Caramel coloring is an additive that literally serves no purpose except to enhance the color of certain foods and products. Unlike the caramel you might make at home by melting sugar in a saucepan, the artificial brown coloring is made by reacting sugars with ammonia and sulfites under high pressure and temperatures.
Caramel coloring can be found in sodas, brown bread, chocolate, cough drops, vinegars, custards, fillings, doughnuts, gravy browning and many other food products.
🔴 One of the biggest concerns is that caramel coloring is linked to cancer.
2- and 4-methylimidazoles are present as contaminants in caramel colorings manufactured with ammonia catalysts. Both contaminants have been shown to induce cancer in animals and may be present in caramel colorings in amounts that exceed federal guidelines.
🔴 Other health concerns include…
🔺 high blood pressure – high blood pressure is due to the caramel coloring containing advanced glycation end products, which are known to contribute to increased oxidant stress and inflammation.
🔺 immune system deficiency – immune system deficiency is due to the coloring causing a reduction in white blood cell counts.
🔺 allergic reactions – the allergic reactions can happen if the person consuming it has celiac disease, gluten intolerance, or a dairy allergy.
🛒 The next time you are picking up groceries, please take the extra time to read those ingredient labels and keep an eye out for this nasty one.
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