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Have you ever wondered why companies use artificial colors? You might think it's because they want to make their food look good, but there's another reason -- a far deeper reason -- why companies use artificial colors to make their foods more appealing to consumers. Keep reading to learn what that is.
Why do foods with more vibrant, saturated colors look more appealing to consumers? Why does a bright-red apple look more appealing than a dull-red apple or a green apple? Why are foods sold to us in neon green, yellow and orange packages? The reason is that of the color of food speaks to humans' innate perceptions about the value of food items.
Humans are born with brains that are preprogrammed with the ability to learn language; or to recognize certain inherent dangers such as falling off a ledge. We also have all kinds of behaviors built in for survival. One of the survival strategies our ancestors developed was the ability to recognize foods containing usable energy or nutrition. They could walk through a field and instantly spot foods that contained potent, healing phytonutrients and calories that would give them usable energy, healthy brain function, boost immune function and boost overall survivability. The natural medicines found in food often appear in bright colors, and calorie-rich foods designed to appeal to primates (such as apples or berries) are also brightly colored. It is these colors that appeal to our built-in perceptions about the value of food. (Birds have a similar system and also tend to judge food by its color.)
Color is a reliable indicator of the healthful quality of foods. An apple that has red in its peel, for example, actually sends a message: "Hey, I'm here. I have some healing medicine in my skin." That's why humans are naturally attracted to more vibrant-looking apples. Berries, fruits, root vegetables and other foods broadcast similar messages through their own coloring.
Eating the rainbow dietYou may have heard of the rainbow diet, in which you eat foods of different colors. It is based on the idea that different foods carry different energies and provide different types of nutritional medicine. There is a real science to that, and an art as well. You can examine phytochemicals and their healing effects, and categorize them by color. There are foods that are purple, blue, green, yellow, red, orange, brown -- all the colors of the spectrum -- and each food has a different medicine. Our ancestors learned to recognize foods by their color, and they also learned that foods with more vibrant colors in their natural environment contain a lot more medicine.
For example, a red cabbage that is actually a dull grey doesn't look very appealing, but a purple cabbage with a saturated, bright-purple color looks fantastic. That's because we have an innate perception gauge telling us we should be attracted to these foods -- they are healthier for us, and the health quality is indicated by the saturation of the color.
This is what food-manufacturing companies are exploiting when they enhance colors artificially.
Food makers use harmful dyes to get you to buyWhen you shop for oranges, you're looking for a bright, deeply colored orange. You don't want a yellowish orange, because that tells you it's not ripe; if it's not ripe, it hasn't developed all its medicine. (That's one reason why so much of the produce available in grocery stores lacks real nutrition these days -- it's all picked before it has a chance to ripen on the plant.)
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Friday, March 21, 2008
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