The expert warned about the risk of poisoning with dyed eggs

The risks associated with the use of dyed eggs are primarily related to the substances that make up the dye. Olga Anishenkova, head of the Food Products department at the Law and Health Foundation, told about this on Friday, April 10. She explained that some synthetic dyes can cause allergic reactions, and children have trouble concentrating.

"E102 (tartrazine) — turns bright yellow or E124 (Ponceau 4R) — turns food red. It is no coincidence that products containing such dyes should have special labeling.: "It contains dyes that can negatively affect the activity and attention of children," the expert said in an interview with Lenta.Ru .

According to her, dyes can contain harmful substances, even heavy metals. Such components may end up in low-quality products or fakes that mimic food coloring. Anishenkova advised that before buying a dye, focus on the composition indicated on the label.

"It is important to take into account that during cooking or transfer from place to place, the shell may crack or become covered with imperceptible microcracks, through which harmful substances will enter the egg, and with it into the human body," she warned.

The expert recommended choosing natural dyes for egg coloring, such as onion husks, spinach, turmeric, beetroot, red cabbage or wine.

Anishenkova stressed that markers, textile or construction paints, varnishes, gouache and other means for drawing, iodine are not suitable for coloring eggs.

"Thermal adhesives are safe for eggs, as they do not directly contact the protein and yolk, only the shell, and food-grade polymers are used for the film itself, which do not release any substances into the product," she concluded.

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In turn, nutritionist and culinary blogger Nuria Dianova said that onion husks remain the most reliable and affordable option for natural egg coloring. 360.ru .

On April 9, Aysel Mammadova, a therapist and gastroenterologist at the Semeynaya clinic network, warned that an incorrectly chosen dye could turn Easter eggs into a source of toxins.

More than 70% of Russians intend to celebrate Easter on April 12. This is evidenced by the results of the relevant VTSIOM survey, IA Regnum reports.

Earlier, on April 8, nutritionist, PhD Margarita Koroleva told how to make a cake and color eggs for Easter. The specialist recommended choosing traditional cakes weighing about 500 g, noting that they retain their taste better and do not dry out as quickly as small ones.

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