The doctor warned about dangerous egg dyes for Easter

The bright Easter holiday is approaching, and many Russians are beginning to prepare for the traditional egg coloring. Mariana Jutova, dietitian at JSC "Medicine" (Academician Roitberg Clinic), told Izvestia on April 18 important recommendations for choosing safe dyes and alternative natural methods of coloring.

When choosing store-bought dyes, the specialist advises first of all to pay attention to the composition of the product. It is important to make sure that there are no toxic chemicals, giving preference to food coloring with a natural base. It is necessary to check the availability of safety certificates and the shelf life of products.

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"Read the instructions for use. Some dyes require dilution or special preparation before use. It is useful to read user reviews about the dye. The important points worth paying attention to are ease of use, color saturation and safety," Jutova said.

The expert warns against using dangerous staining methods. It is strictly forbidden to use industrial paints, building dyes or any formulations not intended for food products. Paints containing lead and other heavy metals are particularly dangerous. It is also not recommended to expose eggs to excessive heat treatment, unless this is provided for in the manufacturer's instructions.

For those who want to avoid chemical dyes, the doctor suggests several proven natural ways. Onion husks will give eggs warm shades from yellow to rich brown. Beetroot juice will provide a beautiful red color, while turmeric will provide a bright yellow. Green shades can be achieved with spinach or parsley, and coffee or strong tea will give a noble brown color.

On April 17, Ekaterina Kashukh, an expert at the Hemotest laboratory and a gastroenterologist, told Izvestia about useful recipes for Easter. According to her, if you reduce the amount of sugar or use sweeteners instead, and add cottage cheese to the dough instead of butter, the calorie content of the cake will be lower. The glaze, according to the expert, can be made not from sugar, but from low-calorie yogurt. In addition, some people use whole-grain flour, bran, and even bananas instead of ordinary flour.