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). 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.

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.

"emmy007" > wrote in message
...
>
> 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'
<link snipped> 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.

Oh I shall never bring my child to colorful candies and creams! Whatever
colorful creams are.

We don't eat much candy at all. But we can get some at the health food
store that is colored only with vegetable dye.

"Sock" > wrote in message
...
> 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.

Why can't you eat white? What does it do to you? I have no problem with
bean spouts. I do love radishes but they give me weird dreams. Cauliflower
is a goitrogen. Would you call potatoes white? I like rutabagas and
turnips. Also jicama. But are those white? Or just white inside? Fennel
is good. I don't care for parsnips. What else is white?

On 27/09/2011 7:24 PM, Julie Bove wrote:
> > wrote in message
> ...
>> 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.
>
> Why can't you eat white? What does it do to you? I have no problem with
> bean spouts. I do love radishes but they give me weird dreams. Cauliflower
> is a goitrogen. Would you call potatoes white? I like rutabagas and
> turnips. Also jicama. But are those white? Or just white inside? Fennel
> is good. I don't care for parsnips. What else is white?
>
>


I eat low carb - not Atkins nonsense - just try to avoid what are often
referred to as "empty" carbs. Many (not all) vegetables with high carb
content and low nutritional value are white. It is a simple indicator.
There are generally more nutrients in coloured vegetables. There is
however a new type of potato that has been recently developed that is
very high protein. Although I have read a lot of press releases about
it, I have yet to get my hands on it. (I have a permaculture garden and
grow all my own vegetables.) I do eat a lot of cauliflower, but mine are
a pale creamy yellow, not white. I use it to replace pasta in many dishes.

"Julie Bove" wrote:
>
>Why can't you eat white? What does it do to you? I have no problem with
>bean spouts. I do love radishes but they give me weird dreams. Cauliflower
>is a goitrogen. Would you call potatoes white? I like rutabagas and
>turnips. Also jicama. But are those white? Or just white inside? Fennel
>is good. I don't care for parsnips. What else is white?

Onions, garlic, cottage cheese, yogurt, cream cheese, mozz, breast
milk, vodka

On 27/09/2011 11:00 PM, Brooklyn1 wrote:
> "Julie Bove" wrote:
>>
>> Why can't you eat white? What does it do to you? I have no problem with
>> bean spouts. I do love radishes but they give me weird dreams. Cauliflower
>> is a goitrogen. Would you call potatoes white? I like rutabagas and
>> turnips. Also jicama. But are those white? Or just white inside? Fennel
>> is good. I don't care for parsnips. What else is white?
>
> Onions, garlic, cottage cheese, yogurt, cream cheese, mozz, breast
> milk, vodka

I have no problem with yoghurt and Cottage cheese, I eat a lot of both.
I gave up breast milk quite some time ago though I do drink milk.

It is only white vegetables that I tend not to eat. I eat Spanish onions
regularly, though they are not really white.

"Brooklyn1" <Gravesend1> wrote in message
...
> "Julie Bove" wrote:
>>
>>Why can't you eat white? What does it do to you? I have no problem with
>>bean spouts. I do love radishes but they give me weird dreams.
>>Cauliflower
>>is a goitrogen. Would you call potatoes white? I like rutabagas and
>>turnips. Also jicama. But are those white? Or just white inside?
>>Fennel
>>is good. I don't care for parsnips. What else is white?
>
> Onions, garlic, cottage cheese, yogurt, cream cheese, mozz, breast
> milk, vodka

Oh yeah.

On Wed, 28 Sep 2011 00:01:09 +1000, Muppet >
wrote:

>On 27/09/2011 11:00 PM, Brooklyn1 wrote:
>> "Julie Bove" wrote:
>>>
>>> Why can't you eat white? What does it do to you? I have no problem with
>>> bean spouts. I do love radishes but they give me weird dreams. Cauliflower
>>> is a goitrogen. Would you call potatoes white? I like rutabagas and
>>> turnips. Also jicama. But are those white? Or just white inside? Fennel
>>> is good. I don't care for parsnips. What else is white?
>>
>> Onions, garlic, cottage cheese, yogurt, cream cheese, mozz, breast
>> milk, vodka
>
>I have no problem with yoghurt and Cottage cheese, I eat a lot of both.
>I gave up breast milk quite some time ago though I do drink milk.
>
>It is only white vegetables that I tend not to eat. I eat Spanish onions
>regularly, though they are not really white.

No food is truly white. If not for food colorants much of what we eat
would be shades of brown... many foods are colored because folks
really don't like to ingest foods that appear how they look excreted.

On Sep 27, 2:24*am, "Julie Bove" > wrote:
> "Sock" > wrote in message
>
> ...
>
> > 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.
>
> Why can't you eat white? *What does it do to you? *I have no problem with
> bean spouts. *I do love radishes but they give me weird dreams. *Cauliflower
> is a goitrogen. *Would you call potatoes white? *I like rutabagas and
> turnips. *Also jicama. *But are those white? *Or just white inside? *Fennel
> is good. *I don't care for parsnips. *What else is white?

Didn't you know that radishes are hallocinigens?

On Tue, 27 Sep 2011 09:50:04 -0700 (PDT), merryb >
wrote:

>On Sep 27, 2:24*am, "Julie Bove" > wrote:
>> "Sock" > wrote in message
>>
>> ...
>>
>> > 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.
>>
>> Why can't you eat white? *What does it do to you? *I have no problem with
>> bean spouts. *I do love radishes but they give me weird dreams. *Cauliflower
>> is a goitrogen. *Would you call potatoes white? *I like rutabagas and
>> turnips. *Also jicama. *But are those white? *Or just white inside? *Fennel
>> is good. *I don't care for parsnips. *What else is white?
>
>Didn't you know that radishes are hallocinigens?

Only those long thick oriental ones like daikon will give a gal a good
hallucination.

On Sep 27, 2:06*am, "Julie Bove" > wrote:
>
> We don't eat much candy at all. *But we can get some at the health food
> store that is colored only with vegetable dye.

Surely you don't believe that vegetable dyes are superior. Many
vegetable dyes are toxic.

On 28/09/2011 12:21 PM, Helpful person wrote:
> On Sep 27, 2:06 am, "Julie > wrote:
>>
>> We don't eat much candy at all. But we can get some at the health food
>> store that is colored only with vegetable dye.
>
> Surely you don't believe that vegetable dyes are superior. Many
> vegetable dyes are toxic.


Of course you can name these toxic vegetable dyes?

On Sep 27, 7:38*pm, Sock > wrote:
>
> Of course you can name these toxic vegetable dyes?

Not off hand. However, the most common red dye (vegetable) from about
30 years ago was removed from the market due to toxicity.

Almost any colored berry can be used as a dye. Most are poisonous.

Helpful person wrote:
>
> On Sep 27, 7:38 pm, Sock > wrote:
> >
> > Of course you can name these toxic vegetable dyes?
>
> Not off hand. However, the most common red dye (vegetable) from about
> 30 years ago was removed from the market due to toxicity.

That dye, red dye No. 2, is also called amaranth,
but it is not a vegetable dye. It is a synthetic
dye made from petroleum or coal tar.

On 29/09/2011 9:04 AM, Mark Thorson wrote:
> Helpful person wrote:
>>
>> On Sep 27, 7:38 pm, > wrote:
>>>
>>> Of course you can name these toxic vegetable dyes?
>>
>> Not off hand.

"Nuff said.

"Helpful person" > wrote in message
...
On Sep 27, 7:38 pm, Sock > wrote:
>
> Of course you can name these toxic vegetable dyes?

Not off hand. However, the most common red dye (vegetable) from about
30 years ago was removed from the market due to toxicity.

Almost any colored berry can be used as a dye. Most are poisonous.

Beets are used in the candy I bought. And spinach. Can't remember what the
yellow color was.

Can you give me more information about dyes. It seems you are quite professional about it.