Protecting food from harmful colours

It is concerning to see the widespread use of artificial colours in sweets, foods, and even flowers. Traditionally, saffron has been the only acceptable colour in certain foods, yet we now see a variety of artificial colours being added indiscriminately. Yellow dye is commonly used in dishes like biryani and even in ice cream. This raises an important question: is the use of these colours in food not legally prohibited? If it is indeed against the law, then those who break it should face consequences.

This practice poses a risk to public health and should be monitored closely. The unnecessary addition of artificial colours to various foods has been a troubling trend for some time. Disturbingly, even vegetables and flowers are not spared. Flowers, one of nature's purest gifts, are symbols of beauty and fragrance. Recently, the demand for flowers, especially for worship, special occasions, and ceremonies, has increased. However, these flowers-like rajnigandha, jasmine, and others-are often soaked in mulberry water and other substances to make them appear fresher and more vibrant.

It is time we take a stand against the use of artificial colours in both food products and flowers. Such practices should be banned outright and considered punishable offenses to protect our health and preserve the natural beauty of our environment.

Jannatul Peya Muna

Student

Chattogram University