Reflexology and Integrative Medicine

Food colors and their effect on our health

Much of the damage done to us from industrialized food comes from the food colors that are widely used in the various food industries. Even seemingly innocent products like pasta and different types of noodles contain food coloring! The term “food coloring” is very misleading, as the word “food” ostensibly confirms that it is something to eat but is not. The term “food color” stems from the very existence of color in our food and not from the fact that the color is edible! At the end of the day it is still a matter of color. And as such, it is nothing less than poison for everything.

The purpose of food colors is to give food an attractive, fresh and inviting look at a very heavy price for health. Food coloring is directly related to symptoms such as: allergies, runny nose, headaches, abdominal pain, indigestion, difficulty breathing and more. In some cases they can even cause death due to serious illnesses that are caused because of them. It should be noted that the health problems caused by them do not appear immediately at the start of eating but develop slowly and become cumulative damage.

Food colors can be purely chemical dyes that are produced in laboratories or those that are produced from different types of insects (unbelievable but true) and there are some that are made from plants but not necessarily edible plants (some of them are plants that are actually toxic to humans).

The best way to avoid food coloring and the dangers they bring is to simply avoid industrialized food as much as possible or at least buy products that are explicitly labeled as not containing food coloring.

In home cooking if you want to add one color or another to the food, you can use colors that nature has given us such as: turmeric or cocoa and also various vegetables such as: beets, carrots, spinach, purple cabbage and the like. To prepare a simple food coloring, cook the vegetables in the desired color in water, grind to a thick paste and filter through a cloth. Then, reduce the liquid again in an open pot over high heat.

And if you still buy industrialized food products, be sure to read the names of the food colors in it and check against the following table which contains the numbers and names of common colors, their hue and the damage they can cause (some are suspected and their severity is unknown, some are recommended for little consumption). Possible and some are simply prohibited for use).

The table also contains details on preservatives, stabilizers, emulsifiers and others.

** Data by Dr. Reuven Barak (M.D.) and Anat Tzahor from the “Map Guide to Natural Healing”

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