Why are charcoal foods a trend

Is biochar really healthy in food?

Whether croissants, pasta or pizza: black foods are trendy. This comes originally from Japan and has spread in Europe from Italy.
Biochar, also known as activated charcoal, is used to color food and is approved as a food coloring with the number E 153. So far, biochar has mainly been used as a coloring agent for cheese rind, coated tablets, medicines and cosmetics. Biochar is obtained - it consists of at least 95 percent pure carbon - by charring vegetable materials such as wood, peat or nutshells and then cleaning them.
Biochar is said to be healthy, prevent flatulence, detoxify and help with hangovers or jetlag. In medicine it is used as "medicinal charcoal" to bind poisons and as a remedy for diarrhea.
As a food additive, biochar is considered safe and there is nothing to worry about for those who only eat black foods occasionally. However, frequent consumption can lead to vitamin and mineral deficiencies, as well as constipation. The biochar binds both undesirable substances and nutrients that are valuable for the body, so that these are no longer available for the body. Even the effects of drugs are influenced by biochar. Incidentally, the addition of biochar is not permitted for the production of bread and for other foods that must not be changed by additives.