"I had a co-worker get a stomach ache one day. He ate a bag of Gummy Bears. I think he ate 2 bags. So, I was curious. I went to the break room and bought a bag just to read the ingredients. I saw Red Dye 3, Green Dye This, Blue Dye That. Then I looked those up. This was about 4 years ago. Come to find out those DYES are derived from PETROLEUM sources. That should NOT be in our food. We don't need color in food that bad."
The Hidden Dangers of Petroleum-Based Food Dyes: Why We Don’t Need Color in Our Food That Badly
Introduction
A few years ago, a coworker of mine complained of a stomach ache after eating two bags of gummy bears. Curious, I went to the break room, bought a bag, and read the ingredients. What I found was shocking: Red Dye 3, Green Dye, Blue Dye—all derived from petroleum. That’s right—the same substance used to make gasoline, asphalt, and plastic is also in our food.
This discovery led me down a rabbit hole of research, and what I learned was alarming. These artificial dyes, added solely for visual appeal, may pose serious health risks. The question is: Why are we putting petroleum in our food just to make it look more colorful?
What Are Artificial Food Dyes?
Artificial food dyes are synthetic chemicals used to enhance or alter the color of processed foods. They’re found in candies, sodas, cereals, baked goods, and even some medications. The most common ones include:
- Red Dye 40 (Allura Red)
- Red Dye 3 (Erythrosine)
- Yellow Dye 5 (Tartrazine) & Yellow Dye 6 (Sunset Yellow)
- Blue Dye 1 (Brilliant Blue) & Blue Dye 2 (Indigo Carmine)
- Green Dye (A combination of Blue and Yellow dyes)
Many of these dyes are derived from coal tar or petroleum byproducts, meaning they are not natural food substances but rather industrial chemicals repurposed for consumption.
The Petroleum Connection: Why Is This Allowed?
It sounds absurd—why would regulators allow petroleum-based chemicals in food? The answer lies in history and industry influence.
- Early Use: Synthetic dyes were first developed in the late 1800s as cheap, vibrant alternatives to natural colorings (like beet juice or turmeric).
- FDA Approval: Many dyes were grandfathered in under outdated safety standards. For example, Red Dye 3 was approved in the early 20th century despite later evidence of potential harm.
- Industry Lobbying: Food manufacturers argue that artificial dyes are necessary for consumer appeal, even as natural alternatives exist.
Health Risks of Artificial Food Dyes
Multiple studies have linked artificial food dyes to various health issues, including:
1. Hyperactivity & Behavioral Problems in Children
- A landmark 2007 study by the UK’s Southampton University found that artificial dyes (along with the preservative sodium benzoate) increased hyperactivity in children.
- As a result, the European Union (EU) mandated warning labels on foods containing these dyes, stating: "May have an adverse effect on activity and attention in children."
- However, the U.S. has not followed suit, despite petitions from consumer advocacy groups.
2. Cancer Risks (Especially Red Dye 3)
- Red Dye 3 (Erythrosine) has been shown to cause thyroid tumors in animal studies.
- In 1990, the FDA banned its use in cosmetics due to cancer concerns—but it remains legal in food.
- The Center for Science in the Public Interest (CSPI) has repeatedly called for its ban, yet it’s still found in candies, maraschino cherries, and some processed snacks.
3. Allergic Reactions & Digestive Issues
- Some people experience migraines, skin rashes, or stomach aches after consuming artificial dyes.
- My coworker’s stomach pain after eating gummy bears may have been a reaction to these synthetic additives.
4. Potential Long-Term Effects
- While more research is needed, some scientists worry about cumulative exposure, especially in children who consume large amounts of dyed foods.
Why Are These Dyes Still Used?
If these dyes pose risks, why are they still in our food?
1. Consumer Expectations & Marketing
- Brightly colored foods are more appealing, especially to children.
- Companies fear that removing dyes would make products look "less fun," potentially hurting sales.
2. Cheaper Than Natural Alternatives
- Petroleum-based dyes are far cheaper than natural options like beet extract, spirulina, or turmeric.
- Food manufacturers prioritize profit over health, opting for the most cost-effective option.
3. Weak U.S. Regulations
- Unlike the EU, which requires warning labels or bans certain dyes, the U.S. FDA has been slow to act.
- The GRAS (Generally Recognized As Safe) loophole allows many additives to avoid rigorous testing.
What Can We Do?
1. Read Labels & Avoid Artificial Dyes
- Check ingredient lists for Red 40, Yellow 5, Blue 1, etc.
- Choose brands that use natural colorings (e.g., annatto, beet juice, or carotenes).
2. Support Bans & Stronger Regulations
- Advocate for warning labels (like those in Europe).
- Support organizations like the CSPI pushing for FDA action.
3. Choose Whole, Unprocessed Foods
- The best way to avoid synthetic dyes? Eat real food. Fruits, vegetables, and whole grains don’t need artificial coloring.
Conclusion: Do We Really Need Color in Our Food That Badly?
My coworker’s stomach ache was a small but telling sign of a much bigger issue. We’re eating petroleum-based chemicals—not for nutrition, not for taste, but simply for color.
Is a bright red gummy bear worth the potential risks? Should we prioritize vibrant junk food over safe, natural ingredients? The answer seems obvious.
It’s time to demand transparency, better regulations, and safer food. Because no one should have to worry about eating gasoline byproducts with their candy.
We don’t need color in our food that badly.
#food #fooddyes #nutrition #RFKJR #Petroleum