Food dyes damage DNA structure and cause cancer

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food-coloring(NaturalHealth365) Did you know that 15 million pounds of food colorings are sold annually in the United States? This is both unnecessary and harmful to human health. So, why are so many dyes used, and why are they dangerous?

Simply put, these dyes are used to make food look ‘prettier’ to consumers. In other words, it’s purely a cosmetic thing to increase sales, and slowly killing people – at the same time.

Feeding into this problem, is the fact that people like their food to look ‘fresh and attractive.’ But, in truth, food doesn’t have to be either of those things to be healthy and nutritious. Unfortunately, it’s a food misconception held by many people in the United States.

According to the Center for Science in the Public Interest, commonly used food dyes, such as Yellow 5, Red 40, and six others, are made from petroleum and pose a “rainbow of risks.”  The health risks associated with artificial colors in food include, hyperactivity in children, allergic reactions and cancer.

In 2008, the Center for Science in the Public Interest (CSPI) petitioned the Food and Drug Administration (FDA) to ban the use of these dyes. Worldwide, we see countries taking action like, the British government and European Union virtually ending the use of dyes throughout Europe.

A closer look at the health problems connected to food dyes

Some food dyes have already been banned because of the health dangers associated with them. However, others are still permitted by the FDA. Some of these dyes, like Red No. 3, have been found to cause damage to the DNA in human liver cells and to disrupt the function of the thyroid.

Parents need to know: Children who consume food with this dye in them are setting themselves up for a lifetime of health problems, and it’s children’s foods that have the most dyes in them.

Michael F. Jacobson, CSPI executive director says, “these synthetic chemicals do absolutely nothing to improve the nutritional quality or safety of foods, but trigger behavior problems in children and, possibly, cancer in anybody.”

No surprise: The FDA has taken little action to protect the public

The FDA has not done much to eliminate the dangerous red dye from our food supply. It recognized its potential to cause cancer in 1985 and banned it from any products that go on the skin. Yet, as crazy as this appears, this toxic substance is still allowed in food – which is far more dangerous to human health.  Let’s be honest, can we really trust the FDA anymore?

To make matters worse, these ‘colorful’ poisons are found in a variety of medications. Something is terribly wrong when taxpayer-funded, government health agencies refuse to do their job and stop this insanity of poisoning the food supply.

Scientific proof of harm doesn’t seem to matter anymore

The International Journal of Occupational and Environmental Medicine reported, in September 2012, that Red Dye No. 3 causes cancer in animals – which means it probably does in humans, too. There was also a strong suggestion in the study that a lot of other dyes that we consume are similarly carcinogenic. It is pressure from the food additive industry that keeps the FDA from banning these dyes altogether as they should.

The journal Food and Chemical Toxicology reported certain consumable dyes are toxic to the pituitary gland and sperm in humans. This means everything from our mental and physical health to our reproductive abilities can be affected by these dyes.

We need to petition the FDA, using the available evidence, to insist they remove red dye and other toxic consumable dyes from our food, medications, and more. Call local politicians, tell our neighbors to stop buying these products and anything else we can think of to wake up the masses.

These dangerous dyes are in far too many products that both children and adults consume, and most people don’t even think anything of it. We have to initiate change. Our lives depend on it.



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  • Louis Novac

    When shopping read the labels on cereal bars, cereals and otter packaged food. Make sure they are free of food dyes. The claim that these substances are relatively safe doesn’t hold water. The food supply is on a slippery slope and some of the reasons are the non-nutritive value of these added dyes and the lack of regulations.

    Products containing these ingredients are not being tested properly, because it’s a lengthy and costly process.

  • Susan Vidya

    I refuse to drink any colored beverages. Everything on the market seems to market for eye appeal. For me it is such a turn off to see blue, yellow or neon green in anything I will be consuming.

  • Irene Privova

    This article will drive the discussion that may lead to relevant change. Kraft has committed to replacing synthetic colorants in its flagship Marconi and Cheese. Instead it will use colors derived from spices such as paprika, annatto, and turmeric.

    No changes will happen without shoppers demanding it. These type articles awaken consumers to the dangers of not participating in the movement for a clean food supply.

  • Jarret the Chemist

    What is generally not understood is food has a function. What we have done is overcome the reliance on food to meet our nutritional needs. So everything from breading, batters, pickles, drinks, seasoned snack foods are marketed for eye appeal.

    There is no thought to consumer intolerance or interaction of the faux ingredients. Food produces are composed of development teams that are urged to keep trying to come up with food substitutes. They are told to create the perfect color, texture and volume of these food like substances. They are told to provide aesthetic pleasing items that appeal to children in particular.

  • Jose Glavia

    They wouldn’t need food dyes to color if they really used enough of the fruit and vegetables. Since, everything is so watered down they need to color so it resembles the fruit they are saying the food contains.

  • Ned Taura

    What food manufacturers are doing in trying to meet taste, texture, and color of real food. Yet, they fall short in making delicious nutritious food. What they provide is based on economic guidelines and in the process they change taste so that a craving is produced for high sodium and highly sweet additive foods.