Organic News
Dangerous levels of food colourings in take away curry
If your next take away curry has a bright yellow colour you might want to think twice before you partake! A survey of 66 chicken tikka masala takeaways in West Yorkshire found that nearly all were coloured with a cocktail of tartrazine (E102), sunset yellow (E110), ponceau 4R (E124), carmoisine (E122) and allura red (E129).
Eighteen of the dishes contained colouring above the legal limit which could have serious consequences for those suffering from allergic reactions such as breathing difficulties. These colourings have been linked to hyperactivity in children and the Food Standards Authority in the UK wants them phased out by the end of next year.
While food manufacturers are required to label ingredients restaurants don't have to but the chemical colourings are subject to legal limits. A report from local trading standards officials said that while parents can check the labels on sweets for the presence of such additives, there is no such protection when eating a takeaway curry.
It said the amount of artificial colour in the worst curry was equivalent to 3.6kg (8lb) of brightly coloured sweets.
