Food colors

Email this page to a friend

Want news about Food colors and more e-mailed to you? Click here for free email alerts

1001 Chemicals in Everyday Products Grace Ross Lewis See book keywords and concepts

METHYL CYCLOPENTENOLONE p-HYDROXYPROPYL BENZOATE_ Products and Uses: A food additive, preservative, and antimicrobial in baked goods, beverages, food colors, milk, sausage (dry), and wine. Precautions: Mildly toxic by swallowing large amounts. An allergen. FDA approves use within stated limitations. Synonyms: CAS: 94-13-3 ? ASEPTOFORM P ? BETACIDE P ? BONOMOLD OP ? 4-HYDROXYBENZOIC ACID PROPYL ESTER ? p-HYDROXYBENZOIC ACID PROPYL ESTER ? NIPASOL ? p-OXYBENZOESAUREPROPYLESTER ? PARABEN ? PARASEPT ? PASEPTOL ? PRESERVAL P ? PROPYL p-HYDROXYBENZOATE ? n-PROPYL p-HYDROXYBENZOATE ?

SALICYLAL p-HYDROXYBENZOIC ACID ETHYL ESTER_ Products and Uses: An antimicrobial agent and preservative in baked goods, beverages, food colors, and wine. Precautions: In large amounts it is moderately toxic by swallowing. GRAS (generally recognized as safe) when used within limitations stated by FDA. Synonyms: CAS: 120-47-8 ? ASEPTOFORM E ? BONOMOLD OE ? p-CARBETHOXYPHENOL ? EASEPTOL ? ETHYL-p-HYDROXYBENZOATE ? ETHYL PARABEN ? ETHYL PARASEPT ? p-HYDROXYBENZOIC ETHYL ESTER 2 HYDROXY ETHYL CARBAMATE Products and Uses: A sizing and finishing agent for wash-and-wear cotton fabrics.

BUTADIENE DIOXIDE ERYTHROSINE_ Products and Uses: Utilized in food colors and stains. Precautions: In large amounts it is moderately toxic by swallowing. A possible carcinogen (may cause cancer). A mutagen (changes inherited characteristics). FDA permits use only after certification. Use is then approved within limitations. Synonyms: CAS: 16423-68-0 ? FD&C RED NO. 3 ? SODIUM SALT OF IODEOSIN ESCULIN_ Products and Uses: Derived from leaves and bark of horse chestnut tree. Used in skin lotions, creams, and liquids as a skin protectant.

Textbook of Natural Medicine 2nd Edition Volume 2 Michael T. Murray, ND See book keywords and concepts

According to Feingold, many hyperactive children, perhaps 40-50%, are sensitive to artificial food colors, flavors, and preservatives and to naturally occurring salicylates and phenolic compounds.3 Feingold's claims were based on his experience with over 1,200 cases in which food additives were linked to learning and behavior disorders. Since Feingold's presentation to the American Medical Association in 1973, the role of food additives in the etiology of hyperactivity has been hotly debated in the scientific literature.

The Politics of Cancer Revisited Samuel S. Epstein, M.D. See book keywords and concepts

Flemming in testimony to Congress3 on the subject of extending the clause to cover the use of food colors, with the following statement. The rallying point against the anticancer provision is the catch phrase that it takes away the scientist's right to exercise judgment. The issue thus made is a false one, because the clause allows the exercise of all the judgment that can safely be exercised on the basis of our present knowledge. The clause is grounded on the scientific fact of life that no one, at this time, can tell us how to establish for man a safe tolerance for a cancer-producing agent.

Red #2 The Congress probably did not consider cancer when it passed the Pure Food and Drug Act of 1906, which approved an initial seven "coal-tar" food colors, including Red #2, or amaranth. This was done over the strenuous objections of Harvey Wiley, chief of the Bureau of Chemistry, USDA, the agency then responsible for enforcing the Act.

Banning cosmetic additives might also discourage the fad for non-nutritious "junk foods" such as soda pop, candies, and cookies, in which food colors are extensively used. Instead this might encourage use of more expensive natural dyes, such as beet juice. It should be noted that support for such a ban has not come from the FDA or from scientific and nutrition communities, but largely from public interest groups, such as the Health Research Group, the Center for Science in the Public Interest, and the Consumer Federation of America.

Carcinogens in Preserved Foods: Additives: Some additives such as coal tar food colors, potassium bromate, and BHA are carcinogenic or have shown suggestive evidence of carcinogenicity. Products with such ingredients should not be eaten. Preserved foods: Especially in processed foods containing cured meats such as pep-peroni pizza, sausages, and luncheon meats, the presence of nitrite preservatives deserves caution. Nitrites interact with other secondary or tertiary amines in the food, especially following cooking, or in the stomach, to form carcinogenic nitrosamines.

The Practical Encyclopedia of Natural Healing Mark Bricklin See book keywords and concepts

Crook, "Ninety-four percent of the hyperactive kids I've seen are allergic to foods or food colors of some sort. With an elimination diet, I've found there's a five- or six-to-one chance the behavior can be controlled without drugs." The New York Institute of Child Development in New York City also treats hyperactive children, and researchers there suspected that sugar might complicate the problem. To test their theory, the researchers studied the blood sugar metabolism of 265 children enrolled at the Institute.

Herbal Defense Robyn Landis See book keywords and concepts

Some practitioners believe that 40 to 50 percent of hyperactive children are sensitive to artificial food colors, flavors, and preservatives; and the consensus of natural healing practitioners is that children do better with as little exposure to these artificial additives as possible. A megapotency multiple vitamin/mineral, at substantial doses (two to three times the dosage recommended on the packaging, with your practitioner's guidance), usually produces instant reduction in symptoms.

Consumer's Dictionary of Food Additives: A Consumer's Dictionary of Cosmetic Ingredients Vitamin E Ruth Winter See book keywords and concepts

There were fifteen food colors in use at the time. In 1950, children were made ill by certain coloring used in candy and popcorn. These incidents led to the delisting of FD and C Orange No. 1, Orange No. 2, and FD and C Red No. 32. Since that time, because of experimental evidence of possible harm, Red 1, Yellow 1,2,3, and 4 have also been delisted. Violet 1 was removed in 1973. In 1976, one of the most widely used of all colors, FD and C Red No. 2, was removed because it was found to cause tumors in rats. In 1976, Red No.

Plain coffee and tea, flavor extracts, food colors, some spices, and other foods that contain no significant amounts of any nutrients. • Donated foods. • Products intended for export. • Individually wrapped FSIS-regulated products weighing less than half an ounce and making no nutrient content claims. Although these foods are exempt, they are free to carry nutrition information when appropriate as long as it complies with the new regulations.

As more and more food colors are banned, interest has grown in color derived from natural sources such as carotene (see) from carrots, which is used to color margarine, and beet juice, which provides a red color for some foods. For information on the synthetics now in use, see FD & C Colors. COLORS • See FD and C Colors. COMMUNITY RIGHT-TO-KNOW LIST • Manufacturers that employ toxic chemicals while making products must respond, under the law, to inquiries from employees and citizens in the area.

A Consumer's Dictionary of Cosmetic Ingredients Ruth Winter, M.S. See book keywords and concepts

In 1906 the first comprehensive legislation for food colors was passed. There were only seven colors that, when tested, were shown to be composed of known ingredients that demonstrated no harmful effects. A voluntary system of certification for batches of color dyes was set up. In 1938 new legislation was passed, superseding the 1906 act. The colors were given numbers instead of chemical names and every batch had to be certified. The manufacturers must submit to the government samples from every batch of coal tar color. Each sample is analyzed for purity.

Textbook of Natural Medicine 2nd Edition Volume 2 Michael T. Murray, ND See book keywords and concepts

Synthetic food colors. In: Furia T, ed. CRC handbook of food additives, vol. 2. Boca Raton, FL: CRC Press. 1980:p 339-383 26. Rowe KS, Rowe KJ. Synthetic food coloring and behavior. A dose response effect in a double-blind, placebo-controlled, repeated-measures study. J Pediatr 1994; 125: 691-698 27. Boris M, Mandel FS. Foods and additives are common causes of attention deficit hyperactive disorder in children. Annals Allergy 1994; 72: 462^67 28. Carter CM, Urbanowicz M, Hemsley R. Effects of a few food diet in attention deficit disorder. Archives Dis Child 1993; 69: 564-568 29.

A Consumer's Dictionary of Cosmetic Ingredients Ruth Winter, M.S. See book keywords and concepts

A humectant in foods and a solvent for food colors and flavors. Among the many products containing glycerin are cream rouges, face packs and masks, freckle lotions, hand creams and lotions, hair lacquers, liquid face powder, mouthwashes, protective creams, skin fresheners, and toothpastes. In concentrated solutions it is irritating to the mucous membranes, but as used it is nontoxic, nonirritating, and nonallergenic.

Textbook of Natural Medicine 2nd Edition Volume 1 Michael T. Murray, ND See book keywords and concepts

One of the most widely used food colors is FD&C yellow dye #5 or tartrazine. Tartrazine is added to almost every packaged food as well as many drugs, including some antihistamines, antibiotics, steroids, and sedatives.19 In the United States, the average daily per capita consumption of certified dyes is 15 mg, of which 85% is tartrazine. Among children, consumption is usually much higher.

Obviously, patinets suffering from allergic conditions should eliminate artificial food colors from their diets. Antioxidants The two most widely used antioxidants are butylated hydroxyanisole (BFIA) and butylated hydroxytolulene (BHT). These food additives cause cancers in rats. However, there are other studies showing that these antioxidants actually protect against the development of cancers. In fact, many so-called "experts" in life extension have recommended that these substances be taken as food supplements at very high doses (i.e. 2 g/day).

According to Feingold, many hyperactive children, perhaps 40-50%, are sensitive to artificial food colors, flavors, and preservatives as well as to naturally occurring salicylates and phenolic compounds.40 Further discussion on the Feingold hypothesis is given in Chapter 135. Keep salt intake low, potassium intake high Excessive sodium chloride consumption, coupled with diminished dietary potassium, greatly stresses the kidney's ability to maintain proper fluid volume.

Staying Healthy with Nutrition: The Complete Guide to Diet and Nutritional Medicine Elson M. Haas, M.D. See book keywords and concepts

Formaldehyde, hydrocarbons, and carbon monoxide in the air as well as many industrial or food chemicals found in food, such as the antibiotics, certain food colors, sulfites, MSG, and sodium benzoate, may all stimulate allergic responses as well as lower our immunity. There are many other chemicals that are not easy to diagnose or avoid. Living as natural a life as possible, avoiding polluted areas and chemicals, is the best we can do. Stress also plays a major role in allergies by dysregulating immune functions and by weakening adrenal response.

This condition may be caused by reactions to insect bites, chemicals (such as sulfites or food colors), drugs (such as aspirin or penicillin), or foods. Common foods causing hives are shellfish, nuts, citrus fruits, tomatoes, strawberries, chocolate, beef, pork, and mangoes. Avoidance is the key to treatment; antihistamines may relieve symptoms. When reactions are caused by drugs, more acute treatment may be needed. Genetics may play a role in this type of allergy, and prior sensitization to the specific agent is necessary for the reaction, as for most allergies.

The most important food additives to avoid are the food colors found in so many artificial foods and the nitrates and nitrites used in cured meats, such as bacon, ham, bologna, and salami. Artificial flavors and other food additives, such as sulfites and MSG, should also be avoided.

Glycerin is a solvent that helps carry food colors and flavors. It absorbs water, and so is used as a humectant. It is also used as a thickener in gelatin desserts and chewing gums. Glycerin is also a plasti-cizer used in the coverings for meats and cheeses, providing a waxy protection when mixed with other ingredients. It is also added to some baked goods, fillings, beverages, and gelatinous meats. In medicines and cosmetics, it is used in suppositories and a wide range of skin products. Glycerin is on the GRAS list and is basically safe.

Although they are not as dangerous as the food colors, they are much more widely used. Some of them can be toxic to the nervous system, the kidneys, or liver, but in the amounts in which they are commonly used, they are usually fairly safe. They are not known to be carcinogenic. Flavorings are used in a wide variety of foods.

The New Whole Foods Encyclopedia: A Comprehensive Resource for Healthy Eating Rebecca Wood See book keywords and concepts

Buying Federal standards do not permit butter to contain preservatives or additives except for approved food colors (annatto and beta carotene). Nevertheless, do not purchase commercial butter. Cultured, unsalted, organic raw butter is decidedly the most delicious and healthful butter. In those states which prohibit the sale of raw butter, however, only butter made from pasteurized milk is available. Sweet (unsalted) butter has a more delicate flavor and a shorter life than salted butter.

A Physician's Guide To Natural Health Products That Work James A. Howenstine, MD See book keywords and concepts

The commonly used food colors amaranth (red), bordeaux (brown) and procean (scarlet) are derived by compounding nitrogen with benzene (a distillate of coal). Spices are often treated with fumigants or extracted with solvents. Pesticides DDT came into use to prevent infestation of crops with insects. Over time, it became clear that DDT, when stored in body fat, took many years to be eliminated. Nobel Prize Laureate Dr. Otto Warburg warned that a poison like DDT that interfered with cellular respiration causes irreparable harm and produces degenerative diseases such as cancer.

A Consumer's Dictionary of Cosmetic Ingredients Ruth Winter, M.S. See book keywords and concepts

COLORS • food colors of both natural and synthetic origin are extensively used in cosmetics. When the letters FD & C precede a color it means the color can be used in a food, drug, or cosmetic. When D & C precedes the color, it signifies that it can only be used in drugs or cosmetics, but not in food. Ext. D & C before a color means that it is certified for external use only in drugs and cosmetics and may not be used on the lips or mucous membranes. No coal tar colors are permitted for use around the eyes.

The Green Pharmacy: New Discoveries in Herbal Remedies for Common Diseases and Conditions from the World's Foremost Authority on Healing Herbs James A. Duke, Ph.D. See book keywords and concepts

More natural food colors, fewer artificial colors. • More herbal spices, fewer artificial flavorings. • More natural, whole foods, fewer processed foods. • More estrogen-like chemicals from plants (phytoestrogens), fewer synthetic hormones. • More fruit and vegetable juices, fewer alcoholic beverages. • More fresh air, less smoke- and pollution-filled air. • More tranquillity, less stress. • More exercise, less television. • More public greenery, less pavement. • More organic gardens and farms, fewer pesticides. • More herbal alternatives, fewer pharmaceutical "magic bullets.

Alternative Medicine the Definitive Guide, Second Edition Larry Trivieri, Jr. See book keywords and concepts

Although overwhelming evidence from around the world has supported Dr. Feingold's hypothesis, it remains a controversial topic, due in part to several negative studies conducted in the U.S. that were financed in part by such major food manufacturers as Coca Cola and General Foods.25 Other countries have already restricted the use of artificial additives in foods because of their potential harmful effects. HISTAMINE LEVELS AND SCHIZOPHRENIA In the 1950s, when the late Carl Pfeiffer, Ph.D., M.D.

page 2 of 2 | Next ->

FAIR USE NOTICE: The research quoted here is provided under the protection of Fair Use provisions and published by the 501(c)3 non-profit Consumer Wellness Center for the purposes of public comment and education. Authors / publishers may submit books for consideration of inclusion here.

TERMS OF USE: Read full terms of use. Citations of text from NaturalPedia must include: 1) Full credit to the original author and book title. 2) Secondary credit to the Natural News Naturalpedia as a research resource and a link to www.NaturalNews.com/np/index.html

This unique compilation of research is copyright (c) 2008 by the non-profit Consumer Wellness Center.

ABOUT THE CREATOR OF NATURALPEDIA: Mike Adams, the creator of this NaturalNews Naturalpedia, is the editor of NaturalNews.com, the internet's top natural health news site, creator of the Honest Food Guide (www.HonestFoodGuide.org), a free downloadable consumer food guide based on natural health principles, author of Grocery Warning, The 7 Laws of Nutrition, Natural Health Solutions, and many other books available at www.TruthPublishing.com, creator of the earth-friendly EcoLEDs company (www.EcoLEDs.com) that manufactures energy-efficient LED lighting products, founder of Arial Software (www.ArialSoftware.com), a permission e-mail technology company, creator of the CounterThink Cartoon series (www.NaturalNews.com/index-cartoons.html) and author of over 1,500 articles, interviews, special reports and reference guides available at www.NaturalNews.com. Adams' personal philosophy and health statistics are available at www.HealthRanger.org.