Tuesday, May 30, 2017

Look out for colouring additives in food

It's not only the colour of egg yolks which is manipulated to make them look more attractive to consumers.
Chart from Kitchen Table Scraps. The same additives are used by fish farmers. Wild salmon forage for crustaceans, plankton and algae that contain naturally occurring colourful carotenoid plant pigments. Farmed salmon, are fed an artificial soy- and corn-based diet devoid of these natural pigments, which means their flesh has little colour. To prevent consumer rejection of the product, salmon farmers add canthaxanthin and astaxanthin to the fish feed to boost the colour. Meat producers also use a few tricks to make their products more appealing – such as bleaching chicken to make the flesh white, even though colouring additives have often been included in the diet to produce yellow skins which some producers think is wanted by consumers. Frequently red meat is sealed in airtight packages treated with carbon monoxide to maintain a bright red colour for weeks. The best solution is to limit shopping in supermarkets to household items like toilet paper. Toothpaste and cleaning products. Buy all fresh food from trusted suppliers – butchers, fishmongers and greengrocers.

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