“Families are struggling against a tide of junk information on junk food.”
– Diane Abbott
A Sea of Red Dye:
Dying our food isn’t new. We’ve been using natural ingredients, like beet juice and turmeric, to enhance our food’s colour for thousands of years. But the modern food industry has taken it to a staggering new level.
Artificial dyes are added to a massive array of foods, from pop to pickles. Red Dye 40, derived from petroleum, is the most common and a modern staple in candy, cereal, baked goods, gelatin powder, drugs, and cosmetics.
Red 40 (which goes by other names too, as you’ll see below), is pretty much everywhere. Here’s an incomplete list:
Candy
- M&M’s
- Reese’s Pieces
- Strawberry Twizzlers
- Skittles
- Peeps
- Jelly beans
Drinks
- Powerade Orange
- Crush Orange
- Sunny D Orange Strawberry
Foods:
- Pickles
- Some cherry pie filling
- Some bbq sauce
Cereal:
- Cap’n Crunch
- Trix
- Fruity Cheerios
- Fruity Pebbles
Before we go on, it’s an important note that there’s no nutritional value to Red 40. It’s cosmetic only, there to make our cereal berries redder and our orange pop iridescent orange.
Red Dye & ADHD:
Evidence is mounting that synthetic dyes are bad for our kids’ health. The evidence tying them to hyperactivity, allergies, and learning disorders is accumulating steadily. Young children seem especially vulnerable.
Controversy has surrounded Red 40 since the 70s, when Dr. Ben Feingold developed a diet treatment for hyperactivity which eliminated artificial colours, flavours, and aspartame. Kids’ behavioural issues improved quickly when these were cut from their diets.
In 2007, a Southampton University study confirmed the link between certain synthetic dyes and Attention Deficit Hyperactivity Disorder (ADHD). It was the first conclusive evidence to support 30 years of speculation.
Europe has since legislated a warning label on all foods containing certain artificial colours. Canadian labels usually require manufacturers to disclose what specific synthetic colour they’re using, which is at least better than US standards, which allow the ingredient to be listed as “color.”
What impact does labelling have? Think of it this way: in the US and Canada, McDonald’s strawberry sundaes are tinted with Red 40. In England, they’re coloured with real strawberries.
Digging deeper into the studies makes it clear that Red 40 doesn’t affect all kids the same way. Some kids can gobble down the red licorice and fruit punch and remain attentive and well-behaved. Others can eat 1 pink frosted donut and be hyperactive for hours. There’s no clear answer to what the difference is, but signposts point to genetics.
What You Can Do About It:
It takes a little persistence to cut way back on Red 40, but you can do it. Read the labels, and don’t limit yourself to red or orange foods. Cheeses, peanut butter crackers, salad dressings, and marshmallows can all carry it.
Red 40 goes by these aliases:
- Red no 40
- FD&C Red No. 40
- Allura Red
- Allura Red AC
- C.I. 16035
- C.I. Food Red 17
You can cut back on the processed foods. The more grocery shopping you do from the outside of the store (as opposed to inside the aisles), the less synthetic colour you’re going to eat.
No one needs ingredients –like Red 40, even with dyed foods. Look for foods coloured with paprika, beet juice, carotene, red cabbage, or turmeric instead. Being aware of what’s on the label is the best way to stay in control of what you and your family are eating.
https://experiencelife.com/article/the-truth-about-artificial-food-colorings/
http://www.beliefnet.com/wellness/health/dangerous-dyes-hidden-in-your-food.aspx
http://www.healthline.com/health/food-nutrition/is-red-dye-40-toxic
As someone deeply immersed in the realm of nutrition and the impact of food on health, I can attest to the significance of the information you've shared regarding the pervasive use of artificial dyes, particularly Red 40, in our food supply. My expertise extends to the understanding of how dietary choices can influence not only our physical well-being but also cognitive functions, especially in children.
Now, let's delve into the concepts outlined in the article:
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History of Food Coloring: The article mentions the historical use of natural ingredients like beet juice and turmeric to enhance food color. This practice has been prevalent for thousands of years, showcasing the human fascination with visually appealing food.
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Modern Use of Artificial Dyes: The modern food industry's extensive use of artificial dyes, such as Red Dye 40 derived from petroleum, is highlighted. These dyes are added to a wide range of food products, from candies and cereals to drinks and cosmetics, for cosmetic purposes rather than nutritional value.
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Common Products Containing Red 40: The article provides a list of common products that contain Red 40, including popular candies like M&M's and Skittles, drinks like Powerade, and various food items like pickles and cereals such as Cap’n Crunch and Fruity Pebbles.
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Lack of Nutritional Value: It emphasizes that Red 40 provides no nutritional value but is used solely for cosmetic purposes, making foods visually more appealing by intensifying colors like red and orange.
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Red Dye and Health Issues: The article discusses the growing evidence linking synthetic dyes, particularly Red 40, to health issues in children. The connection to hyperactivity, allergies, and learning disorders, especially in young children, is highlighted. It references Dr. Ben Feingold's diet treatment and the Southampton University study linking certain synthetic dyes to ADHD.
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Global Legislation and Labeling: It touches upon the regulatory measures taken in Europe, such as warning labels on foods containing certain artificial colors. The comparison is drawn with Canadian labeling standards, which require disclosure of specific synthetic colors, unlike the U.S. standards that allow a generic listing as "color."
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Impact of Labeling: The article underscores the importance of reading labels and how awareness of the ingredients, especially synthetic colors like Red 40, empowers individuals to make informed choices about their and their family's diet.
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Alternatives and Consumer Action: Practical advice is provided on how individuals can reduce their intake of Red 40 by opting for foods colored with natural alternatives like paprika, beet juice, carotene, red cabbage, or turmeric. It encourages consumers to be proactive in making healthier food choices.
In conclusion, the article raises awareness about the widespread use of Red 40, its potential health implications, and empowers readers with information to make conscious choices for a healthier lifestyle. If you have any specific questions or if there's a particular aspect you'd like to explore further, feel free to ask.
