Chasing Life: What You Need to Know About Food Dyes Hosted by Dr. Sanjay Gupta | Released April 29, 2025

Introduction

In this episode of Chasing Life, Dr. Sanjay Gupta delves into the contentious topic of artificial food dyes. With the FDA announcing plans to phase out petroleum-based dyes, listeners are left with numerous questions about the implications for health and the food industry. Gupta navigates these complex issues, bringing in expert opinions and practical advice to help consumers make informed decisions.

FDA’s Planned Phase-Out of Petroleum-Based Food Dyes

Dr. Gupta opens the discussion by addressing the FDA's recent announcement regarding the phase-out of petroleum-based dyes in the U.S. food supply. He clarifies that this move is not an immediate ban but rather a gradual process involving ongoing discussions with food manufacturers.

“First of all, yes, I think the best language is to say that the FDA has announced plans to phase out the use of petroleum-based dyes in the US Food supply. This is not an outright ban.” (01:07)

Health Concerns Linked to Artificial Food Dyes

The conversation shifts to the potential health risks associated with these synthetic dyes. Dr. Gupta highlights studies indicating that certain dyes may increase cancer risks in animals and raise concerns about neurotoxicity, particularly affecting children's behavior and learning.

“Some of the dyes have been shown to raise the risk of cancer in animals, even though it's unclear what that risk is in humans.” (04:00)

He emphasizes the lack of direct cause-and-effect evidence in humans but acknowledges the troubling findings from animal and epidemiological studies.

“Think about many of the things that I've said, like the neurobehavioral problems. What else has been happening in society... Could be smartphones, social media, other environmental toxins.” (05:15)

Natural vs. Synthetic Dyes: What’s the Alternative?

Addressing concerns about replacements for petroleum-based dyes, Dr. Gupta explains that natural dyes derived from sources like carrot juice, watermelon juice, and blueberry juice are viable alternatives. However, he notes that these natural dyes may not offer the same stability or vibrancy.

“You can, as it turns out, make similar colors with natural dyes. They may not be as stable, they may not be as vibrant.” (06:05)

The discussion touches on international practices, with countries like Canada and those in Europe adopting the precautionary principle to avoid potential risks, even when definitive evidence is lacking.

“The philosophy is, look, I don't know if this is a problem, but it might be, so let's just avoid it.” (06:50)

Nutritional Analysis: Frozen vs. Fresh Vegetables

Transitioning to another critical topic, Dr. Gupta addresses a listener’s question about the nutritional value of frozen versus fresh vegetables. He references research indicating that frozen produce can retain as many, if not more, vitamins compared to fresh produce, primarily because they are typically frozen at peak ripeness.

“Research revealed that frozen fruits and vegetables can have just as many vitamins and sometimes even more as compared to fresh.” (10:06)

Professor Mary Ann Lila from North Carolina State University adds depth to this discussion by explaining that frozen vegetables are often picked and frozen immediately, preserving their nutrient density better than fresh produce that may lose nutrients during transportation and storage.

“Most fruits and vegetables intended to be frozen are typically picked at their peak ripeness when they are the most nutrient-dense.” (11:19)

Practical Tips for Maximizing Nutrient Retention

Dr. Gupta and Professor Lila offer actionable advice for consumers looking to maximize the nutritional benefits of their produce, whether frozen or fresh:

1. Keep the Freezer Door Closed: Minimizing freezer door openings helps prevent thawing and nutrient loss.

   “Every time you open your freezer, you're exposing produce to room temperature and it thaws a little.” (14:30)

2. Store Strategically: Place fruits and vegetables in the back of the freezer to avoid partial thawing.

   “Store your fruits and veggies as much as possible in the back of the freezer so they don't get partially thawed.” (14:45)

3. Defrost Properly: Allow produce to defrost on the countertop rather than using the microwave to preserve phytoactive compounds.

   “Defrosting fruit on the countertop is the best way to retain the phytoactive compounds in fruit.” (14:55)

4. Optimal Cooking Methods: Lightly steaming vegetables helps retain their nutrients better than microwaving.

   “Lightly steaming is the best way to preserve nutrients in vegetables.” (15:00)

5. Enhance with Vitamin C: Adding lemon juice after heating vegetables can replenish lost vitamin C and enhance flavor.

   “Squeeze a lemon over frozen veggies. After heating them, the vitamin C in lemon juice can help replenish any lost vitamin C.” (15:40)

Conclusion and Key Takeaways

Dr. Gupta wraps up the episode by reiterating the importance of reducing consumption of ultra-processed foods and being mindful of food additives like artificial dyes. He encourages listeners to prioritize whole, unprocessed foods and to stay informed about the ingredients in their diet.

“The best advice I think is to avoid the food dyes until they are completely phased out of the food system. ... Eat real food.” (06:55)

Additionally, he underscores the benefits of incorporating more fruits and vegetables into one's diet, whether fresh or frozen, to enhance overall health and well-being.

Final Thoughts

This episode of Chasing Life provides a comprehensive look into the complex world of food additives and nutritional choices. Dr. Sanjay Gupta effectively breaks down scientific findings and expert opinions, offering listeners valuable insights into making healthier food decisions.

For more information and updates, visit asksanjayn.com or call 470-396-0832 to submit your health questions.

Notable Quotes:

• Dr. Sanjay Gupta: “Think about many of the things that I've said, like the neurobehavioral problems. What else has been happening in society... Could be smartphones, social media, other environmental toxins.” (05:15)

• Professor Mary Ann Lila: “Most fruits and vegetables intended to be frozen are typically picked at their peak ripeness when they are the most nutrient-dense.” (11:19)

• Dr. Sanjay Gupta: “The best advice I think is to avoid the food dyes until they are completely phased out of the food system. ... Eat real food.” (06:55)

Produced by Aaron Mathewson, Jennifer Lai, Grace Walker, Lori Gallaretta, Jesse Remedios, Sofia Sanchez, and Kira Dehring. Special thanks to Ben Tinker and Nadia Kanang of CNN Health.