What's really in your crackers?
Now a days crackers have pretty much become an every day food (well, compared to when I was younger. You only got crackers when mum was being fancy and had guests over and she'd break out the wooden cheese board and assemble a block of colby and Huntley & Palmers water crackers on it. Maybe a bunch of grapes too).
However, now, they're considered a staple. Rice crackers are everywhere. But unfortunately, the majority of crackers available have a lot of substandard ingredients in them and can contain a host load of freaky numbers. Here's a list of ingredients found in sour cream & chives rice crackers ** btw, don't eat these if your a vegetarian ***
Rice 64%, sour cream & chives seasoning, partionally hydrogenated soybean oil, acidity regulator 270, hydrolysed vegetable protein, colours 150a & 100, maltodextrin, hydrolysed animal protein (from pork, fish)!!! (so your rice cracker is not suitable for vegetarians then), flavour enhancers 621 & 635, spices, corn starch, acidity regulator 296 & 330, anti-caking agent 551, sunflower oil.
Alternatives that contain foods we have heard of:
- Peckish Brown Rice Crakers (other Peckish crackers contain maltodextrin, anticaking agents etc).
- Fantastic Seeds and Grain crackers
- Ceres Organics Black Sesame Seed rice crackers.
- Pams Brown Rice Crackers
All in all, they are a processed food, and not ideal, but if you're going to eat them, go for the ones with the less amount of ingredients and freaky lab creations. Same goes with rice cakes - Macro Organics, Ceres Organics and Pams make ones just containing rice and salt. Avoid like the plague, things like Shapes and other crackers that have any type of flavouring. But still, even if they are plain, make sure you read your labels, cause we know how those companies like to fool us!
Or alternatively make your own! Like these Sunflower Herb Crackers - these are totally delish and filling due to the sunflower seeds (which are also great for balancing your hormones - clever little things aren't they?).
Thanks, and keep learning!