Pediatrician recommended Enfamil D-Vi-Sol Vitamin D drops...Submitted by The Pen on Sat, 03/23/2013 - 03:35
Google the ingredients:
check these links:
The drops contain Artificial Flavor and Artificial Caramel Coloring...we'll find an alternative.
Coloring: Colas, baked goods, pre-cooked meats, soy and Worcestershire sauces, chocolate-flavored products, beer.
Caramel coloring is made by heating a sugar compound (usually high-dextrose corn syrup), often together with ammonium compounds, acids, or alkalis. It is the most widely used (by weight) coloring added to foods and beverages, with hues ranging from tannish-yellow to black, depending on the concentration and the food. Caramel coloring may be used to simulate the appearance of cocoa in baked goods, make meats and gravies look more attractive, and darken soft drinks and beer.
Caramel coloring, when produced with ammonia, contains contaminants, 2-methylimidazole and 4-methylimidazole. In 2007, studies by the U.S. National Toxicology Program found that those two contaminants cause cancer in male and female mice and possibly in female rats. In 2011, the International Agency for Research on Cancer, a division of the World Health Organization, concluded that 2- and 4-methylimidazole are "possibly carcinogenic to humans." Then, the State of California's Environmental Protection Agency listed ammonia-caramel coloring as a carcinogen under the state's Proposition 65. The state lists chemicals when they pose a lifetime risk of at least 1 cancer per 100,000 people. California warned that as of January 7, 2012, widely consumed products, such as soft drinks, that contained more than 29 micrograms of 4-methylimidazole per serving would have to bear a warning notice. In March 2012, when CSPI published the results of a study that found levels up to 150 micrograms per can of Coca-Cola and Pepsi-Cola purchased in Washington, DC, the soft-drink giants announced that they had reduced the contaminant to below California's threshold for action in products distributed in California. They said they would market the less-contaminated products throughout the country, but did not give a timetable for that change.
The FDA has a limit that is 10 times as strict as California's for regulating chemicals that are contaminated with cancer-causing chemicals. CSPI's analysis of a Coca-Cola purchased in 2012 in California found just 4 micrograms of 4-MI per 12 ounces. Even that much lower level might exceed the FDA's threshold for action of 1 cancer per million consumers.
It would be worth avoiding or drinking less colas and other ammonia-caramel-colored beverages not only because of risk from the 4-methylimidazole, but, of course, because the products contain about 10 teaspoons of sugar per 12 ounces and promote obesity and tooth decay. Soy sauces, baked goods, and other foods that contain ammoniated caramel coloring are much less of a problem, because the amounts consumed are small.
ARTIFICIAL AND NATURAL FLAVORING
Flavoring: Soda pop, candy, breakfast cereals, gelatin desserts, and many other foods.
Hundreds of chemicals are used to mimic natural flavors; many may be used in a single flavoring, such as for cherry soda pop. Most flavoring chemicals also occur in nature and are probably safe, but they are used almost exclusively in junk foods. Their use indicates that the real thing (often fruit) has been left out. Companies keep the identity of artificial (and natural) flavorings a deep secret. Flavorings may include substances to which some people are sensitive, such as MSG or HVP.
is used to make foods more acidic for reasons of taste, preservation, or other purpose.
retard the oxidation of unsaturated fats and oils, colorings, and flavorings. Oxidation leads to rancidity, flavor changes, and loss of color. Most of those effects are caused by reaction of oxygen in the air with fats.
is a chemical or other agent that causes cancer in animals or humans.
trap trace amounts of metal atoms that would otherwise cause food to discolor or go rancid.
keep oil and water mixed together.
have little or no flavor of their own, but accentuate the natural flavor of foods. They are often used when very little of a natural ingredient is present.
are natural or chemically modified carbohydrates that absorb some of the water that is present in food, thereby making the food thicker. Thickening agents "stabilize" factory-made foods by keeping the complex mixtures of oils, water, acids, and solids well mixed.