6 Food Truths You Can’t Un-Know (Once You Know, You Know)
Friday, October 10, 2025
My daughter said it perfectly as we toured the regenerative farm where we get our meat and eggs.
"You just can't un-know that."
This list is full of those things. Not to scare you. But to free you.
Deep golden egg yolk color is often faked
Most people assume a rich orange yolk means a healthy, nutritious egg. Not always.
Producers often add dyes (paprika or marigold extract) to mimic the color of pasture-raised eggs. It sure looks wholesome. But it isn't.
Truly regeneratively-raised eggs — from hens that roam rotating pastures, eat bugs, non-GMO feed, and live without hormone injections — can contain:
- Twice the omega-3s
- Up to 7x more beta carotene
- More vitamin D, E, and A
- A healthier omega-6 to omega-3 ratio
You don't just see the difference. You taste and feel it.
Want to know where I get mine?
You’ll find out when you join the 3-Day Reboot.
"Cooked in tallow" isn't always what it seems
Tallow is a healthy traditional fat. But it's also expensive.
Some restaurants have been known to cut it with cheaper seed oils — or worse, only use it as a finishing drizzle after cooking with canola. This trick is often used with olive and avocado oils too.
So when you see "cooked in tallow," it may mean just a splash for flavor, not the full cooking method.
"Natural flavors" are rarely natural
This term sounds wholesome. But it can legally include over 50 chemical compounds—solvents, carriers, preservatives, and more—all under one label.
Most are lab-created and designed to stimulate your palate—not nourish your body.
MSG = cravings (no, they don’t have to tell you)
Restaurants don’t have to disclose MSG on their menu. And packaged foods hide it on the label:
- "natural flavors"
- "yeast extract"
- "hydrolyzed protein"
MSG is used to heighten flavor and stimulate appetite. It's why you keep eating — or suddenly order dessert and drinks.
Studies suggest MSG increases food intake and preference for salty, fatty, or sweet foods.
Cereal = blood sugar crash
That so-called "heart-healthy" cereal? It can spike your glucose like a candy bar.
You crash. Then crave more.
Even cereals marketed for diabetics or weight loss can trigger these spikes. It’s not just about sugar content — it’s how your body reacts.
Citric acid is from mold
This one surprised me. I used to think citric acid came from lemons or limes. Not true.
Most commercial citric acid is made from GMO corn, fermented with Aspergillus niger (a black mold). It's used in everything from soda to supplements.
I think citric acid caused my addiction to deliciously "flavored" nuts.
You already knew some of these things? Good for you. It takes effort to uncover the truth.
If you didn’t, now you do.
And if your body feels achy, bloated, foggy, or just "off" — it could be these food fakes. They accelerate aging from the inside out.
We don't want that!
Take my 3-Day Reboot -- Eat your way to a Younger You
It’s simple, clear, and based on real food. You’ll break the craving cycle and start feeling like yourself again.
