2G Red is a synthetic dye that is banned in most countries around the world. Previously, the substance was included in the list of permitted additives and was actively used in the food industry. Later it was found that the additive has a negative effect on the nervous system, brain activity and memory. Consider the properties of a synthetic dye, its areas of use and safety issues for the body.
Red 2G refers to synthetic dyes with code E128. The substance is a powder or granules of a bright red hue. The basis of the additive is sodium salts. The dye is easily soluble in water, resistant to ultraviolet radiation, high temperatures up to 205°C, acidic and alkaline environments.
The additive is prohibited in most countries of the world, although it was previously actively used in the food industry. Some countries did not dare to abandon the cheap and affordable dye. For example, Russia banned the use of E128, and in 2005 its use was again allowed. Red 2G is used in the production of meat / sausage products, less often added to dairy / sour-milk products and pharmacological preparations.
The maximum allowable dye dosage is 0.1 mg/kg body weight. Manufacturers add up to 20 mg/kg to meat products and up to 30 mg/kg to dairy products.
The additive has found application not only in the food industry. The dye is added to liquid detergents for dishes and various coatings, shampoos / hair conditioners, gels / soaps / bath foams. The pigment is also used in the textile industry. E128 dyes woolen fabrics in a rich ruby color.
Possible harm to the dye
The composition of the red pigment includes aniline, a rather toxic product that can accumulate and affect the human nervous system, reduce memory and cognitive abilities. Regular use of critical doses of aniline can lead to oxygen starvation. Also, the substance is classified as carcinogenic compounds that provoke the growth of malignant neoplasms. Why is a dangerous dye allowed to be used in food, cosmetics, pharmacology and other areas of life?
Studies confirm that minimal doses of E128 are not capable of causing harm. Recall that the maximum allowable dosage is 0.1 mg / kg of body weight. The problem is that the consumer cannot clearly control the amount of dye ingested. The only way out is to remove conditionally dangerous foods from the diet, carefully read the composition of industrial food products and switch to conscious consumption.
The composition of meat or sausages from the store is replete with a mass of industrial additives. The nutritional value and balance of vitamins/nutrients in the finished product also leaves much to be desired. Avoid processed foods, cook your own meals more often, or use a daily meal delivery service. Check out the range of sustainable brands, buy a new shampoo, soap, dishwashing detergent and in a few weeks you will feel the difference. Avoiding toxic products will not only keep your body safe, but also keep your face fresh, your body toned, your hair and teeth radiant, and your physical activity consistent.
An alternative to synthetic colors
Originally, all food colorings were of vegetable origin. Juices, plants, crushed fruits, extracts and infusions of herbs have a coloring effect. Now only synthetic substances are used in industrial production, since they are cheaper, more efficient and easier to use.
Natural dyes are isolated from natural sources as a mixture of several compounds. Compounds differ in their chemical nature, composition, source, and production technology. Because of these features, it is extremely difficult to get an identical red or, for example, a blue tint.
The most popular dyes are carotenoids, flavonoids, anthocyanins, chlorophylls. These substances are non-toxic, but for each of them a special allowable dosage is established. Natural dyes increase the energy value of the dish, affect its taste and biological activity. Various parts of plants and fruits serve as raw materials for obtaining dyes. It is allowed to use both cultivated and wild forms of flora. It is also possible to isolate the dye from the waste from the production of wine / juices / canned fruits through microbiological or chemical synthesis.
Plant coloring pigments are sensitive to acids, alkalis, air and temperature. This may reduce the quality and shelf life of the product.
Red color can be obtained from such raw materials: radishes, guava, pomegranate, tomatoes, strawberries, raspberries, paprika, some varieties of apples, cherries and sweet cherries. They contain two main pigments - anthocyanin and lycopene. They are responsible not only for the rich shade of the red palette, but also have biological activity. Lycopene is considered the most powerful antioxidant. The substance prevents the process of cholesterol oxidation and regulates its concentration in the blood. The pigment slows down the development of atherosclerosis, has a beneficial effect on the functioning of the heart and blood vessels. Also, the substance protects the cells of living organisms from the effects of free radicals, which prolongs youth and ensures skin health. Anthocyanin has an anti-inflammatory effect, blocks the development of obesity, diabetes mellitus, additionally moisturizes the retina and improves visual acuity.
- Scientific journal “Start in Science”. - Food coloring.