Watch out for Easter egg dye! Nutritionist: Contains chemicals that could affect health


Red eggs are an important symbol in the Christian Orthodox religion and none of us can imagine the Easter holidays without this food on the table.

Since Christians usually visit with brownies and red eggs, most housewives will dye around 10-20 eggs. As a result, at the end of Easter we find ourselves again with the same number of eggs in the house, only with the ones received in exchange from friends and relatives.

Author: Cristina Cerevatenco, nutritionist

“So we end up facing 2 big problems: We consume too many eggs in a short period of time. Because of the high temperatures, the risk of food poisoning increases. Another aspect that we think less about in this period is the fact that egg dye contains chemicals that can affect our health”, says Cerevatenco.

Experts warn of dangerous dyes in commercial egg dye, which has no fewer than 32 chemicals.

If you read the label of a packet of egg dye you will find the following ingredients:

Tartrazine (E102) – gives the yellow color

E 102 has been banned in the USA, Norway, Austria because it was considered responsible for worsening asthma, causing skin irritation and damaging DNA.

E110 – yellow-orange color

Not considered to have dietary restrictions. However, pay attention to the origin of this dye, which is a sulfonated derivative of Sudan I dye, a category 3 mutagen and carcinogen, banned as a food dye in the European Union since 1995.

E122 – azorubin – red dye

Because it is an azo dye, azorubin may create intolerance in people intolerant to salicylates. It is a histamine releaser, and can intensify asthma symptoms. In combination with benzoates (E 210-215) may promote hyperactivity in children (ADHD syndrome).

E 133 – gives the blue color

Food additive from the category of synthetic dyes obtained from coal tar. Side effects: some people complain of allergic reactions, it is NOT recommended for hyperactive children, it is not allowed in foods intended for infants and small children.

HT (E 155) – brown

It is used to replace cocoa or caramel as a coloring. It has been approved for use by the European Union. It is banned in Australia, Austria, Belgium, Denmark, France, Germany, Norway, Sweden, Switzerland and the United States.

Dyes for Easter eggs can be toxic to the body, because they are obtained industrially, from artificial dyes.

According to regulatory organizations, a packet of paint would contain too little of these substances to cause health problems. But we should not forget that the negative effect of food additives is precisely the cumulative one, that is, the fact that some insignificant amounts separately accumulate in the body to the level that can present adverse effects. Children are particularly affected, as they have a more sensitive body and natural detoxification processes that are still poorly developed.

Author: Cristina Cerevatenco, nutritionist

Nutritionist Cristina Cerevatenco presents some recommendations to reduce the harmful effects of consuming red eggs: “If you still opt for a commercial paint, choose one with only one ingredient on the label. Liquid paint contains the largest combination of chemicals. Be careful not to crack the eggs, which can allow the dye to seep inside and increase its concentration in the egg itself. Paint the eggs in a dish that will not be cooked in afterwards, as the paint residue will still remain on the walls of the dish.”

Health experts recommend that dyed eggs be kept in the refrigerator for a maximum of seven days. Moreover, children and pregnant or lactating women are recommended to eat boiled eggs only for the first 2-3 days.

I also recommend wearing gloves while painting to avoid direct contact with the paint. Use only fresh eggs that have been thoroughly washed before being boiled. Boil 1-2 eggs per person, as much as is realistic to consume in 2-3 days. Keep hard-boiled eggs in the refrigerator and avoid keeping them at room temperature. Refuse to make dyed “egg exchanges”, consume only when you are sure that they have been kept in proper conditions.

Author: Cristina Cerevatenco, nutritionist

If the commercial dye does not delight you, you can confidently turn to some natural methods that will color the Easter eggs just as beautifully.

The most commonly used foods that provide natural colors:

Beet (red/pink/brown): 1 large beet, diced + 2 cups water

Red cabbage (blue): ½ red cabbage, sliced ​​+ 2 cups of water

Red onion skins (deep orange/brown): peel from 4 large onions + 2 cups water

Turmeric (yellow): ¼ cup sliced ​​fresh turmeric or 2 tablespoons dried turmeric + 2 cups water

Cranberries (gray/blue): 2 cups frozen blueberries + 2 cups water (do not boil this combination. Let it steep!)

Carrot (orange/yellow): 3 large carrots, sliced ​​+ 2 cups water

Spinach or parsley (green): 2 cups of spinach or 1 bunch of parsley + 2 cups of water

Yellow onion skins (orange): peel of 4 large onions + 2 cups of water

Coffee (brown): 2 cups of strong brewed coffee.

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