Caramel color is a food coloring added to popular items such as soft drinks, soy sauce, beer and others packaged food items to give it a brown color and enhance flavor. It is made by exposing “food grade carbohydrates” (corn syrup most often – sugar) to extremely high temps and adding 1 of a few acids (ammonia being one!) to further break down the sugar molecules. When added to food and drink, it gives it a uniform and appealing color as well as stabilizes other flavorings that are added to make them last longer.
Research is still inconclusive on the effects of the substance. There are several studies that show positive links to cancer, especially in foods with high concentrations of caramel color (soft drinks). Studies indicate excessive amounts would have to be consumed to reach the amounts shown to cause cancer. And, most soft drink manufacturers are lowering the amount and type used in products to meet an “acceptable” level as outlined in a recent California Environmental benchmark.
If you are gluten sensitive, you should avoid caramel color as the base source could contain gluten. But for others, as you read labels of the food you eat, a few things to consider:
- It its drastically altered from its original source, does your body know how to process it?
- It has chemicals, such as ammonia added to it, to help it reach and stay in its current state.
- The food product it is added to that you are consuming, needs chemical assistance to stay in its current state and maintain flavor
So, while research doesn’t provide a simple Yes/No on consuming the product, what will you do for your health?
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