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Forbes
02-05-2025
- Health
- Forbes
Technicolor Grief—Food Dyes And The End Of America's Neon Snack Era
As the FDA phases out petroleum-based artificial dyes in food, the cultural shift hits deeper than ... More the label. The FDA recently announced its plan to phase out petroleum-based synthetic food dyes, including familiar staples like Red 40 and Yellow 5. These ingredients have been under scrutiny for decades, but this marks a more definitive shift: a move away from the bright, artificial colors that have defined a generation of American processed foods. The timing brings the U.S. closer to countries like those in the European Union, where synthetic dyes have been restricted or replaced for years. In the U.S., they lingered—less because they were needed and more because we were used to them. Artificial food dyes became part of how generations understood flavor, fun, and safety—even as other ... More nations banned them. Most Americans probably didn't feel much when the news broke. Synthetic dyes were never about improving our health, and their removal won't make food taste any different. But they've always done something else—something louder. They made food look like fun. The U.S. didn't just tolerate hyper-colored snacks and cereals—we built an entire visual food culture around them. The brightness wasn't incidental. It was the point. From red popsicles and penny candy to purple sports drinks and rainbow swirls of processed cheese crackers, we learned to associate artificial color with flavor, excitement, and even safety. It told us the food was fresh. That it was tasty. That it was for us. And because those signals were visual, they became habits—repeated, reinforced, and easy to trust. Bright colors still cue sweetness, indulgence, and familiarity in the grocery aisle. We didn't hold onto them because we needed them. We held onto them because they worked. From flavor cues to emotional signals, food dyes have shaped perception—making the shift to natural ... More dyes feel unfamiliar. A 2022 review in the Journal of Food Science explains that color does more than catch the eye—it teaches us what to expect. If something's red, it should taste like cherry. If it's neon, it should be sweet. Bright colors don't just grab attention—they shape expectations. They signal indulgence, fun, and flavor before you even take a bite. That's part of why reformulated products using natural dyes—duller, less stable, and often less familiar—can feel off, even when the taste is the same. That mismatch isn't just visual. It disrupts what we've been trained to trust. The bright colors weren't just visual—they were emotional trust signals, built into branding and ... More reinforced by design. As historian Ai Hisano documents in Visualizing Taste, the rise of synthetic food dyes wasn't just about manufacturing—it was about creating a new visual language for food. Bright, uniform colors made processed foods stand out on crowded shelves and helped cement brand recognition. But more than that, they taught consumers what 'good food' was supposed to look like. That training started early and stuck. Especially in the postwar era, when grocery stores went self-serve, and packaging became the first salesperson, color became a tool of trust. Parents reached for what looked familiar. Kids gravitated to what looked loud. And that brightness became a kind of emotional shorthand—something we didn't need to question. Now, with dyes being phased out, the foods aren't necessarily disappearing. But they won't look the same. And they won't hit the same. Red 40, Yellow 5, and other petroleum-based food dyes defined the visual identity of snacks for ... More decades—until now. For more than half a century, artificially dyed foods weren't just part of the American diet—they helped define how multiple generations learned to recognize fun, flavor, and familiarity. Every era had its own version of edible brightness. In the 1960s, dyes like Red 2 and Yellow 5 colored everything from sweet drinks to hard candies. By the 1970s, food dyes were baked into school lunches, holiday treats, and frozen desserts. In the 1980s and 1990s, color reached a peak: fruit snacks, candy coatings, neon yogurts, and boxed snacks weren't just encouraged—they were engineered to stand out. Kids didn't have to read the label. The colors said enough. These foods weren't accidents of the market. They were intentionally designed to look bold, especially to children. That was the appeal. And as long as the dyes worked—cheap, vivid, and shelf-stable—they stayed. So when the National Confectioners Association responded to the FDA's regulatory shift by emphasizing that candy is 'just a treat' and that synthetic dyes are safe, the comment made sense. But it also missed the point. 'FDA and regulatory bodies around the world have deemed our products and ingredients safe, and we look forward to working with the Trump Administration and Congress on this issue,' said Christopher Gindlesperger, senior vice president of public affairs and communications at the National Confectioners Association. 'We are in firm agreement that science-based evaluation of food additives will help eliminate consumer confusion and rebuild trust in our national food safety system.' That statement focuses on scientific legitimacy and policy alignment. But the broader shift underway isn't just about compliance—it's about culture. The question isn't whether people will still eat candy. It's how people are starting to look differently at the things they once didn't question. While the phase-out of synthetic food dyes is being driven by public health and regulatory concerns, it also marks a subtle shift in the cultural landscape—a soft loss. As scholars of cultural continuity like Chandler and Lalonde have written, when shared symbols begin to fade, communities often experience a quiet sense of disconnection. Not a crisis. Just a small signal that something familiar is slipping. Brightly colored foods were never just about flavor. They were emotional and visual shortcuts—touchstones that helped define childhoods, holidays, and habits. Their disappearance won't leave a hole. But it will leave a different kind of silence. That doesn't mean this change is wrong. It means it's layered. The color was never necessary. But the attachment was real.
NZ Herald
30-04-2025
- Health
- NZ Herald
Are air fryers actually healthy?
But how do they really compare to the conventional oven – and are they as healthy as claimed? How do air fryers work? Air fryers are like miniature fan ovens, only they're much smaller and the fan is much stronger, explains Dell Stanford, a senior dietitian at the British Heart Foundation. A heating element sits at the top of the fryer and the food goes into a perforated drawer at the bottom. When heat is emitted into the main chamber, a powerful fan blows hot air around the food to cook it. 'Because they're much smaller than a conventional oven, they tend to heat up and cook food much more quickly,' Stanford explains. 'They're more energy efficient and cost-effective.' Ninja claims its 'Foodi Dual Zone' air fryer cooks up to 75% faster than fan ovens, while the Instant Vortex Plus 6-in-1 model uses up to 80% less energy. 'The downside is that because they're smaller and have less capacity than a conventional oven, you can only really cook food for one or two people. When they're overfilled, they don't tend to work as well,' Stanford says. What are the health benefits of air fryers? 1. You cook with less oil While food cooked in an air fryer still benefits from a small amount of oil, roughly a teaspoon for a batch of chips or half a tablespoon for four chicken breasts, it is far less than what is required for oven cooking or deep-frying. One study in the Journal of Food Science proved that French fries cooked using an air fryer was substantially lower in fat. This is because it crisps up food by circulating hot air, rather than immersing it in oil. Air fryer meals are therefore comparatively lower in fat and calories (as one gram of oil is equivalent to around nine calories). 'Whilst 100g of deep-fried chips can contain around 15g of fat, air fried versions may have as little as 3-5g,' explains Rob Hobson, a nutritionist and author of Unprocess Your Family Life. 'They're particularly helpful if you're watching your weight or cutting back on saturated fat.' The health risks of excessive oil intake are well established. A diet high in saturated fats has been consistently linked to increased LDL cholesterol levels which can lead to heart problems and cardiovascular diseases. 2. They can reduce reliance on UPFs Because the food cooks far quicker in an air fryer, it makes it easier to prepare meals from scratch without the time commitment of conventional cooking, Hobson says. 'That might help reduce reliance on ultra-processed foods (UPFs), especially ready prepared foods that can be high in saturated fat, salt and a variety of additives,' he explains. 'You could easily make your own version of popular convenience foods at home in no time, things like homemade fish fingers, falafel or veggie nuggets.' Air fryer recipes have gone viral across the internet, with websites and influencers dedicated to promoting healthy fuss-free meals. However, air fryers are, of course, only as healthy as the food you put in them, Stanford warns. 'I saw a recipe recently for an air fryer cheese toastie, where two slices of white bread were coated in butter, and filled with two different types of cheese. Just because it's cooked in an air fryer, it doesn't make it healthy.' 3. Food may be more nutritious Air fryers may be better at preserving the natural nutrients in food, especially certain vitamins sensitive to heat and oil, Hobson explains. A 2024 study in the Foods journal found that many vitamins are sensitive to high temperatures, meaning that during frying, they can be lost to the oil. Vitamin E is particularly sensitive to this. In another study in the International Journal of Nutrition and Food Engineering, researchers discovered that salting and frying swordfish in olive oil led to a significant decrease in vitamin B. As air frying is quicker and uses hot air rather than lots of oil, natural vitamins and nutrients are likely to be better retained, which is beneficial for our health. 4. Lower levels of certain chemicals Acrylamide is a chemical substance formed when starchy foods, such as potatoes, are cooked at high temperatures. It is a natural byproduct of the cooking process and has always been present in our diet. However, it's been classified by the International Agency for Research on Cancer (IARC) as a probable human carcinogen, Hobson explains, and has caused cancer in laboratory animals when consumed in high volumes. While air fried foods still contain acrylamide, the levels are likely lower than deep frying or roasting in a very hot oven, Hobson says. One study in the Journal of Food Science found that air frying potatoes may reduce acrylamide content by up to 90% compared to conventional deep fat frying. The Food Standards Agency (FSA) advises aiming for a golden yellow colour or lighter when frying, baking, or roasting starchy foods to reduce acrylamide consumption. Does air frying pose any health risks? 1. Potential dangers of non-stick linings Many older air fryers are coated with non-stick materials such as Teflon (PTFE) or bisphenol-A (BPA). The latter has been linked to health issues including respiratory irritation and eye problems. You're unlikely to consume large amounts of these chemicals unless the non-stick lining of the air fryer becomes damaged and releases them. This could be the result of a metal utensil scratching the non-stick surface or the air fryer being heated to extreme temperatures. To avoid this risk, Jenna Hope, a registered nutritionist, says to avoid using a knife or sharp utensil on the air fryer lining. 'If you do need to remove food from the lining always use a silicone utensil to prevent scratching,' she says. When cleaning the air fryer, use a soft sponge and soapy water rather than putting the individual parts in the dishwasher, she adds. You can also mitigate risk by using a non-toxic silicone lining, which can be bought separately and is removable, to prevent food becoming stuck. Advertisement Advertise with NZME. Many air fryers are now designed to be BPA-free, with manufacturers opting for stainless steel or high-quality plastics instead. 2. Oil can become rancid and build up unhealthy fats Just like leaving an oven or deep fat fryer unwashed for a long time, failing to regularly clean your air fryer can result in dangerous oil build-up, explains Hope. 'Oil or natural fats from food can become rancid and build up if you're not cleaning your air fryer properly,' she says. 'The rancidity is only going to ramp up if you continue to cook and not properly clean after.' This can result in a build-up of trans fats, a type of unsaturated fat which is considered harmful to health. Excessive consumption of trans fats can lead to high cholesterol and heart problems. 'Just make sure you're always properly cleaning your air fryer after use,' Hope urges. 3. They may encourage overeating While speed and convenience are among the air fryer's biggest benefits, they may also lead to unnecessary snacking and overeating, Hobson explains, especially with foods that are easy to eat in excess such as chips. He urges people to be mindful and continue to eat in moderation, not using the ease of air frying as an excuse to overeat. 'It's worth keeping an eye on how often you're reaching for the air fryer and what you're putting in it,' he says. Air fryers vs the conventional oven The main differences with a standard oven is that air fryers are smaller which means the airflow is more restricted and they can cook food faster, Hope explains. Most foods that you cook in an oven you can cook in an air fryer – with their capacity being the main limiting factor. They require less oil than oven cooking which means the same food can be cooked in a relatively healthier way, with less added calories and fat, Hobson says. What should you not cook in an air fryer? 'For certain dishes like fatty cuts of meat or slow-cooked meals you will probably get a better flavour and texture from longer, slower cooking methods,' says Hobson. Slow cooking may also better preserve the nutrients in these foods as they are cooked at a lower temperature for a longer period. Also consider cooking leafy greens, such as spinach or kale, in your normal way, as the air fryer fan can cause them to fly around and burn. It means they require more oil to ensure they remain in the basket and don't shrivel anyway, so the potential health benefits of air frying may be lost. Finally, one study in the Journal of Food Science that assessed the impact of cooking sardines in an air fryer found that their healthy fat content (poly-unsaturated fats) decreased. Meanwhile, cholesterol oxidation products (COPs) slightly increased – these may negatively affect cholesterol levels. Therefore, when you're next cooking sardines, consider doing so in the oven or on the hob – or, air fry them with fresh herbs like parsley or chives, which appeared to help reduce these damaging effects. So which is the best way to cook: by air, or our old friend, the conventional oven? 'It may be easier to use an oven or hob when cooking for a crowd just for the sake of space and efficiency, whilst air fryers are ideal for small portions or quick meals,' says Hobson, with an added health bonus.
Gulf News
19-04-2025
- Health
- Gulf News
The great tea debate: Is hot or iced tea better for your health and taste buds?
When it comes to tea, everyone's got a preference. Some are loyal to the classic warmth of a hot mug, while others vouch iced tea just hits different. But is one better than the other—not just for vibes, but for your health, too? Let's pour the facts, swirl in some opinions, and steep ourselves in the truth. Hot tea: The original soul soother Sometimes, there's really nothing a cup of hot tea, especially when you're all wrapped up in a blanket. Dubai-based Shama Chatterjee, a clinical dietician helps us with breaking down the soothing benefits of hot tea. Pros: Boosts digestion, especially after meals Warms the body and helps relax muscles More aromatic—ideal for calming moments What science says: A 2018 study in The European Journal of Nutrition found that hot beverages, such as green or black tea, can improve blood circulation and may even enhance antioxidant absorption compared to colder drinks. Moreover, hot tea is often linked with relaxation and better nighttime routines, helping people wind down and sleep better, explains Chatterjee. Best hot: Green tea: More catechins (EGCG) are released when steeped hot. Notably, epigallocatechin gallate (EGCG), a prominent catechin in green tea, has been extensively studied for its positive effects on cardiovascular health. Chamomile: Best served warm for maximum calming effects Iced tea: Refreshment with a side of antioxidants On a hot summer's day, you just need to unwind with an iced tea. Whew. Chatterjee says that this too, has its boons. Pros: Hydrating, especially in hot climates More palatable for some who find hot tea too intense Versatile with fruit, herbs, and even bubbles What science says: A study published in the Journal of Food Science notes that while some antioxidants may slightly decrease when tea is chilled, cold-brewed tea can still retain plenty of health-boosting polyphenols—especially if steeped for 6-8 hours. 'Iced tea is also often consumed in larger volumes, which can contribute to better hydration throughout the day,' explains Chatterjee. Hibiscus: It helps reduce blood pressure Black tea with lemon: Good for digestion and a Vitamin C boost White tea: Delicate and refreshing, cold or hot Does temperature really matter? Here's the tea: Both hot and iced teas bring their own unique perks to the table, but if we're being honest, the real magic often lies in how you brew your tea—not just whether it's served hot or cold. In fact, brewing time and water quality can have a bigger impact on the health benefits of your tea than the serving temperature itself. Brewing breakdown: Hot tea is brewed with boiling or near-boiling water, which quickly extracts key compounds like: As heat accelerates the extraction process, hot tea tends to have stronger flavour and more concentrated nutrients, ideal if you're sipping for wellness. Cold-brewed tea, on the other hand, is made by steeping tea leaves in cold water for several hours (usually 6–12). This slower, gentler method means: Less caffeine (generally easier on the stomach and nervous system) Lower acidity, which some people find easier to digest Preserved flavonoids, especially in delicate teas like white or oolong Cold brew doesn't just taste smoother—it can also be more refreshing and hydrating, especially for those who find hot tea a bit intense. The verdict: Sip what suits you. If you're drinking tea for:
