Licorice has been used traditionally for a wide range of conditions and was found beneficial due to its specific compound called glycyrrhizin. Today, studies have shown that licorice has potent antiviral and antibacterial properties and can also assist with healthy memory.

Food additives that are approved for human consumption require safety analysis and regulatory approval. However, GRAS (Generally Recognised as Safe) substances are considered safe for consumption based on a history of common use in food or scientific evidence, or consensus among experts. Also, they are only tested on animals and not humans. Does this process perhaps need revising?

Amino acids are an important part of a balanced diet. However, can eating too much of a good thing be bad? In this article we look at the health risks and side-effects of consuming more than the recommended amount of amino acids.

Some of the food additives that we can still find in New Zealand manufactured foods, have already been banned in other countries. This includes certain food colours and dyes, artificial sweeteners and flavouring agents. With a recent study saying that 69% of food products in our supermarkets are ultra-processed, there is a high probability that we are consuming these potentially harmful additives on a regular basis.

Ginkgo has been used in traditional natural medicine for thousands of years, but its real medicinal value has only been recognised in the last fifty years. Today, in Germany, Ginkgo is approved for the use in treatment for dementia.

Food is not always “just food” since we all might react differently to certain nutrients. This is most evidently seen when we talk about coffee and caffeine, since some of us absorb caffeine much slower, which has a negative effect on our health. The reason for this is our unique genetics.

Plant-based products consist of plant ingredients, without any animal derived ingredients. Unlike a plant-based diet that consists of plant foods that have gone through minimal processing, plant-based products can contain 5-10% additives.

It is safe to say that advancements in the food industry, and the inclusion of food additives to many foods have helped world hunger, making food production cheaper and extending the shelf life of food. However, does the pursuit of making food cheaper to produce have an impact on our health?

Eggs are a staple food in most Kiwi diets. Different egg farms have different farming methods, which produce different quality of eggs. In this article we explore egg producers in New Zealand and verification certifications that allow us to make informed choices about eggs.

Copper is an essential trace mineral that is important for various processes within our body. Despite being required in relatively small amounts, its presence is indispensable for maintaining optimal health and well-being since it’s involved in energy production, iron metabolism, neurotransmitter synthesis and several other processes.

Nutrigenomics investigates the interaction between genetics, nutrition, and health, and is an important tool for creating effective personalised diets that enhance overall well-being. However, as a stand-alone approach, nutrigenomics has limitations, which calls for a holistic approach to creating personalised diets that involves lifestyle, socio-economic factors, and cultural influences.

Food additives improve food shelf life and appearance, increase food safety and in some instances also enhance the taste of food. Currently, there are several thousand food additives that are in use and over the last few decades, and quite recently as well, certain food additives have been banned due to concerns of adverse effects on human health.