preferred fresh vegetables, or those we grew and packaged.  I was raised on a farm and grew up very spoiled by those foods.  However, I've never believed that there was something inherently unhealthy about commercially prepared food. 

Eat what you want.  Believe what you want about "pure" foods.

Is it just me, or was the only reason given for eating read food over faux food that the faux food just sounds icky? I expected some real science.

Real Science is, unprocessed - keep away from anything but fresh and organic if possible.  We don't digest plastics, etc. very well and it really messes with your body, brain, metabolism, digestion, etc.:)  Thank you for your true interest.:) aea

Original Post by: kelly_taylor

I have researched a lot of the water inhancers and if you read the ingredients it is almost all chemicals. I will choose the fresh fruit over the things that will make the water taste good every time.

Amen! We always have a pitcher of water with ice cubes and thinly sliced lemon on our dinner table. I have enough lemons sliced and wrapped so I can quickly throw together a second pitcher if needed. (Just remember, especially if using lemons with their rinds, try to buy organic, then wash thoroughly before slicing. (Even organic foods must be washed, for a multitude of reasons. Yes. ALL of them.) 

Original Post by: misslavey

It's a shame that I absolutely hate anything and everything lemon flavored, would have been nice to see those recipes otherwise.

I know her comment is old and she's unlikely to see my reply, but if there are others out there who feel as she does, consider subbing fresh oranges or fresh orange juice for the lemon. (You could also try almost any other citrus as well.) Sadly, I know first-hand from several family members and friends that many people are simply 'citrus averse'. I know a couple of people who will leave the room/house if anyone even peels an orange in their vicinity. I  find this hard to understand as much as I know everyone has different senses. It's kind of like hating certain music I guess. Still, since I LOVE citrus of all kinds (as well as music of all kinds) I still have trouble comprehending those who hate citrus with such passion!

Original Post by: quiltmom

Ok, I'm a  'goodie two shoes'... I would simply drink the water.  If I wanted to add flavour... I'd slice the lemon, spueeze and drop it in.  What's hard about that?  It takes probably no longer, perhaps less time, than opening a jar/bottle and measuring out and then stirring.  People are brainwashed into thinking that buying processed saves them time.  My advice... spend less time complaining about 'crazy lifestyles' and more fixing meals!  And yes... the secret ingredient is 'love'. 

I love lemons so thanks for the recipes.

OR...you can simply add the fresh fruit to the pitcher of water and allow to steep for varying lengths of time. You could then strain the 'used' fruit out, add ice cubes and some fresh fruit and serve. I've been using this technique for a LONG time. If you want a bit more flavour, muddle the fruit in the bottom of the pitcher before adding the water. No extra equipment required.

Original Post by: ianheavy

I live in the UK, and I don't know whetherit's the same for you in the States, however this article for me misses the main point.

What is artificial?

You see here they can add chemicals to food and say no artificial flavourings!

How?

If the chemical is present in the real item, like citric acid is in lemons (as that's the example given) then even if the citric acid was created in a chemical plant, it's not artificial. How do you know what traces of other chemicalcan be left by the process, you don't!

Best buy a lemon! Well until the more lemony lemon comes along!

The lab that invents soya gristle one day is going to make a fortune!

Enjoy your meal!

Why? Just add the fresh fruit (or veg slices) to a pitcher of water, put in fridge and allow to 'steep until the flavour level is where you like it. Then you could strain it, put into pitcher, add ice cubes and fresh slices of the veg or fruit and serve. If you want more flavour, muddle the fruit/veg in the bottom of the pitcher first, add the water, steep, strain add ice and fresh slices of the fruit or veg and serve. I've been doing this for a 'dog's years', it works every time and no 'non-multitasking' equipment to purchase. Just don't forget to thoroughly wash your fruit/veg before using. You can even use a combo of fruits, etc. to make something different. Try several different berries for starters.

Original Post by: carolina_d

Original Post by: quiltmom

Ok, I'm a  'goodie two shoes'... I would simply drink the water.  If I wanted to add flavour... I'd slice the lemon, spueeze and drop it in.  What's hard about that?  It takes probably no longer, perhaps less time, than opening a jar/bottle and measuring out and then stirring.  People are brainwashed into thinking that buying processed saves them time.  My advice... spend less time complaining about 'crazy lifestyles' and more fixing meals!  And yes... the secret ingredient is 'love'. 

I love lemons so thanks for the recipes.

OR...you can simply add the fresh fruit to the pitcher of water and allow to steep for varying lengths of time. You could then strain the 'used' fruit out, add ice cubes and some fresh fruit and serve. I've been using this technique for a LONG time. If you want a bit more flavour, muddle the fruit in the bottom of the pitcher before adding the water. No extra equipment required.

Sorry, my response went to the wrong person. I totally agree with you.