Healthy eating should be about more than just healthy ingredients! While there are many different specific diets, most definitions of healthy eating involve choosing fresh, nutrient-dense whole foods that provide maximal nutritional benefits. Refined grains, sugar, vegetable oils, and other unhealthy ingredients are left off the plate. But if healthy ingredients become contaminated with harmful chemicals, are they really healthy? It is time for healthy eating to incorporate more than just ingredients. Healthy eating should also include how the food is packaged and what materials the food comes into contact with while it is being processed, cooked, and stored.
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Artificial food colorings are everywhere in our daily lives. They show up in lots of foods that we eat daily, like cereals, and in lots of treats like candy and baked goods. You can even find them in places you wouldn't think to look, like tomato sauce, farmed salmon, and even pickles! They are found in so many of our foods, yet we do not think much about them. So what makes up these colors that stay bright even when heated and stored for long periods of time? Keep reading if you want to know more about what artificial food colorings (also known as artificial dyes) are made of and how they affect your health!

What are artificial food colorings and what are they made of?

First off, if we're not making a rainbow cake, why do we even need food coloring in the first place? Well, consumers prefer that the color of their food match its flavor. Sadly, a lot (up to 70%!!) of the foods Americans consume are highly processed and end up a different color than we'd expect them to be. A gray hotdog or khaki colored candy would throw us off and probably wouldn't be as appetizing, right?

While there are many natural food coloring options, many companies choose to go with artificial food colorings because they're cheaper. The FDA has approved seven artificial food colorings for consumption in the United States, but these colors can be mixed and matched to create many different shades. Here's the bad news: the majority of them are made out of petroleum and crude oil (1). Even though the final product is highly refined and is tested to not have any traces of petroleum, we really don't like the idea of consuming something made from crude oil!

Are artificial food colorings bad for my health?

The jury is still out. In 2008, the Center for Science in the Public Interest petitioned the FDA to ban artificial food colorings because of recent studies that found a small, but significant, negative effect of these substances on children's behavior (2). These substances were also found to be carcinogenic, cause hypersensitivity reactions, and instigate behavioral problems (3). These findings were largely controversial, and the FDA ruled that artificial food colorings could still be used in food products without the use of a warning label. But earlier this year, OEHHA published a study on the potential health effects of synthetic dyes in children and found that there is evidence that "indicates that synthetic food dyes are associated with adverse neurobehavioral outcomes in children" (4). This information is not new to the European Union though. Six years ago, studies conducted by British government also found a link between adverse neurobehavioral outcomes in children and artificial dyes. This prompted the British government to urge food companies to stop using artificial food dyes in their products, and for the European Union to pass a new law "requiring that any food that contained [artificial] dyes ... would have to put a warning notice on, warning consumers that the dyes might trigger hyperactivity" (5). This law effectively made artificial food coloring impossible to find in foods made and sold in the EU.

Should you avoid artificial food colorings?

Even though more research needs to be done to reach conclusive findings, the current evidence is not looking good for artificial food coloring. While we wait for the results of these studies, we can take proactive steps in protecting our health. It's been established that the food we consume plays a large role in our health and unhealthy, highly processed foods are some of the biggest sources of artificial food colorings. By removing these products from your diet, you can improve your overall health and reduce the amount of artificial food colorings you consume.

What to use intsead

However, if you find yourself baking two dozen cupcakes the night before a big bake sale or you toddler has requested a rainbow cake for their birthday and you have to use food coloring, make sure to use natural food coloring. Common natural food coloring can come from beets, carrots, saffron, turmeric, spinach, blueberries, and blackberries and do not have any negative health consequences. Plus, natural food coloring is becoming increasingly popular and they're really easy to find in stores! Here are some of our favorites:


Plant-Based Food Color Variety Pack by Supernatural

India Tree Nature's Colors Decorating Set

Suncore Foods – Premium Pink Pitaya Supercolor Powder

Suncore Foods – Premium Blue Butterfly Pea Supercolor Powder

References

  1. https://www.acs.org/content/acs/en/education/resources/highschool/chemmatters/past-issues/2015-2016/october-2015/food-colorings.html
  2. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3441937/
  3. https://cspinet.org/resource/food-dyes-rainbow-risks
  4. https://oehha.ca.gov/risk-assessment/report/health...
  5. https://www.nhpr.org/2014-03-28/why-m-ms-are-made-...
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It's the most wonderful time of the year... to do some baking! We love getting creative in the kitchen during the holiday season, but a lot of baking essentials can be made from harmful materials like plastic or contain artificial colors or flavors. That's why we created a non toxic baking holiday baking roundup! Each item is made from safe materials like ceramic, wood, and steel so you can create some sweet treats without worry!



a) Stainless Steel Measuring Spoons and Cups
b) Supernatural Into the Woods Sprinkles
c) India Tree All Natural Nature's Colors Decorating Sugar Variety Set
d) Ann Clark Cookie Cutters 11-Piece Winter Christmas Cookie Cutter Set
e) Farberware Classic Wood Rolling Pin, 17.75-Inch, Natural
f) STAUB Olivewood Spatula, 12", Wood Emile Henry Modern Classics Pie Dish
g) AmazonBasics Silicone, Non-Stick, Food Safe Baking Mat - Pack of 2
h) TeamFar Baking Sheet Cookie Sheet Set of 2
i) Food Colors Variety Pack by Supernatural
j) Nordic Ware Starry Night Cookie Stamps
k) If You Care Unbleached Paper Snack Bags
l) India Tree Food Coloring

Food

Is Climate Change Making Your Food Less Safe To Eat?

The role of climate change in foodborne illnesses

Do you have big cooking plans this Thanksgiving? Us too! We love cooking when the holiday season rolls around, but did you ever think that climate change is something you would think while prepping your food? Well, the raw ingredients in your kitchen contain harmful microbes that can cause foodborne illnesses, and climate change has been linked to an increase in these diseases.

As the global temperature rises and rainfall patterns change, bacteria, viruses, parasites, and other harmful vectors flourish. These changes in climatic factors increase disease transmission efficacy and improve survival rates of these vectors (1). In other words, climate change has allowed these harmful microbes to evolve and be better equipped to cause diseases. On top of that, they are more resilient and harder to kill.

So what should you be on the lookout for? Good question. Below are just a few examples of agents that may be altered by climate variability in the United States (1, 2). All of them can potentially be found on the foods that we consume.

  • E. coli O157: this specific strain of E. coli is particularly prone to climate change. We ingest this microbe through contaminated foods such as raw or undercooked ground meat products and raw milk (3).
  • Salmonella: Salmonella is caused by a bacteria that lives in the intestinal tract of animals. Just like E. coli O157, Salmonella can cause foodborne illnesses through consumption of contaminated ingredients.
  • Campylobacter: almost all raw poultry you see in the grocery store contains this microbe. This bacteria causes foodborne illnesses by cross-contaminating other foods and by surviving in undercooked meat. This makes Campylobacter one of the most common causes of diarrhea in the United States.

Overall, changes in climatic factors will be the largest culprit of food-related illnesses and mortality (4). This accounts for under-nutrition, communicable and non-communicable diseases, as well as vector-borne diseases.

The good news is that these foodborne illnesses are highly preventable!

While climate change may improve the environment in which these microbes thrive, we can take steps to prevent foodborne illnesses from happening in our own kitchens. The USDA recommends the Be Food Safe prevention steps (5):

  • Clean: Wash your hands and cooking surfaces frequently.
  • Separate: Don't cross-contaminate your foods. Keep your meats and veggies separate.
  • Cook: Cook ingredients to their proper temperatures.
  • Chill: Refrigerate foods promptly.

By following these guidelines, the vast majority of these harmful microbes can be removed or killed. Keep yourself and your family free from foodborne illnesses!


References

  1. https://www.sciencedirect.com/science/article/abs/pii/S0963996910002231
  2. https://www.health.state.mn.us/diseases/foodborne/basics.html
  3. https://www.who.int/news-room/fact-sheets/detail/e-coli##targetText=Sources%20and%20transmission&targetText=E.%20coli%20O157%3AH7%20is%20transmitted%20to%20humans%20primarily%20through,meat%20products%20and%20raw%20milk.
  4. https://www.who.int/foodsafety/_Climate_Change.pdf
  5. https://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/safe-food-handling/cleanliness-helps-prevent-foodborne-illness/ct_index
Food

The Pros and Cons of Silicone Cookware

A look into the safety of one of America's most popular cookware materials

Remember when we found out that the BPA in plastics were actually endocrine disruptors that could lead to all sorts of yucky health effects like early onset puberty, mess with our hormones and even cause cancer (1)? Since that news, we've seen an abundance of BPA-free cookware, drink ware and bakeware populating the marketplace. Some are even ditching traditional plastic products altogether. One of the most popular materials among industry and consumers alike is silicone. But have you ever wondered just how safe silicone is? We're breaking it down for you below- the good, the bad, and everything in between so you can make the safest choice!

Five Reasons to Love Silicone

  • Heat stable: Silicone can usually be used up to temperatures of 400(F) and can withstand going from extreme heat to extreme cold (2). This makes it a kid-friendly option, but is also great for busy adults who love to cook and leftovers freeze easily in silicone dishware. And when you're done, the silicone dishware can just be tossed into the dishwasher without any fear of it coming out melted after a high heat wash (2).
  • Flexible: Smash it, drop it, squeeze it, silicone will survive basically anything (except maybe an apocalypse) (2).
  • Degrades into large pieces: Believe it or not, this is actually a good thing! Because silicone products degrade into larger pieces, they are not as readily ingested by marine life, animal life and consequently, by humans as well (4)!
  • Durable: Compared to plastic that can crack, or glass that can shatter, silicone products are a great alternative that last basically forever (hurrah for our budgets!) (2).
  • Healthier than Traditional Non-stick: Non-stick baking pans contain perfluorinated chemicals (PFAS) which although great at being nonstick, are not great for the planet or for humans health.

Five Reasons to be Wary of Silicone

  • Unknown long-term safety: Silicone products are fairly new to the market. Therefore, there have been very few studies conducted on the safety of silicone products and even fewer on the long-term health effects of using silicone products (6).
  • Chemical fillers: Depending on the quality of the silicone product, it may or may not contain chemical fillers (2,4). Generally, the higher the quality of silicone, the less likely it will contain chemical fillers (4).
  • Migration of chemicals into food: Studies have found chemicals in silicone products passing from storage containers, cookware and nursing teats (3,5).
  • Migration of chemicals into air: When silicone products are exposed to high temperatures (think baking), the chemicals in the product can be released into the air (2). The released particles tend to persist in the air and pose a health hazard to the lungs (2).
  • Special recycling process: In order for silicone to be down-cycled, you will need to bring products to special recycling centers (4).

What You Can Do to Keep Yourself Safe (Because Silicone Cookware Really is Awesome!)

  • Look for medical grade: Medical grade silicone should contain little or no chemical fillers (4). By purchasing medical grade silicone, you are ensuring you're getting a product that is as close to 100 percent silicone as possible.
  • Avoid chemical fillers: A quick tip to check for chemicals on a colored product is to pinch the silicone surface (4). If you can see white in the product while pinching, then a chemical filler has been used (4). A pure silicone product shouldn't change color at all (4).
  • Wash before using: Make sure to pre-clean all silicone products before using - this will decrease the amount and likelihood of chemicals getting into the food or air (2).
  • Adhere to maximum temperature: Always look to see what the maximum temperature a silicone product can withstand and don't exceed the temperature (2).

References

  1. https://cehn.org/our-work/eco-healthy-child-care/ehcc-faqs/plastics/
  2. https://www.sciencedirect.com/science/article/pii/S0160412018318105
  3. https://www.sciencedirect.com/science/article/pii/S014294181831047X
  4. https://books.google.com/books?hl=en&lr=&id=T9U5DwAAQBAJ&oi=fnd&pg=PP1&dq=silicone+cookware+toxicity&ots=q_Px2JTjS4&sig=2fNNOFIj0KVLGo3aAKKs0cXjrPs#v=onepage&q=silicone&f=false
  5. https://www.tandfonline.com/doi/abs/10.1080/19440049.2012.684891
  6. https://orbit.dtu.dk/en/publications/siloxanes-in-silicone-products-intended-for-food-contact(e455a3a3-f6af-4d46-8ef5-1f8cc0ab3a3b).html
🦸‍ From cleaning to baking chocolate chip cookies, this non-toxic ingredient can do it all. We know you rushed out to get a new box after our post on Monday, so here are some more helpful tips on baking soda uses: ⁣ 1. Baking soda is an awesome way to wash fruit and veg. Soaking your produce in baking soda + water for about 15 minutes has been shown to remove pesticide residue!⁣ 2. Baking soda is also great for reducing stinky fridge odors. Stick a box of baking soda in the back of your fridge and watch that mystery smell disappear⁣ 3. Remove stains- baking soda can help naturally remove stubborn mug ☕️stains. Spread a paste of baking soda and water on the stain, leave for a few minutes, scrub with a sponge, then rinse off! ⁣ .⁣ .⁣ .⁣ .⁣ ⁣ ⁣
The same toxic non-stick coatings we've been talking about are also found on a lot of baking pans. Check out our article for baking pan alternatives like ceramic, stainless steel, cast iron, glass, and silicone. If you're not looking for new bakeware, we also have tips for some cheaper healthy hacks.
They are coated in chemicals that can sneak into your cookies and cakes as they bake. Plus they are basically horrible for the environment and the companies who make them are polluting drinking water everywhere. But, have no fear of broken cakes and cookies sticking, we have some tips and tricks to make sure that doesn't happen. Greasing and flouring your pans or using unbleached parchment paper to line them might take an extra minute, but it works really really well! We promise!
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