The pros and cons of using natural food colors

Although we have heard a lot about the negative effects of artificial preservatives and colourings in food for our health, we continue to consume foods that contain them. we have little choice when it comes to the ingredients in the food that we eat from restaurants or buy groceries. If you are seriously considering checking the amount of artificial food colouring you consume, you can make the practical option and cook your own food, put the natural food colors instead. Here are some of the natural ingredients that you can use to make your own food dyes and their advantages and disadvantages.

Grapes

Grapes or grape skin is a major source of pigments for making purple colors. Skin and flesh of the fruit is rich in anthocyanin compounds responsible for producing vivid violet hue. It is commonly used in candy, yogurt, ice cream, jams and jellies. Vitamins found in grapes help to prevent and reduce the risk of diseases such as rheumatism, arthritis, kidney and liver disease, diabetes, anemia and certain types of cancer.

This additive is not recommended for pregnant and breastfeeding women. It can cause sore throats and headaches, nausea, and allergies for some people.

Turmeric

A popular ingredient for the production of yellow dye, used turmeric primarily to spice up meals, like curries, salads, soups, mustard and cheese. Turmeric is curcumin, which is said to prevent or reduce the risk of influenza, cirrhosis, gastric ulcer, Alzheimer's disease and certain cancers. You should not use turmeric sloppy, though. Consuming too much turmeric may lead to gastrointestinal diseases. It can also cause adverse effects on the pregnant and lactating women. You do not need to use large quantities of turmeric for color topic anyway. Only a small amount is sufficient to produce concentrated amounts of live yellow dyes.

Caramel

This is probably one of the most commonly used additives, especially in candies. Natural starches and sugars are caramelized with high temperature, producing amber-colored liquid that can be used from sodas to processed meat. There are several classes of caramel, each categorized according to the chemical agent used for the caramelizing process. Steer clear of caramel-dyes containing ammonia and sulphites, which can be harmful to the body. Caramel is delicious, but have very little nutritional content, so it should be used carefully. Consuming too much caramel color can lead to allergies, immune deficiencies, diabetes, cancer and asthma in some people.

Beet Juice

Beets are one of the most recommended health ingredients to produce the red and pink food coloring. The roots are juiced and powdered then added lots of food and drink, from ice cream to spices. It contains a lot of nutrients including magnesium, manganese, iron, foliates, vitamin C and other antioxidants. The juice from sugar beet fruits are good for patients with immune deficiencies, kidney ailments, liver problems and colon cancer. It's also a good drink for those who want to control obesity.

Too much consumption of beets can cause allergies and damage the kidney stones. Pregnant and breastfeeding women should consume beet root juice in moderation.