"Should the FDA be so permissive with chemicals in food, suspect or not, that amount to little more than marketing?" asks The Daily Green (http://www.thedailygreen.com/healthy-eating/eat-safe/artificial-food-colorings-health-effects). This question is particularly pertinent considering that colorings have not always proven to be harmless.
Citrus Red 2, Red 3, Red 40, Yellow 5, Yellow 6, Blue 1, Blue 2 and Green 3, --which include some of the most commonly used artificial food colorings--have all been identified as being, or being contaminated with, potential cancer-causing chemicals, according to the Center for Science in the Public Interest. And Blue 1, Red 40, Yellow 5, and Yellow 6 are known to trigger reactions in those with allergies.
History paints an ugly food color portrait
Until the twentieth century, food coloring could only be obtained from what people found in nature. Ancient Romans used saffron and other spices to put a rich yellow color into various foods (http://homecooking.about.com/od/foodhistory/a/foodcolorhistry.htm). Other frequently used natural colors included paprika, turmeric, beet extract, and petals of various flowers. Read more...
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