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| Dr. Magryta |  | |
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Volume 2, Letter 27
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June 25, 2012
Dyes - What is the deal!
Food coloring, or color additive, is any dye, pigment or substance that imparts color when it is added to food or drink. From wikipedia:
- Certified colors are synthetically produced and are used widely because they impart an intense, uniform color, are less expensive, and blend more easily to create a variety of hues. There are nine certified color additives approved for use in the United States. Certified food colors generally do not add undesirable flavors to foods.
- Colors that are exempt from certification include pigments derived from natural sources such as vegetables, minerals or animals. Nature derived color additives are typically more expensive than certified colors and may add unintended flavors to foods. Examples of exempt colors include annatto, beet extract, caramel, beta-carotene and grape skin extract.
In the USA there are 7 FDA approved dyes for human consumption.
Though past research showed no correlation between attention-deficit hyperactivity disorder (ADHD) and food dyes,[13][14] new studies now point to synthetic preservatives and artificial coloring agents as aggravating ADD and ADHD symptoms, both in those affected by these disorders and in the general population.[15][16] Older studies were inconclusive, quite possibly due to inadequate clinical methods of measuring offending behavior. Parental reports were more accurate indicators of the presence of additives than clinical tests.[17] Several major studies show academic performance increased and disciplinary problems decreased in large non-ADD student populations when artificial ingredients, including artificial colors, were eliminated from school food programs.[18][19] In Europe, the use of dyes has been banned since 2010 based on the concerns of toxicity to children and adults. They support the precautionary principle. In other words, worry first because our kids matter!!!!!
According to the FDA, children in the US consume 5X more synthetic dyes today then in 1955. No precautionary principle in the US.
There are scholarly articles on both sides of this fence. How do we weigh and balance the data? For my family it is easy. My children deserve the benefit of the risk avoidance. If it turns out that the FDA is wrong, I will not suffer years of my children's neural irritation in watchful waiting. I do not need definitive proof to remove an unnatural product from my children's lives. Link
My take home point today: use natural dyes and coloring in your food,
Hopeful for veritas,
Dr. Magryta
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| Neurobehavioral articles | 
Two more studies confirming earlier data on ADHD and Autism.
In an article by Qui A. et al. in the J Amer Child Adolesc Psych June 2012, the authors note that children with ADHD have reduced brain mass in key areas. By magnetic resonance imaging the brains of ADHD patients had reduced volumes of brain matter in the frontal region, cerebellum and corpus callosum. These areas correlate with their disease symptoms of attention and executive function.
This data supports the biochemical/neurological disease that is ADHD. Whether treatment is necessary should be based on the severity of symptoms and school success.
In another study by Krakowiak et al. in Pediatrics June 2012, we see an association between maternal obesity (BMI >30) and autism spectrum disorders in their offspring. The data show a 2 fold increased risk in all offspring.
More evidence to support the hypothesis that the maternal environment is the key to healthy offspring.
Dr. M
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Recipe of the Week
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Quinoa salad from glutenfreegirl.com
Ingredients:
12 medium-sized stalks raw asparagus, woody ends removed
1/2 pound fresh baby arugula
1 tablespoon neutral-tasting oil (such as canola or safflower)
2 links already-cooked andouille sausage, diced
2 tablespoons champagne vinegar
1 teaspoon Dijon mustard
Kosher salt and cracked black pepper
6 tablespoons extra-virgin olive oil
2 cups cooked quinoa (see this video for ideas for how to cook it)
1 cup pickled red onions (see recipe below)
Preparing the vegetables:
Slice the asparagus into 1-inch pieces. (If you can only find regular-size arugula, tear it up into bite-size pieces.)
Cooking the sausage:
Set a large skillet over medium-high heat. Pour in the oil. Put the diced andouille sausage into the hot oil. Cook, stirring, until the sausage is thoroughly heated. Set aside to cool a bit. Keep the small amount of fat in the skillet.
Making the vinaigrette:
Combine the champagne vinegar, mustard, salt, and pepper in a small jar. Put on the lid and shake them together. (You can also do this in a bowl with a whisk.) Pour in the olive oil and shake the jar vigorously until the vinaigrette is thoroughly combined.
Assembling the salad:
Put the cooked quinoa in a large bowl. Add the asparagus and arugula, the cooling sausages, the pickled red onions, and the dribbles of rendered fat from the sausages. Slowly drizzle some of the vinaigrette around the sides of the bowl. Mix the salad with your hands until every part is evenly coated with the vinaigrette.
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Enjoy,
Dr. M
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Copyright � 2010-2012 Christopher J. Magryta, MD. Readers, please note: The information provided in this newsletter is for educational and informational purposes only. It is not a substitute for advice and treatment provided by your physician or other healthcare professional and is not to be used to diagnose or treat a health issue.
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Chris Magryta
Salisbury Pediatric Associates
Touchstone Pediatrics |
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