Taste the Rainbow

Food colorings have been used as early as 1901 to enhance the marketability of oleomargarine, which would otherwise be grayish in color. Before the 1950s, food colorings were generally derived from other foods. Red would come from beets or cabbage, green was from chlorophyl, and yellow may have come from a variety of spices, such as turmeric or saffron.


But in the post-war economy, chemical companies were looking for ways to maintain business. They set about attracting the food industry by promising consistent color, lower prices, and longer shelf life. At this time, there was little government oversight. "Safety was determined primarily on the amount of a chemical that was needed to kill 50% of the…” test subject “…animals. The data was then extrapolated to humans for assessing risk.”(1)


Several of the original colors have been “delisted” or removed from commercial use. For example, FD&C Red No. 1 was delisted in 1961 since it was found to cause liver cancer. In 1959, FD&C Yellow No. 3 and 4 were shown to cause both liver and bladder cancers in animal experimentation. (2) Thankfully these and other toxic food colorings are off of the market. 


In 1965, Dr. Ben F. Feingold, a pioneer in the fields of allergies and immunology made a ground breaking discovery.  By removing certain food preservatives and colorings from the diet of an adult patient, not only were her hives cured, but it also affected a vast improvement in her personality disorder.  Currently, the European Union is planning a ban on Red 40, Yellow 5, Yellow 6, Blue 1, Blue 2, Green 3, Orange B, and Red 3. They are among the food colors associated with hyperactivity. (3)

Recently, I picked up a bag of Pepperidge Farm’s Goldfish Colors and was expecting to read a list of Red this and Yellow that. I was pleasantly surprised to find the colors were derived from natural sources like beet juice and turmeric. A good start to change. There is dye-free ibuprofen in the pain relief aisle of the drug store.  And in the baking aisle of the health food store, you may find vegetable-based food coloring, such as those from India Tree. 

I used only two drops of the red in approximately 2 cups of liquid to achieve the color in this Rose Sorbet.

For the Rose Water Sorbet recipe click here.

Finding a happy medium between prepackaged convenience foods and making everything from scratch is possible. Understanding the source and long-term impact of what goes into your body is important to your health and the health of those around you. This link to a list of food additives found at Wikipedia will help you get started. Just remember the computer programer’s acronym “GIGO” - Garbage In, Garbage Out.

Eat well and be well,

Krista

(1) http://www.chem-tox.com/pregnancy/artificial.htm
(2) Deshpande,S.S. The Handbook of Toxicology. New York, Marcel Dekker, 2002, p231
(3) http://www.divinecaroline.com/22177/94738-seven-food-products-banned-europe/2#ixzz1PLHn1HnI

Where the Oven meets the Freezer

I recently went to visit a dear friend who lives in Western Pennsylvania’s Amish country. She fed me well and graciously met the challenge of catering to my family’s food allergies and sensitivities. We got there about a week after the Maple Harvest. Before our arrival, my friend frittered away some fresh maple syrup and maple sugar for my pantry. A trip to the Amish-run grocer was on the agenda. I picked up a jar of apple butter and my friend says, “Ooooh, I see an Apple Brown Betty in your future!” Psychic as she may be, I was not quick enough to put together a recipe before it got too hot to turn on the oven.

Then, it hit me! Why not make an Apple Brown Betty sorbet? Ah, inspiration! After looking up several recipes for ingredients, I decided upon an oatmeal base because of its thickening property. If you are gluten intolerant, please note that in farming practices, oats are rotated with wheat. Cross contamination occurs, so make sure your oats are labeled gluten-free.

The first attempt was good, but not as flavorful as I would like it. The cold of this frozen treat will somewhat numb the taste buds. I added more spices and apple butter on the second attempt. And YUM!

For the Apple Brown Betty Sorbet recipe, click here..

Eat well and be well,

Krista

Screaming for Joy!

Although I couldn’t mix up a quick sorbet in the food processor the same way one can with a Vitamix, I ended up getting great tasting results by refrigerating my concoction over night, then churning it in an ice cream maker.

Out of the refrigerator for a quick stir to break down the gelatinous texture provided by the arrowroot starch. Churn, scoop, garnish,

and savor! You can freeze the left overs. Just thaw slightly before serving.

Click here for the Orange Chocolate Sorbet recipe.

Be well,

Krista

I Scream, You Scream, We All Scream Because We Can't Eat Ice Cream!

One of the disappointments of discovering food allergies and sensitivities later in life, for me, has been that I've been introduced to many delicious foods that have had a negative impact on my health. Yet, the desire for them, still remains. Of course, the best thing about discovering food allergies later in life is that I rid myself of life-long health problems and, so, comparitively, I feel as though I'm getting younger.

But I digress. Back to ICE CREAM! What an integral part of life it is as Memorial Day approaches. I grew up with a local dairy bar which had a miniture golf course. Opening was always Memorial Day weekend. It was a family ritual, sometimes with grandparents, to play a round of golf and indulge in a dip of flavors like Teaberry or Butterscotch.

These types of rituals keep the impact of foods allergies and sensitivities closely tied to happy occasions in life thereby associating postive emotions with negative physical responses. Breaking these connections will vastly contribute to better health in mind, body, and spirit.

Yes, yes, back to ice cream. Now we are presented with an opportunity to repattern responses by having new happy memories associated with foods that keep the immune system from going haywire.

I know, I'm digressing again. But this weekend, there was a demo for the VitaMix 5200 in the grocery store. Wanting that to be my next kitchen appliance, but not having the cash on hand to invest in it, I decided to try an adapted ice cream recipe in my Waring professional-grade food processor. It made sense to me since it has the same horsepower motor.

I peeled an orange with a knife, reserving 1/3 of the peel while trying to retain much of the inner white pith. The pith is high in bioflavonoids and helps aid the absorbtion of vitamin C, a crucial combination for recovering health.

In to the food processor went the orange, the peel, cocoa, agave syrup, vanilla powder, arrow root starch, salt...

...and ice, just like the VitaMix recipes.

Unfortunately, regardless of having the same horsepower engines, all the ice melted. I think there has to be some different blade configuration.

But not to worry, I have an ice cream maker bowl in the freezer now and will attempt to churn it into something yummy tomorrow. If it works, I'll post the measurements. If not, I'll keep trying for summer is just around the corner!

Addendum: read Screaming for Joy! for the tale of the success click here for the recipe of Orange Chocolate Sorbet.

Be well,

Krista