Thursday, July 16, 2009

Chemical Food Dyes

If you go to almost any child's birthday party now days, you will most likely find a colorful, brightly frosted birthday cake with colors so vivid, you can't possibly miss them. Yes, birthday parties and colorful cakes SEEM to go hand -in-hand, but do they necessarily HAVE to? Some may call it "common sense" to "need" a colorful birthday cake in order to celebrate, yet others may call it "materialistic" to "need" colorful birthday cakes. The same goes for blue applesauce, florescent cereals, green ketchup, purple "vitamins" and all colors of sugar drinks. So, why would someone opt out of those brightly colored chemical dyes in their child's celebration? Let's find out through a little bit of history, study, and effects.

"In the 1800's some manufacturers colored products with potentially poisonous mineral-and metal based compounds. Toxic chemicals tinted certain candies and pickles, while other color additives contained arsenic....." John Henkel

(Taken from Natural food colors were first used, but the cheaper chemical colorants quickly took their place because they were cheaper to make, easier to use, control and mix into foods and had limited flavor to alter the taste of foods. By the time the early 1900's hit, there were more than 80 types of dyes, none of them having been tested for short/long term affects. The dyes created were, and still are, derived from PETROLEUM ANILINE, and were first named coal-tar colors because the starting product was taken from bituminous coal. Laws were eventually made to attempt to control the extent and identify the colors, but nevertheless, very little research done on the safety of putting them in the human body.

RED #40

Is usually in anything red, pink, purple, burgundy, or orange colored, possible foods: Popsicles, salad dressing, kids drinks and cereals, ice cream, & chips. It is also sprayed on many non-organic, fresh red apples, red potatoes, cherries and strawberries to enhance them with a more appealing look.

Holistic health views this food dye to have a negative/weakening impact on our killer cells: T-cells, macrophages and white cells. Abnormal cell growth in ANY AREA of the body, brain, bone or pituitary glands. Dr. Feingold did his own research to find that this food dye can increase hyperactivity, anger, rage, and irritability.


Found in most any foods that are blue, green, purple, including many of the same items as those having Red #40 on them.

Ingesting Blue #1 can lead to illnesses involving the spleen,enlarged lymph nodes, weak veins, polyps in the brain and spleen, some tumors, chronically high triglyceride count, skin problems, weak immunity, abnormal cell growth anywhere in the body.

Yellow #5

Found in green, yellow, orange and brown items such as pickles, drinks, chips, medicines, Hepatitis B vaccine, soap, lotion and various toiletry items.

Yellow #5 in the body can lead to abnormal cell growth and weakness of the liver, abnormal cell growth in the prostate, ovaries, vagina, cervix, intestines, can lead to blood sugar imbalances, improper filtering of toxins out of the blood stream, bone marrow weakness and abnormal T-cell or white blood cell production.
Much of the above information came from a "Blessed By Nature" Handout

******None of the above statements have been evaluated by the Food and Drug Administration. All of the information in this BLOG is strictly for educational purposes. This BLOG should not be used to treat, diagnose, or prescribe for a condition you feel you may have. If you have any health concerns, you should see a competent practitioner. ******

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