Thursday, December 8, 2016


Artificial Colors in Food Recipes

Artificial Colors in Food Recipes


Artificial colors in food become somehow standard in last years. Todays market has the only one goal – to sell as much as possible. And much colorful food sells better. Natural sources for coloring were used in the past like beet juice for red or turmeric for yellow. To replace these natural sources with cheaper one, artificial colors are added today. The report from CSPI called Food Dyes – A Rainbow of Risks stated many risks: Blue 1, Red 40, Yellow 5, and Yellow 6 have long been known to cause allergic reactions in some people. Tests on lab animals of Blue 1, Blue 2, Green 3, Red 40, Yellow 5, and Yellow 6 showed signs of causing cancer … Yellow 5 also caused mutations, an indication of possible carcinogenicity, in six of 11 tests… FDA tests show that the three most-widely used dyes, Red 40, Yellow 5, and Yellow 6, are tainted with low levels of cancer-causing compounds, including benzidine and 4-aminobiphenyl in Yellow 5. So don’t let you hooked on these color food and eat rather something natural.

artificial colors food recipes Artificial Colors in Food Recipes

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