Dyes: Harmless or Harmful?
Artificial food dyes are responsible for the colors of drinks, candy and baked goods. In the last 50 years, artificial food dye has increased by 500% and children are the biggest consumers. Do you notice how children get hyper after eating a cookie coated with bright red, white, blue or green frosting? It’s natural to blame the sugar as the cause, but research suggests that some of the blame belongs to artificial food. dyes.
What Are Dyes Used For?
Dyes are chemical substances that were developed to enhance the appearance of food, drinks or cosmetic products by giving it artificial color. Dyes are used for hiding discrepancies and discolorations in a cosmetic formula. Most manufacturers claim that they’re added to enhance flavor, appearance, texture and shelf life. Dyes are aromatic organic compounds which are based on the structure of benzene. To us, benzene appears to be a colorless fluid.
Artificial Dyes Currently Used in Food
The following food dyes are approved for use by both the EFSA and the FDA
- Red No. 3 (Erythrosine): A cherry-red coloring commonly used in candy, popsicles and cake-decorating gels.
- Red No. 40 (Allura Red): A dark red dye that is used in sports drinks, candy, condiments and cereals.
- Yellow No. 5 (Tartrazine): A lemon-yellow dye that is found in candy, soft drinks, chips, popcorn and cereals.
- Yellow No. 6 (Sunset Yellow): An orange-yellow dye that is used in candy, sauces, baked goods and preserved fruits.
- Blue No. 1 (Brilliant Blue): A greenish-blue dye used in ice cream, canned peas, packaged soups, popsicles and icings.
- Blue No. 2 (Indigo Carmine): A royal blue dye found in candy, ice cream, cereal and snacks.