Is broth really good for you? It absolutely can be so long as they are made with real, clean ingredients! There are so many brands that “look good” at surface level, but turn it around, and you read a different story. Most of us are pretty familiar with artificial flavors and know to avoid them, but what about natural flavors? The Primary difference between artificial flavors and natural flavors is natural flavors must originally be derived from something natural, such as a plant or animal. From there, it can be taken to a lab and altered to meet whatever flavor profile standard they are trying to achieve (typically something that mimics the real thing, or to trigger your receptors to associate with something familiar and to get you to crave more). The FDA does not require food companies to disclose what makes up their natural flavors. Natural flavors can be made up of multiple different chemicals and ingredients, and we don’t even get to know what they are. Sure, in “small” amounts it’s probably ok, but when almost everything you eat from a package, or fast food chain, is loaded with these natural flavors, that adds up quickly, and soon begins to impact your health in ways we can’t even accurately trace, due to the lack of information and understanding provided for them. This is why I simply choose not to purchase products with natural or artificial flavors. It’s not that difficult to find, you just have to read a label. #broth #bonebroth #stock #naturalflavors #ingredients #healthyeating #healthylifestyle #healthoverwealth #organic @Kettle & Fire

The quality of what we eat matters! Celiacs disease is a huge chronic health condition in the US. Yet, we aren’t seeing such prominent issues in other countries where gluten plays a large part in one’s diet. This is a tid-bit of my hot take: It is my belief and understanding from research that many pastas made in the U.S. are processed differently from the traditional way for mass production purposes (such as the drying process), and that affects the gluten index of the pasta, and depletes the majority of its nutrients (why we see so many vitamins and minerals synthetically add back into the pasta). Additionally, U.S. soils and crops are saturated with toxic pesticides over and over again, that are absorbed by the crops and ingested by us—contributing to our poor health, and chronic illnesses or cancers developed. This is why I select pastas made in Italy, imported, and organic. And some of the reasons I believe we see issues with gluten digestion/ ensitivities in the U.S. vs other counties such as Italy. Remember, knowledge is power. Know your foods, research, read ingredients and make the best informed decisions for yourselves ☺️ *THIS IS NOT MEDICAL ADVICE. I am not saying if you have Celiac’s you can eat this pasta—or pasta from Italy. You and your physician know your body best. Follow the course of health that is safest and heslthiest for you* #pasta #organic #nongmo #gluten #healthoverwealth