Caramel color is one of the most commonly used food colorings. It’s often found inside sodas, dark breads, chips, desserts, etc. It offers zero nutritional value, but it provides a brown coloring that appeals to many when it comes to the color of certain drinks and foods. A little food coloring here and there may not seem that harmful, but studies show that the long term effects can be drastic. Here are 3 reasons why you should avoid caramel coloring.
1. Caramel Color May Cause Cancer
Caramel coloring consists of a potentially carcinogenic chemical called 4-methylimidazole (4-MeI). This chemical was found to increase the risk of lung cancer in lab rats after long term exposure. This chemical has caused some controversy, but when studies do show such a negative risk, it’s best to avoid.
2. Caramel Color Can Increase Blood Pressure
Many people thought that caffeine was a major reason for high blood pressure, but there were some irregularities with that thinking. Studies showed that regular coffee drinkers were not more prone to having high blood pressure, but regular cola drinkers were. Researchers believed that the increase in blood pressure may be due to the caramel color that’s added instead.
3. Caramel Color Negatively Impacts Your Immune System
Studies have shown that caramel color III can reduce your healthy white blood cell count. White blood cells are a vital part of your immune system that help to fight off diseases and infections. We need our white blood cells to help protect our bodies, and caramel color can negatively affect that.
Products exist without added food colorings like caramel coloring. It’s time to Wake Up and Read the Labels! Pay attention to your ingredients. Don’t rely on the marketing on the front of labels to persuade you into buying. Take control of your health so that you can avoid illnesses and long term consequences from choosing foods that are made with unnecessary ingredients.
