EWG ~ Environmental Working Group’s Warning

Today, I opened my inbox to find EWG (Environmental Working Group’s) Warning.

I don’t know if you know who EWG is, but you may have heard of the clean 15 and the dirty dozen. Does that ring any bells?

They are a great company that I contribute to regularly. They let us know for example what we can get by with not buying organic, but the dirty dozen that we absolutely should buy organic.

So, What’s The Warning, Chef?

It’s all about chemicals. These are preservatives you would never guess companies are using to preserve food. And when you see it on the label, you don’t know what it is but because they disclose it you think if there aren’t too many of these on the label, it should be OK.

Well it isn’t. If you’d like to read up on it, here’s the dish from EWG.

They call it their tip sheet. And I think it’s important to share it with you.

What’s the problem?

We don’t even think about burger, buns, pizza, crust (forgetting that pepperoni and sausage toppings have been linked to cancer), or sandwich, breads, at fast food chains made with highly processed enriched flour and low nutritional value. And there are chemicals in these breads as well.

Lately I’ve been seeing reels that talk about making your own tortillas. Three ingredients. Fresh and delicious. I’ve also seen people talking about making a yeast free bread. You just put the ingredients in the blender throw it into a baking pan and you’re done.

Do we need to consider going back to how grandma did things? t’s worth a consideration.

By the way, there’s a company called Vista Hermosa. They make very good tortillas usually found in the refrigerated or frozen section at Sprouts.

Is the Environmental Working Group, really working?

Well, I would say they are. Not only do they bring things to your attention, but they also bring things to the attention of the legislators. They give you letters that you can send, emails that you can quickly write and ways of contributing to make things happen quicker.

In case I can’t open the link, can you mention these dangerous preservatives EWG Recommends we watch out for?

Absolutely.

P O T A S S I U M B R O M A T E

Potassium bromate is a possible human carcinogen added to flour used in packaged baked goods.

P R O P Y L P A R A B E N

Propyl paraben is a preservative used in pastries and some tortillas. It causes developmental and reproductive harm.

B H A

Butylated hydroxyanisole, better known as BHA, is a preservative used in cured meats and other foods. Multiple sources have identified it as a possible human carcinogen. It’s a chemical cousin of BHA and is a possible human carcinogen.

T I T A N I U M D I O X I D E

Titanium dioxide is a color additive used mostly in candy. It may damage DNA.

D Y E S

Synthetic food dye can be found in many types of food and beverages. It can affect development and cause behavioral difficulties in children. There are seven dyes that are especially concerning: Red 3, Red 40, Yellow 5, Yellow 6, Blue 1, Blue 2 and Green 3.

Finally, I follow Bobby Parrish. He is an expert on labels. I’m passing along his ‘take’ on

favorite breads HERE.

I eat 3 bread choices in this order: One Mighty Mill for bread and bagels, Silver Hills for bagels, breads and buns (so tasty and really good for you) and Vista Hermosa for Tortillas – only refrigerated or frozen.

I always like to pass along good information.

Last week, we talked about research that has recently been done about all these products from well known brands.

Salad Dressing marked Avocado Oil from Primal Foods was tested. Other jankee oils found mixed in, that your body can’t process..

And my biggest disappointment ~ Boulder Potato Chips. Not 100% quality Avocado Oil.

Now, it may be a good thing. I was starting to eat too many chips anyway! lol

If you find this helpful, please forward this blog to family and friends. And start looking for our Nationwide Foodies Community Membership opening September 15, 2026 where we get together online, talk about food, nutrition, food & wine and travel in the big room and in small breakout rooms. Then, we have a Q & A session and all the answers go in 15 minute ‘bites’ I call them, or videos, in the free learning portal that comes with Membership!

With garlic, gusto and gratitude,

Chef Marian🥂

📧 ChefMarianKitchenConfident@gmail.com

🌎 chefmarian.com

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