The doctor named the safest ingredients for egg coloring

Easter eggs are not only decorated, but also eaten, so the safety of dyes is not just a formality, but a health concern, especially if there are children, allergy sufferers or people with sensitive gastrointestinal tract (GIT) in the house. This was announced on Friday, April 18, by nutritionist-therapist Olga Lushnikova in an interview with Gazeta.Ru».

According to the expert, natural dyes are the most reliable option. They do not contain artificial additives, do not irritate the gastric mucosa and minimize the risk of allergic reactions. In addition, they are easy to use and allow you to achieve beautiful, natural shades, said Lushnikova.

As the doctor pointed out, onion husks are a classic and proven remedy for coloring eggs. This is an affordable and versatile option, giving a color range from golden yellow to deep red-brown, depending on the husk concentration and exposure time. To get a rich shade, eggs can either be boiled in an infusion, or left in it for a while, the specialist explained.

Also, another popular dye is beetroot, which gives the shell a delicate pink or rich burgundy color. For a better result, Lushnikova recommended using freshly squeezed beetroot juice with a small amount of vinegar — this way the color will be softer, but completely safe.

Recently, egg coloring with turmeric has been gaining popularity, which is largely facilitated by social networks and bloggers, the source told the publication. She stressed that this method is justified: turmeric not only gives a bright yellow hue, but also has anti-inflammatory properties, without causing allergies even in people with hypersensitivity.

And to get purple or blue shades, Lushnikova recommended red cabbage.

In addition, black tea and coffee are safe and delicate options, which give eggs warm beige and brown shades, the doctor said. This method is ideal for those who prefer restrained and natural colors.

As for bright synthetic dyes of unknown origin, the expert urged to avoid them.

"It's worth remembering that even acceptable dietary supplements can cause reactions when they accumulate in the body. If in doubt, it is better to use natural and familiar methods," concluded Lushnikova.

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The demand for cakes, eggs, and dyes has doubled or tripled.

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.