[Sca-cooks] The dangers of synthetic dyes

[Susan Fox-Davis]

So basically what he is saying is, SCA-period food-based colorants are 
good, modern chemical dyes are bad.

Annatto being the only exception, and maybe we can squeeze that in with 
the Conquistadors post-1492. <smile>

Selene C.

Christine Seelye-King wrote:

>With all the discussion of food colorings, I felt the need to type in the
>relevant sections from a bood by Dr. Andrew Weil I just recently finished
>reading.
>Christianna
><snip>
>	Some foods contain natural colors obtained from plants; I have no objection
>to these.  The commonest is annatto, from the reddish seed of a tropical
>tree.  Widely used in Latin American cooking to make yellow rice and breads,
>annatto is universally added to cheese to make it orange and butter to make
>it yellow.  A red pigment obtained from beets, a green one from chlorella
>(freshwater algae), caramel and carotene from carrots are also safe."
>