Last weekend we threw Iris a proper (belated) first birthday party, complete with a theme (fish), decorations, kids and too much cake. The weather was perfect, and it was an absolute blast.
Pressed for time the day before, I picked up a cupcake for Iris to demolish, as is the custom. The Meijer bakery was without any fish-themed cupcakes, and so I settled on one with a big pink rose. I suppressed the little voice that said I should give her a whole grain muffin with coconut glaze, and focused instead on how cute she’d look with her personal confection.
I must say, I’m quite proud of the gusto with which she inhaled the cupcake. Sweets are a rarity for our wee one, and she never turns down fruit, let alone the gooeyer treats. Her concentration was complete, and the whole cupcake was gone in just minutes.
However, I felt a twinge of guilt when her little arms, tummy and legs showed the pink stains of the rose… even after a bath. The next day, I saw diaper evidence of what I can only suppose is synthetic food dye.
I know, I know. Get over it. And I am. Once a year is not going to kill her, and they dye was gone by the next afternoon. Still, she would have been just as happy without it.
Got me to thinking about the whole Kraft yellow dye issue, and how it’s all about what we’re used to. I realize that marketing is important, and no one wants to eat food that has “creepy” colors. But seriously. Does food need to be neon? I admit that the sight of the bright yellow mac ‘n cheese makes me nostalgic and hungry, but a gradual decrease in vibrancy wouldn’t demolish that. And future generations wouldn’t even know the difference.
My research into food dye is not extensive, but I pay attention when the UK bans and labels things that U.S. citizens barely even know they’re eating. The more I ponder, the more food coloring seems ridiculous.
Easiest solution? Avoid processed foods. If you must use them, check out these for ideal versions.
Also, ditch the processed meats. Seriously.