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Quotes about Food Colors from the world's top natural health / natural living authors

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"First of all, avoid all foods with artificial food colors. Here are some of their common and uncommon names. • Blue No. 1: can also be called Brilliant Blue FCF, El 13 • Blue No. 2: can also be called Indigotine, E132 • Green No. 3: can also be called Fast Green FCF, El43 • Red No. 40: can also be called Allura Red AC, E129 • Red No. 3: can also be called Erythrosine, El27 • Yellow No. 5: can also be called Tartrazine, El02 • Yellow No. 6: can also be called Sunset Yellow FCF, El 10 Avoid all foods with artificial sweeteners." - Jay Gordon, The ADD and ADHD Cure: The Natural Way to Treat Hyperactivity and Refocus Your Child (Get the book.)

"Stale fat, rancid oil, excessive sugar, bad carbohydrates, food with fungi in it, pesticides, artificial food colors, alcohol, coffee and even harmful chlorinated drinking water may contribute to cancer. "Helpful nutrition for example would be: corn products, organic vegetables and fruits, salads, onion and garlic. "In addition, antioxidants are important, as well as beta-carotene, vitamins, especially E and C and B complex; in fact nearly all Bs, B 12 and B17 are champions in helping in the case of cancer." - Kenneth W Thomas, Ron Gilbert, Gerd Schaller, Side Effects: The Hidden Agenda of the Pharmaceutical Drug Cartel (Get the book.)

"The commonly used food colors amaranth (red), bordeaux (brown) and procean (scarlet) are derived by compounding nitrogen with benzene (a distillate of coal). Spices are often treated with fumigants or extracted with solvents. Pesticides DDT came into use to prevent infestation of crops with insects. Over time, it became clear that DDT, when stored in body fat, took many years to be eliminated. Nobel Prize Laureate Dr. Otto Warburg warned that a poison like DDT that interfered with cellular respiration causes irreparable harm and produces degenerative diseases such as cancer." - James A. Howenstine, A Physician's Guide to Natural Health Products That Work (Get the book.)

"Do artificial food colors promote hyperactivity in children with hyperactive syndromes? A meta-analysis of double-blind placebo-controlled trials. J Dev Behav Pediatr. 2004 Dec;25(6):423-34. 28. This article shows a 73% improvement in ADHD when food coloring and reactive-foods are removed from the diet. Boris M, Mandel FS. Foods and additives are common causes of the attention deficit hyperactive disorder in children. Ann Allergy. 1994 May;72(5):462-8. 29. This article explains how prenatal exposure to PCBs (see Chapter 14) damages the fetal brain and causes ADHD. Jacobson JL, Jacobson SW." - Byron J. Richards, Fight for Your Health: Exposing the FDA's Betrayal of America (Get the book.)

"This is a great idea, and since there is a serious lack of natural red food colors from appropriate sources (the most popular natural red color today is made from dead beetles), we're sure to see this happening in the near future. One company has already started some research and development in this area. Note the various possible shades in the photo of Natural Astaxanthin in soybean oil. Photo courtesy of Food Ingredient Solutions, LLC, New York, NY And it's very interesting to note how little it takes to make a reddish hue. At 0.002% it's already quite reddish. When you get up to 0." - Bob Capelli, ASTAXANTHIN: Natural Astaxanthin, King of the Carotenoids (Get the book.)

"Several years ago, the New York Public School System (803 schools) introduced a diet policy that lowered sucrose, synthetic food colors, and two preservatives over 4 years. This was followed by a 15.7% increase in mean academic percentile rating above the rest of the nation's schools that used the same tests. It has also been shown that behavioral problems decreased 48% in a detention facility involving 276 delinquents during the year the diet was changed. Many other institutions discovered the same facts. Decreasing sugar and additives lowered the incidence of bad behavior." - Abram Hoffer, PhD, MD, FRCP(C) and Dr. Jonathan Prousjy, DPHE, DSC, ND, FRSH, Naturopathic Nutrition: A Guide to Nutrient-rich Food & Nutritional Supplements for Optimum Health (Get the book.)

"The 1985 per capita daily consumption of food additives is approximately 13-15 g, with the total annual consumption of food colors alone being approximately 100 million pounds for the entire population.2 The hypothesis that food additives induce hyperactivity, commonly referred to as the "Feingold hypothesis", stemmed from the research of Benjamin Feingold MD. According to Feingold, many hyperactive children, perhaps 40-50%, are sensitive to artificial food colors, flavors, and preservatives and to naturally occurring salicylates and phenolic compounds." - Michael T. Murray, ND, Textbook of Natural Medicine 2nd Edition Volume 2 (Get the book.)

"Obviously, people suffering from allergic conditions should eliminate artificial food colors from their diets. Sweeteners The three primary artificial sweeteners currently in use are saccharin (Sweet'N Low), aspartame (Equal, NutraSweet), and sucralose (Splenda). These sweeteners are among the most controversial of food additives. Advocates argue that the benefits provided outweigh the potential negative health effects. The perception is that consumption of these sweeteners will lead to a reduction in calories consumed. This, in turn, will lead to weight loss or prevention in weight gain." - Michael Murray, N.D. and Joseph Pizzorno, N.D., The Encyclopedia of Healing Foods (Get the book.) "Allura Red AC Orange red Gelatins, puddings, dairy products, confections, beverages, condiments One of the most widely used synthetic food colors is FD&C Yellow No. 5, or tartrazine. Tartrazine is added to almost every packaged food, as well as many drugs, including some antihistamines, antibiotics, steroids, and sedatives. In the United States, the average daily per capita consumption of certified dyes is 15 milligrams, of which 85 percent is tartrazine. Among children, consumption is usually much higher." - Michael Murray, N.D. and Joseph Pizzorno, N.D., The Encyclopedia of Healing Foods (Get the book.)

"The total annual consumption of food colors alone is approximately 100 million pounds for the entire population. The theory that food additives induce hyperactivity is commonly referred to as the "Feingold hypothesis," stemming from the research of Benjamin Feingold, M.D. According to Feingold, many hyperactive children—perhaps forty to fifty percent—are sensitive to artificial food colors, flavors, and preservatives and to naturally occurring salicylates and phenolic compounds.3 Feingold's QUICK REVIEW • Over two million American school-aged boys take the drug methylphenidate (Ritalin)." - Michael T. Murray, N.D., Joseph E. Pizzorno, N.D., Encyclopedia of Natural Medicine, Revised Second Edition (Get the book.)

"Durabrite Oleoresin Paprika, Annatto extract, and Oleoresin Carrot pigment food colors are stable, lessen the oxidation of carotenoid pigment colors and off-flavors,extendingcolorstability from the prior 1 monthlengthoftime,to9months; Oleoresin Paprika lasts five times longer than synthetic antioxidants BHT, TBHQ, or BHA (even at 150 times its maximum permitted dose). •Commercial antioxidant (not fit for human consumption): To protect gasoline from oxidating to gums with BHT, 1/2 pound to 1100 gallons, or l/4tsp.pergallon stores well over two years." - Joseph E. Mario, Anti-Aging Manual: The Encyclopedia of Natural Health (Get the book.)

"Avoid artificial dyes if food colors were a problem. Fruit "drinks" contain much less juice. Day 17: The day you add peanut butter, give a child lots of peanut butter or peanuts. Test for this only if it is a favorite food. Use RyKrisp® if no wheat is allowed. Use pure peanut butter without additives from a health food store or Smuckers®. Don't test peanut or soy products if either caused serious health effects in the past. Tips for Part II of the Diet. 1. The aim is to eat the "typical" amount of each food on a specified day to see what effect it has upon how you feel and conduct yourself." - Doris J. Rapp, M.D., Our Toxic World: A Wake Up Call (Get the book.)

"According to Feingold, many hyperactive children, perhaps 40 to 50 percent, are sensitive to artificial food colors, flavors, and preservatives as well as to naturally occurring salicylates and phenolic compounds. Feingold's claims were based on his experience with more than 1,200 cases in which food additives were linked to learning and behavior disorders. Since Feingold's presentation to the American Medical Association in 1973, the role of food additives as a contributing cause of hyperactivity has been hotly debated in the scientific literature." - Michael Murray, N.D. and Joseph Pizzorno, N.D., The Encyclopedia of Healing Foods (Get the book.)

"Coloring agents The total annual consumption of food colors in the US is approximately 100 million pounds for the entire population. Food color additives are officially designated as either certified or exempt from certification.18 The food color additives which are exempt from certification are primarily natural in origin. This reflects the popular belief that natural compounds are safer. This contention appears to hold up to scientific scrutiny. One of the most widely used food colors is FD&C yellow dye #5 or tartrazine." - Michael T. Murray, ND, Textbook of Natural Medicine 2nd Edition Volume 1 (Get the book.)

"In 1906, the first comprehensive legislation for food colors was passed. There were only seven colors, which, when tested, were shown to be composed of known ingredients which demonstrated no harmful effects. Those colors were orange, erythrosine, ponceau 3R, amaranth, indigotin, naphthol yellow, and light green. A voluntary system of certification for batches of color dyes was set up. In 1938, new legislation was passed, superseding the 1906 act. The colors were given numbers instead of chemical names and every batch had to be certified. There were fifteen food colors in use at the time." - Ruth Winter, Consumer's Dictionary of Food Additives: A Consumer's Dictionary of Cosmetic Ingredients Vitamin E (Get the book.)

"As we become sensitive to Nature's efforts to communicate to us through her beautiful colors, we begin to develop a sensitivity to the particular food colors we are drawn to on a specific day as a key to what food energies and nutrients we need to balance our body. The Rainbow Diet is an acknowledgment of Nature's effort to communicate with us. It is also a way to use the meaning of this information in an organized fashion to benefit us regularly through our daily intake of food." - Gabriel Cousens, M.D., Spiritual Nutrition: Six Foundations for Spiritual Life and the Awakening of Kundalini (Get the book.)

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