During the week of Passover, I received an email from one of the many food websites I subscribe to featuring the most beautiful macaroons I had ever seen. I immediately clicked on the link to read the post, examine the recipe, and check out the comments. But as I scrolled through the oohs and aahs, I came across one comment that made me pause:
“I can’t fathom why you would want sweetened coconut for anything, it’s full of preservatives and has the consistency of wet shredded Styrofoam. There’s sugar in the recipe anyway – do yourself a favor and get unsweetened coconut, it’s already sweet and delicious.”
Upon reading this, my first thought was, “I don’t like your tone Young Lady.” I didn’t — I mean, is it so hard to use our nice voices? My second thought was, “Maybe this rascal is on to something?” I have always used sweetened shredded coconut in my granola recipe, which I love, and which I haven’t thought about changing in years. But I decided to do some sleuthing even so. I pulled a bag of sweetened shredded coconut from my pantry and read the ingredient list: desiccated coconut, sugar, water, propylene glycol, salt, sodium metabisulfite (to retain color).
I googled propylene glycol to discover it is a “synthetic liquid substance that absorbs water and is used by the chemical, food, and pharmaceutical industries as an antifreeze when leakage might lead to contact with food.” Furthermore, “the Food and Drug Administration has classified propylene glycol as an additive that is ‘generally recognized as safe’ for use in food.”
Hmmm. Generally recognized as safe for use in food. I hate to be an alarmist, and perhaps the amount of propylene glycol in sweetened shredded coconut is negligible, but this phrase got me thinking. For the odd macaroon or slice of quick bread, perhaps propylene glycol is not worth losing any sleep over. But for the bowl of granola consumed nearly every morning? A substitute was worth looking into. I mean, there wasn’t even that somewhat reassuring clause — “contains 2% or less of …” — printed before the ingredient in question. And even so, I don’t want to consume anything — ever — that is only “generally recognized as safe” no matter how small the amount.