Yesterday’s Star, “A dye that can kill you“:

Food operators are still using a cancer-causing dye in the preparation of belacan (shrimp paste) and several popular Chinese buns and kuih, according to the Consumers Association of Penang (CAP).

The dye was banned more than 50 years ago but food operators are still using it due to lax enforcement, said its president S. M. Mohd Idris.

A lot of Chinese kuih, as well as belacan - yes, belacan - are affected. The dye being used is the same thing they use for clothes and feather dusters!

They also ran a picture with examples:

OMG! You see the pink kuih in the middle?! I (used to) love it. And, of course, belacan is in everything. Damn you greedy Chinese foodmakers.

From now on, I’m only eating stuff that is white. Oh wait - those are probably bleached. I’ll eat only stuff that is transparent then.

Maybe it’d have been better if humans were all born colourblind…

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