April 10, 2014 @ DoctorOz
By adding dyes and coloring to foods and a variety of products, companies can make them look more tasty or appealing to consumers. Companies have relied on this technique for ages in order to save money and sell more products.
For centuries, we’ve used natural dye from natural ingredients to color food, clothing, and other products. Around the turn of the 20th century, scientists began formulating synthetic colors, derived from coal tar and other alternatives. This was done in order to reduce costs and avoid possible toxins in some of the natural compounds, such as mercury, copper or arsenic.
However, the safety of this technique has come into question. These synthetic ingredients have been proven to have their own slew of problems. Some claim that these dyes are toxic – possibly toxic enough to cause cancer. While some dyes have been banned from use in the United States, seven dyes remain on the FDA’s approved list for use in the United States. These food dyes include Blue No. 1, Blue No. 2, Green No. 3, Red No. 3, Red No. 40, Yellow No. 5 and Yellow No. 6.
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