This "Secret" Ingredient Is Making You Sick. It's Everywhere, Inc. Your Thanksgiving Dins

When a label says “citric acid (naturally derived)” most people picture lemons being lovingly squeezed by woodland fairies. Sadly, no. In food-industry language, “naturally derived” basically means “it started as something biological… like black mold.” Yep. That mold gets fed corn or beet sugar, ferments it, and pumps out citric acid. The final product is purified, but the origin matters — especially if you’re someone who bloats, gets sinus pressure, or feels inflamed after packaged foods.

Why go this route? Money. True citrus-derived citric acid is expensive and wildly inefficient. You’d need a citrus grove the size of Texas to meet demand. So the industry shifted to mold fermentation a century ago and never looked back. If a brand actually uses lemon-sourced citric acid, trust me — they print it on the label in bold, italic, neon letters.

This is why cleaner companies are starting to use lemon juice instead. It gives the same bright acidity without the mold-based baggage. And for anyone dealing with SIBO, yeast issues, or holiday-season bloat, that tiny detail can be the difference between “I feel great” and “why does my face feel like it gained three pounds?”

So here’s the quick read:

“Citric acid (naturally derived)” = industrial mold fermentation.

“Lemon juice” = actual citrus, much easier on your system.

A simple label swap, but it can change your entire next-morning Thanksgiving experience.

Simple Cranberry Sauce with Orange Rind & Walnuts

• 12 oz fresh cranberries

• ½ cup water

• ¼–⅓ cup honey or agave (start on the lower end, taste as it cooks)

• Zest of 1 orange (use a thick strip or microplane zest — both work)

• Optional: 1–2 tsp fresh orange juice for brightness

• ¼ cup chopped walnuts (toast lightly if you want deeper flavor)

• Pinch of cinnamon stick or chipotle powder if they want a little warmth

Bring the water and sweetener to a simmer, add cranberries, and cook until they burst — about 8–10 minutes. Stir in the orange zest and walnuts right at the end so the aromatics stay fresh. Cool, taste, and adjust sweetness or acidity. It sets up beautifully as it chills.