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Harmful Hues

Harmful Hues. The dangers and effects of artificial food colouring. History. Natural foods such as spices, carrots, spinach, flowers and others are examples of food colouring agents found in ancient cookbooks dating as far back as 1390 A.D. Purpose.

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Harmful Hues

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  1. Harmful Hues The dangers and effects of artificial food colouring.

  2. History • Natural foods such as spices, carrots, spinach, flowers and others are examples of food colouring agents found in ancient cookbooks dating as far back as 1390 A.D.

  3. Purpose • To satisfy the consumer. Artificial food colouring is used to brightly colour foods so they either appear more healthier, fresher or more visually enticing.

  4. This is a warning that product labels don’t mention. The following slides will contain artificial food dyes that could have serious health effects.

  5. Red 40 • Uses: Jell-O, Cereals, Candy, Cakes, Soda and Canned Fruit • Risks: Scientific studies linked this dye with hyperactivity and behavioral problems in children. • Banned: in Denmark, Belgium, France, Switzerland and Sweden.

  6. Yellow 6 (Sunset Yellow) • Uses: Cakes, Candy, Pork Sausages and Gelatin Desserts • Risks: Hives, Increased Bruising, Indigestion, Vomiting and Kidney Tumors • Banned: in Finland, Norway and United Kingdom.

  7. Yellow 5 (Tartrazine) • Derived from coal tar • Uses: citrus flavored soft drinks, ice cream, cheese, butter, pasta and liquor mixes. • Risks: may trigger asthma symptoms, hives, thyroid tumors, lymphoma and chromosome damage.

  8. Red 3 (Erythrosine) • Uses: Canned fruits, cereal, fruit snacks, candies and cake frostings. • Risks: Chromosome damage, thyroid tumors and bronchial constrictions.

  9. ADHD & Food Colouring • Since the 1970’s there has been a multitude of scientific studies linking many food colour additives such as: • Yellow 6 • Yellow5 • Yellow 10 • Red 40 with an increase of hyperactivity in children with ADHD.

  10. How to read food labels to find food additives • The dominant ingredient is first, followed by those that are used in smaller quantities in descending order • Don’t get tricked by fancy names such as: • Yellow 10 = Quinoline yellow • Red 40 = Allura Red

  11. Alternatives • Fresh Fruit • Homemade baked goods and candy • Some organic foods • Prepackaged foods that are clearly labeled dye free • Limit foods with a lot of bright colours • Whole foods (no processed)

  12. Natural Food Colours Betanin • Makes a beetroot colour • From raspberries, pomegranates, paprika and beets • Is a potent anti-oxidant and anti-cancer agent

  13. Carotenes • Made from carrots, sweet potatoes, saffron • Used in margarine, butter and rice • Colour: orange Lycopenes • Colour: orange/red • Made from: tomatoes, watermelon and papaya • Helps in preventing cancer, good for prostate and helps maintain a healthy cardiovascular system

  14. Yellow • Made from flowers, tumeric and caramel • Strong anti-oxidant and anti-inflammatory Green • Made from chlorophyll filled vegetables • Great health benefits Blue and Purple • Made from blueberries, red cabbage, blue berries and butterfly pea • Anti-cancer properties in butterfly pea

  15. BUGS • The cochineal bug can produce a natural red food colour • Produced by drying and pulverizing the whole bug • Used for hundreds of years • 155,000 insects are needed to make two pounds of food dye

  16. The use of natural dyes is spreading • McDonald’s in Britain have switched there strawberry sundae by colouring it with natural strawberries instead of Red 40 Some natural dyes are forced to • Starbucks corp. has had numerous complaints from the vegan crowd because of there use of cochineal bugs in there strawberry frappucinos there for to protect the company they replaced the bug by using lycoene

  17. Keep in mind • Food dyes add no nutritional value, but if you take Moderation (one of the principles of nutrition) in account, food dyes are absolutely safe in SMALL quantities Interesting Fact • 15 million pounds of synthetic food dyes are added to foods annually

  18. Conclusion Artificial food dyes and the health risks can be easily avoided by following a few principles, or by finding alternatives. This does not mean all bright coloured foods need to be eliminated but be limited.

  19. Bibiliography • http://www.thedailygreen.com/healthy-eating/eat-safe/artificial-food-colorings-health-effects • http://healthybay.net/what-are-the-health-effects-of-food-colouring-on-children/ • http://bestnannynewsletter.blogspot.ca/2010/07/food-dyes-rainbow-of-risks.html • http://www.countryliving.com/cooking/about-food/spring-centerpiece-0406 • http://news.bbc.co.uk/2/hi/health/3742423.stm • http://www.care2.com/greenliving/8-ways-to-make-organic-diy-food-coloring.html?page=2 • http://listverse.com/2009/03/10/top-10-bizarre-food-ingredients/ • http://www.red40.com/pages/history.html • http://listverse.com/2009/03/10/top-10-bizarre-food-ingredients/

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