Latest news with #BryanQuocLe
Yahoo
6 days ago
- Health
- Yahoo
Is It Safe To Cook With A Scratched Dutch Oven?
For many home cooks, a high-quality enameled Dutch oven represents one of the most valuable and serious cookware investments. Elite brands like Le Creuset and Staub sell Dutch ovens for hundreds of dollars each, and part of what justifies the high price tag is the assumption that these artisanally crafted pieces can last a lifetime (and beyond). So when you spot a scratch (or even a chip) on the enamel of your Le Creuset, it can send you into a not-so-minor tailspin. But how disastrous are enamel scratches really? Is it still safe to use a scuffed Dutch oven, or is your beloved pot now doomed for the dumpster? We asked a group of professional chefs and food safety experts to break down the potential health consequences of using a scratched Dutch oven, when a scratch needs to be taken seriously, and whether it's possible to bring a badly worn Dutch oven back to life. Here's what they had to say. First of all, we asked the experts to explain why exactly a scratch or a chip on an enameled Dutch oven can prove dangerous. 'Enameled cast iron that is chipped can present a physical hazard because the enamel coating is essentially glass that is fused to the iron,' said Bryan Quoc Le, a food scientist and food industry consultant for Mendocino Food Consulting. So if bits of enamel are coming off and landing in your food, you're essentially eating glass, which can lacerate your mouth, throat, esophagus, stomach and/or intestines. Melissa Vaccaro, a food safety expert at the National Environmental Health Association (NEHA), added that 'if the enamel coating is chipped or cracked, exposing the cast iron underneath, food can come into contact with bare metal, leading to rust and metal leaching.' Rust is made of iron oxide, which isn't easily absorbed into the body and is not considered food-safe by the USDA. If your Dutch oven is a vintage version inherited from a parent or grandparent, Vaccaro pointed out another important consideration: 'Some older or low-quality enamel coatings may contain lead or cadmium (modern reputable brands like Le Creuset or Staub do not), [and] if the enamel flakes off, there's a potential risk of ingesting [these] hazardous substances.' Lead and cadmium poisoning can lead to high blood pressure, cardiovascular problems, kidney damage, stomach irritation and pregnancy complications. While serious scratches and enamel chipping are bad news for Dutch oven users, we're happy to report that light scratches and scuffs on the exterior and interior won't negatively impact your health or the quality of your food. 'Minor, superficial scratches in the enamel (that don't expose the metal underneath) are typically cosmetic and not a health hazard. Scratches that don't penetrate the enamel layer are safe for cooking and occur naturally over time,' Vaccaro assured us. But while light scrapes and scratches aren't an inherent problem, Vaccaro and other experts recommend keeping a close eye on these marks and tracking their progress. According to Vaccaro, it's time to worry when 'you feel rough edges, see bare metal, [or see that] the enamel is peeling off.' In these cases, 'if the damage is in an area that comes into direct contact with food or liquids,' the Dutch oven can pose the health risks that we detailed earlier. Imagine that the worst-case scenario has come to pass: Your much-loved Dutch oven has a big, deep, metal-exposing scratch or a visible enamel chip. What's the next course of action? Is there a way to repair this pricey piece of cooking equipment, either at home or by a professional artisan? Unfortunately, the answer to this question is generally 'no.' 'Re-glazing at home isn't an option. Those enamels are fired at over 1,400°F in a kiln and need industrial-grade equipment,' pointed out Chris Van Dyne, head chef at Cosmic Pie Pizza in Santa Fe, New Mexico. If you're hoping that you might be able to take your chipped Le Creuset to a ceramic repair shop, you're about to be further disappointed. 'The enamel is a coating applied once at production through a special process, and is intended to be a permanent, continuous layer, so there is no way to rehabilitate it once damage has occurred. Even sanding down the spots to smooth out the scratches and chips won't help, and may even accelerate future breakdown of the enamel, due to the weakened structure,' Le told us. And while a bare cast-iron skillet can be scraped down and re-seasoned, 'you cannot re-season or patch enamel,' Vaccaro said. If your Dutch oven comes from one of the more reputable and high-end brands like Le Creuset and Staub, Van Dyne recommended 'checking their warranty. They often replace chipped units for free or at a discount, even years later.' But if you can't trade in your chipped Dutch oven for a replacement, there are other ways to make use of these colorful pots. Clever DIY-ers on YouTube, TikTok and Pinterest have repurposed their Dutch ovens as planters, storage vessels for home goods, ice buckets, bird baths, humidifiers, and much more. Do some searching on those platforms and see what you can find. Now that we've established the risks associated with chipped and deeply scratched Dutch ovens, you're likely wondering how you can avoid such a grievous fate for your own enameled pot. Luckily, Melissa Araujo, chef/owner of Alma Cafe in New Orleans, offered us some helpful pointers for keeping a Dutch oven in top shape. 'Make sure that [the Dutch oven] is cool before you wash it, and make sure you use non-scratch sponges, [as] anything abrasive will scratch it.' Araujo also warned against 'soaking it in the sink for a long time. [That] will allow water to seep under the coating, and you run the risk of rusting the outer rims.' Speaking of rust, it's important to 'dry the Dutch oven completely so it doesn't rust.' Should you find yourself with a particularly nasty stain from cooking in your Dutch oven, Araujo recommended mixing 'baking soda and water and putting it on [the stain] for about 10 minutes.' You can then rinse the pot and wash with a soft sponge and gentle dish soap, and if the stain still lingers, repeat the baking soda mixture and handwashing process. Whatever you do, don't even think about 'putting the Dutch oven in the dishwasher, even if it says 'dishwasher safe.' Constant water [pressure] and high heat are bad for the coating.' Finally, when it comes to storing the Dutch oven (whether you keep it in a cabinet, on a shelf, or on your stovetop), 'put a towel inside to keep it protected. I also store it with the lid slightly moved so there's air flow that moves in and out,' Araujo said. Reviewers Swear This $9 Oven Cleaner Is A 'Miracle In A Spray Can' What's The Difference Between Cheap And Expensive Dutch Ovens? Is A Gas Stove Really That Bad For You? Safety Experts Reveal Whether You Should Switch.
CNET
03-06-2025
- Health
- CNET
Hybrid Meat Is My Favorite Health Hack of 2025. Here's How It Works
Hybrid meat may sound like something out of a science fiction cookbook but the simple health hack is about as straightforward as it gets. If you're not following the latest technical food news, terms such as "cultured," "cultivated" or "hybrid" meats may have escaped you but there have never been more ways to eat meat -- or not eat meat -- and one of them might be the key to a diet with less of the stuff your doctor said to avoid. With summer grilling season on the brink, it's a good time to remind ourselves that the future of meat is here and it's objectively healthier if you do it right. Hybrid meat, the mixing of animal meat with healthier plant-based ingredients that mimic the taste and texture of meat is at the top of my healthy-eating hacks list for 2025. I spoke to Bryan Quoc Le, PhD, founder and principal food consultant at Mendocino Food Consulting, and Kiran Campbell, registered dietitian nutritionist for MyNetDiary, to better understand cultured, cultivated and hybrid meats, along with their food safety and nutritional considerations. What is hybrid meat? Both and other hybrid meat purveyors combine meat and plant-based ingredients to achieve a meaty taste with less cholestorol. Both Different from cultured or cultivated meat, this category of animal protein that consumers are likely to be introduced to soon is called hybrid meat. "Hybrid meats are products that blend meat with plant ingredients in varying proportions to create the desirable flavors and textures of meat, with the nutrition, sustainability and affordability of plants," said Le. Such products may eventually also be made from cultured meats, but are already on some grocery shelves using conventional meat, with Both, Choppy and Quorn developing products that aren't vegetarian, but extend the utility of meat with plant-based ingredients. Meatballs, meat loaf and pasta sauce are good places to lace meat with healthy nuts and vegetables. David Watsky/CNET "Hybrid meats are a smart and healthier option for people who want to cut back on meat but aren't ready to give it up completely," said Campbell. "They can also taste very similar to animal products, so you don't have to give up flavor or texture," she added. From a nutritional standpoint, hybrid meats are generally viewed favorably. "These products often have less saturated fat, fewer calories and more fiber and antioxidants than regular meat. Some even count toward your daily veggie servings," Campbell said, while cautioning against overly processed options. "The key is to evaluate the full nutrition label and ingredients list." This is similar to the argument with some analogue meats: the nobility of a plant-based approach may be negated by products whose ingredient lists are long and full of unfamiliar or unpronounceable elements. A DIY approach to hybrid meat Mixing lentils, mushrooms or nuts in with ground beef gives your meat a fuller nutrition profile. Alina Bradford/CNET While more brands enter the hybrid meat space, you can easily take a do-it-yourself approach to hybrid meats, which can both help to reduce your carbon footprint and offer nutritional benefits. "As a huge advocate for at-home cooking, concocting hybrid meat options at home is a simple and healthful way to add nutrients and reduce the amount of meat in a meal," said Campbell, without eliminating it entirely. Ground meats made from beef, pork, chicken or turkey can be blended with a variety of plant-based ingredients for hybrid burgers, sauces, taco and burrito fillings, meatballs or even meatloaf. Campbell recommends the following grains and vegetables that are easy, healthy and budget-friendly to incorporate in this way. "These additions enhance the nutritional value of meals and support sustainability goals by stretching animal protein further," she said. Tacos can be filled with hybrid meat without young ones or picky eaters catching on. Narcisa Palici/500px/Getty Images Lentils or beans : Black beans, kidney beans or chickpeas. They add fiber, plant-based protein and healthy carbs. Cooked lentils are especially good in tacos, spaghetti sauce and meatloaf. : Black beans, kidney beans or chickpeas. They add fiber, plant-based protein and healthy carbs. Cooked lentils are especially good in tacos, spaghetti sauce and meatloaf. Chopped mushrooms : Cremini or portobello mushrooms are awesome for adding a meaty texture and savory flavor. Just chop them up finely and mix into burgers, meat sauces or even meatballs. : Cremini or portobello mushrooms are awesome for adding a meaty texture and savory flavor. Just chop them up finely and mix into burgers, meat sauces or even meatballs. Walnuts : Meaty walnuts make an excellent supplement to a package of ground beef or pork in bolognese or burgers. : Meaty walnuts make an excellent supplement to a package of ground beef or pork in bolognese or burgers. Grated zucchini or carrots : These veggies are a sneaky way to boost nutrition. They help keep your meat moist and bring in antioxidants, fiber and vitamins like A and C. Just grate and mix them into whatever ground meat you're using. : These veggies are a sneaky way to boost nutrition. They help keep your meat moist and bring in antioxidants, fiber and vitamins like A and C. Just grate and mix them into whatever ground meat you're using. Oats or cooked quinoa : These help bind your meat together and give it a great texture. Plus, they bring extra fiber, plant-based protein and minerals like iron. I add oats to meatballs and meatloaf every time I make them. : These help bind your meat together and give it a great texture. Plus, they bring extra fiber, plant-based protein and minerals like iron. I add oats to meatballs and meatloaf every time I make them. Edamame or crumbled tofu : Lightly mashed edamame or firm tofu can be mixed into ground meat for a protein boost. Tofu soaks up flavor easily, making it a versatile and budget-friendly option. : Lightly mashed edamame or firm tofu can be mixed into ground meat for a protein boost. Tofu soaks up flavor easily, making it a versatile and budget-friendly option. Tempeh: Tempeh has a nutty flavor and firm texture that works great in taco fillings or stir fries. It's packed with protein and adds a nice bite. What is cultured or cultivated meat? Lab-grown beef browns up nicely. David Parry / PA Wire Cultured meat or cultivated meat, which is the same thing, refers to animal meat which can be produced without sacrificing the lives of animals. Unlike meat analogues such as Beyond and Impossible that behave like meat but are made from plants, cultured meats are animal meats that are biologically identical to animals. "Cultured or cultivated meats, also known as lab grown meat, involves growing animal cells in a bioreactor to produce meat," explained Le. "These cells are then added to a bioreactor to replicate in a nutrient-rich medium," he said, along with "scaffolding" made of edible elements such as cellulose and collagen, which help give a desirable shape to the meat cells being grown. (Because nobody wants a Möbius strip steak.) While the concept of lab-grown meat may incite an ick factor for some --though probably not more than the ick factor that would doubtless arise from witnessing factory farming first hand -- growing food cells from biological animal cells has been happening in the dairy space for years. Microbial rennet is a vegetarian-friendly coagulant that has been engineered to replace traditional rennet in some cheeses, an enzyme which is otherwise harvested from ruminant animal stomachs. And dairy milk without the participation of cows is already available in the US, with brands such as Bored Cow and remilk being stocked even at conventional grocery retailers. (I've personally had Bored Cow. It's all but indistinguishable from regular milk, and offers a longer shelf life.) While you won't find cultured or cultivated meat on your shelves today, in 2023 the United States Department of Agriculture approved the sale of lab-grown chicken by Upside Foods and Good Meat to restaurants. It seems a matter of time before such products are evaluated and scaled enough for widespread production. What are the safety implications for cultured or cultivated meats? Lab-grown chicken made its glitzy 2024 debut at a press event in New York City. David Watsky/CNET Given a sterilized lab environment, which is markedly different from factory farm environments, food safety isn't a big concern at this point for cultured or cultivated meats, but it merits consideration. "Food safety greatly depends on the process, and generally, we do not yet know what the potential hazards are in large-scale and long-term production," said Le. Meanwhile, however, the benefits may outweigh the risks. According to Le, "cultivated meats have the potential benefits of improving food security and nutrition since they could allow for larger amounts of meat to be consumed throughout the world in shorter amounts of time," he said, making nutrient-rich meat more broadly available around the world. Environmental impact is also a potential upside. "Although the research is still limited, it is likely that the amount of greenhouse gases emitted in large-scale cultivated meat production would be lower than those in conventional farming," said Le. Whether lab-grown meats eventually catch on will likely depend on many of the factors above, and how they are communicated to consumers. "Public trust and transparency play a major role in consumer acceptance," added Campbell. "People may have hesitations about how 'natural' or sustainable these products are," she said, even though early research is generally positive. As both a food writer and culinary-school trained cook, I'm eager to try these products. Are cultured and cultivated meats good for you? Lab-grown meat is coming to a plate near you. Firn/Getty Images The good news is, food scientists and nutrition professionals seem to be in alignment about the health benefits of these kinds of products. "Cultivated meat is as healthy as normal meat, since they are basically the same, although other nutrients can be added to cultivated meat," said Le. Campbell concurs: "From a nutrition standpoint, lab-grown meat is meant to be very similar to regular meat, with the same protein, fat and nutrients like iron and vitamin B12," she said. "Because cultivated meat is produced in a highly controlled environment, there is the potential to modify the nutrient profile by adding things like heart-healthy omega-3 fats or lowering saturated fat, but those improvements are still being researched and there is no telling if these changes will be any healthier than conventional meat products."
Tom's Guide
02-06-2025
- General
- Tom's Guide
Why are people freezing laundry detergent? Experts say this viral hack is a bad idea
When it comes to laundry days, we all want to make light work of chores, which is why many households are switching to single-use laundry pods. Not only does this cut out the guess work of measuring traditional laundry detergent into your washing machine, but this is more convenient, less messy and easier to store. So it comes as no surprise that the 'CleanTok' community are coming up with their own easy ways to create their own DIY pods. Social media has become a popular platform for viral cleaning hacks, and people sharing their 'genius' tips to make household chores quick and easy. However, experts are warning against this bizarre, laundry detergent trend that may cause more harm than good. TikTok users are now pouring liquid detergent into silicone trays, and freezing it for a few hours to make their homemade pods. In fact, some users have even added scent booster beads to their solution. So why are they doing this? This laundry hack is to prevent people from using way too much liquid detergent for each load, making it more efficient and convenient. Get instant access to breaking news, the hottest reviews, great deals and helpful tips. Secondly, standard laundry pods contain a plastic coating that doesn't always properly dissolve in the wash — making frozen pods more eco-friendly. I love it!.🥰Got my clothes smelling good ash!…☺️ But, while this may seem like a logical explanation and will save time, freezing laundry detergent is actually a bad idea. According to experts, certain liquid detergents can freeze more easily than others (leaving a slippery mess), and shouldn't be exposed to extreme temperatures. Because chemical-based, liquid detergents were not designed to be frozen, the ingredients will separate once they thaw in the wash — affecting your overall clean. 'Tide Liquid is specifically formulated to be highly concentrated, so it does not freeze completely due to its low water content,' says Kim Romine, Tide's fabric care scientist to BHG. 'Only detergents with high water content are likely to freeze.' What's more, since chemical-based, liquid detergents were not designed to be frozen, the ingredients will separate once they thaw in the wash — affecting your overall clean. 'Cooling down the temperature will result in some of the components losing their solubility,' added Bryan Quoc Le, PhD, food scientist and founder of Mendocino Food Consulting. 'This is generally not a big deal if the detergent is chemical-based, but if the detergent is bio-based and contains enzymes, this can damage the enzymes and reduce their efficacy.' Expert advice is to always stick to the proper method by pouring the liquid detergent into the dispenser or directly into the machine drum. This will ensure that you always get the best cleaning results from your detergent. After all, the last thing you want is to re-wash your laundry — costing you housework time and money. Also, be sure to avoid these big laundry mistakes you're probably making.
Gulf Insider
31-05-2025
- Health
- Gulf Insider
Overlooked Chemicals In Food May Threaten Your Health
Scientists are sounding the alarm on what they call an overlooked threat to public health: synthetic chemicals from packaging and processing equipment contaminating the food supply—particularly ultra-processed items—and potentially fueling a rise in chronic health conditions. A comprehensive review article recently published in Nature Medicine highlights some of the most prevalent types and sources of synthetic chemical contaminants in food: chemicals known as food contact chemicals (FCCs), which may contribute to chronic health conditions, including endocrine disruption, reproductive issues, and increased cancer risks. The widespread nature of FCC contamination may have escaped public attention because these chemicals migrate invisibly into food through routine processes we usually consider safe. Unlike visible food safety concerns such as bacterial contamination or spoilage, FCCs transfer silently from materials that come into contact with food through four key routes, as identified by the researchers: transportation, processing, packaging, and preparation. Transportation introduces FCCs through storage containers and tubing systems used to move food products. During this stage, chemicals from container coatings and transport equipment can leach into foods—especially when exposed to temperature changes or extended contact periods. Food processing—the industrial transformation of raw ingredients into finished products—exposes foods to machinery, conveyor systems, and processing equipment that contain various synthetic materials. The high temperatures and mechanical processes involved in manufacturing can accelerate chemical migration from these surfaces. Plastic food packaging represents a significant source of contamination, as it involves prolonged direct contact between synthetic materials and food products. Food preparation, which differs from processing because it involves the final steps before consumption, often includes heating. Higher temperatures lead to increased migration, the researchers noted. All FCCs that migrate into food or drinks are important because people will likely ingest them, the authors wrote. The study identified how specific harmful substances migrate through these pathways. Bisphenol A diglycidyl ether—a known endocrine disruptor and potential carcinogen—transfers from coatings of metal food storage containers during transportation and storage. Phthalates migrate from polyvinyl chloride tubing into milk during processing and transport. Even cleaning agents used to disinfect storage and transport containers can leave residues that end up in food. Fast food products face particularly high contamination levels because they encounter multiple packaging types throughout the production and service chain, including disposable containers, wrappers, and serving material, said Bryan Quoc Le, a food scientist and principal food consultant at Mendocino Food Consulting, in an interview with The Epoch Times. The health implications of FCC exposure extend far beyond minor concerns, with research linking these chemicals to severe chronic conditions that affect millions of people, according to the study. Phthalates in food packaging pose significant reproductive health risks, with certain types linked to preterm birth. This early delivery increases the risk of developing chronic conditions later in life, including kidney disease and diabetes. Di(2-ethylhexyl)phthalate (DEHP)—a man-made chemical used as a plasticizer—demonstrates particularly concerning effects in adults, with studies associating exposure with obesity and diabetes. Some evidence shows a 40 to 69 percent probability that DEHP exposure directly causes these conditions. Perfluorooctanoic acid—another common food contact chemical—carries even more severe risks. The International Agency for Research on Cancer has classified it as carcinogenic to humans, meaning it definitively causes cancer in people exposed to sufficient levels. Bisphenols, including the well-known bisphenol A (BPA), function as endocrine disruptors, interfering with the body's hormone systems. This disruption can affect reproductive health, metabolism, and development, particularly in children and pregnant women. Alternatives like bio-based coatings, perfluoroalkyl and polyfluoroalkyl substances (PFAS)-free barriers, and safer plasticizers are currently available, but they come with trade-offs in cost, performance, and shelf life, said Vineet Dubey, a Los Angeles environmental attorney who focuses on consumer safety issues, in an interview with The Epoch Times. 'As always, change will take time and requires the buy-in of food companies, which have already invested in technology, factories, and industrial farm-to-table systems that package food the 'old' way,' he noted. Ultra-processed foods face the greatest contamination risk due to their complex manufacturing processes and extensive packaging requirements, according to the recent study. These products include breakfast cereals and bars, ready-made frozen meals, processed meats like chicken nuggets, energy drinks with significant added sugar, packaged bread, sodas, snacks like cookies and chips, candy, and condiments like ketchup and mayonnaise, Dr. Mia Kazanjian, the co-director of Stamford Health's Breast Center, who was not involved in the study, told The Epoch Times. 'These are the foods that are exposed to these chemicals most during the packaging, processing, and storage,' she said. Despite the widespread nature of FCC contamination, people can take practical steps to reduce their exposure and protect their health. Health experts recommend reducing the consumption of ultra-processed foods when possible. Instead, prioritize fresh, whole foods that require minimal processing and packaging. When purchasing packaged foods, choose products with minimal packaging or packaging made from safer materials. Glass and stainless steel containers pose significantly lower risks than plastic alternatives because they are less likely to leach harmful chemicals into food. Replace plastic food storage containers with glass or stainless steel alternatives. These materials resist chemical migration better. Avoid heating food in plastic containers, as elevated temperatures accelerate chemical migration from plastic into food. Transfer food to glass or ceramic containers before microwaving or heating. Use wooden, glass, or stainless steel utensils and cutting boards instead of plastic alternatives when possible. Plastic cutting boards can contain hundreds of chemicals. Choose fresh ingredients over packaged alternatives when possible, and prepare meals at home rather than relying on heavily packaged convenience foods. Kazanjian expressed hope that in the foreseeable future, our food system can be redesigned to minimize the use of potentially hazardous synthetic chemicals. 'It starts with more widespread awareness,' she said, adding that the more people know about this, the more advocacy there will be, and the more movement we will have toward a safer food supply—but it will take time. 'But certain things can be done in short order,' Kazanjian added. 'For example, we need more advanced testing to pick up on all the chemicals in these products. Then we need food companies to avoid using them and invest in safer alternatives.' Lead study author Jane Muncke emphasizes the need for a 'holistic' approach to policymaking that integrates considerations of planetary and human health, including FCCs and their effects. Recent regulatory action provides some hope. In 2022, the U.S. Food and Drug Administration revoked authorizations for 23 phthalates in food contact use and limited use to nine compounds. The U.S. Environmental Protection Agency now requires manufacturers and processors of Di-n-pentyl phthalate, a specific phthalate, to notify the agency before starting or resuming new uses. According to Muncke, all food packaging, processing equipment, and other food contact materials require adequate safety testing regarding migrating food contact chemicals and microplastics using modern testing methods. Quoc Le said, 'The more we learn about this topic, the clearer it becomes that there is a real problem, which may explain many health problems that exist today—especially those that are severe and undiagnosed in some individuals.'
Epoch Times
25-04-2025
- Health
- Epoch Times
What to Know About the Two Banned Food Dyes
It's unlikely that you'd ingest either of the two synthetic food dyes—Citrus Red No. 2 and Orange B—that the U.S. Food and Drug Administration announced on April 22 it will ban in the coming months. You'd only be at risk of the two dyes if you were to eat the peel of Florida oranges, which are often injected with Citrus Red No. 2 to make them more visually appealing to consumers, or if Orange B were currently produced—which it hasn't been for decades. 'Because it was no longer produced, there was no need to actively ban it,' Bryan Quoc Le, a food scientist and food industry consultant, told The Epoch Times in an email. 'The banning of these two dyes is fairly inconsequential.' The FDA announced it would initiate the process of revoking authorization of Citrus Red No. 2 and Orange B as part of its plan to eliminate all remaining synthetic dyes from the food supply by the end of 2026. The agency intends to work with the food industry to get all food dyes out of circulation. Orange B The FDA approved Orange B in 1966, with a limitation that it not exceed 150 parts per million in finished food. It was a colorant limited to hot dog and sausage casings and wasn't permitted in cosmetics or medications. Studies showed Orange B, an azo dye, was damaging to the spleens, livers, and kidneys in rats. The Center for Science in the Public Interest (CSPI) asked the FDA to officially ban it in its 2010 food dye Related Stories 4/22/2025 4/23/2025 'In 1978 the FDA proposed banning Orange B (Fed Reg. October 3, 1978), but, because companies stopped using it, the FDA never bothered to finalize the ban; it should do so now,' wrote authors Sarah Kobylewski and Michael F. Jacobson. Rupa Health notes that exposure to Orange B could include mild effects like skin reactions, hyperactivity, irritability, headaches, difficulty breathing, and gastrointestinal discomfort, such as nausea, vomiting, and diarrhea. Citrus Red No. 2 Citrus Red No. 2 is also an azo dye, only approved at a level of no more than two parts per million for adding color to the skins of unprocessed Florida oranges. About 1,500 pounds—enough dye to color two billion oranges—are certified annually by the FDA. 'Citrus Red No. 2 is classified as 'possibly carcinogenic to humans,' which is why it is only allowed for orange peels that will not be eaten, and not for oranges that will be processed, which would release the dye into the edible portions, such as juice. Animal studies found that it can cause bladder tumors,' Quoc Le said. A Other studies have raised concerns about cancer, according to the CSPI report. Because the federal Food, Drug, and Cosmetic Act that governs toxicology levels for human health forbids any link to cancer in human or animal studies, the CSPI has long argued that Citrus Red No. 2 shouldn't be used in food. Some recipes call for cooking with grated orange peels, and the CSPI report noted experts' concern about eating peels this way. The CSPI report quoted an internal FDA memo written by FDA veterinarian Kent J. Davis saying, 'Citrus Red 2 then becomes an intolerable human health hazard if only from the amounts consumed from fingers after peeling oranges treated with this dye. (Some additional dye may be ingested with peel or orange.)' Plans for Bans As early as the 1930s, azo-derived dyes were All food colorants—including natural ones, like those derived from beets, carrots, and turmeric—must be approved by the FDA. The nine synthetic dyes—Green No. 3, Red No. 40, Yellow No. 5, Yellow No. 6, Blue No. 1, Blue No. 2, Citrus Red 2, Orange B, and Red No. 3—currently used must also be certified when a new batch is made, a process that ensures accurate measurements. The FDA banned Red No. 3 in early 2025 with a grace period that expires Jan. 15, 2027, for food and Jan. 18, 2028, for medication. As part of the April 22 announcement, the FDA is asking companies to voluntarily remove Red No. 3 prior to the deadlines. Future plans will include a timeline for phasing out synthetic dyes, the FDA said. It also But there are questions about how exactly RFK Jr.'s ban on food dyes will play out. Susan Mayne, former head of FDA's Center for Food Safety and Applied Nutrition during the Obama, Trump, and first two years of the Biden administration, says the ban is not really a ban. It cannot be enforced because it did not follow standard procedure. She said this week's FDA announcement amounts to a call for voluntary action on the part of food makers. 'People were left very unclear in terms of what they are going to be doing,' she said. 'At the same time, there are state actions that are moving to ban products from coming into the state food supply or into school lunch programs.' Mayne said it is unclear how this federal approach will relate to the policies already being enacted at the state level. Why Dye? Florida resorted to dying their naturally pale oranges in the 1930s. By the 1950s, Florida opted to sell a large part of their harvested oranges to food manufacturers for use in concentrate—and those oranges cannot be tainted with dye. That's why the FDA regulation on Citrus Red No. 2 is specific about its use for unprocessed oranges. As a percentage of the total pounds of synthetic food dyes that the FDA certifies in batch tests every year, neither Orange B nor Citrus Red No. 2 register as a fraction of a percent. Quoc Le said banning them is a sensible way to phase out all synthetic dyes. 'With few uses for these dyes, it's much easier to remove them from the food system, as only a handful of applications exist and substitutions can be done quickly. These dyes are fairly low-hanging fruit.'
