Hello, again beautiful people!
Food Dye, now this is something that I didn’t even consider to be toxic, it doesn’t smell bad, taste bad or even look bad. It’s just pretty colours to make your food awesome right?? WRONG!
There are three most widely used culprits—Yellow 5, Yellow 6 and Red 40—containing compounds, including benzidine and 4-aminobiphenyl. Research has associated food dyes with problems in children including allergies, hyperactivity, learning impairment, irritability and aggressiveness.
Given food colours have made their way into more and more foods (next week I will talk about this), you do have to become an investigator of sorts if you want to ensure you are avoiding them entirely! It can be a bit of an overwhelming process understandable which is why I have done some of the research and am sharing it with you. Now knowing the many side effects of synthetic food colours, it makes sense to avoid them and choose safer, natural alternatives instead.
Using the following foods to achieve a specific colour, will ensure you achieve a beautiful (and chemical-free) end result!
Using natural food colours will produce more of a pastel colour than the commercially produced dyes so you may need to experiment if you seeking a very specific end result. However, the taste will be better, you won’t experience allergic reactions or side effects and your body will thank you!
Next week I will touch on alternatives to reduce your toxic exposure to other house products, so like us on Facebook so you can see when I post next week.
Enjoy your weekend and see the weather is going to be a little ordinary it’s a great time to experiment in the kitchen with these handy tips.
Bye for now,