Red Dye No. 3 has been linked to cancer and behavioral problems in children. It is found in more than 2,000 food products, including many types of candy, cookies and other foods marketed to children. In 1990, the FDA banned many uses of the dye, citing cancer risks. Since 1994, the European Union allowed Red No. 3 to be used in candied and cocktail cherries only.
Brominated vegetable oil can build up in the body and has been linked to several health harms, including to the nervous system. It is prohibited in the EU from use in processed foods.
Potassium bromate has been linked to cancer but has not been reviewed for safety by the FDA since 1973. It has been prohibited from use in processed food in the EU since 1990 and since then has been on California’s Proposition 65 list of chemicals that may cause cancer.
Propyl paraben has not been thoroughly reviewed for safety by the FDA. It has been linked to harm to the hormone and reproductive systems, including decreased [male reproductive cell] counts. It has been prohibited from use in food in the EU since 2006 but is still used as a preservative in the US.
Titanium dioxide has been linked to damage to our DNA and harm to the immune system. In 2022, the EU prohibited it from use in food offered for sale, but it is still allowed in food sold in the US. It is found in popular snacks like Skittles.
In the 60s, my mom brought home a package of “fresh” ground beef from the grocery store. The meat in the package looked nice and pink, indicating it was fresh. Then she cut into it. The meat was all brown under that layer of red coloring sprayed on the surface.
…because adulterated food is a Shiny-land “traditional value”.
Like old movies? Colorized?
Mom had another misadventure with the meat department at that store. Brought home a roast that looked real nice. Cut it to it. It was junk inside, all fat. She ruefully commented “that butcher knew exactly how to cut that roast”.
One wonders why she kept using that grocery store. I can’t remember if both of those adventures were when it was Carl’s Market, or after it was bought by Harding’s. There was another grocery store maybe 1/4 mile away, where her parents shopped, but she would not use that store.
When exposed to carbon monoxide meat turns bright red. Its a common method. Not dyed.
Its interesting when you buy a ham, how much sliced ham you get. It can have large fat deposits replacing meat.
I suspect that hams get x-rayed as they go down the line to sort them and put the best into premium packaging sold at premium prices. Lower grade ham then goes into lower priced packages. Modern technology does not leave it to chance. You get what you pay for. Plus supplier provides better product with improved productivity and improved profitability.
The Swift biography I read recently (from 1927) said he was expert at squeezing cattle hides to judge their quality (and value) by feel. Today they are probably much more sophisticated.
A farmer I know tells me you pay extra for Angus beef, but the only way they can tell is by the color of the hair. A bit of hair dye gets you a better prices.
Horse trading in the meat business has been around forever.
The butcher at the grocery store took the brown ground beef out in the parking lot and had his Buick barf on it for a while? Considering this was the 60s, the meat would have been impregnated with lead from the fuel too. It’s a wonder they didn’t charge mom extra!
And no extra charge for the additional flavor and nutrition. What a bargain!!!