Food Coloring! It's pretty but is it worth it?

Food Coloring
It's pretty, but is it worth it?

FOOD COLORING
So how important are brightly-colored fruit cereals, chewing gum, popsicles, and fruit drinks? My child – and probably yours – sometimes asks for food by color: the blue drink, or the red cereal. But if you removed food coloring, wouldn’t the food taste the same? For commercial reasons, food manufacturers are adding toxic food colorings to your child’s foods.

Red No. 5 was banned for a very long time because it was suspected that it made children hyper; other colors have been banned after many years on the market because they were found to be carcinogenic. But probably the entire group of certified food colors used today should be banned; they all belong to a class of chemicals called “polycyclic aromatic hydrocarbons,” and many studies suggest that they, too, are carcinogens. But since these chemicals only cause cancer when injected, not ingested, the FDA keeps them legal.

This means the food manufacturers can keep making purple stars, blue diamonds, and bright red “100% Vitamin C!” sugary drinks that our children beg for – because children like bright colors and sweets. These chemicals add nothing to the value of our foods, but rather may cause a surprising number of disorders, including asthma and autism (both childhood diseases that are exploding in growth in the Western world).

Health food stores often carry natural food colorings, like reds from beets and blues and purples from berries and grapes. So if these things are readily available and work perfectly well, why doesn’t the food industry use them? The easy answer is that it’s more cost-effective to use polycyclics. Who cares if it’s poisoning our children?

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