Supermarkets are filled with processed and prepackaged food. The labels are supposed to show the list of all the ingredients inside each product. However, unless one has a degree in chemistry, it is extremely difficult to understand the hidden dangers behind each chemical present in a product.
“This book’s purpose isn’t to scare you, or to enrage you…I never wrote any of these stories to ‘take down’ any product. I always approached each product with nothing but curiosity and a desire to have that curiosity satisfied” says Patrick di Justo, author of ‘This is What You Just Put in Your Mouth’.
All the products mentioned in this book are part of your world and even if you don’t use them, you are better off knowing what is in them rather than not knowing.
Coffee is a startling example of a product which most of us drink without even knowing what chemicals go inside. According to Dr. James Duke, author of a groundbreaking work on all the natural plant chemicals, coffee alone contains more than a thousand chemicals.
Caffeine is certainly the most important chemical. This white powder is the reason why the world produces more than sixteen billion pounds of coffee beans per year. It is an alkaloid plant toxin which plants use to kill bugs. Caffeine stimulates us by blocking neuroceptors for the sleep chemical adenosine. When the sleep chemical is blocked by caffeine, the result is you remain awake.
Coffee also contains quinic acid which causes the burning sensation in your stomach and acetylmethylcarbinol. The latter comes in the form of a flammable yellow liquid which helps give real butter its flavor and is a component of artificial flavoring in microwave popcorn. Other chemicals present in coffee include Dymethyl Disulfide and Dicaffeoylquinic Acid, therefore it is not surprising that few coffee producers inform the public about these chemicals in their brew.
“Nescafe and Starbucks, just to choose two examples at random, nearly completely gloss over the chemicals in coffee on their websites. Their PR people are even less helpful, limiting their replies to things like ‘the finest coffee beans’ and ‘pure filtered water’” writes Patrick di Justo.
Red Bull is another popular beverage. Its high caffeine content is responsible for all the things this drink is supposed to do for you such as increase concentration and reaction speed, improve emotional state and boost metabolism. It also contains taurine, a substance originally extracted from bull bile in 1827. It is made now synthetically and its actual effects are pretty wide-ranging. It can act as a mild sedative and an age-defying antioxidant, it even has the potential to stabilize irregular heartbeats. Glucuronolactone is another chemical ingredient. To this day little research has been done on it but the people who drink Red Bull are convinced it fights fatigue and increases well-being.
Orbit white gum is made with styrene-butadiene, the same petrochemical rubber used to make automobile tires. This gum is supposed to whiten your teeth which explains the presence of Sodium Bicarbonate or baking soda, a plaque inhibitor and gentle abrasive that cleans teeth without damaging the enamel.
The author has also looked into the content of the Power Bar Protein Plus. It is interesting to know that one of the ingredients is Soy Protein Isolate which is a protein extracted from ground-up soy-beans, with the fats and sugars removed. This protein is rich with phytoestrogenes given to women during their menopause. Furthermore a high intake of soy protein has been linked to lower rates of coronary heart disease.
Another component found in these energy bars is Whey Protein Isolate which is a compound of globular proteins whose structure is similar to hemoglobin. Its main protein, beta-lastoglobulin serves essentially as a good source of amino acids for building other proteins.
The bar’s chewy texture is due to glycerin and its sweetness comes from high-fructose corn syrup and Maltitol Syrup. The latter triggers gas and bloating and can also produce a laxative effect so powerful that countries like Australia and New- Zealand require a warning label on foods that contain it. As for high-fructose corn syrup, this ingredient is found in most so-called health foods.
Other ingredients include Copper Gluconate which is supposed to fight a copper deficiency but a study has shown that it adds nothing to the diet. Calcium Phosphate which is supposed to be a performance enhancer is in fact a powdered bonelike mineral used to polish teeth and build hard tissue prosthetics.
These bars have a chocolatey coating. Chocolate coating can only be made with one type of added fat-cocoa butter but everything produced under the chocolatey label means that cocoa butter can be added to any other fat.
“PoweBars use fractionated palm kernel oil instead which is about as healthy as Elmer’s Glue- All” explains Patrick Di Justo.
The author also sheds some light on the following terms we often find on labels such as: fat free, nonfat, low fat and light or lite. According to the FDA, zero fat means anything from actually zero up to half a gram which means that four servings of zero fat food can actually contain up to two grams of fat!
“Light means that the food gets less than 50 percent of its calories from fat. If you buy a package of cookies that are one hundred calories per serving, and forty-nine of those calories come from fat, that is officially a light or lite cookie” writes Patrick Di Justo.
In the second part of the book, the author focuses on products we don’t put in our mouth. One interesting product researched by the author is April fresh Downy Fabric Softener. One of its main ingredients is Dihydrogenated Tallow Dimethyl Ammonium Chloride, a substance which is derived from rendered fat from cattle, sheep or horses! While researching this product, the author learned that old-fashioned laundry soap, being made of fats, tended to leave behind a thin film of lipids on the washed clothes whereas new laundry detergents didn’t leave that film, resulting in clothes that were marginally less soft. So detergent companies replaced laundry soap with a product designed specifically to coat your clothes with a thin layer of fat which cuts down the absorbancy of your towels precisely the reason you bought them in the first place.
Patrick Di Justo also researched a popular product we put to use on our skin. The Neutrogena Healthy Skin Face Lotion SPF 15 contains Hydroxyacetic Acid also known as “alpha-hydroxy”.
“It’s a corrosive acid that breaks apart the outer layer of skin, spurring new cell growth. While it may make you look younger, it can also make skin twice as vulnerable to sun damage, good thing Neutrogena adds SPF 15 sunscreen”.
The main sunscreen ingredient is a compound Octyl Methoxycinnamate which is a fairly recent addition to sunscreen lotions because the ozone layer used to stop UVB rays.
This lotion is also made with Benzophenone, a substance present in diesel exhaust. If inhaled or absorbed it may disrupt hormones and mess with your brain. Scientists do not recommend using it on children.
The author takes a hard look tempered with humor at fifty products which we use on a daily basis. Packed with shocking facts, this book is a must read if you want to know the truth about the content of the products we use. Its infotainment at its best and so much fun to read!
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Exposed: The truth behind food labels
Exposed: The truth behind food labels
Where We Are Going Today: Ramen Korean & Japanese Restaurant
- For those seeking a more interactive dining experience, the barbecue sets are a highlight of Korean cuisine, allowing diners to cook their own meals at their table
Nestled in vibrant Riyadh Park, Ramen Korean & Japanese Restaurant offers a delightful fusion of authentic cuisine. As one of the city’s most renowned dining spots, it stands out not just for its location but also for its commitment to high-quality ingredients and diverse menu options.
Visitors will enjoy the warm and inviting atmosphere, which perfectly complements the culinary experience. The extensive menu features a wide variety of Asian dishes, from crispy gyoza and fresh edamame to perfectly fried tempura. However, the true star here is ramen, with more than ten varieties catering to different tastes.
You might opt for seafood, with its delightful blend of flavors. The rich chicken stock serves as a comforting base, enhanced by fresh scallions, onions and choy. The addition of kamaboko fish cake, shrimp, and squid creates a harmonious medley, while the perfectly cooked ramen noodles provide a satisfying texture. Each bite is a reminder of the restaurant’s dedication to authentic flavors.
You may also try the jajangmyeon, a classic noodle dish famous for its depth of flavor. The combination of tender beef, sauteed onions and scallions, enveloped in a savory black bean sauce, is simply irresistible.
For those seeking a more interactive dining experience, the barbecue sets are a highlight of Korean cuisine, allowing diners to cook their own meals at their table. The set for two, featuring Wagyu ribeye, brisket roll and shrimp, is priced at SR290 ($77); while on the pricier side, this reflects the standard of both the food and experience on offer.
While the prices may be considered steep, the location and exceptional quality justify the cost. For example, the kimchi ramen at SR80 is testament to the restaurant’s dedication to providing a memorable dining experience.
Overall, Ramen Korean & Japanese Restaurant is a must-visit for anyone craving authentic Asian flavors in Riyadh.
Recipes for success: Chef Massimiliano Blasone shares insights as L~ARIA pop up delights Riyadh foodies
- The head chef of L~ARIA offers advice and a tasty seafood pasta recipe
RIYADH: Last month, the Mandarin Oriental Al-Faisaliah in Riyadh welcomed an exclusive pop-up of L~ARIA, from its sister property on the shores of Lake Como in Italy’s Lombardy region. Along for the ride was chef Massimiliano Blasone, who heads the kitchen at L~ARIA and oversaw the launch of the pop-up, which runs until Feb. 26.
L~ARIA, according to a press release, “fuses traditional Italian dishes with strong Oriental influences. Japanese cooking practices and techniques enhance the finest seasonal ingredients…”
The menu at the Riyadh pop-up includes lobster tempura, truffle taglioni and A5 Wagyu, as well as artisanal gelato for dessert.
Here, Blasone discusses early errors, love for lemons, and comfort cuisine.
When you started out, what was the most common mistake you made?
Trying to add in too many elements. It just disrupts the harmony of flavors and confuses the palate.
What’s your top tip for amateurs cooking at home?
Base your cooking on fresh and balanced ingredients that will maintain freshness and lightness. Your dishes will then be a celebration of both those things.
What one ingredient can instantly improve any dish?
Lemon. It’s so versatile. You can use its lemon juice or lemon zest to add flavor to salads, to seafood dishes, and even to desserts.
What’s the most common issue that you find in other restaurants when you go out to eat?
A lack of communication between the staff. In the restaurant industry, mistakes are inevitable, so the real challenge lies in minimizing them through continuous refinement. The focal point of my attention is always constant training and timely communication. Communication is the key to smooth and immediate coordination: every detail, every need must be shared clearly and promptly, so that every team member is aligned towards the common goal of providing a flawless culinary experience, without hesitation or misunderstandings.
What’s your favorite cuisine?
I am a passionate fan of comfort food — that type of cuisine that embraces the soul. So I’m always looking for dishes that are fresh, natural, and full of authenticity — qualities that only the most genuine dishes can convey.
What’s your go-to dish if you have to cook something quickly at home?
Risotto. I’m a true Italian, and risotto is one of the most beloved and versatile dishes in our cuisine. It’s a dish that, despite its simplicity, lends itself to countless interpretations, seasons, and ingredients.
What customer request or behavior most annoys you?
I always try to maintain a balanced, positive attitude; that’s just my natural inclination, professionally. But I do find it quite annoying when I sense signs of impatience from guests.
What’s your favorite dish to cook and why?
Right now, while I’m in Riyadh, my favorite dish to cook is salt-crusted sea bass. It perfectly embodies the harmony between simplicity and sophistication. It is a dish that respects the quality of the ingredients and enhances every nuance of their flavor.
As a head chef, what are you like? Are you a disciplinarian? Do you shout a lot? Or are you more laid back?
I’d say that, as a head chef, I’m the result of all the experience gained from working with professionals of great precision and discipline. I think my leadership is based on a foundation of rigor, but, at the same time, I firmly believe in the importance of serenity and clear communication, and, above all, balance.
Chef Massimiliano’s maccheroncini with shellfish recipe
(Serves 6)
Dry pasta maccheroncini
400 gr
Ingredients:
Lobster Bisque
Lobster meat
Shrimp meat
Spring onion
Tomato coulis
Tomato concasse
Sun-dried tomatoes
Almond pesto
For the Bisque:
Ripe tomatoes
Celery
Carrots
Onion
Fennel
Double concentrated tomato paste
Leeks
Non alcoholic white wine
Garlic
Shells (lobster carcasses)
Basil
Thyme
Instructions:
Roughly chop the vegetables.
Toast the lobster heads.
Sauté the vegetables and garlic.
Deglaze with non alcoholic white wine.
Add the tomatoes and the toasted lobster heads.
Add ice and water to cover, along with the aromatic herbs.
After 45 minutes, remove the shells and vegetables and strain the bisque through a fine mesh strainer.
Let the bisque reduce over low heat, then strain it again through a fine mesh strainer.
Tomato Coulis (for 1 portion):
Ingredients:
Date tomatoes (300g)
San Marzano tomatoes (300g)
Spring onion (100g)
Garlic cloves, without the germ (20g)
White onion (80g)
Instructions:
Chop the spring onion and white onion finely.
Crush the garlic cloves.
Sauté the garlic, then add the tomatoes, cut into large pieces.
After 40 minutes, add salt to taste.
Remove the garlic and infuse the basil in the sauce for 10 minutes.
After 10 minutes, remove the basil, then blend the mixture using a Thermomix (or similar blender), adding extra virgin olive oil slowly in a thin stream while blending.
Almond Pesto
Ingredients:
Cow’s ricotta (300g)
Toasted, skinless almonds (150g)
Confit tomatoes with thyme (30 pieces)
Vegetable broth (200g)
Garlic clove, without the germ (1 piece)
Maldon salt (3g)
Cooked basil, squeezed dry (150g, from cooked basil)
Extra virgin olive oil (200g)
Instructions:
Prepare the broth by simmering carrots, celery, and onions that have been charred.
Blanch the garlic 3 times in boiling water, using 3 different pans each time.
Blanch the basil, then cool it in ice water and squeeze out any excess moisture.
Combine the liquids (which should have been previously frozen as a cream), along with the confit tomatoes, almonds, garlic, and salt.
Finally, add the ricotta, making sure not to overheat the mixture.
Place the mixture in the Pacojet and freeze it.
Blue Lobster Cooking Method
Ingredients:
1 kg Blue Lobster
100g Leek
100g Carrot
100g Celery
80g Fresh Parsley
100g Lemon Juice
10g Black Peppercorns
Procedure:
Prepare the vegetable broth: In a large pot, combine the leek, carrot, celery, and parsley. Add water and bring to a gentle boil, allowing the vegetables to release their flavors and aromas. Season the broth with black peppercorns and lemon juice for a delicate balance of freshness and heat.
Cook the lobsters: Once the broth is simmering, carefully tie the lobsters in pairs, securing them upright to maintain their shape during cooking. Gently immerse the lobsters into the boiling broth and cook for exactly 5 minutes, ensuring the flesh remains tender yet firm.
Cool and extract the lobster meat: After 5 minutes, immediately remove the lobsters and allow them to cool in the cooking liquid to preserve their flavor. Once cooled, carefully extract the lobster meat from the shells, preserving the delicate flesh. Store the lobster meat in the refrigerator until ready for use, ensuring it remains fresh and juicy.
Dish Preparation
Use a sauté pan made of stainless steel, with a height of 7 cm and a diameter of 20 cm, to allow for perfect emulsification of the pasta. Begin by gently sautéing the garlic in extra virgin olive oil, making sure not to burn it, to extract the flavors in a balanced way. Next, add a finely chopped mix of confit tomatoes, along with a spoonful of fresh tomato concassé, peeled and seeded, for a touch of freshness and sweetness. Cook gently over low heat, allowing the flavors to blend harmoniously.
Deglaze with a slight splash of lime juice to add freshness and a subtle acidity. At this point, add the lobster bisque and allow it to reduce gently until a rich, flavorful sauce forms. Then, incorporate the tomato coulis, which will add an additional layer of freshness and depth to the sauce.
Add a handful of chopped parsley, a few finely sliced basil leaves, and a small pinch of Espelette pepper, which will provide a mild spicy note without overwhelming the other flavors. Keep the sauce warm so it can meld together perfectly.
Meanwhile, bring a pot of salted water to a boil for cooking the pasta. Cook the pasta al dente, then drain it and transfer it directly into the sauce, stirring gently to allow the pasta to absorb the flavors. If necessary, add a bit more lobster bisque to adjust the sauce's consistency.
Remove from heat and add the previously cut lobster meat, making sure the residual heat warms it through without overcooking. Finish the dish with a final sprinkle of fresh parsley, a drizzle of extra virgin olive oil, and a squeeze of lemon juice to balance and enhance all the flavors.
Pomodori Confit Preparation
Ingredients:
1 kg San Marzano tomatoes
100 g Extra virgin olive oil
100 g Fresh basil
60 g Fresh thyme
80 g Garlic, in the skin
Procedure:
Blanch the tomatoes: Bring a large pot of water to a boil. Immerse the San Marzano tomatoes for about two minutes. Once the time has passed, quickly remove the tomatoes and transfer them into ice water to stop the cooking process and preserve their color and freshness.
Peel and seed the tomatoes: Carefully peel the tomatoes, removing the seeds as well to obtain a clean pulp, ready for slow cooking.
Prepare for the confit cooking: Arrange the tomatoes, well-spaced, on a steel baking tray. Drizzle with extra virgin olive oil, add the garlic cloves (still in their skin), a few fresh basil leaves, and sprigs of thyme to create an aromatic bouquet that will enhance the flavor.
Slow cooking: Place the tray in a static oven set to 70°C (160°F) for a prolonged period of 6 hours, allowing the tomatoes to slowly dehydrate and concentrate their flavors without overcooking.
Cooling and storage: Once the cooking is complete, let the tomatoes cool in the tray, then store them in the refrigerator to preserve their freshness and delicate flavors.
Where We Are Going Today: Asalet Beirut in Jeddah
or those craving authentic Lebanese flavors, Asalet Beirut in Jeddah offers a wide array of traditional pizzas, manaqeesh and pastries, all baked fresh to order.
The restaurant is known for its simple yet charming setup, catering to locals and visitors. The interior is styled on a homely Lebanese bakery, creating a cozy atmosphere.
One of the highlights of the menu is meat manaqeesh, a dish that has earned high praise for its rich flavor and perfectly baked crust. The meat is seasoned to perfection, blending Lebanese spices with a tender texture that melts in your mouth.
The menu is extensive, offering everything from zaatar and cheese manaqeesh to classic pizzas. While the variety is impressive, some items, such as the labnah manaqeesh, tend to get soggy if not eaten immediately. This makes eating in the car the best way to enjoy the food at its freshest and most flavorful.
The pricing is good with options catering to different budgets, making it a go-to place for quick bites or family meals.
While the food stands out in terms of flavor and variety, the main drawback is the occasional inconsistency in texture if some items sit for too long. However, the vibrant flavors and authentic preparation more than make up for it, especially for those who enjoy freshly baked goods.
Whether you are a fan of Lebanese cuisine or looking to try something new, Asalet Beirut is a great choice for flavorful, budget-friendly meals.
For more information, check their Instagram @asaltbyrut.
Zuma Riyadh ‘feels like a homecoming,’ says Azumi Group CEO
DUBAI: Born in London, coveted Japanese restaurant Zuma opened its doors in Riyadh’s King Abdullah Financial District mere weeks ago, with Azumi Group CEO Sven Koch telling Arab News that Saudi Arabia’s capital city was chosen “because of its cultural importance to the Kingdom.”
With 15 locations across the world, this marks Zuma’s first outpost in the Kingdom — but Saudi foodies are familiar with the luxury brand, Koch said.
“Since its inception in London in 2002, guests from Saudi Arabia have been one of the most loyal Zuma demographics from around the world. Bringing the Zuma experience to the Kingdom feels like a homecoming,” he said.
With interactive sushi and robata counters offering a front-row view of the artistry and precision of Zuma’s chefs, the Izakaya-style restaurant serves traditional Japanese dishes with a modern twist.
There are a few Riyadh-exclusive items on the menu. The Ajwa Date and Miso Toffee Cake dessert comes with ginger crumble, poached pears, and sweet corn mochi ice cream.
It is “a creation that combines the essence of the region’s flavors with Zuma’s renowned techniques,” Koch said.
Koch described Zuma Riyadh as a space that blends Middle Eastern influences and classic Japanese designs.
“Designed by renowned architect Noriyoshi Muramatsu, the space is a blend of Middle Eastern influences and Japanese design, creating an ambiance that is both locally inspired and globally sophisticated,” he explained.
Zuma’s launch in Riyadh was inspired by the cultural and economic transformations that the Kingdom has been undergoing over the past few years, especially in the food and beverage sector.
In 2025, Riyadh will have several new glittering international restaurants including Latin hotspot Amazonico, Japanese-Peruvian eatery Chotto Matte and Italian dessert cafe Cipriani Dolci.
“This transformation has focused on fostering a more vibrant lifestyle, creating a bigger demand for world-class dining and flavors … Zuma Riyadh’s debut in the Kingdom is a testament to the growing demand for exceptional dining experiences while also catering to a clientele that values both tradition and innovation,” said Koch.
Where We Are Going Today: ‘Mamola’ dessert shop
- If you are looking for a comforting dessert during the winter season, Mamola’s exclusive winter menu offers large, hot cakes perfect for kashta or desert camping
This Saudi Arabia brand offers a variety of traditional, buttery sweets with a unique twist.
As the name Mamola suggests, the dessert chain with branches across the Kingdom takes inspiration from the iconic mamoul cookie, which is known for being a staple on every Eid Al-Fitr table.
The round mamoul is stuffed with dates, walnuts, pistachios or nuts, and the outer layer is sprinkled with crushed white sugar.
Mamola has different variations of the mamoul cookie: cream, sesame, kunafa, and many more.
My personal favorite is the kunafa mamoul. Resembling kunafa, a traditional Arab dessert, the cookie is filled with cream instead of dates and topped with crispy shredded filo dough.
But Mamola has much more than cookies. From cakes to ice cream, the diverse menu will leave you feeling spoiled for choice.
If you are looking for a comforting dessert during the winter season, Mamola’s exclusive winter menu offers large, hot cakes perfect for kashta or desert camping.
My personal favorite is the cinnamon date cake, served in a heated dish. After the first bite, I was blown away. It was soft and sweet, with salted caramel and pecans balancing its toffee flavor perfectly.
What makes Mamola stand out is their attention to detail in their curated boxes, which come in various sizes, making them the perfect gifts for loved ones.
