Can we really trust the word raw on food labels?

“Raw” sugar is produced by pressing the juice out of sugar cane or beets, then heating it to boiling point and adding chemicals to remove impurities. Next, it is pumped into evaporation tanks to concentrate it into a thick syrup, which is further heated to remove more water until it crystallises.

And that, dear reader, is what the food industry calls “raw” sugar.

It’s crazy, of course – and so much so that you probably figured that the use of the word raw in this context was less than honest.

However, you might think it’s a different story for companies in the raw food arena, marketing their wares directly at raw fooders – especially those headed up by well-known raw food promoters.

You might still think that when a company like this puts raw on the label, you can 100% trust that means the food in question is raw.

I used to think this, too, but since starting to investigate it last year, I have been shocked over and over at what I’ve found out.

I am not talking about rumours here – I am talking about:

the fact that at least one leading raw food company and one well-known raw food promoter have even admitted that for years they sold raw-labelled (and priced) cacao products that weren’t raw, yet this has somehow stayed under the radar frank conversations with industry insiders documentary evidence I have seen from a leading supplier to the raw chocolate market which clearly shows that its cacao powder and butter are, in fact, not raw.

This supplier is based in Peru and is making no pretence whatsoever that these products are raw – it is not labelling them raw nor telling anyone they are; it is, shockingly, raw food companies in the UK, US and elsewhere who are doing that.

You’ll be able to read much more about the problem of mislabelling raw packaged foods and what it means for you in my exclusive report on this issue, coming very soon.

And I have recently been joined in my investigation by the brilliant Anna Rodgers, aka Miss Eco Glam, a health crusader of the highest integrity.

She says, “I got into the raw lifestyle mainly because I, like many others, was attracted to the healthy sounding chocolate desserts and treats that I could even have for breakfast. When I first started blogging about raw chocolate, I too, thought that it was great and that it was truly raw.

“Now that I have seen the alarming lack of evidence that any of the raw chocolate we buy is really raw, I am more than ticked off. I now think I look like a complete fool for spreading this misinformation like it has been spread to so many of us.

“I am even more upset knowing that several of my lovely ethical friends have based their own business entirely around raw chocolate. They too have been misled in the biggest way.

“I am disgusted at the people in the industry who are behind this and have made a lot of money by lying to people.”

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