When the industrial revolution began in the 19th century, so began the ever-increasing production of processed foods containing additives of all sorts: emulsifiers, stabilisers, gelling and thickening agents, colouring agents, and sweeteners. Within the past 50 years, the amount of synthetic dye used alone in foods has increased by 500%. This article will outline the food commonly containing synthetic dyes, their possible impacts on our health and a few solutions or replacements for them.
The Rainbow Pitfall! / Le piège de l’arc-en-ciel!
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