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Allergy to Red Food Dye?

The red dye in some lipsticks, blushes and other cosmetic products comes from a bug, the female Cochineal beetle (Dactylopius confuses). It’s also known as carmine or kermes.

A non-atopic man who worked with food colours developed asthma after handling cochineal extract and reacted in a bronchial challenge test to the E 120 colouring additive (Acero et al, 1998). He also reacted to the extract in skin prick tests.

Environmental impact

Carmine is used in food coloring because it is a stable, safe and natural ingredient that is not impacted by heat or light. It is also a very cheap dye compared to synthetic alternatives. It is a highly sustainable source, as the majority of the world's carmine is harvested from ants and beetles. Critics of its use, however, point out that the mine could have devastating environmental impacts. It may destroy or disrupt a large area of the Bristol Bay watershed and kill fish populations, as well as cause air and water pollution and alter rural lifestyles. Ecologists have found that damaging one part of a river system can have oversized effects on the salmon population in that region.

Allergies

Carmine food dye, made from ground-up beetles is used in a wide variety of foods including yogurt, candies, and ice cream. It is also a common ingredient in many medications, vitamins and supplements. Allergies to red dye are rare, but possible. If you have a positive skin prick test (SPT) to red dye, or are experiencing allergy symptoms after eating foods with the ingredient, consult with a food allergy savvy allergist for testing and treatment options.

The allergy to cochineal is mediated by immunoglobulin E (IgE) antibodies directed against proteins of the insect (Kagi & Wuthrich, 1996). Two women with anaphylactic reactions following ingestion of carmine-containing yoghurt and Campari had 4+ skin prick test responses to cochineal extract. Two-dimensional western blotting with patient serum identified three protein bands, one of which is likely to be the allergen responsible for IgE-mediated allergic reactions to carmine. Competitive radioallergosorbence using the same material and fractions of cochineal and carmine separated on the basis of relative molecular mass showed that these women were sensitized to the proteins.