Comments by "Helmuth Schultes" (@helmuthschultes9243) on "American Reacts to Why The U.S. Government Decides The Color Of Our Food" video.

  1. A very common RED food dye still used in many places is banned in many countries as it is carcinogenic. FANTA is expected by many people to be orange colour. In Europe it is a pale more lemon yellow. Our local Tasmanian farmed Salmon and Atlantic Ocean Trout are farmed in open inlet ocean waters. Having bought both packaged, and whole fish, that I filleted_ carved myself, the colour is a consistent pleasant salmon pink. Also matching wild trout caught fishing in mountain rivers. There does not seem any evidence any is artificial colours. Pickles out of Europe are mostly a dull green-brown, yet some imported pickles are a luminous strong green far beyond growing cucumber colour. Fruit also I have not any impression of artificially coloured. One aspect is some people expect extremely perfect appearance no blemishes or shape deviations. Some markets/countries expect premium only fruits, but are paying more. Quite a bit of local premium sorted fruit is exported to sell at even ten times or more normal price, while we get a lot of thevsorting rejects with shape variations blemish spots. The fruit is perfectly fine as natural fruit is far from perfect skin , size and shape. In meat retail, displays are often under red coloured lighting looking real rich blood red but on unwrapping at home, the actual meat can be almost anaemic looking, pale red and almost tending brownish. Yet flavour is fine. Yes we like the meat real red to seem very fresh. In reality meat must be hung for days at least. Having had fresh kill beef less than 12hrs after slaughter, est about 6 hrs, it actually tasted unusual and even not entirely pleasant, though hard to define. It was barbequed on a cattle ranch with about 120 people in attendance that evening, slaughtered before I got up in the morning. Definitely very deep red even dripping blood.
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