Friday, February 15, 2013

New fear about food dyes | Synopsis

New fear about food dyes

Potato Wedges with Sour Cream and Sweet Chilli Sauce - Ocean Princess, The Glen foodcourt
Potato Wedges with Sour Cream and Sweet Chilli Sauce - Ocean Princess, The Glen foodcourt by avlxyz
License (according to Flickr): Attribution-ShareAlike License
Excerpt:

There aren’t many compliments to pay processed food, but even we’ll admit: The stuff sure can be colorful. Give the food industry a dull block of ice, and voila! They’ll give you back an azure popsicle. Unfortunately, a blockbuster new study published in the journal Food and Chemical Toxicology finds that blue dye used in edible products might be doing more to our bodies than we thought. What Do Doctors Really Eat? The research team, out of the Slovak University of Technology, studied two blue dyes, Patent Blue and Brilliant Blue. The former is banned from food products in the United States, but Brilliant Blue (also known as FD&C Blue No.

People:

Jarmila Hojerová

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SentimentQuote
-0.089514“If the process of creating energy and respiration does not take place properly, there are many failures,” she notes. ...
Sentiment Stats:
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Green

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Relevance: 0.429234

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Note that quote stats are likely to be meaningless beyond the aggregate score due to the tiny sample size. However, they are always provided just in case you find something useful there.

Additional Info:

Country: United States

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Company: Blue

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Organization: Slovak Society of Cosmetology

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Organization: FDA

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Organization: International Association of Color Manufacturers

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FieldTerminology: food products

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HealthCondition: allergies

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