This is just one of the things: One ingredient that’s surprisingly common: The carcasses of ground-up, boiled beetles, which are often used in snack foods to create those lovely shades of red, purple and pink in fruit juice, ice cream and candy. “It’s a common colorant,” Ann-Arbor-based physician James Baldwin explains. In rare cases, the crushed beetles can cause anaphylactic shock—but in general, they’ve been approved and deemed safe for use in foods by the Food and Drug Administration. That said, you won’t find the word “beetle” anywhere on food labels; instead, you’ll likely see the less cringe-worthy “carminic acid” or “cochineal extract.”
Posted on: Tue, 24 Jun 2014 15:13:18 +0000
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