How Bad are Toxic Substances in Our Food?

How Bad are Toxic Substances in Our Food?

Some delicacies manage to captivate us, not only by their taste, but also by their appearance. Wonderful colors are perfectly matched to give us a culinary masterpiece. Surely you have walked by confectionery windows and stopped to admire the cakes, cookies and other exquisite creations! In the supermarkets, most products are tailored to meet consumer desires. Ther and all sorts of desserts are stacked in places where everyone can easily see them.

The products now benefit from optical brighteners, which make them more like what we have in mind. The cheese becomes more yellow, the bread more brown and so on. Therefore, it is reasonable to wonder if these colors are appropriate for us to consume. As beautiful as a purple cookie might look, is it healthy for us? Should we prefer something less flashy but more “normal”?

Checks by the Authorities

Certainly Federal Food and Drug Administration (FDA) has shouldered the responsibility to check the food and decide whether it is appropriate for consumption or not. This means that food samples are taken and analyzed by scientists. As a result, it is easily established whether a food is unfit for consumption. However, is this the only thing we should be aware of? If the FDA decides that there is no reason for concern, should we stop wondering?

Vegetal Alternatives

Everyone loves flashy, bright colors. Nobody would ignore a juicy, red apple and instead prefer an apple with faded color and full of scars. That’s our nature, to seek for the perfect over the average. This is also the rule of survival. However, there are vegetal dyes, and therein lies the secret to a healthier diet. Rather than getting filled with chemical dyes, it is possible to find vegetal alternatives. For example, coloring Easter eggs can be done with the help of Nature. For red, use beets and for a deep purple color use red cabbage, while turmeric gives us a yellow color.

We can experiment with the colors that nature has to offer us, both in cooking and confectionery. Even if we are not able to prepare any of them ourselves, we can search for foods that are made with vegetal dyes. After all, a food can have a very attractive appearance even without the addition of exogenous factors.

Conclusion?

Even though we are genetically programmed to seek out perfection, we are also endowed with the privilege of rational thought. Therefore, this is the weapon we should use to judge our food. Regardless of the checks that the competent authorities carry out, we should not be deprived from our judgment. If we have second thoughts about a particular food that seems unreal, it is best to leave it and trust something else. As a result, we won’t be anxious and our health won’t be at risk over something we can avoid. Remember: We don’t have to sacrifice taste or appearance, but at the same time we should not ignore the potential health risks caused by our diet.

Best of Health,

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