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Saffron Nutrition

~ Nutrition = Life & Life = Nutrition ~

Danger products and solution

Being a chef for so long I haven’t really looked into the dynamics of food sources in nutrition value as I do today. I find alot really mind opening and will bring some topics forward.

These are some of the things that may cause problems followed by helpful tips that we can aim for:


Damaging products and potential side effect

1. GMO – Genetically modified organisms- Products foods possibly have alot of additives in them and some high in sodium, some are unnatural; soy milk, tofu, farmed salmon higher mercury levels as compared to wild natural salmon, “Enviropig” taking genes from mice and E. coli bacteria inserting it into pigs, and much more.  To date there is more environmental health concerns involved with GMO than with human health, however we have alot less essential micronutrients and higher macronutrient density in these foods, some can spoil without leaving trace of being spoiled consumed and getting sick may potentially happen.

2. MSG - Mono sodium glutamate or sodium glutamate is high in salt and enhancers food flavors, example; Asian foods, many store-bought sauces BBQ, tomato sauce, packet chips and much more. Too much salt with high levels of sodium can cause heart problems, strokes, migraines and other medical problems with high usage. In Australia the recommended AI (average intake) for adults with salt is around 460-920 mg/day = 1gram – 2 ½g = 1 teaspoon equals 6 grams, to simplify the AI is around less than 1/3 of a teaspoon of salt per day.

3. Herbicide – Toxic Chemicals designed to kill plants (weeds) that may threaten crop yield, used to improve crop quantity and yield. May cause cancer and lung problems if inhaled, skin problems, nose bleeding and also can affect the environment, making crop less available for animals, birds, damaging to the land, damaging to insects, air. GBH (glyphosate-based herbicide) is known to cause many health problems and WHO (world health organisation) has declared glyphosate is “probably carcinogenic to humans”.

4. Pesticides -Toxic Chemicals designed to kill organisms in plants. May cause Cancer, endocrine complications, infertility and sterility, Brain damage, Birth defects, respiratory disorders, organ failure, skin irritation, allergic sensitisation, nausea, vomiting, diarrhoea, endocrine disorders, anxiety, depression, and much more.

5. Additives/preservatives – Chemicals added to foods to keep them fresh, enhance their colour, flavor, and or texture. Including; food colourings, flavor enhancers (such as MSG), and a range of preservatives. Some of the common food additives/preservatives that may cause problems include; flavor enhancers MSG 621, food colourings; tartrazine 102, yellow 2G107, sunset yellow FCF110, Cochineal 120, Preservatives; benzoates 210, 211, 212, 213, nitrates 249, 250, 251, 252, sulphites 220, 221, 222, 223, 224, 225, and 228, Artificial sweetener aspartame 951. Some on hypersensitivity reactions that may happen include: digestive disorders (diarrhoea), Nervous disorders (hyperactivity, insomnia, irritability), Respiratory problems (asthma, rhinitis, sinusitis), skin problems (hives, itching, rashes, swelling).   

6. Food handling - Methods which anyone uses to; handle food, cook, reheat, store, process, stock control, temperature monitor, order, working with food at work or home. Incorrect food handling can lead too; contamination, bacteria multiplying, germs, disease, and environmental problems.

7. Water - The main source of life for everything that is living, can be contaminated, this can lead to many sicknesses in human, animal care, crop care, and the environment, potentially leading to sickness and or death.   


Some helpful tips to tackle the above

1. GMO - Reduce the amount of GMO products, if your body has some sort of reaction to a product don't use it again, read labels, follow last use by date and storing methods. Always remember if you do have a reaction it might be a good idea to investigate it with a doctor or a health care practitioner.

  • Elimination diets, introduction diets, individual care diets, and detoxification plans can all be on the table as a point of tackling any type of food reaction that may be happening. Important to note, in some cases we are able to rebuild our immune system and reconnect through gut, brain axis, in doing so we can build our threshold higher and maybe even in some cases resolve certain complications.     


2. MSG - Reduce the amount of intake on your body, read the nutritional panels and look for hidden MSG and their coding, check to see the actual content of how much MSG is added and translate that to a preservative salt.

  • Follow the AI suggested by Australian guidelines for sodium by adding up for one week a day by day intake to visualise the actual intake versus the AI recommendation, once this is done you can adjust in a smoother way with knowledge of what direction to take.
  • With understanding the food nutritional panel labels It is advised that we consume (Sodium) less than 400mg per 100g, and less than 120mg per 100g for best outcomes.  


3,4. Herbicide/Pesticides - Organic is the answer can be expansive solves all those issues, make sure to wash all F&V prior to usage and check for bugs holes etc'.

  • Always read last use by date, country of origin, follow some sort of check method to make it easier and not a hard task and or try create a balance with organic, if it is to expansive to meet your needs you can even consider some frozen fruit and vegetables, just have a read of the processing or any information you can get on the back with the nutritional panel ensuring you still get good compounds.
  • Helpful tip for fruit- Fill sink with cold water and add 1 glass of vinegar, mix/place in fruit and soak for 10 minutes, this will clean your fruit and will help with shelf life of some fruit even more.


5. Additives/preservatives - Reduce the intake by reading labels any word you can’t pronounce may be an additive type, follow the codes; MSG 621, tartrazine 102, yellow 2G107, sunset yellow FCF110, Cochineal 120, benzoates 210 - 213, nitrates 249- 252, sulphites 220 - 225, and 228, Artificial sweetener aspartame 951. don’t have too much, example don’t drink 4 cans of red bull, or don’t eat a box of fruit loops, or don’t eat a whole rainbow cake, all in one day.


6. Food handling - Any time you handle food wash hands before and after, don't be sick working with food, store correctly in air tight containers avoid BPA (fridge, freezer, etc.'). Cook correctly remember your CCP (critical control points) like temperature above 5-65 anything in between is in the danger zone, cool down reheat fast no more than 2 hours left out to cool down then fridge, thaw food in fridge not on bench, use colour coded boards for your foods if u can, don't cross your foods in storage ie shelf per item cooked meat then raw meat, read last use by date and label your own when possible and needed to keep record follow the 9 protective tips by the health department.  


  • BPA (Bisphenol A) this is a chemical used in the lining of some food and beverage packaging to protect food from contamination and extend shelf life. It’s also used in non-food products, these chemical leeches into contact with foods or beverage over a period of time and can cause health concerns.


8. Water - Try make sure it is clean and filtered, make sure there is no faeces or chemical contamination to the water, look at the environment the water has come from, don't drink water from taps or have ice cubes in countries known to have bad water irrigation systems, if you are concerned you can buy H2O as an option, always remember to stay hydrated.

  • The recommended AI per day of fluids which include plain water, milk and other drinks for boys/girls 1-3 yr 1.0 L/day (4 cups), 4-8 yr 1.2 L/day (5 cups), boys 9-13 yr 1.6 L/day (6 cups), boys 14-18 yr 1.9 L/day (7-8 cups), girls 9-13 yr 1.4 L/day (5-6 cups), 14-18 yr 1.6 L/day (6 cups), adults Men 19 - > 70 yr 2.6 L/day (10 cups), Women 19- > 70 yr 2.1 L/day (8 cups), pregnancy/Lactation 14-18 yr 1.8 L/day (7 cups) 19-50 yr 2.3 L/day (9 cups).








Additives preservatives. (2017). Better Health Channel. Food additives. Retrieved from  

BPA. (2015). Food Standards Australia New Zealand. Bisphenol A (BPA). Retrieved from

Food handling. (2018). Food Standards Australia New Zealand. Health and hygiene responsibilities of food handlers. Retrieved from

Food handling. (2010). The Department of Health. 9 Protecting food from contamination. Retrieved from

Food labels. (2018). Eat for Health. How to understand food labels. Retrieved from

GMO. (2001). Parliament of Australia. Genetically Modified Governance Issues. Retrieved from

Herbicides. (2018). Livestrong. Side effects of Herbicides. Retrieved from

MSG. (2017). Nutrient Reference Values for Australia and New Zealand. Sodium. Retrieved from  

Myers, J. P., Antoniou, M. N., Blumberg, B., Carroll, L., Colborn, T., Everett, L. G., … Benbrook, C. M. (2016). Concerns over use of glyphosate-based herbicides and risks associated with exposures: a consensus statement. Environmental Health, 15, 19.

Pesticide. (2017). Pesticide Action Network UK. Impacts of pesticides on health. Retrieved from

Water. (2014). Nutrient Reference Values for Australia and New Zealand. Sodium. Retrieved from

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Adam Saffron

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