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Lite Creme: Difference between revisions
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** Sometimes those ''exact same chemicals'' are only members of the ''exact same chemical family'', where even the natural versions have numerous variations. The ''important'' parts of each molecule may be the same, but could a few seemingly minor chemical bonds in unimportant places have unexpected consequences? If it hasn't (yet) been proven harmful, it must be safe... right?
* "Natural flavors" rarely seems to specify ''which'' flavors. For example, 7-Up currently touts their product as using only natural flavors... and the side of the can also specifies it contains no juice, leading one to wonder exactly what "natural" product is being used to flavor the soda if it's not lime and lemon juice.
** In many cases, there's no citrus juice in a citrus-flavored food item because the citrus oil (which comes from the rind, rather than the flesh) is a more effective flavoring agent. Also, watch word placement—while "natural flavor" denotes a flavor that is natural, "natural lemon flavor", for example, denotes a natural flavor that tastes "like lemons" but may not necessarily have ever ''been'' lemons.
** Several members of the mint and sage families have strong citrus components. Along with a history of enhancing lemonades and teas, it's possible that such herbs have been used as nondescript "natural flavors".
* The flavoring Vanilla is derived from orchids in the genus ''Vanilla'' native to Mexico. It contains a mixture of several hundred different compounds in addition to vanillin. Vanillin is the major flavor that you can taste from Vanilla. However, if you create vanillin through chemical synthesis, it is labeled an artificial flavor.
** By the way, a lot of "artificial" vanilla extract (especially from Mexico, interestingly enough) is actually "extracted" from ''wood'' as a byproduct of paper making. The chemical they're extracting from the wood is the same as one of the chemicals they extract from vanilla orchids, so don't panic. Of course, the real stuff tastes a lot better.
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