E120: The Hidden Danger Lurking In Your Favorite Foods

While e120 is a common food additive used to enhance the color of various products, it is important to be aware of its presence in your diet. By understanding the role of e120, potential health concerns, and alternatives available, you can make informed choices about the foods you consume. The study, published in the journal of agricultural and food chemistry, found alarming levels of genotoxic carbonylschemicals that can damage our dnain commercially available cakes, crepes, and other sweet treats. From the spice rack to the sushi bar, nutritionists reveal the unexpected dangers lurking in your favorite dishes and how to protect yourself from harmful toxins. E120 is used as a red food coloring in various food products.

While e120 is generally considered safe for consumption, some people may have allergic reactions to it. It is important to read food labels carefully to identify products that contain e120 if you have a sensitivity to this additive. E120 is a common food additive that plays a crucial role in nutrition. Also known as cochineal, carmine, or carminic acid, e120 is a natural red dye derived from the cochineal insect. Despite its origin, e120 is widely used in various food products to provide a vibrant red color. However, behind the appealing packaging and enticing flavors, there may be hidden dangers lurking in our favorite foods that pose risks to our health. In this article, we will explore these. Also known as cochineal or carmine, e120 is a red food dye that is derived from the dried bodies of the female cochineal insect. It is often used to give a red or pink color to a variety of food products, including juices, candies, desserts, and even some meat products.