How much risk is posed by artificial colors in foods?
Artificial Food Coloring is something that has been quite controversial since the early days when colors started being a tradition to food. One of the issues with it is people don’t like it if that issue have been tricked to thinking that the food looks more interesting more exciting or fresher because the colors are added to meat to make them look redder and fresher. But besides the issue of trickery and marketing that colors are used if for example children, the health issues boil down to carcinogen which some of the early food colors were discovered to be cancerous in genetic animals and were banned and some of them were found to be allergetic. So for example there is a certain yellow dye that about 10% of the general public can have allergic reactions to. So there’s been a long history with food colors and we now know enough about them to have banned the worst actors. What’s left on the market is generally fairly well-known to be much safer and not a big health risk. The lingering
