“You made a rainbow grilled cheese?” I feigned excitement when my son came home from preschool and apprised me about their in-school food activity earlier that day. “Did you eat it?”
His ear-to-ear grin told me what I needed to know, as did his full lunchbox. Once we discussed how cool colored cheese can be, I made my way to my phone and emailed the teachers to ask if they had used natural or traditional food coloring. They quickly (and proudly) informed me that they had used traditional food coloring and sent me a picture of the products they had used.
While I appreciate our amazing teachers and their unique and inspiring projects, I withered inside thinking about the extra coloring ingested by my 4-year-old.
We are not perfect at home. We do not cook every night and we say yes to more junk than I would like, but I think that toeing the line of moderation MOST of the time affords us a lot of leeway. A little junk food goes a long way, and this continues to be supported more and more often by science. A little food coloring goes a very long way when we are talking about 35-pound children.
I may have emailed his teachers something to the effect of, “Ohhh. In light of the fact that there is California legislation outlawing some dyes in food, that red dyes are not only carcinogenic, but contribute to hyperactivity, can we use natural food dyes for food that the children eat? It may be a ‘little bit,’ but a little goes a long way in these tiny bodies and it reinforces a love for dyed foods going forward.” I have been known to make mountains out of molehills … sometimes (certainly not as often as my hubby would have you think), but I don’t think this is one of those hills.
You see, ultra-processed food companies have us right where they want us. They do want our children to remember colored foods, savory and sweet, from when they are young. We are playing right into their hands. Kids remember the experiences that they have with food at home or in school, whether they’re happy or sad. Those experiences shape their food choices for the rest of their lives.
Interestingly enough, in my research, I have come across an article from the Los Angeles Times reporting that General Mills declared that they would remove the colorings and artificial flavorings from some of their cereals “over the next two to three years.”
This all sounds great, except that the article was published just after my daughter was born, in 2015. Guess what? General Mills still uses colors and artificial flavors in their products — kids’ products to be precise. A beloved kids’ cereal, Trix, still contains (among other non-food items and artificial flavors) Red 40, Yellow 6, Blue 1 as well as “Other Color Added.”
Their colorful competition made by Post, Fruity Pebbles, contains a similar color profile and a hearty serving of preservatives, one of which is considered a “probable human carcinogen” (butylated hydroxyanisole or BHA).
While there was a law passed recently in California banning some foods that contain artificial coloring from state schools, they remain on the shelf in supermarkets today. So why not go further? Banning these colorings in schools is a great first step, but why keep them on the shelves for busy parents who don’t have time to read labels?
There seem to be two different pieces of legislation in California. (I write about these because California often has more stringent regulations on products than the federal government does, not because I live there.) Certain foods containing colors like Blue 1, Blue 2, Green 3, Red 40 and Yellow numbers 5 and 6 are to be kicked out of California schools by the end of 2027 (my child will nearly be a teenager by then, so thanks for the timely deadline, Governor!).
For example, foods like Starbursts, Flamin’ Hot Cheetos and some cereals will be ousted unless they change their formula to omit these harmful colors. A second, but older, California bill has become known as the “Skittles Ban.” Signed into law last year, this California bill bans the sale of food containing bromiated vegetable oil, potassium bromate, propylparaben and red dye No. 3, which have been linked to conditions such as cancer, and also hyperactivity, especially in children. Reproductive issues as well as thyroid and liver problems have also been linked to these additives.
Titanium dioxide (a substance found in Skittles) had been part of the ban, but the bill was signed without it being part of the list. Titanium dioxide is also a food coloring, but is used to whiten food. It’s found in sunscreens and in cosmetics. It has been linked to lung cancer, yet is (and will be, since it is not yet banned anywhere in the nation) found in powders and other cosmetics that allow us to inhale it.
Brominated vegetable oil (BVO), was banned in most European countries in the 1970s, but was formally banned throughout the European Union in 2008. Man, are we behind! This substance was used to emulsify citrus soft drinks, among other items. Because it was found to sponsor adverse health effects, the FDA finally revoked its use effective this past August. Only after a long timeline of investigations (stemming back from at least eight years ago) did the FDA address its regulation.
Potassium bromate is a substance often used as a dough conditioner that has been shown to cause kidney, thyroid and gastrointestinal cancers in animals. Anything that is baked, squishy and tantalizing, and doesn’t come out of your kitchen, may have potassium bromate in it. Bagels, bread, crackers, pizza crusts, pastries, English muffins, doughnuts and more contain this substance. Regardless of studies dating back to the 1990s questioning the safety of this substance, it is still on the market and in your delicious store-bought baked goods.
Although banned in Canada, the EU, Brazil and the U.K., it was reported by the Environmental Working Group (EWG) that potassium bromate hasn’t been reviewed by the FDA since 1973, remaining on its GRAS list (or “generally regarded as safe” list).
FD&C Red No. 3 is not only found in kids’ cereals, but in candy, gum, snack foods and even medications. It is found in seemingly innocuous drinks like strawberry Nesquik and Yoo-hoo, and reportedly healthy drinks like Ensure and PediaSure.
It’s in the vegetarian bacon I used to devour thinking I was being healthy. It colors those gummy vitamins kids love so much, and makes cough syrups more tantalizing than they might be if they weren’t bright red. It has been linked to cancer in animals, specifically in thyroid areas, and hyperactivity in children as well as hyperactivity disorder. Ironically, this substance is not allowed in topically applied drugs and cosmetics. Huh.
Although most, if not all, of these substances are already banned in Europe, we are still three years away from this, solely in one state in our union! Contact your representatives to push for legislation like this in your state.
We are what we eat, aren’t we? Not only that, but we remember what we eat and those experiences are woven into the tapestry that is our future. I’m off to check our bread label. Because even those of us who are vigilant can be confused by the number of additives that are prevalent in our foods.
Lemon ricotta pancakes
Ingredients
3/4 cup white flour
1½ teaspoons baking soda
3/4 teaspoon salt
2 tablespoons sugar
1 lemon, zested finely
1½ teaspoons vanilla extract
3 large eggs
3/4 cup ricotta
¼ cup buttermilk
2 tablespoons melted butter
Method
In small bowl, combine flour and baking soda, salt and sugar.
In a larger bowl, mix lemon zest, vanilla, eggs, ricotta, buttermilk and melted butter.
Add flour to liquid mixture and mix until just combined.
On a hot, buttered griddle, ladle batter into surface, flipping when bubbles start to appear.
Cook on the other side until cooked evenly. Enjoy with maple syrup and a squeeze of lemon. Garnish with more ricotta if desired.