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!
— Lisa.kaaki@arabnews.com
Exposed: The truth behind food labels
Exposed: The truth behind food labels
Where We Are Going Today: ‘Century Burger’ restaurant in Jeddah
- The original CB, my repeat order, is a simple burger packed with flavor, served with pillow-soft buns, a thick beef patty, Swiss cheese, lettuce, tomato and the signature CB sauce
Saudi burger joint Century Burger offers an extensive menu of mouthwatering dishes.
Known for its hearty meals and fresh ingredients, Century Burger began in Jeddah, where it established its first restaurant on Prince Sultan Road.
Today, the chain has 13 stores across the Kingdom and is among the largest Saudi casual dining brands.
I usually like to start with the black beetroot salad, a refreshing mix of arugula, beetroot, red onion, cooked sweet potatoes, feta cheese and a tangy dressing.
The original CB, my repeat order, is a simple burger packed with flavor, served with pillow-soft buns, a thick beef patty, Swiss cheese, lettuce, tomato and the signature CB sauce.
When I crave something savory and spicy, I opt for the fajita burger: A succulent beef patty topped with fresh grilled vegetables, fajita seasoning and melted cheese.
For anyone looking to reduce their carb intake, the keto burger is savory, delicious and very filling.
One of Century Burger’s many creative takes on burgers is black umami, served with black squid ink buns, grilled chicken breast, Swiss cheese, arugula, crispy onion, a house-made umami sauce and pickles.
The restaurant also offers variety of starters and side orders, from flavored chicken wings and chicken strips to various shrimp options.
Where We Are Going Today: Bab Sharqi – Saudi brand sweets
- This artistic touch makes their packaging both elegant and culturally meaningful
Eid is here, bringing joy, gatherings, and the tradition of sharing sweets. Bab Sharqi, a renowned Saudi brand, blends authenticity and luxury to enhance your celebrations.
Specializing in Middle Eastern confections and petit four, Bab Sharqi distributes its creations across the Kingdom.
The name Bab Sharqi, meaning “Eastern Gate,” reflects the rich heritage of the Arab world. Each box showcases stunning illustrations of historical landmarks from Riyadh, Jazan, AlUla, and Diriyah to Petra and Jerash in Jordan and beyond.
This artistic touch makes their packaging both elegant and culturally meaningful.
I tried their chocolate petit four, and it instantly became my favorite with Saudi coffee. Its buttery, melt-in-your-mouth texture and rich chocolate coating make it perfect for guests or personal indulgence.
They also offer milk petit four, assorted options in various sizes, and beautifully packaged baklava trays with cashew, pistachio, pecan, and even chocolate baklava.
For an extra special treat, the Orientals box is perfect for Eid gatherings. It features baklava filled with pecans and salted caramel, almonds, pistachios, and coconut, all coated in fine Belgian chocolate.
Bab Sharqi’s sweets are available for delivery via HungerStation, ToYou, and Keeta or in-store at Kottouf Wa Hala, a boutique for local and regional sweets.
For more details, visit @babsharqisweets on Instagram.
Fitness enthusiasts challenge themselves with pre-iftar hikes in Pakistani capital
- Hikers set out hour before sunset, break fast on trails on Margalla Hills National Park
- Participants say pre-iftar hikes help boost fat burning, maintain weight in Ramadan
ISLAMABAD: Zarnab Tahir struggled to catch her breath as the steep incline of the hiking trail at Islamabad’s picturesque Margalla Hills tested her endurance. Hiking can put people through physical exertion, especially when they do it on an empty stomach.
An hour before the sun sets and the call to prayer blares out from various mosques located in Pakistan’s capital city, a group of fitness enthusiasts take to the hiking trails in Margalla Hills National Park.
Islamabad Run With Us — IRU — which describes itself as Pakistan’s “pioneering running community,” is behind the pre-iftar hiking initiative.
“When you engage in pre-iftar (physical) activities during Ramadan, it gives you extra energy, an extra boost,” Qasim Naz, who founded IRU in 2016, told Arab News on hiking trail number three.
“And when someone joins in on an activity once or twice, they figure out it’s not that hard and they can sustain it comfortably.”
Naz stresses that staying active during the holy month is essential. The IRU organizes five activities a week, which include two runs and three hikes.
“Either we can maintain our weight, or if our goal is weight loss, we can achieve it by being in a calorie deficit while eating a healthy diet and exercising,” Naz explained.
Tahir, 22, meanwhile, said that she was committed to reaching the top of hiking trail before sunset. This was the second time she was hiking with IRU.
She agreed with Naz that group activities are “much easier” to sustain.
“I think it is important to go at your own pace and it’s so much easier with the group,” Tahir, a content creator, told Arab News.
“If you go alone, it’s kind of more difficult and you are, like, really slow but if you go with the group you can maintain that pace and I think it’s much easier that way.”
Mahwish Ashraf, a journalist associated with a foreign diplomatic mission in Islamabad, shared how she struggled the first time that she went on a pre-iftar hike with IRU.
“The first time I was hiking, I returned from in between, I couldn’t complete it,” she admitted. “So, this is my second time hiking with the IRU, and gladly, I’m at the main point, the meeting point.”
Eraj Khan, a commercial specialist visiting from Australia to spend Ramadan with his family, said pre-iftar hikes give one “lots of energy.”
“For fat burning, it’s a great activity,” Khan said. “Especially because the last two hours of fasting are the hardest, most people feel really hungry. But so far, I’m loving it.”
As the clock continued to tick and evening settled in, the hikers began to pick up their pace. For Tahir, reaching the top of the trail before sunset was a victory in itself.
She had pushed past exhaustion, embraced the challenge and proved to herself that she was capable of more than she thought she could achieve.
And according to her, hiking with the group made all the difference.
“The energy of the group keeps you going,” she said. “Even when you feel like stopping, you see everyone else moving forward, and you push through.”
French fry revolution satisfies Ramadan night cravings in Jeddah
- One of Crusty’s visitors, Sukinah Qattan, told Arab News: “This atmosphere doesn’t just enhance the joy of tasting food; it also enriches Saudi Arabia’s culinary sector, supports local chefs
JEDDAH: During the holy month of Ramadan, Jeddah’s streets come alive with food stalls, drawing crowds to savor local favorites such as the popular “basta” fries pop-up experience.
Stalls, particularly those selling French fries, line the streets, bringing people together in a celebration of local flavors.
Food carts and traditional kiosks set up in alleyways of residential areas and in public squares serve delicious dishes and beverages, evoking nostalgia and reviving the spirit of the past.
The word “basta” comes from the Arabic term for simplicity, “basata,” to represent an experience that is modest, affordable, and rich in flavor.
In these attractive settings, markets bustle with activity as the aroma of kebda (liver), balila (chickpeas), and French fries fills the air, bringing the warmth of social gatherings that define the holy month.
Keeping tradition alive
Abdulrahman Ghazi, owner of the food stall Balilat Ajdadna, spoke to Arab News about the city’s love for its street foods.
“French fries have always been a Ramadan favorite, along with balila and liver. We’ve been serving customers in Al-Safa district for 28 years, and our loyal patrons know us well,” he said.
“We prepare kebda using an old traditional method, but with our own twist. We cook it with natural oil, suet, and lamb fat, without using any additional oils. This technique is highly favored by many,” Ghazi explained.
The authentic way of preparing balila takes more time and requires at least three hours of slow cooking over low heat with plenty of water, he added.
“In the past, balila was soaked for 12 hours before cooking to ensure it was thoroughly cleaned of bicarbonate residue, a crucial step that many overlook today. Unfortunately, some now use bicarbonate with a pressure cooker to speed up the process, which takes away from its true flavor.”
He insisted that the correct way to prepare balila is to let the chickpeas soak overnight, wash it thoroughly, and then cook it slowly.
“That’s why we call it ‘Balila Ajdadna’ — because it is made just like our ancestors used to prepare it in Makkah, where we originally come from,” Ghazi added.
The stall’s balila is priced is SR5 ($1.30) for a small plate and SR10 for a large plate. The small plate of fries costs SR6 and the large goes for SR12, with all the sauces one could wish for.
Although rising costs, particularly for oil, have led to price increases, Ghazi said that they strive to keep prices stable.
“Our prices remain the same throughout the year, even during Ramadan. We do not impose additional taxes, and we have always absorbed the costs ourselves.”
French fries take a new turn
While some vendors have remained loyal to tradition, serving fries with classic Saudi sauces such as garlic and homar (tamarind), others have introduced elements from various cuisines, elevating the dish beyond its conventional form.
In an interview with Arab News, Saudi content creator Abdoush, who has over half a million followers on social media, shared his inspiration for launching his fries stall — one that locals call “The Rich Man’s Stall” because its fries sell for SR60.
After years of perfecting his steak-cooking skills, Abdoush decided to elevate the French fries game by adding premium steak cubes, topped with his signature sauce.
“For me, it’s all about taking something familiar and turning it into an unforgettable experience,” he said.
His steak fries stall Crusty is located on Ali Abou Al-Ola street, operating from the backyard of a neighborhood home and serving lines of eager customers.
With innovative ingredients, such as wok-tossed steak cubes finished with a torch, Abdoush’s stall has attracted thousands of visitors during Ramadan.
The stall is a bustling business, with four counters dedicated to fries. Around 20 workers manage the operation, going through over 100 kg of steak per day and an unmeasured amount of potatoes.
According to Aboush, Crusty serves an average of 500 customers on weekdays, while on weekends the number soars to over 700.
“We do this out of love and passion. Food is truly amazing, it’s a blessing,” he said.
But what makes Abdoush’s fries expensive?
“It’s all about the process of making the fries. We don’t just fry them in regular oil — we add tallow and beef fat from the steaks. The steak we use is Russian striploin, a high-grade cut known for its marbling and rich fat content. We add about half a steak on top of the fries,” he explained.
“We also make a special sauce that we drizzle over the steak fries, but I highly recommend adding some homar (tamarind). It gives the dish a unique touch.”
Abdoush’s inspiration behind the steak fries is connected to Jeddah’s culture, especially the rise of French fry pop-ups. “Personally, I love making steaks, and with five years of experience, this was the perfect concept to bring to life.”
Crusty started last year and its popularity this year has been on a whole new level.
After Ramadan, Abdoush plans to launch his first Crusty restaurant specializing in steaks. “We won’t just serve French fries and steaks, we’ll also be adding burgers to the menu,” he said.
Residents and visitors flock to these stalls, where they not only indulge in delicious food but also experience live cooking demonstrations.
One of Crusty’s visitors, Sukinah Qattan, told Arab News: “This atmosphere doesn’t just enhance the joy of tasting food; it also enriches Saudi Arabia’s culinary sector, supports local chefs, and reinforces the presence of traditional dishes in the modern cultural scene.”
Other fries stalls offer more affordable fries. For example, Adani Bar Cafe and Ma’loom restaurant serve fries for no more than SR15.
However, their innovation lies in cutting the potatoes into cubes, instead of the traditional fries shape, and topping them with a cilantro, garlic, and lemon sauce, which visitors love.
Anas Abbas, a fries enthusiast from Jeddah, told Arab News: “Every Ramadan, I make sure to visit Adani Bar. I love their fries. They’ve truly become a Ramadan tradition. I always bring some home for my mother after her Taraweeh prayers because she also appreciates this delicious treat.”
Where We Are Going Today: ‘Salad Flavors’ cafe in Riyadh
Have you ever craved a salad for lunch or dinner but were worried it wouldn’t fill you up? At Salad Flavors, that’s unlikely to be a problem.
Located in Al-Malqa, Riyadh, the cafe offers four different kinds of salads, each with a large selection of fresh toppings and its own special dressing. And while the menu may not be very big, the flavors are.
The bestselling dish comes with grilled chicken and the signature sauce. You will love the crispy eggplant.
A less creamy option would be a great alternative to have for lighter days.
The rich salad is a vegetarian alternative similar to the signature dish but with different toppings and an orange dressing. The sweet potato and okra set it apart.
Another vegetarian choice is the quinoa salad, which has apple and a more balsamic-based dressing to give it extra tang and freshness.
For seafood lovers, the crab salad is a good option. The mango, cucumber, sesame and panko toppings give it the feel of a poke bowl (without the raw fish) and the flavors work great together. I would also prefer a lighter dressing to accompany the salad.
Salad Flavors also offers individual and gathering-sized boxes of grape leaves fatteh and cabbage fatteh. The grape leaves option is zesty, tangy and very tasty, while the cabbage is more unusual but well worth a try.
The only thing missing from the menu is the option for visitors to customize a dish with their favorite toppings and sauce.
But if you’re looking for a new fresh tasting salad place in Riyadh for lunch or dinner, Salad Flavors is among the top options available.
