- Posted October 19, 2013 by
District of Columbia
This iReport is part of an assignment:
Your 'Aha' weight-loss moments
What, exactly should you be avoiding???
In the US, the following seven artificial colorings are permitted in food (the most common in bold) as of 2007:
- FD&C Blue No. 1 – Brilliant Blue FCF, E133 (blue shade)
- FD&C Blue No. 2 – Indigotine, E132 (indigo shade)
- FD&C Green No. 3 – Fast Green FCF, E143 (turquoise shade)
- FD&C Red No. 40 – Allura Red AC, E129 (red shade)
- FD&C Red No. 3 – Erythrosine, E127 (pink shade, commonly used in glacé cherries)
- FD&C Yellow No. 5 – Tartrazine, E102 (yellow shade)
- FD&C Yellow No. 6 – Sunset Yellow FCF, E110 (orange shade)
The following dyes are only allowed by the FDA for specific limited applications:
- Orange B (red shade) - allowed only for use in hot dog and sausage casings.
- Citrus Red 2 (orange shade) - allowed only for use to color orange peels.
Delisted and banned
- FD&C Red No. 2 – Amaranth
- FD&C Red No. 4
- FD&C Red No. 32 was used to color Florida oranges.
- FD&C Orange Number 1 was one of the first water soluble dyes to be commercialized, and one of seven original food dyes allowed under the Pure Food and Drug Act of June 30, 1906.
- FD&C Orange No. 2 was used to color Florida oranges.
- FD&C Yellow No. 1, 2, 3, and 4
- FD&C Violet No. 1
As stated above, most other countries have their own regulations and list of food colors which can be used in various applications, including maximum daily intake limits. In the EU, E numbers 102-143 cover the range of artificial colors. For an overview of currently allowed additives see here . Some artificial dyes approved for food use in the EU include:
The Natural Antioxidants in foods that are not added by humans are the good kind and those are what you should eat. The other antioxidants are basically deadly toxic and should not be consumed, or used in anything made for people to eat!
I have to say that being totally organic isn't as necessary as eating natural foods, with no additives.
The whole GMO thing is a problem too, But I think the key to accomplishing things the way I have is to avoid all foods and, or any products that contains any of the colors, flavors and preservatives is the most important thing you can do.
My wife and I shop at the regular everyday groceries and markets. But we stay away from the middle of the store where all th processed and canned junk it at. We get veggies, fruits, meats, cheeses, milk. and if we want something that's technically junk food, we make ourselves!
There are thousands of recipes and as many recipe sites out on the Internet... Use them and be patient when you use them. and very simply follow directions and you will have the best food you've ever eaten and the best part.....
You made it yourself!
The last and worst one....
The compound was first described in 1935 by Ferdinand Munz, who prepared the compound from ethylenediamine and chloroacetic acid. Today, EDTA is mainly synthesised fromethylenediamine (1,2-diaminoethane), formaldehyde, and sodium cyanide.
- Process – Dow manufactures EDTA by reacting ethylenediamine with formaldehyde, cyanide and sodium hydroxide (caustic soda) in a closed system to produce tetrasodium EDTA. (This process is used by other manufacturers as well). Other salts of EDTA are produced via subsequent processing of this material.