Originally published May 5 2004
Grocery warning: curry sauces contain dangerous levels of food coloring
chemicals
by Mike Adams, the Health Ranger, NaturalNews Editor
Food safety investigators in the UK have found that the vast majority of
curry sauce products sold on store shelves contain dangerous levels of
artificial coloring chemicals which are linked to behavioral disorders
such as ADD. The investigation names tartrazine -- equivalent to FD&C
Yellow No. 5 in the United States. This artificial food color, which is
made from coal tar, is also widely used in the United States and is
considered just one of many such metabolic disruptors found in our
national food supply. People concerned about their health should
read ingredient labels and avoid all foods and drinks containing FD&C
Yellow No. 5 as well as other disease-promoting ingredients such as
sodium nitrite, aspartame, hydrogenated oils and monosodium glutamate.
These food ingredients are known to directly promote diseases like
cancer, Alzheimer's disease, heart disease, nervous system disorders and
obesity, among others.
Food colourings linked to hyperactivity, asthma, and even cancer, have
been detected in chicken tikka massala, one of the UK�(TM)s
favourite dishes, consumer chiefs warned today.
Random tests ordered by Trading Standards officers in Surrey suggest
57% of Indian restaurants in the county use �oeillegal and
potentially dangerous� levels of dyes to give the sauce its
distinctive orange-red hue.
Out of 102 curry houses sampled, only 44 were using the colourings
within legal limits.
A top curry chef said the main reason so many restaurants used
colouring agents was because customers expected the dish to be that
colour and would complain if it was not.
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