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Why should Restaurants Avoid Using Artificial Colors ?

Have you, on the odd occasion, noticed an evidently unnatural shade of bright colors on your plate? Have you felt a sense of unpalatability in response? Have you wondered why you may have felt queasy in your gut, following one such a fanciful meal?

Commercial kitchens have lately been encouraging the rejection of artificial colors in their recipes via leading by action. Oftentimes, family restaurants make the effort to inform their customers that they do not use additives to enhance the aesthetic appeal of the food served by their kitchen with bright eye catching colors and the reinforcement against what was once rampantly used in the food industry as a trick to the trade is definitely bound to inspire both respect and curiosity.

In the 1900s, synthetic colors replaced natural colors such as turmeric and saffron in the preparation of food. Perhaps as a result of the socio-commercial beginnings and a surge in serving food via establishing restaurants, the need of the hour may have been to serve presentable food that would attract the eye and thereby, increase its acceptability.

What are Food Colors Made of?

Made in a lab, artificial colors cost less than naturally procured colors and promise a longer shelf life due to the preservatives added into them. Chemically manufactured with coal tar, petroleum, and plastic alongside other compounds made in the lab to achieve the promised outcomes, very few food colors are approved by the FDA and a majority of food dyes come with precautionary tags.

One of the more popularly noticed warning signs that brought the dangers of using food colors to light in Europe reads as follows - May have an adverse effect on activity and attention in children.The same colors are used in pharmaceutical production units, cosmetic industries and in processed food sold in packaged forms.

Medical Risks in Consuming Artificial Colors

Over the last few decades, numerous studies have indicated a whole host of risks that come with consuming some of the components used in making food dyes. With children’s snacks and commercially sold food being laden with bright colors produced in the labs, efforts have been made to inform consumers about the medical adversities of synthetic coloring as listed below -

Inflammation - Increased inflammation in the digestive tracts leading to poor gut health and a weakened immune system as it is subjected to fight a constant battle with the stubborn toxins ingested.

Possible Exposure to Carcinogens - Some colors approved by FDA and a majority of illegally procured dyes include a significant percentage of cancer causing agents.

Deterioration of the Liver - Persistent exposure to food colors has indicated a decline in the functional value of the liver.

Allergies - Children worldover have exhibited allergic reactions to synthetic colors oftentimes leading to developing medical issues that are specific to originating in childhood. ADHD and chronic food allergies are few examples being studied.

Avoiding Food Colors to Serve Food Responsibly

A century since synthetic colors were first used, the food industry is flourishing today and while restaurants seek to serve delicious food that can make your mouth water, they recognise the crux of being a hospitality sector. As thriving businesses who cater to the masses, eateries are socio-cultural centers that serve their communities.

Incorporating responsible cooking practices is very important to the staff at this non veg family restaurant in Kalyan Nagar, One More Roti Please and if you have visited us, you know our stand on using food colors. By rule, we avoid using synthetic food dyes and as much as we hope to placate your taste buds, we take it upon ourselves to serve you healthy platters of food.

Seeking for a best dining restaurant in Bangalore where you can hangout with family.Visit us or order from us and our team at One More Roti.

Please promise to answer the growl in your tummy with warmth.

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