It’s amazing to me to hear how much companies are willing to risk for food dye. The fact that there’s so much lobbying attempting to prevent any dye bans really goes to show the impact our food being very specific colors has on the psychology of the products we choose to consume. The idea that changing to a different shade of pink would effect their bottom line so much that it’s worth fighting the FDA to keep their dyes legal is astounding to me
It's more that the current dyes don't interact with our tastebuds at all, and that almost anything else will, even slightly. That change will be hard to control and even harder to predict the change it would cause to buying habits. The way the global economy works now is entirely dependent on whether major companies can convince investors that their money will perform better in their hands than anyone else's, and they've already made promises for the long term that being forced to change by external factors could make liars out of them.
There’s much bigger issues for example in things like frosting they will switch to things like calcium carbonate which has KNOWN issues with lead. Its that in some situations due largely to peer pressure or just silliness (look at the dosage in some of those studies on the titanium dioxide) that it forces manufacturers to then use WORSE choices. Decisions should be made based on actual data and data that has been well vetted.
@@Square1production 80% of the "flavor" in the products that use these dyes are pretty much just pure sugar. I'm willing to live with a little bit of "literally anything else" in my life.
Color affects taste. Edit: tons of people are saying that it doesn’t affect taste, just the perception of taste, which is what I meant, so yes, you are all correct in saying that, that’s also what I was already trying to say 2nd edit: ruclips.net/user/shortsPrwX_Urr9mY?si=i6JuZT_BbQgKIgrO
Nah dude if they change the tint I’ll have to recalibrate how I predict the maximum amount of syrup I can put in my milk before it becomes completely saturated
@@OrangePizzaGames True, but I'm willing to make a couple changes here and there if it means safer food. I mean, I'll change brands of catsup or mac and cheese over money, so why not a difference in taste over public health (or even my health)!
I think a large part of this problem is that the FDA typically waits until something is proven to be harmful before they act on it. When European agencies typically takes a more “better safe than sorry” approach and proactively bans ingredients that may cause harm.
And the FDA doesn't simply allow food colorings to be used willy nilly. Every food coloring and use case requires review and approval, and when approved is so for specific products, uses, and quantities.
In the UK in the 1980s, a lot of food colourings fell out of favour, and manufacturers stopped using them. For a couple of weeks, everybody thought that their custard and orange squash looked uninspiringly dull. Within a few months, people began to accept this as normal. Then when you saw custard from an old pack, which still had the fluorescent yellow colouring, the reaction was, "how did anyone ever think this was normal?" Incidentally, I would rather drink the less vividly coloured drink on the right.
Ironically, titanium dioxide was used to replace the lead in white paint. I got an artist how-to book written in the 1950s that instructed the reader to use white lead to prime the canvas. But by the time I’d got ahold of the book in 1976, only titanium white was available in artist shops. Of course, I was relieved to make the substitution.
@@Yonkage-ik5qb To add onto that, the white lead would eat into the skin of the wealthy that used it, and often they would add even more of it to hide the dying skin and scarring! Fun, isn't it :)
I'm allergic to tomato's and capsicum (peppers) so it's been really hard finding allergen free foods as so many red, pink and orange foods are using e160c. It's an amazing natural dye, but sadly I'm allergic to it. I had to change my medication to the name brand version because the generic manufacturer uses 160c to dye the pills. That was very frustrating, because there's no medical reason to dye them (other than pill identification). It now costs me extra.
That sucks, because there's no reason to dye medications. You're luck that the medication had an alternative manufacturer. If it was still under patent, you could have been out of luck.
It's awful that the price you personally pay is determined by which product is medically best for you. Where I live there's a flat fee for all prescription medication or you can pre-pay to get an unlimited number of prescriptions in the time period you've paid for (works out cheaper if you need regular prescriptions). Some people also get free prescriptions.
@@paprikagames That's the way it should be, particularly for long-term medication. I live in the UK and it's free in Scotland, but not in England and Wales (not sure about NI). In England and Wales you can get free prescriptions if you're on a low income, are under 18 or over 60, are pregnant or recently given birth, or if you have certain medical conditions.
Most synthetic dyes were phased out in food in Europe where I live 20+ years ago in favour of natural, food-based dyes. I still find the colours of some US foods pretty shocking when I see them!
The whole process is rather reversed here: If they want to use a substance they have to prove it's save. Even if there is a small doubt it won't get approved. In the US it seems to be the other way around like shown in the video.
I know the color industry made a bunch of changes years ago in the colorants used in paint, plastic, inks and dyes. There were toxic metals , chemicals and minerals in some colors and cleaning up the factories where they were made and used took years. One international company bought a East German plant just to close it and clean it up.
There's a brand of cheap Horchata drink mix powder. When I looked at the ingredients, titanium dioxide was first item on the list, which considering it's a coloring agent was rather worrisome. Not only for any health risks, but really because that product could effectively be descirbed as flavored food coloring rather than a drink powder.
That's the other angle on food colorings, they make you think there's more of the tasty, nutritious food in there than there actually is. Even if you don't consciously notice it, we're kinda wired to seek pigment-associated nutrients. When the link between each of the real food colors and their associated nutrients is broken, stuff goes haywire.
Yo thx for letting me know about this, for real. Sucks bcuz I grew up drinking this daily as a kid.... Wonder if I'll just bleed Titanium Dioxide now lol
I’d definitely preferentially choose foods without added colorings. Obviously things other than dyes can be unsafe, but one fewer ingredients added for purely aesthetic reasons is one fewer things to worry about.
Titanium dioxide is also in paper. Real paper is brown (it comes from trees, after all). Paper manufacturers add titanium dioxide to dye the wood pulp white. (Edit). Therefore -- y'all're gonna love this -- titanium dioxide is a whitening pigment in toilet tissue. Without the whitener, it's brown, as well. (Edit x 2): I forgot. Titanium dioxide is used as a whitener for the filling in Twinkies and Oreo cookies. Otherwise, that "creamy white filling" would be a brown-yellow, like the vegetable oil it's made from.
As far as I know, titanium dioxide isn't a coloring in sunscreen, it's one of the main active substances. And UV light is proven to be cancerogenic. It looks complicated.
I'd trust it over chemical sunscreens. We know those are harmful to coral, and there's more ways they could cause harm than the mostly inert titanium dioxide, especially externally.
Then it becomes a case of harm reduction, such as how chemotherapy used even though it wrecks the body since it also kills cancer, which is obviously the greater threat. Unless something better than titanium dioxide at blocking UV is as cheap and available, then preventing skin cancer will still be worth potentially increasing other risks.
I make frosting (6000 lbs batches), and the company is changing recipes to get rid of titanium dioxide. It's so much better, no more chalky hard to remove film on the kettles. Also, it tastes better and is simpler to make.
@@anthonyalles1833 you don't need any kind of white dye to make frosting - it's only desirable for big baked good corporations who want their white frosting to be a consistent, bright white, because their own research tends to show that packaged foods sell better when they have consistent, bold colors; as to why that is, I have no idea, because I, for one, don't care how my food looks, just as long as it tastes good. Then again, there is something to be said for flavor perception based on color: some people can - and have been - convinced that a vanilla cake was actually a chocolate cake, a strawberry cake, or a coconut cake by the addition of only brown, pink, or baby blue dye, respectively.
Titanium dioxide and zinc oxide are way better than many of the other sunscreen alternatives. So perhaps usage and odds of ingestion are valuable determinants of whether it should be banned or not in a certain application.
This is simply untrue. They’re profoundly worse, it takes a ton to provide adequate coverage. They only work for light skinned people and they don’t block a full spectrum of UV radiation- ESP. at the ratios applied. Mineral sunscreen sucks. And it’s also bad for the environment
Nonsense. With that approach, how do you expect watchdog groups to be able to generate money, or CA and NY Democrats to one-up another by being the first to ban ingredients?
A lot of younger people might not remember but there were no red M&Ms for a while when I was young in the 80s and 90s. It was a big deal that they brought them back, and it's red 40 that they've been using from then on.
IMO, food manufacturers should avoid excessive use of non-food colourants in food. For example I particularly dislike how heavily they colour items meant for kids, who may be more affected by large quantities of certain food dyes. There is also just a trend towards adding excessive amounts of colourants (and other things) to everything, to the point where it's just normalized. While most additives are probably 'safe', it's concerning when the long-term safety of some additives are brought into question. Edit: And no I'm not saying all colourants are "poison", it' was a figure of speech. Food additives have a long history of being banned many years after being approved. Companies routinely add all sorts of things to packaged food just to increase visual appeal and boost sales, potentially at the cost of dietary health. Capitalism.
Yet another issue caused entirely by capitalism. The sad fact is that non-food colourants will be used as long as they LOOK more appealing to the consumer than the alternatives.
Food derived coloring however is relatively rare. It does exist like from beetroot. There are some additional choices like from onion skin but its just not as commercially viable on a large mass scale for many reasons.
I used to work at a bakery that didn't use any food coloring outside of our frosting and I still remember these mini strawberry cakes that our pastry chef made one day. They weren't pink at all, and some old man customer actually said "I thought these were supposed to be strawberry," when she brought them out to him. And apparently that was a fairly normal reaction. She was so mad about the way customers reacted and about all the questions she had to answer that she never made them again.
To be fair, toxicity can often depend on the delivery method. Not saying that is or isn't the case here, but its important thing to note for lots of substances.
is probably because of the powder thing, maybe the FDA figured that inhaling a little was more dangerous than eating it. not saying that it stay that way tho.
You guys could have gone into more detail on tio2. The concerns actually have nothing really to do with the chemical itself but the general effects of metallic nanoparticles which will always be present in metal powders, but to wildly varying extents.
Fun fact: When my little brother was, well, little...he used to call strawberry milk, "cha-wee-wee". I never liked the flavor, and milk, and never drink it, but I can't help but call it cha-wee-wee now as an adult...when asking my nephews if they want strawberry milk.
but then how will general mills or nestle make a million billion dollars? Won't someone think of the corporations?? They're people too, legally, last I heard 🤭
@@Romanticoutlaw I've got news for you, they will still make a bazillion dollars because they will still make the products. The problem is that in allowing these substances, it becomes a race to the bottom. They will just have to work at making their products more enticing without the unneeded substances, and rely on doing it the old fashioned way with marketing and advertisements.
@@YayComity Using these chemicals, they've altered the consumer's idea of what looks good. Removing them will, over time, return the consumer's perception to normality.
Just saying, my strawberry milk doesn't last long enough for the color to matter at all, as long as its not mold colored. Also I think based on your ad at the end, we should ban kids from drinking strawberry milk so I can have more.
All of these things have been studied. You can`t put in something new that hasn`t been tested and approved. Only things that have been used for centuries, long before the FDA was founded may be added without ever having been studied as they were traditionally used. The fact that you think this stuff hasn`t been studied before just shows how clueless you people are. There are many more studies that say that the example titanium dioxide is safe. And this video even points that out, as another study that used a much higher dose for longer showed no risk. But just because there is a study that says the opposite, you like to think that`s the true study and all others were faked. The stuff has been in use for a long time. It is in fact quite harmeless. What do you want? More sudies? You want the same substances to be retested over and over again? Or at least until one random flawed study will tell you how dangerous it is? How many more lab animals you want to sacrifice for that. What do you think how these things are tested.
I checked the thing I'm eating now, Synder's pretzel pieces with cheese flavor, and there aren't any artificial dyes listed. They're using turmeric extract, anatto extract, and paprika extract for the food colors.
Yeah, food companies have gotten a lot better about this in the past couple decades. I think it's a combination of factors. General awareness in the public that the food colors are all necessarily harmless. Faster regulation in other countries (one of the few good things about international mega-corps is that they tend to have one recipe everywhere, that conforms to all the strictest laws). And possibly a certain amount of the FDA looking sideways at food manufacturers and saying "do you _really_ want to be regulated more? Right, so you should voluntarily improve".
A lot of people have started reading labels. If they see a bunch of chemicals that don't recognize or that look out of place, they will often choose another brand, or just avoid the product.
I think, as a society we take the additives for food and cosmetics the wrong way. We wait for studies to prove that they are harmful and then we remove them. But there are 2 parts in a benefit-risk ratio. And the truth is that many of those additives don’t have any nutritional, health, or hygiene real effects. For most of them, they are just a way for industrial companies to make more profits, and, as a consumers, we mainly like them because of habits or some psychological bias, both massively huge by advertising and marketing. So the benefit-risk ratio can’t be good when the benefits are almost inexistant. I think we really start to do things the other way. Does an additive really offer a benefit for the consumer? If it does, we can authorize it, if there is no evidence for a real benefit for the consumer, it’s better not to take any risk. Because if there is one thing we are all currently learning the hard way it’s that the harmful effects of industrialized good production are often faster than the scientific confirmation of those effects.
Absolutely right, I just posted a similar thing. Paraphrasing Joni Mitchell: Hey Walmart, Walmart, put away you colouring, I don't care about my milk being pink, leave me my lungs and kidneys.
I understand the sentiment of wanting positive confirmation of safety. However that is in practice impossible. There is such a wide variety of natural compounds used as food additives that studying them individually is untenable. Which is why there is a category of "generally recognized as safe" GRAS. That also means that other synthetic compounds, so long as they're sufficiently similar, can get lumped into that category. It is obviously an imperfect system. I don't know what incremental changes would make it much better, though.
I disagree. I think it's important to know any health risks, or concerns, and obtaining the information should be no more difficult than a google search, but I have the right to put in my body whatever I please. This is just another way of saying the government can tell you what you can ingest. That also creates a problem because since when has the government ever had our best interests in mind? Even if they did, who's to ensure they always do? Putting all your eggs into one basket is not a smart move imo.
@@Khaynizzle7You say you have the right to choose what you please but when did you actually make the choice? When you go into the store it's not like there are separate sections for items with dyes vs items without.
The amount of questionable ingredients in food lately has actually made me appreciate the fact that I have to read every single label because of allergies. It's really gotten out of control so if there's actually something where we're going to go back to a safer ingredient instead of increasing the unsafe ones that's awesome.
As a chemistry undergraduate, I’ve analyzed all these studies with a scalpel. They gave SO MUCH titanium dioxide to the rats. As long as you’re not eating bowls of it for dinner, you’ll be fine. Anything eaten in that high quantity can be dangerous, even water.
Only thing id like to see is who funded the studies and how they were performed/recorded, but even as a statistician (assuming the datas accurate) I dont know how you'd frame that positively. Seems pretty cut and dry.
Sure but longitudinal exposure from multiple sources still can’t be replicated easily in humans. Sometimes humans consume something bad for our bodies for a long time before we realise how it affects us long term. We’re exposed to Titanium dioxide topically and orally by many things in our daily environment. I’m not going to jump to a paranoid conclusion and start eliminating titanium dioxide from my life until it’s proven to be harmful but I’m a rather nihilistic risk taker 😅 There’s going to be so many people that see this information and completely freak out for misguided but somewhat understandable reasons.
I might be crazy, and to be fair I haven't had strawberry milk in a fair while, but I swear that the strawberry milk around here doesn't have that fluorescent pink look
Beetroot reds do much the same thing, colour-wise for foods as red No.3. I see it increasingly used in Australia, replacing cochineal in some products like jelly beans, flavoured yoghurts.
Now add in "the dose makes the poison" and you'd see how "better safe than sorry" leads to starvation, as everything will kill you if you consume enough of it.
That's most things in America. Look at our health insurance, government, and schools. Ironically the only thing that I can think of where we are "better safe than sorry" is our drug laws. Which are too strict.
A lot of feminine product brands also use titanium dioxide to dye liners, pads, and tampons- which is linked directly to Toxic Shock Syndrome, which is a rare infection caused by the dye staying in or around the lower soft tissues where it can be accidentally absorbed by the woman’s body. Yet it’s still used.
One thing I think is important to add is that most of these artificial dyes, including the ones we believe cause cancer, are supposedly safe "in small quantities" but artificial dyes are added to EVERYTHING. Liquid medicine, capsules, oral products, almost all candies, soda, alcoholic drinks, cookies, cakes, treats, sauces, seasoning, mixes, The list goes on and on. Because it's nearly impossible to avoid all artificial dyes we're being exposed to them in massive amounts.
Honestly surprised by SciShow's take at 7:33 - not knowing what's in a food additive GUARANTEES that we don't have any reliable evidence of its safety.
Yeah, NOTHING 'secret' should be allowed in foods, drugs, or cosmetics. Secret compositions are bad enough in household products like cleaners, while you can generally get a vague sense for safety precautions from looking up the MSDS, it's a problem for safe disposal of chemicals. Using 'secret ingredients' in food just plain shouldn't be legal.
lots of types of red can exacerbate chronic illnesses, and while it wont kill you or give you cancer unless you eat heaps of it or you are already at risk, its important for a lot of people to avoid artificial colors in general. and, like, stuff without artificial dyes just tastes better to me.
I remember being a kid in school in the '90s and a popular rumor was that the red dye in red M&Ms was poisonous and the next one you ate might just be the one that kills you. Lots of kids threw their red ones away. I later learned that what kernel of truth there was to that story was heavily outdated as they had switched to a far safer red dye well before even then. But, from this video, it appears that no matter what food coloring you use there are possible, potential risks and complications. I try not to worry about it myself, considered that a lot is inconclusive, especially since a chemical doing something in rats is not a guarantee that the same will happen in humans, and it is hard to find something that *isn't* a potential carcinogen, amd even still if you avoided all of them your body could still spontaneously develop cancer. I try to avoid the big ones like tobacco smoke, asbestos, and tanning beds, and just accept that it's impossible to dodge all of the minor ones.
Chronic illnesses are often caused by inflammation which is also a risk factor in cancer. So, if these substances are producing inflammation related chronic illnesses, then they are likely increasing cancer rates as well.
It's mind boggling how much garbage is in our foods, mostly without our even knowing it. Perhaps we should try disallowing additives until they have been shown to be safe, instead of waiting until someone finds a horrible reaction before we test them.
We have E numbers is Europe but most people do think those are bad but they are actually aditives that were tested to see if they are save or not. Nowadays some of the aditives are not written with the number but the actual name so the people know what it is and not get wary of the product because they think it is unsafe
@@nicoledijkstra7168 Europe seems to do many things much better than the US. When something is found to be harmful, they are much less reluctant to ban it. Profits don't seem to be the sole criterion for making decisions.
I have never seen titanium dioxide listed in any of the ingredients of any food I've ever bought here in the UK. The strawberry milkshake powder I buy uses beetroot for its colouring.
it is great that steps are being taken to limit or ban harmful substances, my only concern with trying to ban additives that arent proven to cause harm is that the alternatives may be way worse. i dont want another paraben situation
Thanks for the physical aids for the products you mentioned, even naming the companies using each of the ingredients! This really helps give us a sense how prevalent these ingredients may be in our own personal lives.
A lot of it is down to cost, with synthetic dyes a very little can go a really long way. That's why naturally coloured processed foods often look paler, adding enough natural dye to replicate it would be far too expensive. There's also some natural dyes that affect flavour or texture so are undesirable to have.
how do you define "food"? If it's "stuff you can eat" then it already is. If it's "stuff your body can actively metabolise" then a significant proportion of literally everything that goes in your mouth including fresh vegetables isn't considered food.
@@lijohnyoutube101well, there was a point in our evolution when presumably the bright colors of different plants were linked to different micronutrients we need, the way people say to eat a rainbow of produce now. It's just been hijacked now by insanely bright colors unlinked to any nutritional value
Carmine is also an allergy risk (such as for people with shellfish allergies). Just as synthetic dyes are highlighted as an allergy risk, it should also be mentioned about natural ones.
And I forgot to add, Who gets to say what is natural and what is artificial colors? None of the dyes are found in the food products naturally, they are additives. And all dyes are extracted from some source in nature!
The EU has decided it cannot be certain of its safety as a food additive and banned it for such use barely a year ago. There remains no clear link between titanium dioxide in its approved uses and cancer.
The EU often reacts just in response to some people freaking out. There isn`t really a link between titanium dioxide and cancer. These studies that say it does are extremely flawed. Most studies on it don`t see a problem with it. And the "chlorinated chickens" from the US, Europeans think is poisonous, is also not dangerous.
Who needs synthetic food dyes when there is a huge palette of natural ones? There isn't much in the blue section other than Clitoria flower extract, and the green section is mainly chlorophyll, but there is a lot in the red, orange, yellow, and brown section. You can achieve all kinds of pink and a nice set of magentas and purples with the right combination of plant extracts. The only pronblem is that some of them are lipophiles, others are hydrophiles, some of the hydrophiles act as pH indicators and change their colour according to the pH in the medium, so you don't get to decide what colour you want your product to have, you can only see what you can do with the dyes that work with your specific product. If you want something to be purple but it always turns red because it's acidic and the blue component turns invisible, well, you'll have to go with that, then.
In America we have a lot less food restrictions than other parts of the world many dyes and additives that have been illegal in England and other parts of Europe and other countries are just now getting banned in the states.
America actually as much stricter food restrictions than most of the world. European countries ban safe chemicals and additives while allow and use extremely toxic substances. The additives and dyes being discussed recently are in no way dangerous to humans, btw.
@@Objectified I thought it was because certain chemicals used to dyes here in America could cause respiratory problems and other things I mean too much unhealthy food can buf it was worse with these dyes but I could be wrong
@@Dead_Goat if it has stricter regulations like I'm not trying to be a jerk but geniuly curious why we are just now banning stuff already banned in other countries
@@leannasullender8482 Because the U.S. has the "study now, ban if needed" approach, whereas the EU's is more "ban now, study later, unban if we feel like it". They seem to be safer/catch things first because they literally ban everything
Crazy that we put this stuff in our food and then eventually get around to studying whether they're dangerous enough and then maybe slowly drag our feet towards banning it if it isn't.
A few years back, some vape e-liquids had titanium dioxide in it. It gave the liquid a cool milky color. Imagine inhaling oxidized titanium because it looks cool.
I've always despised how companies have to make their products COLORFUL. I couldn't care less what color it is, as long as it's good. Quit putting unnecessary chemicals in our food!
Odd food-color allergies run in my family - my mother gets rashes from green food coloring, my sister gets blisters from red 40, and I get itchy if I eat blue food coloring. It's very weird, especially given how relatively new the blue is. (I should note mine's weirdly specific: it's blue M&Ms that do it, but not like...blue raspberry KoolAid.) Just not adding dye to food sounds like a good plan until you realize what SOME of our food would then look like and trust me, that does have an effect on whether you'll eat it. Candy is meant to be colorful, after all, and many foods lose color when they've been processed, so the dye's meant to add back the "expected" color. It's strange to me hearing titanium dioxide is for white, though. For some reason I had the notion that it was the reason those silly color-changing Koolaid flavors from the 90s were a thing.
This really gets me because my father is terribly allergic to paprika and other nightshade products, and people use them as food pigments often without properly labeling them. So he struggles to find food that’s safe so very often
I know. Fillers and make up ingredients to make lower quality food look better@@maiaallman4635 Understandably, sometimes they also need to use weird ingredients to fix processed food that has good quality but that gets a degraded appearance after processing. It's weird whey they use weird ingredients instead of normal food items (even if concentrated) like dehydrated beets etc.
All the controversy around food colors has to be the stupidest thing in the world. The fact that we feel the need to add these to our food at all even if they don't pose a health risk is baffling.
If a product is only used to add color, why not err on the side of caution, and leave them out. I wonder how much our sight factors in our enjoyment of food and drink
For most people, sight factors in a lot. The whole "we eat with our eyes first" thing. I work at a grocery store that sells Ramune, that Japanese drink with the marble in it, and I can tell you that most people will flock to the blueberry flavor first just for the color (as in I've asked a lot of people which is their favorite and why). Sometimes we'll get from a different distributor that doesn't have artificial color so the drink is clear..doesn't go as well unless the flavor is already popular (strawberry usually) or a health conscious parent is doing the shopping. If all your food was beige, how would you feel? Personally, I like a nice variety of color in my food and have a huge association of neutral colored foods being bland based on experience. Could we just use more plant based dyes? Absolutely. But the US is nothing if not resistant to change and better solutions.
@@spaceyfireneko I guess bland food would look boring, but vegetables are brightly colored and a lot of people prefer a fast food burger to a vegetable. I think plant based dyes is a direction that makes sense to have gone in a long time ago. I think natural dyes in clothing makes a lot of sense, but would they change the taste of food? Manufacturers would probably treat the natural dyes with chemicals to remove the taste!
@@jeanne-marie8196 But is the burger over veggie choice about visuals or wanting meat over a veggie? Plus the convenience of a fast food burger (which arguably they make look a lot more appetizing in the menu pictures) With the dyes it would depend on the dye and how much you use I think. I've used a few myself in baking and sometimes you can taste a (subtle) difference while others you can't at all. But testing all that and having to adjust the recipes are probably both why plant dyes aren't being pushed hard yet and why it's taken the US so long to move away from the artificial ones 🤷
Titanium dioxide also worries me bc of it being used in menstrual hygiene products. I just wish we knew more abt these compounds. I also wish we weren’t obsessed with the aesthetic of a product vs the usefulness or (in this case) taste
White absorbent menstrual products isn't for aesthetics though. The white base lets you detect any colour changes much more easily, which is super important for monitoring the health of that area
All these individually small risks are cumulative. If TiO2 increases cell mutation risk, and Red 3 inhibits cancer fighting proteins, you see how they work together. Each by itself may pose an insignificant health risk, but when we add the risks of the hundreds of additives and other "safe in low doses" chemicals together, it can reach unsafe levels. We need to reduce the cumulative toxicity burden.
There are lots of natural dyes that can be used to replace synthetic dyes not just in food but in cosmetics as well. Earlier in India, dyes were made from plants without adding chemicals. But synthetic dyes are easier to produce and don't require huge workforce.
"You'll find a lot of things with titanium dioxide in them." I've got a tube literally filled with the stuff, like four ounces worth if I remember correctly. (It's paint, I did some painting in college, titanium white acrylic paint is literally titanium dioxide).
IIRC it's the particle size. Titanium dioxide is pretty inert, but it turns out having nanoscale inert mineral dust INSIDE your body is bad for you regardless of WHICH mineral (how bad apparently varies pretty strongly with particle size, which isn't tightly controlled in the processes that make it industrially). Which is unfortunate because it's cheap and reflective and _otherwise_ pretty safe. Hopefully they at least figure out what particle size is least dangerous and force the use of the safest size in things like sunscreen ointments, perhaps phase it out entirely for things which are eaten.
Carmine, like peanuts, can cause severe allergic reactions in some people. And being an insect it’s also not ok for Kosher, not just vegetarians. Honestly we need to embrace natural even if it’s not brightly coloured. We’ve gotten so artificial we even avoid normal food that isn’t perfect. This drives good costs.
Yep, RED40 (I think is usually CARMINE, but sketchy reporting on food labels is suspect anyway) causes me severe swelling in my face that takes several days to go away. I can handle trace amounts, but anything more than a few pieces of candy with it can have extreme consequences. I avoid it like the plague.
That's all deeply fascinating, but can you guys explain to me why green food coloring gives me the weirdest dreams? It's kind of unfortunate because I really, really love me some peppermint ice cream...
Just an anecdote loosely related to what you said. My partner and I bought lion's mane mushroom kit, nurtured it and all. I put quite a bit of it in chicken soup and my partner had the most vivid dreams while I experienced nothing. (it wasn't our intention to experience anything, we read it's healthy for the brain) Just to note, it doesn't contain psilocybin, but is reported to have cognitive and neurological effects.
The one surprise in this episode was I was expecting "why aren't pinks pinker", because they arguably are.... without the thing that historically makes pink pink. Also, beets are delicious! And if you're extracting dye, not that flavourful. They're spicy, but not so much in the intense red dye.
@@RaroHiyeah I'm confused too. I guess they're a little strong when raw, and there are some good spicy pickled beet recipes. The trouble that food manufacturers have with beet extract as a dye, is that it is very much not pH stable. That's fine if you want to make a pink acidic thing or blue-gray alkaline thing, but not if your goal is the other way around.
Calcium carbonate as a new food dye is very problematic. I used to get kidney stones. My stones were a direct result of using anti acids made of calcium carbonate. I avoid it at all costs. I changed how I eat to avoid having to take antiacids. Now I will have to start reading every damned food label to see if it will give me stones again. I’ll happily have less white food to avoid kidney stones.
Calcium carbonate when presented in the form of nanoparticles can penetrate into cells and accumulate in the body. Long terms effects are currently unknown, so good on you for removing it.
Over here in the UK, we always been use to the regular pink strawberry milk, which is a lightish pink (due to powder used with natrual ingredients) and how milk is a natrual white instead of America's un-natrual version. It's from European laws, which restric all foods produced to only use natrual or approved ingredients, as our Healthcare is free, I assume this is done so the health of Europeans isn't being used as a profitable business compared to other countries.
It's "good" that Brexit will now allow the UK government to allow manufacturers to add these lovely substances back into the food chain. Hopefully, your voters and consumers will be more weary, but I wouldn't trust your current government as far as I could throw it (It's better than an American Republican one, but that's not saying much).
Titanium dioxide is used in sunscreen too, lower SPF sunscreen uses it literally as a white face mask to protect- higher SPFs utilises another mechanism but still has some… it’ll be interesting to see how things change.
We've lost our entire food production (as well as our medical, pharmaceutical, military, etc) industry to limitless greed in this late stage, purely corrupt capitalism.
I find it interesting that the studies debunking the dangers are only for 90 and 100 days. Seems like a very short trial period. I honestly think that if there is any hint of something being toxic it should be banned at once until demonstrated to be harmless. Err on the side of caution with foodstuff, especially if the ingredient is included for purely cosmetic reasons.
I dont know why they didnt mention it in the video, but the first study showing that there may be harm from consuming titanium dioxide was a study lasting 100 days. It also was based upon 10mg/kg of body weight for dosing, which is much lower than the other studies that ran counter to it. I had to look it up as its hard to compare the studies if even the most basic info isnt provided.
We'd need much more strict processes for scientific studies, and some kind of oversight, if any single study could get substances banned. Plus, every study has some margin of error, where random chance could produce the same result. The more studies you do, the more opportunities for that random chance to happen. If we have some studies that show a substance is safe, we shouldn't immediately ban it when another study says it isn't, unless it is a very well done study with compelling evidence.
@@MrGrumblier He`s exagerating, but dude, what do you think the study that says it was dangerous lasted for. That didn`t take longer than all the studies that see no problem with it. And did you miss how much more titanium oxide they used in the study where it didn`t hurt the rats.
I have a very big issue with tomatoes. I sure hope they don't start adding it to all sorts of things for color. There are already too many drinks that use it and other vegetables for color. I have to check too many labels already.
Same. Do you have problems with other nightshades too? Bell peppers make me feel like I'm dying, potatoes are almost as bad. Even paprika upsets my stomach somewhat.
@MorriAelthyn - I don't like bell peppers or paprika, though I couldn't tell you if it's the same reason. I tolerate paprika in things okay but don't prefer it. I have zero problems with potatoes.
They might. In Europe, where they've made the shift, the usual culprits for natural red dye is either tomato derived or pepper derived. Big problem for those who are allergic to either
And now, I wonder what real strawberry milk(aka, what you get if you puree fresh strawberries and stir the puree into plain milk instead of using strawberry flavored sugar or syrup) looks like. Sadly, milk and fresh produce are both things out of my budget, I don't own a blender or food processor, and I went blind in my mid-20s. Also, I find myself wondering what a world without food coloring would look like.
We sometimes blend up strawberries in almond milk at home. It's only a very pale pink, which of course is fine for us! But in terms of marketing, it doesn't catch the eye and therefore isn't as universally appealing. That's not me saying I think the dyes should stay. Just explaining why. I'd love to see at least a few "indie" companies try making totally dye-free foods, at least so we could see what they'd all look like. :P
@@veryberry39 What strawberries are you using? Ours always ends up bright pink. But we do only drink it when we go berry picking, so our berries are ripened all the way, unlike supermarket strawberries
Tbf Idk why strawberry milk needs to be colored. For some reasons we can't accept how real food looks like. Especially the kind of food which is meant to last longer
@gbprime2353 the corporation that manufactures your preferred brand of grey slurry appreciates your continued financial support of its shareholders! Buy more!
No, there aren't. There are ingredients that are banned in the EU for a variety of reasons, but there is no evidence that those ingredients cause cancer in humans when used in cosmetics.
It’s amazing to me to hear how much companies are willing to risk for food dye. The fact that there’s so much lobbying attempting to prevent any dye bans really goes to show the impact our food being very specific colors has on the psychology of the products we choose to consume. The idea that changing to a different shade of pink would effect their bottom line so much that it’s worth fighting the FDA to keep their dyes legal is astounding to me
It's more that the current dyes don't interact with our tastebuds at all, and that almost anything else will, even slightly. That change will be hard to control and even harder to predict the change it would cause to buying habits. The way the global economy works now is entirely dependent on whether major companies can convince investors that their money will perform better in their hands than anyone else's, and they've already made promises for the long term that being forced to change by external factors could make liars out of them.
They really picked a weird hill to dye on
@@Square1productionwhat a whacky world we live in 💰
There’s much bigger issues for example in things like frosting they will switch to things like calcium carbonate which has KNOWN issues with lead. Its that in some situations due largely to peer pressure or just silliness (look at the dosage in some of those studies on the titanium dioxide) that it forces manufacturers to then use WORSE choices.
Decisions should be made based on actual data and data that has been well vetted.
@@Square1production 80% of the "flavor" in the products that use these dyes are pretty much just pure sugar. I'm willing to live with a little bit of "literally anything else" in my life.
I don't drink it for the color. If they're trying to make it safer, that's fine by me.
Color affects taste.
Edit: tons of people are saying that it doesn’t affect taste, just the perception of taste, which is what I meant, so yes, you are all correct in saying that, that’s also what I was already trying to say
2nd edit: ruclips.net/user/shortsPrwX_Urr9mY?si=i6JuZT_BbQgKIgrO
Nah dude if they change the tint I’ll have to recalibrate how I predict the maximum amount of syrup I can put in my milk before it becomes completely saturated
@@DatedReference
Measure how much you use now and eyeball the amount later when the change happens
@@OrangePizzaGames True, but I'm willing to make a couple changes here and there if it means safer food. I mean, I'll change brands of catsup or mac and cheese over money, so why not a difference in taste over public health (or even my health)!
@@OrangePizzaGames Drinking a can of soda right now... tastes even better than from the clear plastic bottle that I can see through
I think a large part of this problem is that the FDA typically waits until something is proven to be harmful before they act on it. When European agencies typically takes a more “better safe than sorry” approach and proactively bans ingredients that may cause harm.
Like MSG.
Some European countries. Not all. And there can be significant variation from case to case.
And the FDA doesn't simply allow food colorings to be used willy nilly. Every food coloring and use case requires review and approval, and when approved is so for specific products, uses, and quantities.
@@maiaallman4635 MSG just isn't harmful though, unless you're eating it by the shovel load
@@maiaallman4635 msg occurs naturally in a wide variety of foods.
In the UK in the 1980s, a lot of food colourings fell out of favour, and manufacturers stopped using them. For a couple of weeks, everybody thought that their custard and orange squash looked uninspiringly dull. Within a few months, people began to accept this as normal. Then when you saw custard from an old pack, which still had the fluorescent yellow colouring, the reaction was, "how did anyone ever think this was normal?"
Incidentally, I would rather drink the less vividly coloured drink on the right.
Ironically, titanium dioxide was used to replace the lead in white paint. I got an artist how-to book written in the 1950s that instructed the reader to use white lead to prime the canvas. But by the time I’d got ahold of the book in 1976, only titanium white was available in artist shops. Of course, I was relieved to make the substitution.
White lead used to be in cosmetics, too. That's how all the royals and wealthy in centuries past got that pale-faced look.
@@Yonkage-ik5qb To add onto that, the white lead would eat into the skin of the wealthy that used it, and often they would add even more of it to hide the dying skin and scarring! Fun, isn't it :)
@@Yonkage-ik5qb and it kept them hooked by damaging the skin, requiring more makeup to cover it
Wasn't Titanium White one of Bob Ross's favorites?
We still don't have a good replacement for arsenic or Paris Green
I'm allergic to tomato's and capsicum (peppers) so it's been really hard finding allergen free foods as so many red, pink and orange foods are using e160c. It's an amazing natural dye, but sadly I'm allergic to it.
I had to change my medication to the name brand version because the generic manufacturer uses 160c to dye the pills. That was very frustrating, because there's no medical reason to dye them (other than pill identification). It now costs me extra.
That sucks, because there's no reason to dye medications. You're luck that the medication had an alternative manufacturer. If it was still under patent, you could have been out of luck.
Can you get immunotherapy?
It's awful that the price you personally pay is determined by which product is medically best for you. Where I live there's a flat fee for all prescription medication or you can pre-pay to get an unlimited number of prescriptions in the time period you've paid for (works out cheaper if you need regular prescriptions). Some people also get free prescriptions.
@hannahk1306 in my country most medicine are free as long as a doctor prescribes it to you.
@@paprikagames That's the way it should be, particularly for long-term medication. I live in the UK and it's free in Scotland, but not in England and Wales (not sure about NI). In England and Wales you can get free prescriptions if you're on a low income, are under 18 or over 60, are pregnant or recently given birth, or if you have certain medical conditions.
Most synthetic dyes were phased out in food in Europe where I live 20+ years ago in favour of natural, food-based dyes. I still find the colours of some US foods pretty shocking when I see them!
See, Europe is just smarter about this stuff
The whole process is rather reversed here: If they want to use a substance they have to prove it's save. Even if there is a small doubt it won't get approved. In the US it seems to be the other way around like shown in the video.
Try Mexico.. Even the bread is dyed bright colors.
Natural can still be toxic
@@iciclecold2991Smarter?! There a communist country! They banned all guns have still have the highest crime rates!
I know the color industry made a bunch of changes years ago in the colorants used in paint, plastic, inks and dyes. There were toxic metals , chemicals and minerals in some colors and cleaning up the factories where they were made and used took years. One international company bought a East German plant just to close it and clean it up.
I worked at a cardboard box factory and all their ink was plant based.
@@swankshire6939ok cool
There's a brand of cheap Horchata drink mix powder. When I looked at the ingredients, titanium dioxide was first item on the list, which considering it's a coloring agent was rather worrisome. Not only for any health risks, but really because that product could effectively be descirbed as flavored food coloring rather than a drink powder.
That's the other angle on food colorings, they make you think there's more of the tasty, nutritious food in there than there actually is. Even if you don't consciously notice it, we're kinda wired to seek pigment-associated nutrients. When the link between each of the real food colors and their associated nutrients is broken, stuff goes haywire.
To be fair, Horchata tastes like if you put white paint in the fridge and then mixed in a pound of sugar. It's good, but it's sweet cold white paint
@@acedia4490 😆
@@acedia4490horchata is supposed to have a nutty flavor to it. If it tastes like sugary paint, that's some sub-par drink disguising as horchata.
Yo thx for letting me know about this, for real. Sucks bcuz I grew up drinking this daily as a kid.... Wonder if I'll just bleed Titanium Dioxide now lol
"without coloring agent" should be used more as a marketing tool, especially on kid products.
It is a big thing here in Sweden, and yes, particularly things for children, like fruit mashes and juice pouches :)
I’d definitely preferentially choose foods without added colorings. Obviously things other than dyes can be unsafe, but one fewer ingredients added for purely aesthetic reasons is one fewer things to worry about.
Titanium dioxide is also in paper. Real paper is brown (it comes from trees, after all). Paper manufacturers add titanium dioxide to dye the wood pulp white. (Edit). Therefore -- y'all're gonna love this -- titanium dioxide is a whitening pigment in toilet tissue. Without the whitener, it's brown, as well. (Edit x 2): I forgot. Titanium dioxide is used as a whitener for the filling in Twinkies and Oreo cookies. Otherwise, that "creamy white filling" would be a brown-yellow, like the vegetable oil it's made from.
It is also the main ingredient of Titanium White paint
@@clarehidalgo and sunscreen
It's cheaper than bleaching it using acids, faster too.
And not likley to spontaneously combust...
Also levels the surface. Along with clay.
I wonder if in the EU we just bleach them instead
White flexographic printing ink has a bunch of titanium dioxide. Enough to lock up the bearings of the rollers that run in it.
I actually love the new colour since it looks more organic, while the neon pink makes it look more like a dragonfruit juice.
pepto bismol
If you must have that color in your glass, get dragonfruit!
To be fair, I've made homemade strawberry milk before and it DOES become _that_ pink
Dragonfruit is natural. And has exactly the same pigment as beets.
@@openhonestkindi wish my blood looked like pepto bismol
As far as I know, titanium dioxide isn't a coloring in sunscreen, it's one of the main active substances. And UV light is proven to be cancerogenic. It looks complicated.
Light in general acts both as a particle and as a wave. I’d say it’s _very_ complicated.
I'd trust it over chemical sunscreens. We know those are harmful to coral, and there's more ways they could cause harm than the mostly inert titanium dioxide, especially externally.
Should be fine as long you don't try to eat the sunscreen.
Glad the food coloring is keeping my colon from getting sunburned
Then it becomes a case of harm reduction, such as how chemotherapy used even though it wrecks the body since it also kills cancer, which is obviously the greater threat. Unless something better than titanium dioxide at blocking UV is as cheap and available, then preventing skin cancer will still be worth potentially increasing other risks.
I make frosting (6000 lbs batches), and the company is changing recipes to get rid of titanium dioxide. It's so much better, no more chalky hard to remove film on the kettles. Also, it tastes better and is simpler to make.
What did they replace it with?
@altersami9660 whatever it is, sounds like a pretty darn good replacement if even the cooking process is easier!
Why do you need titanium dioxide to make frosting?? 🤔
@@anthonyalles1833 you don't need any kind of white dye to make frosting - it's only desirable for big baked good corporations who want their white frosting to be a consistent, bright white, because their own research tends to show that packaged foods sell better when they have consistent, bold colors; as to why that is, I have no idea, because I, for one, don't care how my food looks, just as long as it tastes good. Then again, there is something to be said for flavor perception based on color: some people can - and have been - convinced that a vanilla cake was actually a chocolate cake, a strawberry cake, or a coconut cake by the addition of only brown, pink, or baby blue dye, respectively.
@@brandongaines1731 🤢 Yet another reason to bake my own desserts.
Titanium dioxide and zinc oxide are way better than many of the other sunscreen alternatives. So perhaps usage and odds of ingestion are valuable determinants of whether it should be banned or not in a certain application.
This is simply untrue. They’re profoundly worse, it takes a ton to provide adequate coverage. They only work for light skinned people and they don’t block a full spectrum of UV radiation- ESP. at the ratios applied. Mineral sunscreen sucks. And it’s also bad for the environment
Also, we’re not rats. It’s food for thought but not exactly an alarm bell.
Also, we live an order of magnitude longer than rats. Stuff that may be fine for rats may not be for us, after 70 years of continuously doing it.
Nonsense. With that approach, how do you expect watchdog groups to be able to generate money, or CA and NY Democrats to one-up another by being the first to ban ingredients?
I've used mineral sunscreens. They are NOT better than organic sunscreens. They give me terrible white cast.
A lot of younger people might not remember but there were no red M&Ms for a while when I was young in the 80s and 90s. It was a big deal that they brought them back, and it's red 40 that they've been using from then on.
I remember that the red ones always tasted bitter. Then they were gone, I kind of forgot about that
IMO, food manufacturers should avoid excessive use of non-food colourants in food. For example I particularly dislike how heavily they colour items meant for kids, who may be more affected by large quantities of certain food dyes. There is also just a trend towards adding excessive amounts of colourants (and other things) to everything, to the point where it's just normalized. While most additives are probably 'safe', it's concerning when the long-term safety of some additives are brought into question.
Edit: And no I'm not saying all colourants are "poison", it' was a figure of speech. Food additives have a long history of being banned many years after being approved. Companies routinely add all sorts of things to packaged food just to increase visual appeal and boost sales, potentially at the cost of dietary health. Capitalism.
Yet another issue caused entirely by capitalism. The sad fact is that non-food colourants will be used as long as they LOOK more appealing to the consumer than the alternatives.
@@lasagnahog7695How did you even manage to correlate food coloring to Capitalism? Man you socialist-commies are delusional.
non-food colourants? what does that even mean? you mean dyes not derrived from things that are edible?
What makes it a "non-food" coloring? Just because it is used outside of food products does not mean it is not food safe.
Food derived coloring however is relatively rare. It does exist like from beetroot. There are some additional choices like from onion skin but its just not as commercially viable on a large mass scale for many reasons.
I used to work at a bakery that didn't use any food coloring outside of our frosting and I still remember these mini strawberry cakes that our pastry chef made one day. They weren't pink at all, and some old man customer actually said "I thought these were supposed to be strawberry," when she brought them out to him. And apparently that was a fairly normal reaction. She was so mad about the way customers reacted and about all the questions she had to answer that she never made them again.
Absolutely loved how you kept bringing up examples of products containing the dyes you were talking about. Really well done video.
FDA: You can't put red 3 on your face, it's not healthy
Also FDA: But you can eat it tho
To be fair, toxicity can often depend on the delivery method. Not saying that is or isn't the case here, but its important thing to note for lots of substances.
You can drink alcohol but if you put it in your ass you’ll die of alcohol poisoning
@@jemmerlexactly, like for external use only
@@jemmerltrue! We can easily consume lemons and other citrus, but when applied to the skin it's phototoxic (burns your skin when it's exposed to UV)
is probably because of the powder thing, maybe the FDA figured that inhaling a little was more dangerous than eating it.
not saying that it stay that way tho.
You guys could have gone into more detail on tio2. The concerns actually have nothing really to do with the chemical itself but the general effects of metallic nanoparticles which will always be present in metal powders, but to wildly varying extents.
It's also not really an issue unless you huff skittle packages as a daily ritual
Fun fact: When my little brother was, well, little...he used to call strawberry milk, "cha-wee-wee". I never liked the flavor, and milk, and never drink it, but I can't help but call it cha-wee-wee now as an adult...when asking my nephews if they want strawberry milk.
Feel like we're missing the obvious option of perhaps just ya know NOT adding dyes to food. Then we don't have to worry about which dye won't kill us.
This! I have had to go to the emergency room because of allergic reactions to beetroot used to color foods pink. Not fun!
but then how will general mills or nestle make a million billion dollars? Won't someone think of the corporations?? They're people too, legally, last I heard 🤭
Companies have to sell what consumers will buy. If they don't someone else will.
@@Romanticoutlaw I've got news for you, they will still make a bazillion dollars because they will still make the products. The problem is that in allowing these substances, it becomes a race to the bottom. They will just have to work at making their products more enticing without the unneeded substances, and rely on doing it the old fashioned way with marketing and advertisements.
@@YayComity Using these chemicals, they've altered the consumer's idea of what looks good. Removing them will, over time, return the consumer's perception to normality.
Just saying, my strawberry milk doesn't last long enough for the color to matter at all, as long as its not mold colored.
Also I think based on your ad at the end, we should ban kids from drinking strawberry milk so I can have more.
its really crazy that we arent automatically required to prove that something is good and bad, especially additives.
The FDA requires review and approval of all food colorings.
All of these things have been studied. You can`t put in something new that hasn`t been tested and approved. Only things that have been used for centuries, long before the FDA was founded may be added without ever having been studied as they were traditionally used.
The fact that you think this stuff hasn`t been studied before just shows how clueless you people are. There are many more studies that say that the example titanium dioxide is safe. And this video even points that out, as another study that used a much higher dose for longer showed no risk. But just because there is a study that says the opposite, you like to think that`s the true study and all others were faked. The stuff has been in use for a long time. It is in fact quite harmeless.
What do you want? More sudies? You want the same substances to be retested over and over again? Or at least until one random flawed study will tell you how dangerous it is? How many more lab animals you want to sacrifice for that. What do you think how these things are tested.
I checked the thing I'm eating now, Synder's pretzel pieces with cheese flavor, and there aren't any artificial dyes listed. They're using turmeric extract, anatto extract, and paprika extract for the food colors.
and they are too stupid to spell BREZEL correct.
Yeah, food companies have gotten a lot better about this in the past couple decades. I think it's a combination of factors. General awareness in the public that the food colors are all necessarily harmless. Faster regulation in other countries (one of the few good things about international mega-corps is that they tend to have one recipe everywhere, that conforms to all the strictest laws). And possibly a certain amount of the FDA looking sideways at food manufacturers and saying "do you _really_ want to be regulated more? Right, so you should voluntarily improve".
Oh my God, those things are soooo delicious. 😂
A lot of people have started reading labels. If they see a bunch of chemicals that don't recognize or that look out of place, they will often choose another brand, or just avoid the product.
I think, as a society we take the additives for food and cosmetics the wrong way.
We wait for studies to prove that they are harmful and then we remove them.
But there are 2 parts in a benefit-risk ratio. And the truth is that many of those additives don’t have any nutritional, health, or hygiene real effects.
For most of them, they are just a way for industrial companies to make more profits, and, as a consumers, we mainly like them because of habits or some psychological bias, both massively huge by advertising and marketing.
So the benefit-risk ratio can’t be good when the benefits are almost inexistant.
I think we really start to do things the other way.
Does an additive really offer a benefit for the consumer? If it does, we can authorize it, if there is no evidence for a real benefit for the consumer, it’s better not to take any risk.
Because if there is one thing we are all currently learning the hard way it’s that the harmful effects of industrialized good production are often faster than the scientific confirmation of those effects.
Absolutely right, I just posted a similar thing.
Paraphrasing Joni Mitchell: Hey Walmart, Walmart, put away you colouring, I don't care about my milk being pink, leave me my lungs and kidneys.
I understand the sentiment of wanting positive confirmation of safety. However that is in practice impossible. There is such a wide variety of natural compounds used as food additives that studying them individually is untenable. Which is why there is a category of "generally recognized as safe" GRAS. That also means that other synthetic compounds, so long as they're sufficiently similar, can get lumped into that category. It is obviously an imperfect system. I don't know what incremental changes would make it much better, though.
I disagree. I think it's important to know any health risks, or concerns, and obtaining the information should be no more difficult than a google search, but I have the right to put in my body whatever I please.
This is just another way of saying the government can tell you what you can ingest. That also creates a problem because since when has the government ever had our best interests in mind? Even if they did, who's to ensure they always do?
Putting all your eggs into one basket is not a smart move imo.
@@Khaynizzle7You say you have the right to choose what you please but when did you actually make the choice? When you go into the store it's not like there are separate sections for items with dyes vs items without.
This is what Europe does. It has to be proved safe in order to be used
The amount of questionable ingredients in food lately has actually made me appreciate the fact that I have to read every single label because of allergies. It's really gotten out of control so if there's actually something where we're going to go back to a safer ingredient instead of increasing the unsafe ones that's awesome.
As a chemistry undergraduate, I’ve analyzed all these studies with a scalpel. They gave SO MUCH titanium dioxide to the rats. As long as you’re not eating bowls of it for dinner, you’ll be fine. Anything eaten in that high quantity can be dangerous, even water.
Thank you fir thar
Yeah, what I'd be more interested in seeing is who profits from the substitute proposed to replace titanium dioxide.
Only thing id like to see is who funded the studies and how they were performed/recorded, but even as a statistician (assuming the datas accurate) I dont know how you'd frame that positively. Seems pretty cut and dry.
Sure but longitudinal exposure from multiple sources still can’t be replicated easily in humans. Sometimes humans consume something bad for our bodies for a long time before we realise how it affects us long term. We’re exposed to Titanium dioxide topically and orally by many things in our daily environment. I’m not going to jump to a paranoid conclusion and start eliminating titanium dioxide from my life until it’s proven to be harmful but I’m a rather nihilistic risk taker 😅 There’s going to be so many people that see this information and completely freak out for misguided but somewhat understandable reasons.
Yeah I was gonna leave a comment about how A they've only tested on animals and B they gave them a beyond unrealistic amount
I might be crazy, and to be fair I haven't had strawberry milk in a fair while, but I swear that the strawberry milk around here doesn't have that fluorescent pink look
I live in Australia, and I'm pretty sure I've only ever seen it be that pale pink colour
Where are you from though?
@@deliriouscheetoEastern US, I haven't see any neon pink strawbrry milk, Yoplait yogurt, or rainbow Mentos, as mentioned.
Right? I would be worried if I ordered a strawberry milk and got that color. Looks so unnatural.
Beetroot reds do much the same thing, colour-wise for foods as red No.3. I see it increasingly used in Australia, replacing cochineal in some products like jelly beans, flavoured yoghurts.
Amazing how the phrase "better safe than sorry" doesn't apply when it comes to food in America
Now add in "the dose makes the poison" and you'd see how "better safe than sorry" leads to starvation, as everything will kill you if you consume enough of it.
@@jimschuler8830 The horror, imagine the widespread starvation if we stopped putting dye in food.
@@notarobot5946 Hey, if you take in enough oxygen, you'll get cancer. Don't breathe.
@@notarobot5946how about widespread obesity from banning sugar substitutes instead? lol
That's most things in America. Look at our health insurance, government, and schools. Ironically the only thing that I can think of where we are "better safe than sorry" is our drug laws. Which are too strict.
Titanium dioxide is also used in white tattoo ink and has been brought up as a potential health concern for those who love to get coloured tattoos.
A lot of feminine product brands also use titanium dioxide to dye liners, pads, and tampons- which is linked directly to Toxic Shock Syndrome, which is a rare infection caused by the dye staying in or around the lower soft tissues where it can be accidentally absorbed by the woman’s body. Yet it’s still used.
One thing I think is important to add is that most of these artificial dyes, including the ones we believe cause cancer, are supposedly safe "in small quantities" but artificial dyes are added to EVERYTHING. Liquid medicine, capsules, oral products, almost all candies, soda, alcoholic drinks, cookies, cakes, treats, sauces, seasoning, mixes, The list goes on and on. Because it's nearly impossible to avoid all artificial dyes we're being exposed to them in massive amounts.
Honestly surprised by SciShow's take at 7:33 - not knowing what's in a food additive GUARANTEES that we don't have any reliable evidence of its safety.
Yeah, NOTHING 'secret' should be allowed in foods, drugs, or cosmetics. Secret compositions are bad enough in household products like cleaners, while you can generally get a vague sense for safety precautions from looking up the MSDS, it's a problem for safe disposal of chemicals. Using 'secret ingredients' in food just plain shouldn't be legal.
@@05Matz
So this one ingredient is secret.
What’s the secret?
Titanium Dioxide.
lots of types of red can exacerbate chronic illnesses, and while it wont kill you or give you cancer unless you eat heaps of it or you are already at risk, its important for a lot of people to avoid artificial colors in general. and, like, stuff without artificial dyes just tastes better to me.
I remember being a kid in school in the '90s and a popular rumor was that the red dye in red M&Ms was poisonous and the next one you ate might just be the one that kills you. Lots of kids threw their red ones away. I later learned that what kernel of truth there was to that story was heavily outdated as they had switched to a far safer red dye well before even then. But, from this video, it appears that no matter what food coloring you use there are possible, potential risks and complications. I try not to worry about it myself, considered that a lot is inconclusive, especially since a chemical doing something in rats is not a guarantee that the same will happen in humans, and it is hard to find something that *isn't* a potential carcinogen, amd even still if you avoided all of them your body could still spontaneously develop cancer. I try to avoid the big ones like tobacco smoke, asbestos, and tanning beds, and just accept that it's impossible to dodge all of the minor ones.
Chronic illnesses are often caused by inflammation which is also a risk factor in cancer. So, if these substances are producing inflammation related chronic illnesses, then they are likely increasing cancer rates as well.
It's mind boggling how much garbage is in our foods, mostly without our even knowing it. Perhaps we should try disallowing additives until they have been shown to be safe, instead of waiting until someone finds a horrible reaction before we test them.
Agreed, so much more logical. It’s backwards the way it is now!
We have E numbers is Europe but most people do think those are bad but they are actually aditives that were tested to see if they are save or not. Nowadays some of the aditives are not written with the number but the actual name so the people know what it is and not get wary of the product because they think it is unsafe
We should be disallowing additives simply as a matter of quality prediction. Companies shouldn't be able to hide bad foods under artificial masking
Sometimes you don't know what the effects are until decades later so vigilance is still necessary.
@@nicoledijkstra7168 Europe seems to do many things much better than the US. When something is found to be harmful, they are much less reluctant to ban it. Profits don't seem to be the sole criterion for making decisions.
I have never seen titanium dioxide listed in any of the ingredients of any food I've ever bought here in the UK.
The strawberry milkshake powder I buy uses beetroot for its colouring.
Don't worry, Brexit gonna "fix" it for us soon, bring in the poison or flee to the EU if you want safe food
UK has already banned it I believe, however I'm not certain but it's what I've seen other random people say online recently.
America usually keeps all the toxic stuff in.
Well in the US we have this neat little party trick, we get sick and hospital and insurance CEO’s magically get richer
In Britain we get sick and nothing gets done cause the NHS is literally dying.
Thank you for mentioning Red 40 allergies! My sister is allergic to it and it's crazy how I have never encountered anyone else with this allergy.
it is great that steps are being taken to limit or ban harmful substances, my only concern with trying to ban additives that arent proven to cause harm is that the alternatives may be way worse. i dont want another paraben situation
Thanks for the physical aids for the products you mentioned, even naming the companies using each of the ingredients!
This really helps give us a sense how prevalent these ingredients may be in our own personal lives.
Sad. My pink milk won't be the same anymore without that slight chance of cancer.
So sorry to hear that strawberry milk is dangerous. Everyone should ship it all to my house for proper disposal
I volunteer as secondary disposal.
It not dangerous in any way.
@@Dead_Goatit’s a joke
X number of years ago: *Asbestos is totally safe!*
X years before that: **Lead in our makeup**
Why do we need any food colors that aren't made out of food at all?
A lot of it is down to cost, with synthetic dyes a very little can go a really long way. That's why naturally coloured processed foods often look paler, adding enough natural dye to replicate it would be far too expensive. There's also some natural dyes that affect flavour or texture so are undesirable to have.
Because humanity is pretty stupid and bright and pretty sells.
how do you define "food"? If it's "stuff you can eat" then it already is. If it's "stuff your body can actively metabolise" then a significant proportion of literally everything that goes in your mouth including fresh vegetables isn't considered food.
@@lijohnyoutube101well, there was a point in our evolution when presumably the bright colors of different plants were linked to different micronutrients we need, the way people say to eat a rainbow of produce now. It's just been hijacked now by insanely bright colors unlinked to any nutritional value
I'm putting
"Uncompromised chromosomal integrity"
on my dating profile.
🤣
Carmine is also an allergy risk (such as for people with shellfish allergies). Just as synthetic dyes are highlighted as an allergy risk, it should also be mentioned about natural ones.
Yeah, I was surprised he seemed to actually endorse it, even though he mentioned it's not vegan. I mean, for a painting it would be fine, but food?
And I forgot to add, Who gets to say what is natural and what is artificial colors? None of the dyes are found in the food products naturally, they are additives. And all dyes are extracted from some source in nature!
It always baffles me how after such studies entire UE bans stuff like titanium dioxide while the USA is like meh, its fine
Decisions should be made based on data and not drama from a crowd.
Europe is a bunch of sissys
In the us, we don't care about our people.
The EU has decided it cannot be certain of its safety as a food additive and banned it for such use barely a year ago. There remains no clear link between titanium dioxide in its approved uses and cancer.
The EU often reacts just in response to some people freaking out. There isn`t really a link between titanium dioxide and cancer. These studies that say it does are extremely flawed. Most studies on it don`t see a problem with it.
And the "chlorinated chickens" from the US, Europeans think is poisonous, is also not dangerous.
Who needs synthetic food dyes when there is a huge palette of natural ones? There isn't much in the blue section other than Clitoria flower extract, and the green section is mainly chlorophyll, but there is a lot in the red, orange, yellow, and brown section. You can achieve all kinds of pink and a nice set of magentas and purples with the right combination of plant extracts. The only pronblem is that some of them are lipophiles, others are hydrophiles, some of the hydrophiles act as pH indicators and change their colour according to the pH in the medium, so you don't get to decide what colour you want your product to have, you can only see what you can do with the dyes that work with your specific product. If you want something to be purple but it always turns red because it's acidic and the blue component turns invisible, well, you'll have to go with that, then.
In America we have a lot less food restrictions than other parts of the world many dyes and additives that have been illegal in England and other parts of Europe and other countries are just now getting banned in the states.
And many of those bans don't have solid science behind them.
America actually as much stricter food restrictions than most of the world. European countries ban safe chemicals and additives while allow and use extremely toxic substances.
The additives and dyes being discussed recently are in no way dangerous to humans, btw.
@@Objectified I thought it was because certain chemicals used to dyes here in America could cause respiratory problems and other things I mean too much unhealthy food can buf it was worse with these dyes but I could be wrong
@@Dead_Goat if it has stricter regulations like I'm not trying to be a jerk but geniuly curious why we are just now banning stuff already banned in other countries
@@leannasullender8482 Because the U.S. has the "study now, ban if needed" approach, whereas the EU's is more "ban now, study later, unban if we feel like it". They seem to be safer/catch things first because they literally ban everything
Why take risk for cosmetic reasons? Is unnaturally bright color worth of any risk?
Red 40 didn’t really change it as much for me as parents would have expected
For now, mhmhmhahahahaaahaaaa!
Money.
Crazy that we put this stuff in our food and then eventually get around to studying whether they're dangerous enough and then maybe slowly drag our feet towards banning it if it isn't.
A few years back, some vape e-liquids had titanium dioxide in it. It gave the liquid a cool milky color. Imagine inhaling oxidized titanium because it looks cool.
I've always despised how companies have to make their products COLORFUL. I couldn't care less what color it is, as long as it's good. Quit putting unnecessary chemicals in our food!
Odd food-color allergies run in my family - my mother gets rashes from green food coloring, my sister gets blisters from red 40, and I get itchy if I eat blue food coloring. It's very weird, especially given how relatively new the blue is. (I should note mine's weirdly specific: it's blue M&Ms that do it, but not like...blue raspberry KoolAid.)
Just not adding dye to food sounds like a good plan until you realize what SOME of our food would then look like and trust me, that does have an effect on whether you'll eat it. Candy is meant to be colorful, after all, and many foods lose color when they've been processed, so the dye's meant to add back the "expected" color.
It's strange to me hearing titanium dioxide is for white, though. For some reason I had the notion that it was the reason those silly color-changing Koolaid flavors from the 90s were a thing.
This really gets me because my father is terribly allergic to paprika and other nightshade products, and people use them as food pigments often without properly labeling them. So he struggles to find food that’s safe so very often
Not American, but I did notice Dunkin' Donuts' strawberry frosting looking a LOT paler this year, and this might explain it
It’s mental that most of these food colourings have been banned in the EU and the yanks are barely starting to care about what they consume…😱
Money!
Why can't we stop adding unnecessary ingredients to our food? 😢
They mainly do it to decrease the cost of manufacturing the product, to increase their profits.
I know. Fillers and make up ingredients to make lower quality food look better@@maiaallman4635
Understandably, sometimes they also need to use weird ingredients to fix processed food that has good quality but that gets a degraded appearance after processing.
It's weird whey they use weird ingredients instead of normal food items (even if concentrated) like dehydrated beets etc.
you can pry my radioactive food dyes from my cold dead hands
i drink straight red 40 for the buzz
i drink straight buzz for the red 40
i drink the buzz for straight red 40
All the controversy around food colors has to be the stupidest thing in the world. The fact that we feel the need to add these to our food at all even if they don't pose a health risk is baffling.
If a product is only used to add color, why not err on the side of caution, and leave them out. I wonder how much our sight factors in our enjoyment of food and drink
For most people, sight factors in a lot. The whole "we eat with our eyes first" thing.
I work at a grocery store that sells Ramune, that Japanese drink with the marble in it, and I can tell you that most people will flock to the blueberry flavor first just for the color (as in I've asked a lot of people which is their favorite and why). Sometimes we'll get from a different distributor that doesn't have artificial color so the drink is clear..doesn't go as well unless the flavor is already popular (strawberry usually) or a health conscious parent is doing the shopping.
If all your food was beige, how would you feel? Personally, I like a nice variety of color in my food and have a huge association of neutral colored foods being bland based on experience.
Could we just use more plant based dyes? Absolutely. But the US is nothing if not resistant to change and better solutions.
@@spaceyfireneko I guess bland food would look boring, but vegetables are brightly colored and a lot of people prefer a fast food burger to a vegetable. I think plant based dyes is a direction that makes sense to have gone in a long time ago. I think natural dyes in clothing makes a lot of sense, but would they change the taste of food? Manufacturers would probably treat the natural dyes with chemicals to remove the taste!
@@jeanne-marie8196 But is the burger over veggie choice about visuals or wanting meat over a veggie? Plus the convenience of a fast food burger (which arguably they make look a lot more appetizing in the menu pictures)
With the dyes it would depend on the dye and how much you use I think. I've used a few myself in baking and sometimes you can taste a (subtle) difference while others you can't at all.
But testing all that and having to adjust the recipes are probably both why plant dyes aren't being pushed hard yet and why it's taken the US so long to move away from the artificial ones 🤷
Unfortunately it is human nature to prefer vibrant foods. There are probably some studies that you can look up. Companies use it for a reason.
Makes you wonder why stuff is dyed? Especially canned soda you dont see, or care how it looks. Id prefer clear or natural color
Titanium dioxide also worries me bc of it being used in menstrual hygiene products. I just wish we knew more abt these compounds. I also wish we weren’t obsessed with the aesthetic of a product vs the usefulness or (in this case) taste
White absorbent menstrual products isn't for aesthetics though. The white base lets you detect any colour changes much more easily, which is super important for monitoring the health of that area
I had some strawberry milk from some fancy brand. It was white, i was blown away but it tasted so good. Way better that nesquick
All these individually small risks are cumulative. If TiO2 increases cell mutation risk, and Red 3 inhibits cancer fighting proteins, you see how they work together. Each by itself may pose an insignificant health risk, but when we add the risks of the hundreds of additives and other "safe in low doses" chemicals together, it can reach unsafe levels.
We need to reduce the cumulative toxicity burden.
As someone allergic to carmine - not a fan of THAT particular alternative.
Here the strawberry milk is very light pink, sometimes with no color at all
Probably cause we use beetroot red, a natural dye, but they are just cheap, you can make stuff bright red easily
There are lots of natural dyes that can be used to replace synthetic dyes not just in food but in cosmetics as well. Earlier in India, dyes were made from plants without adding chemicals. But synthetic dyes are easier to produce and don't require huge workforce.
Also, synthetic doesn't always mean bad, just like natural doesn't always mean good.
plants ARE chemicals
SciShow your videos are so cool and educational
Bot?
"You'll find a lot of things with titanium dioxide in them."
I've got a tube literally filled with the stuff, like four ounces worth if I remember correctly. (It's paint, I did some painting in college, titanium white acrylic paint is literally titanium dioxide).
I just realized Titanium Dioxide is why the oil paint is called Titanium White.
Red 40 really messes my stomach up, hard core. I'll get indigestion, gas and lots of pain for at least 24 hours after consuming any. It sucks
:(
Titanium dioxide is incredibly common, in far more than just food. If it truly does cause cancer that would be very unfortunate
IIRC it's the particle size. Titanium dioxide is pretty inert, but it turns out having nanoscale inert mineral dust INSIDE your body is bad for you regardless of WHICH mineral (how bad apparently varies pretty strongly with particle size, which isn't tightly controlled in the processes that make it industrially). Which is unfortunate because it's cheap and reflective and _otherwise_ pretty safe. Hopefully they at least figure out what particle size is least dangerous and force the use of the safest size in things like sunscreen ointments, perhaps phase it out entirely for things which are eaten.
Another thing, I do not need my mac and cheese to be yellow!!! Get rid of the food coloring!
Carmine, like peanuts, can cause severe allergic reactions in some people. And being an insect it’s also not ok for Kosher, not just vegetarians. Honestly we need to embrace natural even if it’s not brightly coloured. We’ve gotten so artificial we even avoid normal food that isn’t perfect. This drives good costs.
Yep, RED40 (I think is usually CARMINE, but sketchy reporting on food labels is suspect anyway) causes me severe swelling in my face that takes several days to go away. I can handle trace amounts, but anything more than a few pieces of candy with it can have extreme consequences. I avoid it like the plague.
He mentioned fudge rounds and two months of memes came flooding back so hard my head spun.
That's all deeply fascinating, but can you guys explain to me why green food coloring gives me the weirdest dreams? It's kind of unfortunate because I really, really love me some peppermint ice cream...
Just an anecdote loosely related to what you said.
My partner and I bought lion's mane mushroom kit, nurtured it and all. I put quite a bit of it in chicken soup and my partner had the most vivid dreams while I experienced nothing. (it wasn't our intention to experience anything, we read it's healthy for the brain) Just to note, it doesn't contain psilocybin, but is reported to have cognitive and neurological effects.
Why is this even an issue? Painting our food doesn't help anyone but the marketing department of whoever is selling it.
The one surprise in this episode was I was expecting "why aren't pinks pinker", because they arguably are.... without the thing that historically makes pink pink.
Also, beets are delicious! And if you're extracting dye, not that flavourful. They're spicy, but not so much in the intense red dye.
Did you just say beets are spicy..?
@@RaroHiyeah I'm confused too. I guess they're a little strong when raw, and there are some good spicy pickled beet recipes.
The trouble that food manufacturers have with beet extract as a dye, is that it is very much not pH stable. That's fine if you want to make a pink acidic thing or blue-gray alkaline thing, but not if your goal is the other way around.
Beets are sometimes (or used to be) used to color Red Velvet cake.
You may be allergic to beets. I thought raw potatoes were supposed to be spicy for ages. Nope.
Beets aren't spicy?
Calcium carbonate as a new food dye is very problematic. I used to get kidney stones. My stones were a direct result of using anti acids made of calcium carbonate. I avoid it at all costs. I changed how I eat to avoid having to take antiacids. Now I will have to start reading every damned food label to see if it will give me stones again. I’ll happily have less white food to avoid kidney stones.
Calcium carbonate when presented in the form of nanoparticles can penetrate into cells and accumulate in the body. Long terms effects are currently unknown, so good on you for removing it.
Over here in the UK, we always been use to the regular pink strawberry milk, which is a lightish pink (due to powder used with natrual ingredients) and how milk is a natrual white instead of America's un-natrual version.
It's from European laws, which restric all foods produced to only use natrual or approved ingredients, as our Healthcare is free, I assume this is done so the health of Europeans isn't being used as a profitable business compared to other countries.
It's "good" that Brexit will now allow the UK government to allow manufacturers to add these lovely substances back into the food chain. Hopefully, your voters and consumers will be more weary, but I wouldn't trust your current government as far as I could throw it (It's better than an American Republican one, but that's not saying much).
Titanium dioxide is used in sunscreen too, lower SPF sunscreen uses it literally as a white face mask to protect- higher SPFs utilises another mechanism but still has some… it’ll be interesting to see how things change.
There are different regulations for a topical product and a food product. It's unlikely to change anything regarding sunscreen.
@@tschorsch right! thanks for bringing that up :)
We've lost our entire food production (as well as our medical, pharmaceutical, military, etc) industry to limitless greed in this late stage, purely corrupt capitalism.
Pure derp
If the food is ultra processed, it is better not to include it in your diet and consume those as little as possible.
I find it interesting that the studies debunking the dangers are only for 90 and 100 days. Seems like a very short trial period. I honestly think that if there is any hint of something being toxic it should be banned at once until demonstrated to be harmless. Err on the side of caution with foodstuff, especially if the ingredient is included for purely cosmetic reasons.
I dont know why they didnt mention it in the video, but the first study showing that there may be harm from consuming titanium dioxide was a study lasting 100 days. It also was based upon 10mg/kg of body weight for dosing, which is much lower than the other studies that ran counter to it. I had to look it up as its hard to compare the studies if even the most basic info isnt provided.
We'd need much more strict processes for scientific studies, and some kind of oversight, if any single study could get substances banned. Plus, every study has some margin of error, where random chance could produce the same result. The more studies you do, the more opportunities for that random chance to happen. If we have some studies that show a substance is safe, we shouldn't immediately ban it when another study says it isn't, unless it is a very well done study with compelling evidence.
Well, the ones saying there are dangers were 24 hours....
@@taylor-jayde Where did you hear that? No study ever takes place over 24 hours.
@@MrGrumblier He`s exagerating, but dude, what do you think the study that says it was dangerous lasted for. That didn`t take longer than all the studies that see no problem with it. And did you miss how much more titanium oxide they used in the study where it didn`t hurt the rats.
Literally drinking strawberry milk right now. Thought it was a weird coincidence that this video popped up in my feed, so here I am
I have a very big issue with tomatoes. I sure hope they don't start adding it to all sorts of things for color. There are already too many drinks that use it and other vegetables for color. I have to check too many labels already.
Same. Do you have problems with other nightshades too? Bell peppers make me feel like I'm dying, potatoes are almost as bad. Even paprika upsets my stomach somewhat.
Oh, pro tip though, Zoup brand beef broth is the only one I've found that is shelf stable and doesn't contain tomatoes.
@MorriAelthyn - I don't like bell peppers or paprika, though I couldn't tell you if it's the same reason. I tolerate paprika in things okay but don't prefer it. I have zero problems with potatoes.
@@MorriAelthyn - Good tip. I don't personally consume beef, but perhaps it will help someone else.
They might. In Europe, where they've made the shift, the usual culprits for natural red dye is either tomato derived or pepper derived. Big problem for those who are allergic to either
The irony that the pink ribbon for cancer and pink dye causes cancer is wild
And now, I wonder what real strawberry milk(aka, what you get if you puree fresh strawberries and stir the puree into plain milk instead of using strawberry flavored sugar or syrup) looks like. Sadly, milk and fresh produce are both things out of my budget, I don't own a blender or food processor, and I went blind in my mid-20s.
Also, I find myself wondering what a world without food coloring would look like.
We sometimes blend up strawberries in almond milk at home. It's only a very pale pink, which of course is fine for us! But in terms of marketing, it doesn't catch the eye and therefore isn't as universally appealing. That's not me saying I think the dyes should stay. Just explaining why. I'd love to see at least a few "indie" companies try making totally dye-free foods, at least so we could see what they'd all look like. :P
@@veryberry39 Put one blueberry in. Won't taste it, but the coloe is more intensive.
@@veryberry39 What strawberries are you using? Ours always ends up bright pink. But we do only drink it when we go berry picking, so our berries are ripened all the way, unlike supermarket strawberries
Tbf Idk why strawberry milk needs to be colored. For some reasons we can't accept how real food looks like. Especially the kind of food which is meant to last longer
I'm guessing less red dye # 3.
This is the finest grey slurry I have ever tasted! Yum!
More beetroot red instead, which is an anti oxidant
@gbprime2353 the corporation that manufactures your preferred brand of grey slurry appreciates your continued financial support of its shareholders! Buy more!
No more dyes in food! If it's that color then let it be that color.
A lot of food in the USA seems to be brighter and more unnatural looking than the same brand product here (uk). Strawberry milkshake included 😅
As someone that has allergic reactions to the reds and other dyes I am all for it, it’s in everything and it makes no sense.
There are a lot of carcinogens in makeup in the US that are outright banned in the EU
No, there aren't. There are ingredients that are banned in the EU for a variety of reasons, but there is no evidence that those ingredients cause cancer in humans when used in cosmetics.
i love all the props for this one