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What's In Your Food



FOOD COLORING

We want our food to look good, but is artificial coloring the answer? Artificial food coloring was added to make food brighter and appealing, but is it worth it?


Food coloring is the most common additive in many processed foods. Some studies suggest that standard colors such as Blue 1, Red 40, Yellow 5, and Yellow 6 may cause possible allergic reactions for some people. Research has shown that Red 3 may be a risk for thyroid tumors. Additionally, some countries ban some colors while others don't. These seemingly random restrictions add confusion to the food coloring debate

HIGH-FRUCTOSE CORN SYRUP

Another big debate in food components is high-fructose corn syrup, a sweetener made from corn. You'll find it often in soda, juice, candy, cereals and snack foods - all the fun foods.


The downside to this corn syrup is that studies suggest links to weight gain, inflammation, and issues with diabetes. The bottom line is practicing moderation with foods that include high-fructose corn syrup.

MONOSODIUM GLUTAMATE:

MSG has highly debated since the 1960s. It's used as a preservative in processed foods such as salty snacks and frozen dinners. Some restaurants and fast food places also put in the food they make.

Some people do have a sensitivity to this additive. They reported headaches, seating, and numbness. If you are one of these people, then you should avoid large quantities of it.


If you aren't already a regular food label reader, we invite you to start now. Make it a habit. You'll begin to make better food choices and understand what's in your food.

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