Better Nutrition

Healthy Hues

Source:   “I see my colors as bringing joy and happiness to health-conscious parents,” says Phelps.  

Altering the color of food to make it more appealing goes back as far as Egypt in 1500 B.C., where natural extracts and wine were used to punch up otherwise boring confections. By the 19th century, additives containing lead, mercury, and even arsenic were routinely used to enliven culinary offerings. In the 20th century, these noxious elements were replaced by dyes

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