Take a look at how much pigment you consume each day

In singing some people cannot help but ask the question, those Spirulina company colors whether they were born or added later in life? Let's find out how much pigment we eat every day.

The pigments in ordinary foods not only give them a beautiful coat, but also give them a mouth-watering charm.

Pigments: classification and characteristics

There are natural pigments and synthetic pigments. Natural pigments are mainly extracted from plant tissue, and some of them have health benefits. As a method of obtaining organic pigments through organic chemical methods, synthetic pigments are mainly synthesised from coal tar isolated aniline dyes.

There are a number of natural pigments that are more natural in hue, have a shorter shelf life, are easily affected by pH, temperature, and light, and tend to spirulina liquid be less staining and compatible. Some of the natural pigments that are used include chili red, beet red, red currant red, carmine red, sorghum red, chlorophyll copper sodium, turmeric, gardenia yellow, carotene, phycocyanin, cocoa pigment and caramel pigment.

The main drawbacks of natural pigments are low cost, long blue spirulina powder shelf life, and wide application. Synthetic colors do not have any nutritional value and are harmful to human health.

Synthetic pigments include amaranth red, carmine, new red, lemon yellow, sunset yellow, indigo, bright blue, red, temptation red, etc.

Secondly, what color may be in the food we often eat?

Carmine and red currant red will always be present in meat products (sausage, roast duck, ham, and even raw meat), giving them a bright appearance, and making them mouthwatering.

Candy: wearing a variety of colorful clothes candy, is the most will use pigment to cleverly dress themselves, in fact, under the bright appearance, the nutrition and health is little, especially the elderly, children and young people who like candy must be extra careful!

There are a wide variety of delicious, tasty kimchi, squash, pickles to often give a greasy, bright green like flowers charm, carmine, lemon yellow, temptation red, sunset yellow the highest rate of appearance.

Carmine red, red currant red, pretty blue, lemon yellow are also very popular among young women and children snacks (spicy bars, cookies, green beans, peas, various kinds of dried fruit).

Cold fruits and canned foods often feature yellows such as carmine, lemon yellow, and sunset yellow

Those are only some of the foods in our lives. Of course, there is no clear indication of how much food coloring is used and how often. If it is mostly natural coloring, then we will not have to worry, but who can guarantee that the food safety interests will be protected? Therefore, reducing the intake of color in the diet is vital.

The third goal is to reduce the intake of coloring measures

Buying food and food is not about the pursuit of bright colors, the brighter and more eye-catching, indicating the addition of a lot of coloring

You can choose semi-processed or fresh ingredients instead of buying finished food

Make it a habit to read the ingredient list on food, and avoid foods with a lot of coloring

As a general rule, I eat a lot of pigment every day, many of them are the day after processing, their color will be brighter, and their price will be cheaper, but these pigments are not harmful to our health, so it would not hurt to eat a little every day.