4 ms·

Cheese Tuna Pickles Oranges (apples as well, but I can't find an old article) Wasabi Apricots Ginger Salmon https://www.treehugger.com/foods-youd-never-

by 1970-01-01 2y ago

Cheese Tuna Pickles Oranges (apples as well, but I can't find an old article) Wasabi Apricots Ginger Salmon https://www.treehugger.com/foods-youd-never-guess-were-artificially-colored-4863947 https://www.treehugger.com/foods-youd-never-guess-were-artif...

kstrauser 2y ago
Those are dyed, but they don't depend on the dye for nutrition or taste. Wasabi isn't less delicious if it's a lighter or different hue.
- 1970-01-01 2y ago
  The saying goes you eat with your eyes. These things depend on dye as they rot on the shelf otherwise. A paper on it: https://www.sciencedirect.com/science/article/abs/pii/S0031938412002703 https://www.sciencedirect.com/science/article/abs/pii/S00319...
  - deathanatos 2y ago
    I mean … the pickled ginger served by my local Japanese sushi place is … well, the color of ginger (same shade as like a ginger beer) and it tastes fine to me?
  - account42 2y ago
    They rot on the shelves ... when competitors can make their alternatives more flamboyant to stand out. Not if everyone stops needlessly coloring those foods.
smugma 2y ago
Cheetos, skittles, Froot Loops, Gatorade, salsa, salad dressing To paraphrase Shakespeare, “Would a Cheeto by any other color taste as savory?”
- glenneroo 2y ago
  Very off-topic but I can't wait to read in the news about some kids school report about Shakespeare being written by some LLM which has training data that includes this quote ;)
nobody9999 2y ago
Don't forget red meat either. In many cases[0][1][2] it's treated with carbon monoxide to make it look redder. [0] https://pmc.ncbi.nlm.nih.gov/articles/PMC5848116/ https://pmc.ncbi.nlm.nih.gov/articles/PMC5848116/ [1] https://abcnews.go.com/Business/story?id=3801706&page=1 https://abcnews.go.com/Business/story?id=3801706&page=1 [2] https://www.foodnavigator-usa.com/Article/2005/11/17/FDA-asked-to-rescind-use-of-carbon-monoxide-for-meats/ https://www.foodnavigator-usa.com/Article/2005/11/17/FDA-ask...

kstrauser 2y ago

Those are dyed, but they don't depend on the dye for nutrition or taste. Wasabi isn't less delicious if it's a lighter or different hue.

1970-01-01 2y ago
The saying goes you eat with your eyes. These things depend on dye as they rot on the shelf otherwise. A paper on it: https://www.sciencedirect.com/science/article/abs/pii/S0031938412002703 https://www.sciencedirect.com/science/article/abs/pii/S00319...
- deathanatos 2y ago
  I mean … the pickled ginger served by my local Japanese sushi place is … well, the color of ginger (same shade as like a ginger beer) and it tastes fine to me?
- account42 2y ago
  They rot on the shelves ... when competitors can make their alternatives more flamboyant to stand out. Not if everyone stops needlessly coloring those foods.

smugma 2y ago

Cheetos, skittles, Froot Loops, Gatorade, salsa, salad dressing To paraphrase Shakespeare, “Would a Cheeto by any other color taste as savory?”

glenneroo 2y ago
Very off-topic but I can't wait to read in the news about some kids school report about Shakespeare being written by some LLM which has training data that includes this quote ;)

nobody9999 2y ago

Don't forget red meat either. In many cases[0][1][2] it's treated with carbon monoxide to make it look redder. [0] https://pmc.ncbi.nlm.nih.gov/articles/PMC5848116/ https://pmc.ncbi.nlm.nih.gov/articles/PMC5848116/ [1] https://abcnews.go.com/Business/story?id=3801706&page=1 https://abcnews.go.com/Business/story?id=3801706&page=1 [2] https://www.foodnavigator-usa.com/Article/2005/11/17/FDA-asked-to-rescind-use-of-carbon-monoxide-for-meats/ https://www.foodnavigator-usa.com/Article/2005/11/17/FDA-ask...