Re: Colorless Food? We Blanch

[Guest guest]

What a crock: “Color is such a crucial part of the eating experience that banning dyes would take much of the pleasure out of life,” said Kantha Shelke, a food chemist and spokeswoman for the Institute of Food Technologists. “Would we really want to ban everything when only a small percentage of us are sensitive?”Small percentage? Has she looked at ADHD rates? And regardless of color, Cheetos are NOT food. MSG and many other chemicals would still be present in the larva-looking crap.I have been eating all-natural food for 3 years now. I can spot artificial ingredients from a mile away. And food - real food - tastes better than ever.TerrySent via BlackBerry by AT&TFrom: Jim <mofunnow@...>Sender: SSRI medications Date: Wed, 06 Apr 2011 11:39:45 -0500<undisclosed-recipients>Reply SSRI medications Subject: Colorless Food? We Blanch http://www.nytimes.com/2011/04/03/weekinreview/03harris.html?_r=1 & ref=healthApril 2, 2011Colorless Food? We BlanchBy GARDINERHARRISWASHINGTON — Without the artificial coloring FD & C YellowNo. 6, Cheetos Crunchy Cheese Flavored Snacks would look likethe shriveled larvae of a large insect. Not surprisingly, intaste tests, people derived little pleasure from eating them. Their fingers did not turn orange. And their brains did notregister much cheese flavor, even though the Cheetos tasted justas they did with food coloring. “People ranked the taste as bland and said that they weren’tmuch fun to eat,” said Wansink, a professor at CornellUniversity and director of the university’s Food and Brand Lab.Naked Cheetos would not seem to have much commercial future.Nor might some brands of pickles. The pickling process turnsthem an unappetizing gray. Dye is responsible for their robustgreen. Gummi worms without artificial coloring would look, like,well, muddily translucent worms. Jell-O would emerge out of therefrigerator a watery tan. No doubt the world would be a considerably duller place withoutartificial food coloring. But might it also be a safer place?The Center for Science in the Public Interest, an advocacygroup, askedthe government last week to ban artificial coloringbecause the dyes that are used in some foods might worsenhyperactivity in some children. “These dyes have no purpose whatsoever other than to sell junkfood,” n Nestle, a professor of nutrition, food studies andpublic health at New York University. A government advisory panel concludedthat there was no proof that dyes caused problems in mostchildren, and that whatever problems they might cause in somechildren did not warrant a ban or a warning label beyond what isalready required — a disclosure on the product label thatartificial colors are present. “Color is such a crucial part of the eating experience thatbanning dyes would take much of the pleasure out of life,” saidKantha Shelke, a food chemist and spokeswoman for the Instituteof Food Technologists. “Would we really want to ban everythingwhen only a small percentage of us are sensitive?” Indeed, coloroften defines flavor in taste tests. When tasteless yellowcoloring is added to vanilla pudding, consumers say it tasteslike banana or lemon pudding. And when mango or lemon flavoringis added to white pudding, most consumers say that it tasteslike vanilla pudding. Color creates a psychological expectationfor a certain flavor that is often impossible to dislodge, Dr.Shelke said. “Color can actually override the other parts of the eatingexperience,” she said in an interview. Even so, some food companies have expanded theirprocessed-product offerings to include foods without artificialcolorings. You can now buy Kool-AidInvisible, for instance, andKraft Macaroni and Cheese Organic White Cheddar. Somegrocery chains, including Whole Foods Market and Trader Joe’s,refuse to sell foods with artificial coloring. As yet, natural colorings have not proven to be a goodalternative. They are generally not as bright, cheap or stableas artificial colorings, which can remain vibrant for years.Natural colorings often fade within days. Todd , the executive pastry chef for Hello Cupcake inWashington, said he was dedicated to simple, naturalingredients. His cakes are made with flour and butter, and hisred icing gets its color from strawberry purée. But the sprinkles that top many of his creations have coloringsderived from good old petroleum, the source of artificialcolorings. And he has no intention of changing that because thenatural stuff just isn’t as colorful. “I could live without sprinkles, but why would I want to?” heasked. “They’re cupcakes. They’re supposed to be fun.”

[Guest guest]

What a crock: “Color is such a crucial part of the eating experience that banning dyes would take much of the pleasure out of life,” said Kantha Shelke, a food chemist and spokeswoman for the Institute of Food Technologists. “Would we really want to ban everything when only a small percentage of us are sensitive?”Small percentage? Has she looked at ADHD rates? And regardless of color, Cheetos are NOT food. MSG and many other chemicals would still be present in the larva-looking crap.I have been eating all-natural food for 3 years now. I can spot artificial ingredients from a mile away. And food - real food - tastes better than ever.TerrySent via BlackBerry by AT&TFrom: Jim <mofunnow@...>Sender: SSRI medications Date: Wed, 06 Apr 2011 11:39:45 -0500<undisclosed-recipients>Reply SSRI medications Subject: Colorless Food? We Blanch http://www.nytimes.com/2011/04/03/weekinreview/03harris.html?_r=1 & ref=healthApril 2, 2011Colorless Food? We BlanchBy GARDINERHARRISWASHINGTON — Without the artificial coloring FD & C YellowNo. 6, Cheetos Crunchy Cheese Flavored Snacks would look likethe shriveled larvae of a large insect. Not surprisingly, intaste tests, people derived little pleasure from eating them. Their fingers did not turn orange. And their brains did notregister much cheese flavor, even though the Cheetos tasted justas they did with food coloring. “People ranked the taste as bland and said that they weren’tmuch fun to eat,” said Wansink, a professor at CornellUniversity and director of the university’s Food and Brand Lab.Naked Cheetos would not seem to have much commercial future.Nor might some brands of pickles. The pickling process turnsthem an unappetizing gray. Dye is responsible for their robustgreen. Gummi worms without artificial coloring would look, like,well, muddily translucent worms. Jell-O would emerge out of therefrigerator a watery tan. No doubt the world would be a considerably duller place withoutartificial food coloring. But might it also be a safer place?The Center for Science in the Public Interest, an advocacygroup, askedthe government last week to ban artificial coloringbecause the dyes that are used in some foods might worsenhyperactivity in some children. “These dyes have no purpose whatsoever other than to sell junkfood,” n Nestle, a professor of nutrition, food studies andpublic health at New York University. A government advisory panel concludedthat there was no proof that dyes caused problems in mostchildren, and that whatever problems they might cause in somechildren did not warrant a ban or a warning label beyond what isalready required — a disclosure on the product label thatartificial colors are present. “Color is such a crucial part of the eating experience thatbanning dyes would take much of the pleasure out of life,” saidKantha Shelke, a food chemist and spokeswoman for the Instituteof Food Technologists. “Would we really want to ban everythingwhen only a small percentage of us are sensitive?” Indeed, coloroften defines flavor in taste tests. When tasteless yellowcoloring is added to vanilla pudding, consumers say it tasteslike banana or lemon pudding. And when mango or lemon flavoringis added to white pudding, most consumers say that it tasteslike vanilla pudding. Color creates a psychological expectationfor a certain flavor that is often impossible to dislodge, Dr.Shelke said. “Color can actually override the other parts of the eatingexperience,” she said in an interview. Even so, some food companies have expanded theirprocessed-product offerings to include foods without artificialcolorings. You can now buy Kool-AidInvisible, for instance, andKraft Macaroni and Cheese Organic White Cheddar. Somegrocery chains, including Whole Foods Market and Trader Joe’s,refuse to sell foods with artificial coloring. As yet, natural colorings have not proven to be a goodalternative. They are generally not as bright, cheap or stableas artificial colorings, which can remain vibrant for years.Natural colorings often fade within days. Todd , the executive pastry chef for Hello Cupcake inWashington, said he was dedicated to simple, naturalingredients. His cakes are made with flour and butter, and hisred icing gets its color from strawberry purée. But the sprinkles that top many of his creations have coloringsderived from good old petroleum, the source of artificialcolorings. And he has no intention of changing that because thenatural stuff just isn’t as colorful. “I could live without sprinkles, but why would I want to?” heasked. “They’re cupcakes. They’re supposed to be fun.”

[Guest guest]

What a crock: “Color is such a crucial part of the eating experience that banning dyes would take much of the pleasure out of life,” said Kantha Shelke, a food chemist and spokeswoman for the Institute of Food Technologists. “Would we really want to ban everything when only a small percentage of us are sensitive?”Small percentage? Has she looked at ADHD rates? And regardless of color, Cheetos are NOT food. MSG and many other chemicals would still be present in the larva-looking crap.I have been eating all-natural food for 3 years now. I can spot artificial ingredients from a mile away. And food - real food - tastes better than ever.TerrySent via BlackBerry by AT&TFrom: Jim <mofunnow@...>Sender: SSRI medications Date: Wed, 06 Apr 2011 11:39:45 -0500<undisclosed-recipients>Reply SSRI medications Subject: Colorless Food? We Blanch http://www.nytimes.com/2011/04/03/weekinreview/03harris.html?_r=1 & ref=healthApril 2, 2011Colorless Food? We BlanchBy GARDINERHARRISWASHINGTON — Without the artificial coloring FD & C YellowNo. 6, Cheetos Crunchy Cheese Flavored Snacks would look likethe shriveled larvae of a large insect. Not surprisingly, intaste tests, people derived little pleasure from eating them. Their fingers did not turn orange. And their brains did notregister much cheese flavor, even though the Cheetos tasted justas they did with food coloring. “People ranked the taste as bland and said that they weren’tmuch fun to eat,” said Wansink, a professor at CornellUniversity and director of the university’s Food and Brand Lab.Naked Cheetos would not seem to have much commercial future.Nor might some brands of pickles. The pickling process turnsthem an unappetizing gray. Dye is responsible for their robustgreen. Gummi worms without artificial coloring would look, like,well, muddily translucent worms. Jell-O would emerge out of therefrigerator a watery tan. No doubt the world would be a considerably duller place withoutartificial food coloring. But might it also be a safer place?The Center for Science in the Public Interest, an advocacygroup, askedthe government last week to ban artificial coloringbecause the dyes that are used in some foods might worsenhyperactivity in some children. “These dyes have no purpose whatsoever other than to sell junkfood,” n Nestle, a professor of nutrition, food studies andpublic health at New York University. A government advisory panel concludedthat there was no proof that dyes caused problems in mostchildren, and that whatever problems they might cause in somechildren did not warrant a ban or a warning label beyond what isalready required — a disclosure on the product label thatartificial colors are present. “Color is such a crucial part of the eating experience thatbanning dyes would take much of the pleasure out of life,” saidKantha Shelke, a food chemist and spokeswoman for the Instituteof Food Technologists. “Would we really want to ban everythingwhen only a small percentage of us are sensitive?” Indeed, coloroften defines flavor in taste tests. When tasteless yellowcoloring is added to vanilla pudding, consumers say it tasteslike banana or lemon pudding. And when mango or lemon flavoringis added to white pudding, most consumers say that it tasteslike vanilla pudding. Color creates a psychological expectationfor a certain flavor that is often impossible to dislodge, Dr.Shelke said. “Color can actually override the other parts of the eatingexperience,” she said in an interview. Even so, some food companies have expanded theirprocessed-product offerings to include foods without artificialcolorings. You can now buy Kool-AidInvisible, for instance, andKraft Macaroni and Cheese Organic White Cheddar. Somegrocery chains, including Whole Foods Market and Trader Joe’s,refuse to sell foods with artificial coloring. As yet, natural colorings have not proven to be a goodalternative. They are generally not as bright, cheap or stableas artificial colorings, which can remain vibrant for years.Natural colorings often fade within days. Todd , the executive pastry chef for Hello Cupcake inWashington, said he was dedicated to simple, naturalingredients. His cakes are made with flour and butter, and hisred icing gets its color from strawberry purée. But the sprinkles that top many of his creations have coloringsderived from good old petroleum, the source of artificialcolorings. And he has no intention of changing that because thenatural stuff just isn’t as colorful. “I could live without sprinkles, but why would I want to?” heasked. “They’re cupcakes. They’re supposed to be fun.”

[Guest guest]

What a crock: “Color is such a crucial part of the eating experience that banning dyes would take much of the pleasure out of life,” said Kantha Shelke, a food chemist and spokeswoman for the Institute of Food Technologists. “Would we really want to ban everything when only a small percentage of us are sensitive?”Small percentage? Has she looked at ADHD rates? And regardless of color, Cheetos are NOT food. MSG and many other chemicals would still be present in the larva-looking crap.I have been eating all-natural food for 3 years now. I can spot artificial ingredients from a mile away. And food - real food - tastes better than ever.TerrySent via BlackBerry by AT&TFrom: Jim <mofunnow@...>Sender: SSRI medications Date: Wed, 06 Apr 2011 11:39:45 -0500<undisclosed-recipients>Reply SSRI medications Subject: Colorless Food? We Blanch http://www.nytimes.com/2011/04/03/weekinreview/03harris.html?_r=1 & ref=healthApril 2, 2011Colorless Food? We BlanchBy GARDINERHARRISWASHINGTON — Without the artificial coloring FD & C YellowNo. 6, Cheetos Crunchy Cheese Flavored Snacks would look likethe shriveled larvae of a large insect. Not surprisingly, intaste tests, people derived little pleasure from eating them. Their fingers did not turn orange. And their brains did notregister much cheese flavor, even though the Cheetos tasted justas they did with food coloring. “People ranked the taste as bland and said that they weren’tmuch fun to eat,” said Wansink, a professor at CornellUniversity and director of the university’s Food and Brand Lab.Naked Cheetos would not seem to have much commercial future.Nor might some brands of pickles. The pickling process turnsthem an unappetizing gray. Dye is responsible for their robustgreen. Gummi worms without artificial coloring would look, like,well, muddily translucent worms. Jell-O would emerge out of therefrigerator a watery tan. No doubt the world would be a considerably duller place withoutartificial food coloring. But might it also be a safer place?The Center for Science in the Public Interest, an advocacygroup, askedthe government last week to ban artificial coloringbecause the dyes that are used in some foods might worsenhyperactivity in some children. “These dyes have no purpose whatsoever other than to sell junkfood,” n Nestle, a professor of nutrition, food studies andpublic health at New York University. A government advisory panel concludedthat there was no proof that dyes caused problems in mostchildren, and that whatever problems they might cause in somechildren did not warrant a ban or a warning label beyond what isalready required — a disclosure on the product label thatartificial colors are present. “Color is such a crucial part of the eating experience thatbanning dyes would take much of the pleasure out of life,” saidKantha Shelke, a food chemist and spokeswoman for the Instituteof Food Technologists. “Would we really want to ban everythingwhen only a small percentage of us are sensitive?” Indeed, coloroften defines flavor in taste tests. When tasteless yellowcoloring is added to vanilla pudding, consumers say it tasteslike banana or lemon pudding. And when mango or lemon flavoringis added to white pudding, most consumers say that it tasteslike vanilla pudding. Color creates a psychological expectationfor a certain flavor that is often impossible to dislodge, Dr.Shelke said. “Color can actually override the other parts of the eatingexperience,” she said in an interview. Even so, some food companies have expanded theirprocessed-product offerings to include foods without artificialcolorings. You can now buy Kool-AidInvisible, for instance, andKraft Macaroni and Cheese Organic White Cheddar. Somegrocery chains, including Whole Foods Market and Trader Joe’s,refuse to sell foods with artificial coloring. As yet, natural colorings have not proven to be a goodalternative. They are generally not as bright, cheap or stableas artificial colorings, which can remain vibrant for years.Natural colorings often fade within days. Todd , the executive pastry chef for Hello Cupcake inWashington, said he was dedicated to simple, naturalingredients. His cakes are made with flour and butter, and hisred icing gets its color from strawberry purée. But the sprinkles that top many of his creations have coloringsderived from good old petroleum, the source of artificialcolorings. And he has no intention of changing that because thenatural stuff just isn’t as colorful. “I could live without sprinkles, but why would I want to?” heasked. “They’re cupcakes. They’re supposed to be fun.”

[Guest guest]

YEAH!

A friend of mine asked me how long cupcakes last in my opinion,

LOL, I said seconds usually. So do we need petroleum colors to

last for years in our cupcakes?

The baker that was quoted doesn't realize he could get the

supposedly more expensive natural colors and promote that as a

feature/bonus!

Why anyone would want petroleum in their diet is beyond me

anyways.....or food that is good for years!

On 4/6/2011 1:04 PM, nandtbearden@... wrote:

What a crock: “Color is such a crucial part of the eating

experience that banning dyes would take much of the pleasure out

of life,” said Kantha Shelke, a food chemist and spokeswoman for

the Institute of Food Technologists. “Would we really want to ban

everything when only a small percentage of us are sensitive?”

Small percentage? Has she looked at ADHD rates?

And regardless of color, Cheetos are NOT food. MSG and many other

chemicals would still be present in the larva-looking crap.

I have been eating all-natural food for 3 years now. I can spot

artificial ingredients from a mile away. And food - real food -

tastes better than ever.

Terry

Sent via BlackBerry by AT & T

From: Jim <mofunnow@...>

Sender: SSRI medications

Date: Wed, 06 Apr 2011 11:39:45 -0500

<undisclosed-recipients>

Reply SSRI medications

Subject: Colorless Food? We Blanch

 

http://www.nytimes.com/2011/04/03/weekinreview/03harris.html?_r=1 & ref=health

April 2, 2011

Colorless Food? We Blanch

By GARDINER

HARRIS

WASHINGTON — Without the artificial coloring FD & C

Yellow No. 6, Cheetos Crunchy Cheese Flavored Snacks would

look like the shriveled larvae of a large insect. Not

surprisingly, in taste tests, people derived little pleasure

from eating them.

Their fingers did not turn orange. And their brains did not

register much cheese flavor, even though the Cheetos tasted

just as they did with food coloring.

“People ranked the taste as bland and said that they

weren’t much fun to eat,” said Wansink, a professor at

Cornell University and director of the university’s Food and

Brand Lab.

Naked Cheetos would not seem to have much commercial

future. Nor might some brands of pickles. The pickling

process turns them an unappetizing gray. Dye is responsible

for their robust green. Gummi worms without artificial

coloring would look, like, well, muddily translucent worms.

Jell-O would emerge out of the refrigerator a watery tan.

No doubt the world would be a considerably duller place

without artificial food coloring. But might it also be a

safer place? The Center for Science in the Public Interest,

an advocacy group, asked

the government last week to ban artificial coloring

because the dyes that are used in some foods might worsen

hyperactivity in some children.

“These dyes have no purpose whatsoever other than to sell

junk food,” n Nestle, a professor of nutrition, food

studies and public health at New York University.

A government advisory panel concluded

that there was no proof that dyes caused problems in

most children, and that whatever problems they might cause

in some children did not warrant a ban or a warning label

beyond what is already required — a disclosure on the

product label that artificial colors are present.

“Color is such a crucial part of the eating experience that

banning dyes would take much of the pleasure out of life,”

said Kantha Shelke, a food chemist and spokeswoman for the

Institute of Food Technologists. “Would we really want to

ban everything when only a small percentage of us are

sensitive?” Indeed, color often defines flavor in taste

tests. When tasteless yellow coloring is added to vanilla

pudding, consumers say it tastes like banana or lemon

pudding. And when mango or lemon flavoring is added to white

pudding, most consumers say that it tastes like vanilla

pudding. Color creates a psychological expectation for a

certain flavor that is often impossible to dislodge, Dr.

Shelke said.

“Color can actually override the other parts of the eating

experience,” she said in an interview.

Even so, some food companies have expanded their

processed-product offerings to include foods without

artificial colorings. You can now buy Kool-Aid

Invisible, for instance, and

Kraft Macaroni and Cheese Organic White Cheddar. Some

grocery chains, including Whole Foods Market and Trader

Joe’s, refuse to sell foods with artificial coloring.

As yet, natural colorings have not proven to be a good

alternative. They are generally not as bright, cheap or

stable as artificial colorings, which can remain vibrant for

years. Natural colorings often fade within days.

Todd , the executive pastry chef for Hello Cupcake

in Washington, said he was dedicated to simple, natural

ingredients. His cakes are made with flour and butter, and

his red icing gets its color from strawberry purée.

But the sprinkles that top many of his creations have

colorings derived from good old petroleum, the source of

artificial colorings. And he has no intention of changing

that because the natural stuff just isn’t as colorful.

“I could live without sprinkles, but why would I want to?”

he asked. “They’re cupcakes. They’re supposed to be fun.”

[Guest guest]

YEAH!

A friend of mine asked me how long cupcakes last in my opinion,

LOL, I said seconds usually. So do we need petroleum colors to

last for years in our cupcakes?

The baker that was quoted doesn't realize he could get the

supposedly more expensive natural colors and promote that as a

feature/bonus!

Why anyone would want petroleum in their diet is beyond me

anyways.....or food that is good for years!

On 4/6/2011 1:04 PM, nandtbearden@... wrote:

What a crock: “Color is such a crucial part of the eating

experience that banning dyes would take much of the pleasure out

of life,” said Kantha Shelke, a food chemist and spokeswoman for

the Institute of Food Technologists. “Would we really want to ban

everything when only a small percentage of us are sensitive?”

Small percentage? Has she looked at ADHD rates?

And regardless of color, Cheetos are NOT food. MSG and many other

chemicals would still be present in the larva-looking crap.

I have been eating all-natural food for 3 years now. I can spot

artificial ingredients from a mile away. And food - real food -

tastes better than ever.

Terry

Sent via BlackBerry by AT & T

From: Jim <mofunnow@...>

Sender: SSRI medications

Date: Wed, 06 Apr 2011 11:39:45 -0500

<undisclosed-recipients>

Reply SSRI medications

Subject: Colorless Food? We Blanch

 

http://www.nytimes.com/2011/04/03/weekinreview/03harris.html?_r=1 & ref=health

April 2, 2011

Colorless Food? We Blanch

By GARDINER

HARRIS

WASHINGTON — Without the artificial coloring FD & C

Yellow No. 6, Cheetos Crunchy Cheese Flavored Snacks would

look like the shriveled larvae of a large insect. Not

surprisingly, in taste tests, people derived little pleasure

from eating them.

Their fingers did not turn orange. And their brains did not

register much cheese flavor, even though the Cheetos tasted

just as they did with food coloring.

“People ranked the taste as bland and said that they

weren’t much fun to eat,” said Wansink, a professor at

Cornell University and director of the university’s Food and

Brand Lab.

Naked Cheetos would not seem to have much commercial

future. Nor might some brands of pickles. The pickling

process turns them an unappetizing gray. Dye is responsible

for their robust green. Gummi worms without artificial

coloring would look, like, well, muddily translucent worms.

Jell-O would emerge out of the refrigerator a watery tan.

No doubt the world would be a considerably duller place

without artificial food coloring. But might it also be a

safer place? The Center for Science in the Public Interest,

an advocacy group, asked

the government last week to ban artificial coloring

because the dyes that are used in some foods might worsen

hyperactivity in some children.

“These dyes have no purpose whatsoever other than to sell

junk food,” n Nestle, a professor of nutrition, food

studies and public health at New York University.

A government advisory panel concluded

that there was no proof that dyes caused problems in

most children, and that whatever problems they might cause

in some children did not warrant a ban or a warning label

beyond what is already required — a disclosure on the

product label that artificial colors are present.

“Color is such a crucial part of the eating experience that

banning dyes would take much of the pleasure out of life,”

said Kantha Shelke, a food chemist and spokeswoman for the

Institute of Food Technologists. “Would we really want to

ban everything when only a small percentage of us are

sensitive?” Indeed, color often defines flavor in taste

tests. When tasteless yellow coloring is added to vanilla

pudding, consumers say it tastes like banana or lemon

pudding. And when mango or lemon flavoring is added to white

pudding, most consumers say that it tastes like vanilla

pudding. Color creates a psychological expectation for a

certain flavor that is often impossible to dislodge, Dr.

Shelke said.

“Color can actually override the other parts of the eating

experience,” she said in an interview.

Even so, some food companies have expanded their

processed-product offerings to include foods without

artificial colorings. You can now buy Kool-Aid

Invisible, for instance, and

Kraft Macaroni and Cheese Organic White Cheddar. Some

grocery chains, including Whole Foods Market and Trader

Joe’s, refuse to sell foods with artificial coloring.

As yet, natural colorings have not proven to be a good

alternative. They are generally not as bright, cheap or

stable as artificial colorings, which can remain vibrant for

years. Natural colorings often fade within days.

Todd , the executive pastry chef for Hello Cupcake

in Washington, said he was dedicated to simple, natural

ingredients. His cakes are made with flour and butter, and

his red icing gets its color from strawberry purée.

But the sprinkles that top many of his creations have

colorings derived from good old petroleum, the source of

artificial colorings. And he has no intention of changing

that because the natural stuff just isn’t as colorful.

“I could live without sprinkles, but why would I want to?”

he asked. “They’re cupcakes. They’re supposed to be fun.”

[Guest guest]

YEAH!

A friend of mine asked me how long cupcakes last in my opinion,

LOL, I said seconds usually. So do we need petroleum colors to

last for years in our cupcakes?

The baker that was quoted doesn't realize he could get the

supposedly more expensive natural colors and promote that as a

feature/bonus!

Why anyone would want petroleum in their diet is beyond me

anyways.....or food that is good for years!

On 4/6/2011 1:04 PM, nandtbearden@... wrote:

What a crock: “Color is such a crucial part of the eating

experience that banning dyes would take much of the pleasure out

of life,” said Kantha Shelke, a food chemist and spokeswoman for

the Institute of Food Technologists. “Would we really want to ban

everything when only a small percentage of us are sensitive?”

Small percentage? Has she looked at ADHD rates?

And regardless of color, Cheetos are NOT food. MSG and many other

chemicals would still be present in the larva-looking crap.

I have been eating all-natural food for 3 years now. I can spot

artificial ingredients from a mile away. And food - real food -

tastes better than ever.

Terry

Sent via BlackBerry by AT & T

From: Jim <mofunnow@...>

Sender: SSRI medications

Date: Wed, 06 Apr 2011 11:39:45 -0500

<undisclosed-recipients>

Reply SSRI medications

Subject: Colorless Food? We Blanch

 

http://www.nytimes.com/2011/04/03/weekinreview/03harris.html?_r=1 & ref=health

April 2, 2011

Colorless Food? We Blanch

By GARDINER

HARRIS

WASHINGTON — Without the artificial coloring FD & C

Yellow No. 6, Cheetos Crunchy Cheese Flavored Snacks would

look like the shriveled larvae of a large insect. Not

surprisingly, in taste tests, people derived little pleasure

from eating them.

Their fingers did not turn orange. And their brains did not

register much cheese flavor, even though the Cheetos tasted

just as they did with food coloring.

“People ranked the taste as bland and said that they

weren’t much fun to eat,” said Wansink, a professor at

Cornell University and director of the university’s Food and

Brand Lab.

Naked Cheetos would not seem to have much commercial

future. Nor might some brands of pickles. The pickling

process turns them an unappetizing gray. Dye is responsible

for their robust green. Gummi worms without artificial

coloring would look, like, well, muddily translucent worms.

Jell-O would emerge out of the refrigerator a watery tan.

No doubt the world would be a considerably duller place

without artificial food coloring. But might it also be a

safer place? The Center for Science in the Public Interest,

an advocacy group, asked

the government last week to ban artificial coloring

because the dyes that are used in some foods might worsen

hyperactivity in some children.

“These dyes have no purpose whatsoever other than to sell

junk food,” n Nestle, a professor of nutrition, food

studies and public health at New York University.

A government advisory panel concluded

that there was no proof that dyes caused problems in

most children, and that whatever problems they might cause

in some children did not warrant a ban or a warning label

beyond what is already required — a disclosure on the

product label that artificial colors are present.

“Color is such a crucial part of the eating experience that

banning dyes would take much of the pleasure out of life,”

said Kantha Shelke, a food chemist and spokeswoman for the

Institute of Food Technologists. “Would we really want to

ban everything when only a small percentage of us are

sensitive?” Indeed, color often defines flavor in taste

tests. When tasteless yellow coloring is added to vanilla

pudding, consumers say it tastes like banana or lemon

pudding. And when mango or lemon flavoring is added to white

pudding, most consumers say that it tastes like vanilla

pudding. Color creates a psychological expectation for a

certain flavor that is often impossible to dislodge, Dr.

Shelke said.

“Color can actually override the other parts of the eating

experience,” she said in an interview.

Even so, some food companies have expanded their

processed-product offerings to include foods without

artificial colorings. You can now buy Kool-Aid

Invisible, for instance, and

Kraft Macaroni and Cheese Organic White Cheddar. Some

grocery chains, including Whole Foods Market and Trader

Joe’s, refuse to sell foods with artificial coloring.

As yet, natural colorings have not proven to be a good

alternative. They are generally not as bright, cheap or

stable as artificial colorings, which can remain vibrant for

years. Natural colorings often fade within days.

Todd , the executive pastry chef for Hello Cupcake

in Washington, said he was dedicated to simple, natural

ingredients. His cakes are made with flour and butter, and

his red icing gets its color from strawberry purée.

But the sprinkles that top many of his creations have

colorings derived from good old petroleum, the source of

artificial colorings. And he has no intention of changing

that because the natural stuff just isn’t as colorful.

“I could live without sprinkles, but why would I want to?”

he asked. “They’re cupcakes. They’re supposed to be fun.”

[Guest guest]

YEAH!

A friend of mine asked me how long cupcakes last in my opinion,

LOL, I said seconds usually. So do we need petroleum colors to

last for years in our cupcakes?

The baker that was quoted doesn't realize he could get the

supposedly more expensive natural colors and promote that as a

feature/bonus!

Why anyone would want petroleum in their diet is beyond me

anyways.....or food that is good for years!

On 4/6/2011 1:04 PM, nandtbearden@... wrote:

What a crock: “Color is such a crucial part of the eating

experience that banning dyes would take much of the pleasure out

of life,” said Kantha Shelke, a food chemist and spokeswoman for

the Institute of Food Technologists. “Would we really want to ban

everything when only a small percentage of us are sensitive?”

Small percentage? Has she looked at ADHD rates?

And regardless of color, Cheetos are NOT food. MSG and many other

chemicals would still be present in the larva-looking crap.

I have been eating all-natural food for 3 years now. I can spot

artificial ingredients from a mile away. And food - real food -

tastes better than ever.

Terry

Sent via BlackBerry by AT & T

From: Jim <mofunnow@...>

Sender: SSRI medications

Date: Wed, 06 Apr 2011 11:39:45 -0500

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Reply SSRI medications

Subject: Colorless Food? We Blanch

 

http://www.nytimes.com/2011/04/03/weekinreview/03harris.html?_r=1 & ref=health

April 2, 2011

Colorless Food? We Blanch

By GARDINER

HARRIS

WASHINGTON — Without the artificial coloring FD & C

Yellow No. 6, Cheetos Crunchy Cheese Flavored Snacks would

look like the shriveled larvae of a large insect. Not

surprisingly, in taste tests, people derived little pleasure

from eating them.

Their fingers did not turn orange. And their brains did not

register much cheese flavor, even though the Cheetos tasted

just as they did with food coloring.

“People ranked the taste as bland and said that they

weren’t much fun to eat,” said Wansink, a professor at

Cornell University and director of the university’s Food and

Brand Lab.

Naked Cheetos would not seem to have much commercial

future. Nor might some brands of pickles. The pickling

process turns them an unappetizing gray. Dye is responsible

for their robust green. Gummi worms without artificial

coloring would look, like, well, muddily translucent worms.

Jell-O would emerge out of the refrigerator a watery tan.

No doubt the world would be a considerably duller place

without artificial food coloring. But might it also be a

safer place? The Center for Science in the Public Interest,

an advocacy group, asked

the government last week to ban artificial coloring

because the dyes that are used in some foods might worsen

hyperactivity in some children.

“These dyes have no purpose whatsoever other than to sell

junk food,” n Nestle, a professor of nutrition, food

studies and public health at New York University.

A government advisory panel concluded

that there was no proof that dyes caused problems in

most children, and that whatever problems they might cause

in some children did not warrant a ban or a warning label

beyond what is already required — a disclosure on the

product label that artificial colors are present.

“Color is such a crucial part of the eating experience that

banning dyes would take much of the pleasure out of life,”

said Kantha Shelke, a food chemist and spokeswoman for the

Institute of Food Technologists. “Would we really want to

ban everything when only a small percentage of us are

sensitive?” Indeed, color often defines flavor in taste

tests. When tasteless yellow coloring is added to vanilla

pudding, consumers say it tastes like banana or lemon

pudding. And when mango or lemon flavoring is added to white

pudding, most consumers say that it tastes like vanilla

pudding. Color creates a psychological expectation for a

certain flavor that is often impossible to dislodge, Dr.

Shelke said.

“Color can actually override the other parts of the eating

experience,” she said in an interview.

Even so, some food companies have expanded their

processed-product offerings to include foods without

artificial colorings. You can now buy Kool-Aid

Invisible, for instance, and

Kraft Macaroni and Cheese Organic White Cheddar. Some

grocery chains, including Whole Foods Market and Trader

Joe’s, refuse to sell foods with artificial coloring.

As yet, natural colorings have not proven to be a good

alternative. They are generally not as bright, cheap or

stable as artificial colorings, which can remain vibrant for

years. Natural colorings often fade within days.

Todd , the executive pastry chef for Hello Cupcake

in Washington, said he was dedicated to simple, natural

ingredients. His cakes are made with flour and butter, and

his red icing gets its color from strawberry purée.

But the sprinkles that top many of his creations have

colorings derived from good old petroleum, the source of

artificial colorings. And he has no intention of changing

that because the natural stuff just isn’t as colorful.

“I could live without sprinkles, but why would I want to?”

he asked. “They’re cupcakes. They’re supposed to be fun.”