Pros And Cons of Using Natural Food Colours

Even though we have heard a lot about the negative effects of artificial preservatives and food colours to our health, we still continue to consume food that contains them. We have little choice when it comes to the ingredients of the food we eat from restaurants or buy from groceries. If you are seriously considering controlling the amount of artificial food dye you consume, you can do the practical alternative and prepare your own food, putting natural food colours instead. Here are some of the natural ingredients that you can use to make your own food dyes and their pros and cons.

Grapes

Grapes or grape skin is a great source of pigment for making purple dyes. The skin and flesh of the fruit is rich in anthocyanin compounds responsible for producing the vivid violet hue. It is commonly used in candy, yoghurt, ice cream, jams, and jellies. The vitamins contained in grapes help in preventing and lessening the risk for diseases, such as rheumatism, arthritis, kidney and liver disorders, diabetes, anemia, and some cancers.

This additive is not recommended for pregnant and nursing women. It can cause sore throat, nausea, and headache, and allergies for some people.

Turmeric

A popular ingredient for producing yellow food colouring, turmeric is used mainly for spicing up meals, such as curries, salads, soups, mustard, and cheese. Turmeric has curcumin, which is said to prevent or lessen the risk for flu, cirrhosis, ulcers, Alzheimer's disease, and certain cancers. One should not use turmeric carelessly, though. Consuming too much turmeric can lead to gastrointestinal diseases. It can also produce adverse effects on pregnant and breastfeeding women. You don't need to use large amounts of turmeric for food colouring anyway. Just a small amount is enough to produce concentrated amounts of vivid yellow colouring.

Caramel

This is probably one of the most used additives, especially in sweets. Natural starches and sugars are caramelized using high temperature, producing amber-coloured liquid that can be used from soft drinks to processed meats. There are several classes of caramel, each categorized according to the chemical agent used for the caramelizing process. Steer clear of caramel colourings that contain ammonia and sulfite, which can be harmful to the body. Caramel is delicious, but has very little nutritional content so it should be used carefully. Consuming too much caramel colouring can lead to allergies, immune deficiencies, diabetes, cancer, and asthma in some people.

Beet Juice

Beet root is one of the most recommended health ingredients for producing red and pink food dyes. The roots are juiced and powdered then added to lots of food and beverages, from ice creams to seasonings. It packs a whole lot of nutrients which include magnesium, manganese, iron, foliates, vitamin C, and other antioxidants. The juice made from beet fruits is good for patients with immune deficiencies, kidney ailments, liver problems, and colon cancer. It also a good drink for those who want to control obesity.

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

Pros And Cons of Using Natural Food Colours

Even though we have heard a lot about the negative effects of artificial preservatives and food colours to our health, we still continue to consume food that contains them. We have little choice when it comes to the ingredients of the food we eat from restaurants or buy from groceries. If you are seriously considering controlling the amount of artificial food dye you consume, you can do the practical alternative and prepare your own food, putting natural food colours instead. Here are some of the natural ingredients that you can use to make your own food dyes and their pros and cons.

Grapes

Grapes or grape skin is a great source of pigment for making purple dyes. The skin and flesh of the fruit is rich in anthocyanin compounds responsible for producing the vivid violet hue. It is commonly used in candy, yoghurt, ice cream, jams, and jellies. The vitamins contained in grapes help in preventing and lessening the risk for diseases, such as rheumatism, arthritis, kidney and liver disorders, diabetes, anemia, and some cancers.

This additive is not recommended for pregnant and nursing women. It can cause sore throat, nausea, and headache, and allergies for some people.

Turmeric

A popular ingredient for producing yellow food colouring, turmeric is used mainly for spicing up meals, such as curries, salads, soups, mustard, and cheese. Turmeric has curcumin, which is said to prevent or lessen the risk for flu, cirrhosis, ulcers, Alzheimer's disease, and certain cancers. One should not use turmeric carelessly, though. Consuming too much turmeric can lead to gastrointestinal diseases. It can also produce adverse effects on pregnant and breastfeeding women. You don't need to use large amounts of turmeric for food colouring anyway. Just a small amount is enough to produce concentrated amounts of vivid yellow colouring.

Caramel

This is probably one of the most used additives, especially in sweets. Natural starches and sugars are caramelized using high temperature, producing amber-coloured liquid that can be used from soft drinks to processed meats. There are several classes of caramel, each categorized according to the chemical agent used for the caramelizing process. Steer clear of caramel colourings that contain ammonia and sulfite, which can be harmful to the body. Caramel is delicious, but has very little nutritional content so it should be used carefully. Consuming too much caramel colouring can lead to allergies, immune deficiencies, diabetes, cancer, and asthma in some people.

Beet Juice

Beet root is one of the most recommended health ingredients for producing red and pink food dyes. The roots are juiced and powdered then added to lots of food and beverages, from ice creams to seasonings. It packs a whole lot of nutrients which include magnesium, manganese, iron, foliates, vitamin C, and other antioxidants. The juice made from beet fruits is good for patients with immune deficiencies, kidney ailments, liver problems, and colon cancer. It also a good drink for those who want to control obesity.

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

Pros And Cons of Using Natural Food Colours

Even though we have heard a lot about the negative effects of artificial preservatives and food colours to our health, we still continue to consume food that contains them. We have little choice when it comes to the ingredients of the food we eat from restaurants or buy from groceries. If you are seriously considering controlling the amount of artificial food dye you consume, you can do the practical alternative and prepare your own food, putting natural food colours instead. Here are some of the natural ingredients that you can use to make your own food dyes and their pros and cons.

Grapes

Grapes or grape skin is a great source of pigment for making purple dyes. The skin and flesh of the fruit is rich in anthocyanin compounds responsible for producing the vivid violet hue. It is commonly used in candy, yoghurt, ice cream, jams, and jellies. The vitamins contained in grapes help in preventing and lessening the risk for diseases, such as rheumatism, arthritis, kidney and liver disorders, diabetes, anemia, and some cancers.

This additive is not recommended for pregnant and nursing women. It can cause sore throat, nausea, and headache, and allergies for some people.

Turmeric

A popular ingredient for producing yellow food colouring, turmeric is used mainly for spicing up meals, such as curries, salads, soups, mustard, and cheese. Turmeric has curcumin, which is said to prevent or lessen the risk for flu, cirrhosis, ulcers, Alzheimer's disease, and certain cancers. One should not use turmeric carelessly, though. Consuming too much turmeric can lead to gastrointestinal diseases. It can also produce adverse effects on pregnant and breastfeeding women. You don't need to use large amounts of turmeric for food colouring anyway. Just a small amount is enough to produce concentrated amounts of vivid yellow colouring.

Caramel

This is probably one of the most used additives, especially in sweets. Natural starches and sugars are caramelized using high temperature, producing amber-coloured liquid that can be used from soft drinks to processed meats. There are several classes of caramel, each categorized according to the chemical agent used for the caramelizing process. Steer clear of caramel colourings that contain ammonia and sulfite, which can be harmful to the body. Caramel is delicious, but has very little nutritional content so it should be used carefully. Consuming too much caramel colouring can lead to allergies, immune deficiencies, diabetes, cancer, and asthma in some people.

Beet Juice

Beet root is one of the most recommended health ingredients for producing red and pink food dyes. The roots are juiced and powdered then added to lots of food and beverages, from ice creams to seasonings. It packs a whole lot of nutrients which include magnesium, manganese, iron, foliates, vitamin C, and other antioxidants. The juice made from beet fruits is good for patients with immune deficiencies, kidney ailments, liver problems, and colon cancer. It also a good drink for those who want to control obesity.

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

Pros And Cons of Using Natural Food Colours

Even though we have heard a lot about the negative effects of artificial preservatives and food colours to our health, we still continue to consume food that contains them. We have little choice when it comes to the ingredients of the food we eat from restaurants or buy from groceries. If you are seriously considering controlling the amount of artificial food dye you consume, you can do the practical alternative and prepare your own food, putting natural food colours instead. Here are some of the natural ingredients that you can use to make your own food dyes and their pros and cons.

Grapes

Grapes or grape skin is a great source of pigment for making purple dyes. The skin and flesh of the fruit is rich in anthocyanin compounds responsible for producing the vivid violet hue. It is commonly used in candy, yoghurt, ice cream, jams, and jellies. The vitamins contained in grapes help in preventing and lessening the risk for diseases, such as rheumatism, arthritis, kidney and liver disorders, diabetes, anemia, and some cancers.

This additive is not recommended for pregnant and nursing women. It can cause sore throat, nausea, and headache, and allergies for some people.

Turmeric

A popular ingredient for producing yellow food colouring, turmeric is used mainly for spicing up meals, such as curries, salads, soups, mustard, and cheese. Turmeric has curcumin, which is said to prevent or lessen the risk for flu, cirrhosis, ulcers, Alzheimer's disease, and certain cancers. One should not use turmeric carelessly, though. Consuming too much turmeric can lead to gastrointestinal diseases. It can also produce adverse effects on pregnant and breastfeeding women. You don't need to use large amounts of turmeric for food colouring anyway. Just a small amount is enough to produce concentrated amounts of vivid yellow colouring.

Caramel

This is probably one of the most used additives, especially in sweets. Natural starches and sugars are caramelized using high temperature, producing amber-coloured liquid that can be used from soft drinks to processed meats. There are several classes of caramel, each categorized according to the chemical agent used for the caramelizing process. Steer clear of caramel colourings that contain ammonia and sulfite, which can be harmful to the body. Caramel is delicious, but has very little nutritional content so it should be used carefully. Consuming too much caramel colouring can lead to allergies, immune deficiencies, diabetes, cancer, and asthma in some people.

Beet Juice

Beet root is one of the most recommended health ingredients for producing red and pink food dyes. The roots are juiced and powdered then added to lots of food and beverages, from ice creams to seasonings. It packs a whole lot of nutrients which include magnesium, manganese, iron, foliates, vitamin C, and other antioxidants. The juice made from beet fruits is good for patients with immune deficiencies, kidney ailments, liver problems, and colon cancer. It also a good drink for those who want to control obesity.

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

Advantages and disadvantages of the use of natural food colors

Although we much, heard about the negative effects of artificial preservatives and dyes for our health still we still food to consume that contains it. We have little choice when it comes to the ingredients of the food, we eat from restaurants or buy food. If you are seriously considering taxes consume the amount of artificial food dye, you, the practical alternative to do and your own food can prepare, instead use natural food colors. Here are some of the natural ingredients that you can use your own food dyes and their pre-and disadvantages to make.

Grapes

Grapes or grape skin is a great source of pigment for the production of purple dyes. The skin and the flesh of the fruit is rich in anthocyanin responsible compounds for the manufacture of the vibrant purple hue. It is often used in candy, yogurt, ice cream, jams and jellies. The vitamins contained in grapes, help prevent and reduce the risk for 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 may cause some people, sore throat, nausea and headaches and allergies.

Turmeric

A popular ingredient for the manufacture of yellow nutrition, color, turmeric is used mainly for all the top dishes such as curries, salads, soup, mustard and cheese. Turmeric is Curcumin, which is said to prevent or reduce the risk of flu, liver cirrhosis, ulcers, Alzheimer's disease and certain types of cancer. Not turmeric should be used carelessly, but. Consumed too much turmeric may lead to gastro intestinal disorders. It can also produce adverse effects on the pregnant and lactating women. You will need to dye not much turmeric for food book in any case. Only a small amount is sufficient to produce concentrated amounts of lively yellow colouring.

Caramel

This is probably one of the most commonly used additives in sweets. Natural starches and sugars are caramelized with high temperature, by soft drinks produce liquid amber, can be used processed meat. There are different classes of caramel, each for one of the chemical substance used for the caramelizing process. Away by caramel contain hands dyes and the ammonia sulfite, which can be harmful for the body. Caramel is delicious, but has very little nutritional value, so it should be used carefully. Consumed to much caramel stripes cancer and asthma in some people can lead to allergies, immunodeficiency, diabetes.

Beet juice

Beet is one of the most recommended health ingredients for the production of red and pink food coloring. The roots are juiced, powdered and added to much food and drinks from ice to spices. It packs a lot of nutrients, which include magnesium, manganese, iron and foliates, vitamin C and other antioxidants. The juice from beets fruit is suitable for patients with immune deficiency, kidney disorders, liver problems and colon cancer. Also a good drink for those who want to control obesity.

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