Argumentative Essay On Food Dyes

The state of the American Health in the U.S has become an increasing concern of many Americans. An article entitled “11 Facts about American Eating Habits,” addresses the state of food in the U.S by stating, “Healthiness of the food we eat decreases by 1.7 percent for every hour that passes in the day.” Experts and scientists in the U.S has raised questions about regarding the different ways food is now being produced. While individuals are usually not aware of the ingredients that food contains, many people continue to have unhealthy eating habits. In the past few decades, food production has included numerous artificial ingredients that are said to be the cause of various health problems. Various artificial ingredients that are commonly

A belief by some people is that ADHD can be caused by food dyes and sugar additives. However, there is no evidence showing that foods can cause ADHD. According to the National Institute of Mental Health (NIMH) there are some studies that imply that artificial food additives and dyes may worsen inattention and hyperactivity, but these effects are small and do not account for majority of cases

In the introduction of the journal article “Hyperactive Ingredients?,” Julia Barrett addresses the question of whether food additives influence hyperactivity. She explains that this question has been a constant debate over the past three decades. Barretts objective of her journal article was to highlight how research studies, such as the Lancet study, currently suggest that there is in fact a link between the two. In the Lancet study, Jim Stevenson, along with other researchers, further investigated a study conducted in June 2004. In this study, Archives of Disease in Childhood, children who were placed on a diet that was free of artificial dyes and benzoate preservatives. When these children were given a drink that contained a mixture of artificial

The idea that dyes in food causes ADHD was first noted in "Why Your Child is Hyperactive," a book written by Dr. Benjamin Feingold in 1975. The eating style described in the book became known as the Feingold Diet. He found if you eliminated artificial food dyes and additives in American diets, cases of hyperactivity in children, which later became defined as ADHD, would decline. (Maragos, 2014) Dr. Michael Greger conducted a test to see if the intake of artificial food color and additives affected childhood behavior. The test showed that artificial colors increased inattentiveness, impulsivity, and hyperactivity among young children. (Greger,2014) Because of tests like this, several countries, including Britain mandated that food manufacturers remove most of the artificial food colors from products. In fact, the whole European Union said that if manufacturers want to keep using the dyes, then they have to put a warning label on the foods stating that this food product may have an adverse effect on activity and attention in children. (Food Coloring BAN in the UK but Usage Continues for USA, 2014) Many food companies have taken artificial food dyes out of their products being sent over to Europe, but continue to use them in the same products here in the United

I believe all consumers have a right to know exactly what's in their food, how it's been produced, and where it's made from. The labeling of flavory altered foods is pure common sense, and we should have the information just like we have cholesterol and calorie counts. I was deeply saddened to learn that now with the deception and secrecy of product labeling, individuals with vegetarian, allergy, or religious dietary restrictions can never be sure of what they are eating. Another alarming situation that caught my eye while reading this article was the possibility that these flavor companies could slip in a chemical that causes a certain food to become addictive. After reading this piece by Eric Schlosser, I promptly searched through the ingredient

Subsequent to investing impressive energy picking and get ready nutritious food for our families, it can be really disappointing to discover that the items we are utilizing to cook, prepare, eat and store food with may really put our families' wellbeing at risk. Materials, for example, Teflon, BPA, lead, aluminum, phthalates, and melamine are regularly found in ordinary kitchenware items yet have been attached to disturbing medical problems. The uplifting news is there are numerous more secure options and in addition things you can maintain a strategic distance from.

Parents are and should always be concerned with the growth and development of their children. Responsible parents protect their children from dangerous things that could have a devastating impact on their bodies. This includes actions such as touching a hot stove, running with scissors, and eating food off the ground. Parents are often compared to bears. A mother bear will go out of her way to ferociously protect her cubs. Human parents, however, are not living up to the standard. Children are still getting affected by very subtle chemicals that many people know and love- food dyes. By excluding food dyes from grocery lists, Americans can keep the impacts of food dyes on children, such as Attention Deficit/Hyperactivity Disorder (ADHD), in the public spotlight to inform consumers of the negative effects on

Blue 2, Yellow 5 and 6, Red 40 and 4-MIE food dyes. Skip the pretty food dyes as they are attributable to a host of issues including but not limited to hypersensitivity reactions, cancer and behavior problems. 4-ethylimidazole (4-MIE) causes cancer in animals.

"These chemicals have been associated with a number of health problems, so it's worrying that people are potentially exposed to them in food," said lead author Laurel Schaider, an environmental chemist at the Silent Spring Institute.

The effects of a double-blind, placebo-controlled, artificial food colorings and benzoate preservatives challenge on hyperactivity in a general population sample of preschool aged children

A study conducted a critical review on childhood hyperactivity and artificial food colours. In USA food and drug administration and European food safety authorization are responsible for assuring that citizens use the artificial food colourings safely and appropriately. Since 1963, nine certified colour additives have been approved for use in the United States, and three of the nine were already banned in Europe. This study recommended that the legislature should move rapidly to enhance the reliability and safety of our food system.

Kool-Aid, strawberry ice cream, and Doritos: What do these things have in common? Whether you realize it or not, many ordinary foods contain dyes. Some of the dyes are natural; others are synthetic. Is one better than the other?

Fifty-three percent of Americans don't know anything or very little about genetically modified foods (Rutgers Today, 2013) and the food industry estimates that upwards of 75%-80% of all food on the market is modified (Painter, 2016). Government agencies deem modified foods safe for consumption, however peer nations like France and Germany have banned modified foods with the exception of corn to keep weevils at bay. With no labels to highlight what biotechnology and genetically modified organisms (GMO’s) are and what's added to food, Americans will never know exactly what's in the food that's consumed. There are no long-term studies that demonstrate what happens to our bodies when those food items are entered into the body. Educating

Today’s generation of illnesses are mostly caused by evolving technology. The food that we once knew as pure are now modified from seasonal to all-year-round and from soil to laboratories. These changes are made from good intentions like ending world hunger by increasing food production. However, all modification made on a cellular level has its effects one way or another. The only way to avoid these effects is for the consumers to know what it inside the food they are buying. Until proper labeling is enforced, genetically modifying components of food products is a hazard to the health of consumers particularly those that are not labeled accurately.

Food preservatives can be broken down into two basic groups- natural and chemical. Natural preservatives are methods such as sun-drying, freezing, or adding other ingredients like honey that essentially slow down the speed at which food spoils. Chemical preservatives are chemicals added to foods for the same purpose as natural preservatives are. It is the same with additives; the difference being that they may be also used to purposely change a food’s look and taste. Preservatives and additives are used in most of foods, especially in our pre-packaged meals, whether it be natural or chemical versions being added.