Health Ranger Talks About Dangerous Petrochemical Food Coloring
Mike Adams wrote a fantastic article over at NaturalNews.com detailing the tricks and psychological secrets used by the food and dye chemical industries to fool you into believing your purchase is the nutritionally optimal choice.
Humans have the innate ability to see exactly which foods have the most enticing amount of nutrients, by simply examining the color of them. When you shop for fruit, do you not choose the brighter more vibrant looking of the bunch? This is your brain letting you know that this particular fruit is the most favorable choice for your body. These instincts have served humans well for thousands of years, if not hundreds of thousands of years.
Mike says:
For example, a red cabbage that is actually a dull grey doesn’t look very appealing, but a purple cabbage with a saturated, bright-purple color looks fantastic. That’s because we have an innate perception gauge telling us we should be attracted to these foods — they are healthier for us, and the health quality is indicated by the saturation of the color.
And the corporations are fully aware of these facts, and have built an entire market around this lesser known reality. Artificial dyes such as Yellow #2 and Blue Lake #40 can cause health problems on a scale so complex that it is difficult for even doctors to trace. These dyes, along with the bleached sugar in candy, are disastrous combinations for your health and should never be considered as a food supplement for you or your child. These toxic ingredients are hardly limited to candy. Other chemical additives such as MSG, bleached flour, bleached sugar, or some other form of preservative, are found in most all processed foods, chips, junk foods, and just about all non-water shelf drinks.
Get educated on how to shop for foods that are petrochemical free. Getting involved with Community Supported Agriculture (CSA) and buying locally grown organic produce is a way to ensure a high quality exchange, plus reducing the distance the food needs for transporting, using even more fuel, more emissions, not to mention the more hands your veggies have to pass through or get tossed around by. Buy locally and support your community. That is one of the most positive and sustainable choices you can make.
Mike also tells us how salmon feed farms add toxic chemical dyes to the salmon to give them a more appealing appearance. We are more likely to prefer the lively colored salmon.
And don’t miss the finale of the Health Ranger’s report, explaining how some of the food colors comes from boiled and ground up insects!
Carmine may be prepared from cochineal, by boiling dried insects in water to extract the carminic acid and then treating the clear solution with alum, cream of tartar, stannous chloride, or potassium hydrogen oxalate; the coloring and animal matters present in the liquid are thus precipitated. Other methods are in use; sometimes egg white, fish glue, or gelatine are added before the precipitation.
Read the informative article at: How food companies fool consumers with food coloring ingredients made from petrochemicals and sign up for Mike’s newsletter @ NaturalNews.com with more than 800,000 monthly readers.
Tags: Environmental Issues, Healthy Eating, Organic Food
August 30th, 2008 at 4:00 am
Great post, Its causing me to rethink some things