As beautiful women love makeup because it makes them look more shiny and bright, the world is colorful because of theSpirulina company variety of colors. As we eat food, we demand color, aroma, and taste, and we put color first, since color creates visual impact and makes us hungry.
As a result of this impulse, coloring is added to food when we enjoy the beauty of the colors, but also struggle with the colors “beautiful"
As we enjoy these beautiful colors, we are also concerned about whether they will harm the world.
To understand whether it is safe, we must spirulina liquid first understand the coloring, according to the “Food Additive Use Standard (2011 Edition), coloring agent “is the food to give color and to improve the color of food substances", the coloring agent is pigment. We divide pigments into two types: natural pigments and synthetic pigments.
How do natural and synthetic colors differ?
Except for garcinia cambogia, which is extremely toxic and should not be used, natural pigments are generally harmless to the human body. In China, natural food coloring is allowed and national standards have been established for curcumin, bugloss pigment, safflower xanthin, chlorophyll copper sodium salt, paprika red pigment, red rice, and β-carotene.
In addition to carmine and its aluminum blue spirulina powderprecipitate, amaranth red and its aluminum precipitate, lemon yellow and its aluminum precipitate, sunset yellow, bright blue, new red, and its aluminum precipitate are some of the synthetic pigments.
Does pigment harm the human body?
Many have pondered whether coloring is detrimental to our health. Some say that excessive intake among children leads to ADHD; however, the conclusions of experiments conducted by foreign organizations remain unsubstantiated. That said, countries around the world enforce restrictions on both artificial and naturally sourced food coloring in accordance with standards of safety. As long as these regulations are respected, it is generally safe to consume those products.
When we point out that coloring is detrimental, we overlook the food itself. Mostly candy, puffed foods and some high-calorie items require it for presentation. Clearly these are a health risk and indulging in them can be a burden on our wellbeing. Hence, we ought to be concerned about their hue rather than focus exclusively on the risks of colorants; we should take steps to limit our intake of these hazardous food items so that children don’t give into the numerous temptations available in the form of snacks, ultimately leading to healthier diet choices.
Natural or synthetic coloring: which is better?
We are more likely to use natural colorants, which have nutritional and antioxidant properties, such as carotene in carrots, lutein in marigolds, and polyphenols in grapes which have beneficial cardiovascular, antioxidant and eye health effects. Synthetic colors should not necessarily be considered inferior since it depends on the food itself to decide what type of colorant to add, along with the amount needed according to laws and regulations.
Even if the food is good, too much is a burden. Adding coloring to food is permitted by law, but we should be cautious not to be confused by the color of the food, resist the temptation to lose control and eat on time and in the right amount.
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In our daily lives, coloring is almost indispensable
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