The Colours of the Rainbow (an Insight on Food Colouring)
RED
#40 - derived from petroleum mutates DNA in mice causes symptoms of hypersensitivity e.g. hives #3 - banned from cosmetic for causing thyroid tumours
Orange
Citrus Red #2 - used to colour the skin of unripe oranges. Causes bladder tumors in rats Orange B - approved to colour sausage casings and hot dog exteriors
Yellow
Yellow #5 and #6 are known carcinogens because in 6 out of 11 trials, it caused cancer in lab rats. The two dyes have also been linked to hyperactivity in children. Many children consume much more than the recommended dosage of this dye
Blue
#1 - slight neurotoxicity in in vitro experiments increase risk for kidney tumors
#2 - significantly increases risk of mammary tumors in large amounts
Green
#3 - banned from products that come in contact with the eye. recommended amount 0.1% per person per day
"We are so used to the taste of artificial grapes and the sight of ruby red tomatoes that we don't remember what natural is anymore"