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Red 40, Yellow 5, and the Secret Life of Your Food’s Colors
Why do foods in the U.S. still contain artificial colorings banned in much of the world?
Dr. Beata Lerman explores the history and health impacts of food dyes derived from petroleum and other sources, linking them to issues like ADHD, allergies, and even cancer. While many countries prohibit these additives, American food manufacturers continue to rely on them for profit and visual appeal.
Dr. Lerman advocates for natural alternatives from plants and minerals, showing that vibrant, safe colors are possible.
For more information, visit sinlesstreatschocolate.com or contact [email protected].
Follow Sinless Treats Chocolate on Facebook and subscribe to Heal Me with Chocolate on Apple, Spotify, and wherever you get your podcasts.
Key Takeaways
1. Many artificial food colorings, including popular ones like Red 40, Yellow 5, and Blue 1, were originally developed for non-food purposes such as textile dyes. These colorings are often sourced from petroleum or, sometimes, natural sources like insects, but their widespread use in food is more about cost and visual appeal than nutrition.
2. There is substantial scientific evidence linking artificial food dyes to negative health outcomes, especially in children, such as ADHD and other attention disorders. Notably, highly reputable journals like The Lancet have published influential studies showing these associations, which has prompted concern among health professionals.
3. While many countries—including those in the European Union, Japan, and Russia—have banned or strictly limited artificial food colorings due to health concerns, the United States continues to use them widely. This ongoing usage is largely driven by the profitability and low cost they offer to food manufacturers.
4. There is a push for using natural, plant-based colorings as healthier alternatives. The podcast host discusses her own pursuit of vibrant, health-promoting colors using freeze-dried fruits, vegetables, and even flowers. These natural sources not only reduce health risks but also add beneficial phytonutrients and antioxidants to food products.
5. While creating natural, stable, and visually appealing food colorings can be challenging—especially for colors like blue—technological solutions such as freeze-drying and careful ingredient selection make it possible. Brands and producers are encouraged to transition toward these healthier options for the benefit of consumer well-being.
Timestamped Overview
00:00 Textile Dyes' Impact on Health
03:39 Clinical Trial Links Food Dyes to ADHD
08:36 Natural Alternatives to Harmful Colorings
11:32 Freeze-Drying: Natural Chocolate Colors
14:39 Creating Blue from Nature
See omnystudio.com/listener for privacy information.
View all episodes
By Dr. Beata LermanWhy do foods in the U.S. still contain artificial colorings banned in much of the world?
Dr. Beata Lerman explores the history and health impacts of food dyes derived from petroleum and other sources, linking them to issues like ADHD, allergies, and even cancer. While many countries prohibit these additives, American food manufacturers continue to rely on them for profit and visual appeal.
Dr. Lerman advocates for natural alternatives from plants and minerals, showing that vibrant, safe colors are possible.
For more information, visit sinlesstreatschocolate.com or contact [email protected].
Follow Sinless Treats Chocolate on Facebook and subscribe to Heal Me with Chocolate on Apple, Spotify, and wherever you get your podcasts.
Key Takeaways
1. Many artificial food colorings, including popular ones like Red 40, Yellow 5, and Blue 1, were originally developed for non-food purposes such as textile dyes. These colorings are often sourced from petroleum or, sometimes, natural sources like insects, but their widespread use in food is more about cost and visual appeal than nutrition.
2. There is substantial scientific evidence linking artificial food dyes to negative health outcomes, especially in children, such as ADHD and other attention disorders. Notably, highly reputable journals like The Lancet have published influential studies showing these associations, which has prompted concern among health professionals.
3. While many countries—including those in the European Union, Japan, and Russia—have banned or strictly limited artificial food colorings due to health concerns, the United States continues to use them widely. This ongoing usage is largely driven by the profitability and low cost they offer to food manufacturers.
4. There is a push for using natural, plant-based colorings as healthier alternatives. The podcast host discusses her own pursuit of vibrant, health-promoting colors using freeze-dried fruits, vegetables, and even flowers. These natural sources not only reduce health risks but also add beneficial phytonutrients and antioxidants to food products.
5. While creating natural, stable, and visually appealing food colorings can be challenging—especially for colors like blue—technological solutions such as freeze-drying and careful ingredient selection make it possible. Brands and producers are encouraged to transition toward these healthier options for the benefit of consumer well-being.
Timestamped Overview
00:00 Textile Dyes' Impact on Health
03:39 Clinical Trial Links Food Dyes to ADHD
08:36 Natural Alternatives to Harmful Colorings
11:32 Freeze-Drying: Natural Chocolate Colors
14:39 Creating Blue from Nature
See omnystudio.com/listener for privacy information.