In this instance, I am exposing a deliberate deceptive practice: displaying a food item with a sign that lists the name, ingredients, and price, but intentionally omitting ingredients the vendor knows would not score well with the consumer. On the display sign, it reads as if the recipe is the purest creation to ever exist.
When we look at the actual product sticker, we find the number one offender of health, refined sugar, along with several other ingredients that are clearly not pure. This is a common industry practice.
The product display sign reads: “Banana, Mango & Banana Puree, Granola, Blueberries, Coconut Chips.”
The ingredient sticker actually lists: “Sunflower Oil, Linseed, Muscovado Sugar, Ascorbic Acid, Golden Syrup.” These were not indicated on the display sign. On top of that, the sticker prints them in a much smaller and harder-to-read typeface. As you can see from the photo, there was plenty of space for larger print, but larger print would only draw attention to ingredients that consumers often reject.
About “Sunflower Oil”
Notice how the label simply says “sunflower oil” rather than “sunflower seed oil.” The marketing team behind this knows that many consumers have become wary of seed oils, so they soften the language. This is misleading. Seed oils have become unpopular in wellness circles, largely because of social media trends, but the truth is more nuanced. Not all seed oils are unhealthy. Seeds themselves are not unhealthy. If someone insists that sunflower oil is toxic in small amounts, how do they classify processed meats, dairy, or heavy metal–contaminated fish? These foods carry far greater risks.
The real issue is not a teaspoon of clean, organic sunflower oil in a recipe, it is the overall diet, overconsumption, fried foods, refined sugars, processed ingredients, sedentary living, and chronic stress that make people sick. We should focus on the bigger picture, not just one scapegoat ingredient.
Muscovado Sugar
Muscovado sugar sounds exotic, so it must be better for you, right? Not really. That would be like saying Marlboro Lights are better than Marlboro Reds. They are slightly different, but neither one is good for your health.
Muscovado is less processed than white sugar and retains some molasses and minerals, but it is still concentrated sucrose. It may add flavor, but it does not add health. Even in small amounts, it is unnecessary for wellness. Maple syrup, in comparison, contains water, minerals, and antioxidants, making it less concentrated and slightly more nutritious. Still, it should be used in moderation.
Refined and semi-refined sugars are often used in recipes to bind ingredients and add sweetness. The problem is not only the sugar itself, but also the lack of transparency. Labels and signs rarely highlight when refined sugar has been added.
Muscovado vs White Sugar
| Feature | Muscovado Sugar | White Sugar |
|---|---|---|
| Processing | Minimally processed: cane juice boiled and crystallized with molasses intact | Heavily processed: boiled, filtered, refined, molasses removed |
| Color & Texture | Moist, sticky, dark or light brown crystals | Dry, fine, white crystals |
| Flavor | Strong, complex, with notes of toffee and caramel | Neutral, pure sweetness with no depth |
| Nutrients | Trace minerals (iron, calcium, potassium, magnesium) | Almost none; 99% sucrose |
| Glycemic Impact | High; slightly slowed by minerals | High; rapid absorption |
| Culinary Uses | Baked goods, sauces, chocolate, rum, coffee | Universal sweetener; neutral taste |
| Overall | Flavorful, richer, but still sugar | Refined, empty calories |
Golden Syrup
So what about golden syrup? It is just another name for refined sugar, dressed up with an attractive adjective. “Golden” makes it sound wholesome, but it is simply inverted sugar syrup — even more refined than muscovado. It is used to keep products moist and sweet, but it carries no nutritional benefit.
The truth: No added sweetener is better than some added sweetener. That said, most baked goods and packaged foods rely on sweeteners to exist. Maple syrup, raw honey, yacon syrup, or blackstrap molasses are better choices in moderation because they retain some nutritional value. To demonize a spoonful of these natural sweeteners is silly. But ignoring the constant use of refined sugar is a mistake. We are already exposed to it in countless hidden ways, salad dressings, cereals, sauces, unless we actively avoid it. Pay attention to how companies disguise ingredients with words like “golden” or “muscovado” to make them sound less harmful.
Citric Acid
Citric acid is a weak organic acid that occurs naturally in citrus fruits like lemons, limes, and oranges. It gives them their sour taste.
- Natural source: Citrus fruits (lemon juice contains about 5–8%).
- Commercial source: Most food-grade citric acid today is produced by fermenting sugar with the mold Aspergillus niger, making it cheap and widely available.
Uses
As a preservative to prevent spoilage.
- As a flavor enhancer, adding tartness.
- To adjust acidity in drinks, candies, and canned foods.
- In cleaning products, since it dissolves mineral deposits.
Health Concerns
- Tooth enamel erosion: Frequent exposure to acidic foods or sodas can damage teeth.
- Digestive irritation: Large amounts may upset sensitive stomachs.
- Rare reactions: A small number of people report joint pain or inflammation from manufactured citric acid, possibly due to residues from the fermentation process rather than the acid itself.
- Skin irritation: Can cause rashes when used in cosmetics or cleaners.
Bottom Line
- Citric acid in fruit is safe and natural, part of a healthy diet.
- Citric acid added to processed food is generally safe in moderation, but it adds no nutrition.
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Overconsumption of acidic products, whether from sodas, vinegar, or citric acid, can harm teeth and digestion.