The pros and cons of the use of natural food coloring

Although we've heard a lot about the negative effects of artificial preservatives and colouring foodstuffs for our health, we still continue to consume a food that contains them. We have little choice when it comes to the ingredients of the food eaten by restaurants or buy from the grocery store. If you are seriously considering controlling the amount of artificial confectionery paint, you consume, you can make a practical alternative and prepare their own food, instead of placing the natural food colorings. 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-making purple dyes. The skin and flesh of the fruit is rich in anthocyanin compounds responsible for the production of the bright violet hue. It is often used in candies, yogurt, ice cream, jams and jellies. The vitamins contained 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 add-in is not recommended for pregnant and nursing women. For some people it can cause sore throats, nausea and headaches and allergies.

Turmeric

A popular ingredient for the production of yellow food, turmeric is mainly used for spicing up dishes such as curries, salads, soups, mustard and cheese. Turmeric is Curcumin, which is said to prevent or reduce the risk of influenza, cirrhosis, ulcers, Alzheimer's disease and certain types of cancer. One should not use turmeric casually, though. Consuming too much turmeric may lead to gastrointestinal diseases. It can also lead to adverse effects on the pregnant and lactating women. You do not need to use large amounts of turmeric or food coloring. Only a small amount is enough to produce concentrated amounts of bright yellow coloration.

Caramel

This is probably one of the most widely used supplements, especially in sweets. Natural starches and sugars are caramelized by using high temperatures, producing amber colored liquid that can be used by non-alcoholic beverages for processed meats. There are several classes of caramel, each categorized according to chemical agent used for caramelizing process. Steer clear of caramel coloring, which contain ammonia and sulphite that can be harmful to the body. Caramel is delicious, but there is very little nutritional content, so it should be used with care. Consuming too much caramel coloring can lead to allergies, immune deficiency, diabetes, cancer and asthma in some people.

Beet

Beet root is one of the most recommended health ingredients for the production of red and pink food coloring. The roots are drunk and icing then added to many foods and drinks, from ice creams to the spices. It contains many nutrients including magnesium, manganese, iron, foliates, vitamin c and other antioxidants. Beet juice fruit is good for patients with immune deficiency, kidney disease, liver problems and colon cancer. It also is a good drink for those who want to control obesity.

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