{"id":140403,"date":"2023-04-28T19:27:13","date_gmt":"2023-04-28T09:27:13","guid":{"rendered":"https:\/\/www.howtocookthat.net\/public_html\/?p=140403"},"modified":"2023-05-12T10:59:45","modified_gmt":"2023-05-12T00:59:45","slug":"food-colours-bad","status":"publish","type":"post","link":"https:\/\/www.howtocookthat.net\/public_html\/food-colours-bad\/","title":{"rendered":"Are Food Colours Bad for you?"},"content":{"rendered":"<div class=\"videoWrapper\"><iframe loading=\"lazy\" width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/M-WKprPrjHw?rel=0\" title=\"YouTube video player\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" allowfullscreen><\/iframe>\n<\/div>\n<p>&nbsp;<br \/>\nJust in case you want to do more reading on this topic here are the references used for this episode:<\/p>\n<p>Taste the toxin? Skittles &#8216;unfit for human consumption&#8217;, lawsuit claims<br \/>\nhttps:\/\/www.theguardian.com\/business\/2022\/jul\/15\/skittles-mars-lawsuit-titanium-dioxide-toxin<\/p>\n<p>The Quest to Make a True Blue M&#038;M, Wollan<br \/>\nhttps:\/\/www.nytimes.com\/interactive\/2016\/10\/09\/magazine\/blue-food-coloring-mars-company.html<\/p>\n<p>Mars faces lawsuit over titanium dioxide, Gelski<br \/>\nhttps:\/\/www.foodbusinessnews.net\/articles\/21818-mars-faces-lawsuit-over-titanium-dioxide<\/p>\n<p>Discovery of a natural cyan blue: A unique food-sourced anthocyanin could replace synthetic brilliant blue &#8211; SCIENCE ADVANCES, 7 Apr 2021, Vol 7, Issue 15, DOI: 10.1126\/sciadv.abe7871<br \/>\nhttps:\/\/www.science.org\/doi\/10.1126\/sciadv.abe7871<\/p>\n<p>Red No. 2, a food coloring consumed daily by millions of Americans, was tested time and again for safety. Yet now, nearly a century after its introduction, the Government&#8217;s top regulatory officials have concluded that its safety remains uncertain.  Philip M. Boffey, The New York Times, Feb. 29, 1976<br \/>\n<iframe class=\"wp-embedded-content\" sandbox=\"allow-scripts\" security=\"restricted\" title=\"Red No. 2, a food coloring consumed daily by millions of Americans, was tested time and again for safety. Yet now, nearly a century after its introduction, the Government&#039;s top regulatory officials have concluded that its safety remains uncertain.\" src=\"https:\/\/www.nytimes.com\/svc\/oembed\/html\/?url=https%3A%2F (-16.67 degrees Celsius)%2F (-16.67 degrees Celsius)www.nytimes.com%2F (-16.67 degrees Celsius)1976%2F (-16.67 degrees Celsius)02%2F (-16.67 degrees Celsius)29%2F (-16.67 degrees Celsius)archives%2F (-16.67 degrees Celsius)article-2-no-title-red-no-2-a-food-coloring-consumed-daily-by.html#?secret=wvEz0KApVy\" data-secret=\"wvEz0KApVy\" scrolling=\"no\" frameborder=\"0\"><\/iframe><\/p>\n<p>Food and Drug Administration&#8217;s Regulation of Food Additives, Published: Jan 13, 1977. https:\/\/www.gao.gov\/assets\/100521.pdf<\/p>\n<p>F.D.I. Bans Use of Red No. 4 Dye And Carbon Black in Food Items, New York Times, Sept. 23, 1976<br \/>\n<iframe class=\"wp-embedded-content\" sandbox=\"allow-scripts\" security=\"restricted\" title=\"F.D.I. Bans Use of Red No. 4 Dye And Carbon Black in Food Items\" src=\"https:\/\/www.nytimes.com\/svc\/oembed\/html\/?url=https%3A%2F (-16.67 degrees Celsius)%2F (-16.67 degrees Celsius)www.nytimes.com%2F (-16.67 degrees Celsius)1976%2F (-16.67 degrees Celsius)09%2F (-16.67 degrees Celsius)23%2F (-16.67 degrees Celsius)archives%2F (-16.67 degrees Celsius)fdi-bans-use-of-red-no-4-dye-and-carbon-black-in-food-items.html#?secret=Wv2PxPsZXj\" data-secret=\"Wv2PxPsZXj\" scrolling=\"no\" frameborder=\"0\"><\/iframe><\/p>\n<p>Naturally Sourced Colours, Biocon Colors<\/p>\n<blockquote class=\"wp-embedded-content\" data-secret=\"zjb9dJN8Tt\"><p><a href=\"https:\/\/bioconcolors.com\/natural-colors\/\">Natural Colors<\/a><\/p><\/blockquote>\n<p><iframe class=\"wp-embedded-content\" sandbox=\"allow-scripts\" security=\"restricted\" style=\"position: absolute; clip: rect(1px, 1px, 1px, 1px);\" title=\"&#8220;Natural Colors&#8221; &#8212; BIOCON COLORS\" src=\"https:\/\/bioconcolors.com\/natural-colors\/embed\/#?secret=liNH3QrC24#?secret=zjb9dJN8Tt\" data-secret=\"zjb9dJN8Tt\" width=\"600\" height=\"338\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\"><\/iframe><\/p>\n<p>Safety Data Sheet Carbon Black, July 19, 2021<br \/>\nhttps:\/\/cancarb.com\/wp-content\/uploads\/2022\/04\/Cancarb_SDS_English.pdf<\/p>\n<p>FDA Color Additive Status List<br \/>\nhttps:\/\/www.fda.gov\/industry\/color-additive-inventories\/color-additive-status-list<\/p>\n<p>Swindled: The Dark History of Food Fraud, from Poisoned Candy to Counterfeit Coffee,<br \/>\nBee Wilson, 2008<br \/>\nhttp:\/\/assets.press.princeton.edu\/chapters\/s8723.pdf<\/p>\n<p>Pisum Sativum ( Prussian Blue Shelling Pea )<\/p>\n<blockquote class=\"wp-embedded-content\" data-secret=\"0vqQe47mqZ\"><p><a href=\"https:\/\/www.backyardgardener.com\/plantname\/pisum-sativum-prussian-blue-shelling-pea\/\">Pisum sativum  ( Prussian Blue Shelling Pea )<\/a><\/p><\/blockquote>\n<p><iframe class=\"wp-embedded-content\" sandbox=\"allow-scripts\" security=\"restricted\" style=\"position: absolute; clip: rect(1px, 1px, 1px, 1px);\" title=\"&#8220;Pisum sativum  ( Prussian Blue Shelling Pea )&#8221; &#8212; Backyard Gardener\" src=\"https:\/\/www.backyardgardener.com\/plantname\/pisum-sativum-prussian-blue-shelling-pea\/embed\/#?secret=Fsr1xgL7mt#?secret=0vqQe47mqZ\" data-secret=\"0vqQe47mqZ\" width=\"600\" height=\"338\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\"><\/iframe><\/p>\n<p>Prussian Blue Pea<br \/>\n<a href=\"https:\/\/www.saltspringseeds.com\/products\/prussian-blue-pea\">Prussian Blue Pea<\/a><\/p>\n<p>Mars, Incorporated to remove all artificial colors from its human food portfolio<br \/>\nhttps:\/\/www.mars.com\/news-and-stories\/press-releases\/remove-artificial-colors<\/p>\n<p>11 Food Ingredients Banned Outside the U.S. That We Eat, ABC News, Susanna Kim, June 26, 2013<br \/>\nhttps:\/\/abcnews.go.com\/Lifestyle\/Food\/11-foods-banned-us\/story?id=19457237#:~:text=Norway%20banned%20almost%20all%20food,as%20the%20EU%2C (35.6 degrees Fahrenheit)%20he%20added.<\/p>\n<p>Food Standards Australia, New Zealand, SURVEY OF ADDED COLOURS IN FOODS AVAILABLE IN<br \/>\nAUSTRALIA<br \/>\nhttps:\/\/www.foodstandards.gov.au\/science\/surveillance\/documents\/Colours%20Survey_Final%20Report%2022%20Oct%2008%20(2).pdf<\/p>\n<p>Cochineal<br \/>\nhttps:\/\/en.wikipedia.org\/wiki\/Cochineal<\/p>\n<p>Prevalence of Artificial Food Colors in Grocery Store Products Marketed to Children, Clin Pediatr (Phila), 2016 Oct;55(12):1113-9. doi: 10.1177\/0009922816651621. Epub 2016 Jun 6.<br \/>\nhttps:\/\/pubmed.ncbi.nlm.nih.gov\/27270961\/#:~:text=Overall%2C (35.6 degrees Fahrenheit)%20350%20products%20(43.2%25),did%20not%20have%20any%20AFCs.<\/p>\n<p>Food colours and hyperactivity, Food Standards Agency, UK<br \/>\nhttps:\/\/www.food.gov.uk\/safety-hygiene\/food-additives<\/p>\n<p>Food dyes and health: Literature quantitative research analysis, Measurement: Food<br \/>\nVolume 7, September 2022, 100050<br \/>\nhttps:\/\/www.sciencedirect.com\/science\/article\/pii\/S2772275922000272<\/p>\n<p>Artificial colours in local and imported food products, NSW Government Food Authority, May 2014<br \/>\nhttps:\/\/www.foodauthority.nsw.gov.au\/sites\/default\/files\/_Documents\/scienceandtechnical\/artificial_colours.pdf<\/p>\n<p>Perkins Purple, May 10, 2022<br \/>\nhttps:\/\/royalsociety.org\/blog\/2022\/05\/perkins-purple\/<\/p>\n<p>WILLIAM HENRY PERKIN AND THE WORLD\u2019S FIRST SYNTHETIC DYE, JAN HICKS, 25 AUGUST 2017, Science and Industry Museum<br \/>\nhttps:\/\/blog.scienceandindustrymuseum.org.uk\/worlds-first-synthetic-dye\/<\/p>\n<p>Peruvian Bark Tree Cinchona officinalis, New York Botanical Garden<br \/>\nhttps:\/\/www.nybg.org\/poetic-botany\/cinchona\/<\/p>\n<p>Mauve: the History of the Colour that Revolutionized the World, 13 July 2018<br \/>\nhttps:\/\/www.bbvaopenmind.com\/en\/science\/research\/mauve-the-history-of-the-colour-that-revolutionized-the-world\/<\/p>\n<p>Food additives and hyperactive behaviour in 3-year-old and 8\/9-year-old children in the community: a randomised, double-blinded, placebo-controlled trial, Lancet 2007; 370: 1560\u201367, DOI:10.1016\/S0140-6736(07)61306-3<\/p>\n<p>On the changing colour of food &#038; drink, Charles Spence, International Journal of Gastronomy and Food Science Volume 17, October 2019, 100161<br \/>\nhttps:\/\/www.sciencedirect.com\/science\/article\/pii\/S1878450X19300381<\/p>\n<p>Applications of food color and bio-preservatives in the food and its effect<br \/>\non the human health, Subhashish Dey, Food Chemistry Advances, Volume 1, October 2022, 100019<br \/>\nhttps:\/\/www.sciencedirect.com\/science\/article\/pii\/S2772753X2200003X?via%3Dihub<\/p>\n<p>Meta-Analysis of Attention-Deficit\/Hyperactivity Disorder or Attention-Deficit\/Hyperactivity Disorder Symptoms, Restriction Diet, and Synthetic Food Color Additives, Journal of the American Academy of Child &#038; Adolescent Psychiatry, Volume 51, Issue 1, January 2012, Pages 86-97.e8<br \/>\nhttps:\/\/www.sciencedirect.com\/science\/article\/abs\/pii\/S0890856711009531<\/p>\n<p>A Rainbow Palate: How Chemical Dyes Changed the West\u2019s Relationship With Food<br \/>\nBy Carolyn Cobbold. Pp. 288, illus., index. University of Chicago Press: Chicago. 2020.<br \/>\nhttps:\/\/www.tandfonline.com\/doi\/full\/10.1080\/00026980.2022.2066257<\/p>\n<p>Scientific Opinion on the re-evaluation of Allura Red AC (E 129) as a food additive, European Food Safety Authority, 12 November 2009<br \/>\nhttps:\/\/www.efsa.europa.eu\/en\/efsajournal\/pub\/1327<\/p>\n<p>European Food Safety Authority updates safety advice on six food colours, 12 November 2009<br \/>\nhttps:\/\/www.efsa.europa.eu\/en\/press\/news\/091112<\/p>\n<p>How Safe are Color Additives? US Food and Drug Administration<br \/>\nhttps:\/\/www.fda.gov\/consumers\/consumer-updates\/how-safe-are-color-additives<\/p>\n<p>Color Additives History, Food Safety Magazine October\/November 2003<br \/>\nhttps:\/\/www.fda.gov\/industry\/color-additives\/color-additives-history<\/p>\n \n<h4 align=center>My Cookbook<\/h4>\n<p align=center>\n<a href=\"https:\/\/www.howtocookthat.net\/public_html\/cook-crazy-sweet-creations-cookbook-ann-reardon\/\" target=\"_blank\"><img decoding=\"async\" width=\"40%\" src=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2021\/03\/hardcover-book-mockup-of-a-woman-reading-3409-el1.png\" alt=\"ann reardon crazy sweet creations cookbook\" title=\"Crazy Sweet Creations Cookbook\" style=\"opacity: 0.8; -moz-opacity: 0.8;\" class=\"fade\" \/><\/a>\n<\/br>\nStores that sell my book listed by country:  \n<a href=\"http:\/\/bit.ly\/ARcookbook\" rel=\"nofollow\" target=\"_blank\">http:\/\/bit.ly\/ARcookbook<\/a>\n<\/br>\nAll recipe quantities in the book are in grams, ounces and cups.<\/p>","protected":false},"excerpt":{"rendered":"<a href=\"https:\/\/www.howtocookthat.net\/public_html\/food-colours-bad\/\"><img width=\"150\" height=\"150\" src=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2023\/04\/P1100312-150x150.jpg\" class=\"alignleft tfe wp-post-image\" alt=\"are food colours safe?\" decoding=\"async\" loading=\"lazy\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2023\/04\/P1100312-150x150.jpg 150w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2023\/04\/P1100312-100x100.jpg 100w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2023\/04\/P1100312-scaled-1200x1200-cropped.jpg 1200w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2023\/04\/P1100312-400x400.jpg 400w\" sizes=\"(max-width: 150px) 100vw, 150px\" data-wp-pid=\"140779\" \/><\/a><p>&nbsp; Just in case you want to do more reading on this topic here are the references used for this episode: Taste the toxin? Skittles &#8216;unfit for human consumption&#8217;, lawsuit claims https:\/\/www.theguardian.com\/business\/2022\/jul\/15\/skittles-mars-lawsuit-titanium-dioxide-toxin The Quest to Make a True Blue M&#038;M, Wollan https:\/\/www.nytimes.com\/interactive\/2016\/10\/09\/magazine\/blue-food-coloring-mars-company.html Mars faces lawsuit over titanium dioxide, Gelski https:\/\/www.foodbusinessnews.net\/articles\/21818-mars-faces-lawsuit-over-titanium-dioxide Discovery of a natural cyan blue: A unique food-sourced anthocyanin could replace synthetic brilliant blue &#8211; SCIENCE ADVANCES, 7 Apr 2021, Vol 7, Issue 15,<\/p>\n","protected":false},"author":1,"featured_media":140779,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[142],"tags":[3687,3688,3695,3685,3686,3689,3697,3696],"_links":{"self":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts\/140403"}],"collection":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/comments?post=140403"}],"version-history":[{"count":4,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts\/140403\/revisions"}],"predecessor-version":[{"id":140586,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts\/140403\/revisions\/140586"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/media\/140779"}],"wp:attachment":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/media?parent=140403"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/categories?post=140403"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/tags?post=140403"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}