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Lying about Food Coloring Lies about Junk Food

Fresh from Obvious Pile, “Color additives are an inexpensive way to simulate absent fruit or vegetable ingredients, make white bread look more like whole wheat, or make sugary cereals more appealing to young children, according to CSPI.”

The result is that people eat garbage they might not normally eat because the garbage doesn’t look entirely like garbage.  For instance, and with emphasis added:

Betty Crocker Carrot Cake Mix has no carrots, as such. Instead, it has “carrot flavored pieces” made with corn syrup, flour, corn cereal, partially hydrogenated cottonseed and/or soybean oil, a small amount of “carrot powder,” unspecified artificial color, and Yellow 6 and Red 40. Most varieties of Mt. Olive and Vlassic pickles appear greener and fresher thanks to Yellow 5. Kraft Light Catalina Salad Dressing contains Red 40. And caramel coloring and cocoa darken Pepperidge Farm Pumpernickel Bread.

More at the Center for Science in the Public Interest.

What can you do?  Eat fresh meals made from whole ingredients.

One Response

  1. KittyKatinWV :-) says:

    I complain about food coloring regularly. Yes, eating whole fresh foods takes care of it…mostly. I’m actually allergic to Yellow #5 AKA tartrazine. It’s in obvious places such as Mtn. Dew (which, thankfully I never liked) and yellow Laffy Taffy or Starburst candies, etc. But, I have found it in places that I didn’t think it would be…dressings, baked goods (and a lot of them), sauces. Yes, making your own avoids the additives, but ain’t nobody got time for that. Haha. I’ve picked up loaves of bread at the bakery and had to put them back on the shelf because of the dye. I’ve complained to big companies such as Kraft that they should remove them. More companies have been omitting them and using fruit/veg based dye, but wow…America has a long way to go. I’m pretty sure I’ve read that tartrazine is banned in most of Europe.

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