A NYC Chiropractor’s Thoughts on “Not So Real” Food

Today in the NYTimes: http://www.nytimes.com/2011/04/03/weekinreview/03harris.html?_r=2 which talks about taste tests done on foods that don’t contains artificial colors/dyes.

“Without the artificial coloring FD&C Yellow No. 6, Cheetos Crunchy Cheese Flavored Snacks would look like the shriveled larvae of a large insect. Not surprisingly, in taste tests, people derived little pleasure from eating them.”

And I’m thinking to myself as I read ” What about using natural colorings”  and there at the bottom of the article was

“As yet, natural colorings have not proven to be a good alternative. They are generally not as bright, cheap or stable as artificial colorings, which can remain vibrant for years. Natural colorings often fade within days.”

And I have to think how wrong it is to eat a so called food that will be vibrant for years. After all we know that as soon as you pick a fruit,  for example, that it starts to lose nutrients. So what nutrients might be left after years??

Ok, you say but I want some potato chips! Ok how about doing what Michael Pollan suggests; make them yourself. I’d make mine w/ new potatoes and olive oil. The coloring would be natural, some nutrients from the potato and olive oil and no fading because I’d eat it all up.

Let me know what you think!

 © 2011-Dr. Vittoria Repetto

 

Want more information on Dr. Vittoria Repetto and her NYC Applied Kinesiology/Chiropractic practice; please go to www.drvittoriarepetto.com.
And please check out the Patient Testimonials at the “Our Practice” page at the web site.
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