On 27/09/2011 6:59 PM, emmy007 wrote:
> To give a fair answer, we should clear about there are 2 kinds of food
> colorants, natral and artificial ones. Natural colorants are mainly
> extracted from plant tissues and animal bodies. Artificial colorants
> refer to the organic pigment made by means of artificial synthesis.
> In food industry, artificial colorants is widely used. Take red color
> for example, monascus one safe natural one to health, often used in is
> used in sausage and hams, etc. Ice creams are usually added with carmine
> red and acid red 27('915-67-3'
> (http://www.weiku.com/chemicals/915-67-3.html)). At present, they are
> used at most kinds of red food, except for meat. Take acid red 27 for
> example, it is in the form of dark brown powder or particles without
> odor. It is resistive to light and heat, not suitable to unfermented
> food. It remains stable mixed with citric acid and tartaric acid.
> Though artificial color is popular, it's may disturb intelligence
> development for kids. If you have kids, do not bring them to colorful
> candies or creams.
>

The question is a little ambiguous. It is accepted among many people
that natural colours are a good indicator of higher nutritional values,
for instance, most orange coloured vegetables are healthier than white.
Sweet potato is healthier than an ordinary white potato. Lots of
retinol/carotene for vitamin A.

I eat a lot of orange coloured vegetables, lots of green, lots of
yellow, lots of red/mauve (beets) but not much in the way of white. I
try to avoid all food that has any form of artificial colouring added.