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LAETU5 Posts: 1,405
2/3/12 2:57 P

I have a skin allergy to dye (especially red dye) that can be bad when it flares up after repeat my laundry detergent etc is dye free.

I try to avoid dye in foods because I figure if I'm allergic on the outside that it probably isn't a good idea to ingest it. I use to break out if I ate red twizzlers but grew out of far as I know, I don't really like them anymore so it's been a while. Plus, I heard that some kinds of the lake dyes were connected to cancer; don't know if it is true but since dye isn't necessary I'll pass if I notice it is in something.

I will on very rare occasion use food coloring for frosting or something like that...but that's like once or twice a year.

Oh, and I wouldn't snub a resource just because it came from the's at least worth looking at and you can figure out more sources to check from there.

I've never heard of dyes on fruit but have heard about them being waxed. I think if you buy organic they can't do that or it would at least have to be a natural dye.

CLEVENT SparkPoints: (0)
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2/3/12 2:09 P

Great points.

My philosophy is avoiding processed foods. This eliminates dyes out of the equation.

1) If something grows on the plant: Eat it
2) If something is made in the plant: Do not eat it.
3) If 1&2 mixed: Do not eat it.

EMILYJVG SparkPoints: (10,725)
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2/3/12 2:03 P

Don't buy it. The government stinks at Education, retirement plans, foreign affairs and drug approval system. Why would I feel confident in their Food management. They cannot evaluate all the effects of synthetic and natural substances on all individuals or even groups of individuals. Why are we adding chemicals that only enhance the appearance of our food? They could be dangerous we just don't have enough "documented scientific" information that says they are. I know many that swear that these dyes have strong negative impact on their kids. Even my mother-in-law 30 years ago noticed that her kid went berserk after consuming too much red dye. Sometimes these things are subjective sometimes they are common sense. From the article by the FDA:

"Color additives are used in foods for many reasons: 1) to offset color loss due to exposure to light, air, temperature extremes, moisture and storage conditions; 2) to correct natural variations in color; 3) to enhance colors that occur naturally; and 4) to provide color to colorless and "fun" foods. Without color additives, colas wouldn't be brown, margarine wouldn't be yellow and mint ice cream wouldn't be green. Color additives are now recognized as an important part of practically all processed foods we eat."

My comments: 1. Don't we want to be able to determine freshness of the items we are purchasing? Doesn't the nutrients in foods diminish the older they are? Why would we want companies to enhance the look of a food to fool consumers as to the condition and freshness of the item? 2. Are not "natural variations" in foods a good litmus test as to their ripeness, nutritiousness, as well as freshness. Colors have always been good determiners of the nutritiousness of foods. We teach our kids to, "Eat the rainbow" everyday and yet they could count that Red Hot candy in their diet. Wouldn't the darker the green spinach was mean that it had greater amount of healthy Chlorophyll? How can consumers decide if they are purchasing and eating Fresh, Ripe and Nutritious foods if manufactures are adding artificial colors to mask these detectors? 3. Okay so there is the, "Fun" factor. I get that, but isn't obese America so obsessed with, "Fun" eating. Eating for entertainment rather then for fuel. Eating can be fun yes. But lets teach our kids that FLAVOR is a great way to make eating fun. Also,there are so many healthy and colorful things to eat for, "Fun." Why do we have to add a potentially harmful and useless chemical?

Why are color additives an, "important part of practically all processed foods we eat."? Just another good reason not to eat processed foods!

My friend told me a story once that to me was very telling. She living in an international community in NYC while her husband was in graduate school. One of her neighbors was from an impoverished country. I don't remember exactly which one. My Friend developed a relationship with this woman and in their conversation decided to show each other how to make foods from their respective cultures. The women showed my friend how to make some soup. She added her beans or rice and said, "For the gut" and then threw in some spinach and said, "For color, so the kids will eat it!" What an opposite thought from America. Our kids are inundated by colorless and processed foods. How many kids do you know who will only eat plain spaghetti noodles or plain rice because they, "Don't like vegetables etc..." Manufacturers are now resorting to fake colors and fake flavors so they can sell more of their nutritionless foods to the America masses.

2/3/12 12:46 P

This link will take you to one of the most complete reviews on this subject, it also covers food additives as well as the food dyes.

Hope you find it helpful.
Dietitian Becky

EMILYJVG SparkPoints: (10,725)
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Posts: 38
2/3/12 12:16 P

Anyone have thoughts on this. I know that that dyes can significantly effect Children. What about metabolism? Anyone notice a difference when they have removed dyes from their diet? Did you know that they sometimes add dyes to fresh fruit to enhance their appeal? How can I find where these dyes are and how to avoid them?

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