EP 147: Why removing artificial colors isn't enough: The top 10 issues in food that deserve our attention

The FDA is finally banning a few food dyes... but why are we still swallowing chemicals that Europe kicked to the curb over a decade ago?

Your protein bar, your salad dressing, even your kid’s cereal — they’re all hiding ingredients that mess with your brain, hormones, and gut... and you probably have no idea.

And here’s the kicker:
There are over 14,000 food additives approved for use in the U.S. — many of which have never been tested for long-term safety. So yeah, pulling Red 3 is a start… but it barely scratches the surface.

As consumers, we’ve been left to play detective — trying to decode labels, memorize chemical aliases, and guess whether what we’re eating is actually safe.
So in today’s episode, we’re breaking it all down. What the FDA’s announcement really means, why it’s taken so long, and what you can do right now to stop being a food system guinea pig and start taking back control of your plate.

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Welcome to The Real Dish, the podcast where we break down what’s really going on in our food system — without the fluff, fillers, or funky additives.
I’m your host, Chef Mareya — chef, nutritionist, mom, food activist, and the creator of Superfood Sprinkle and EatCleaner. And today, we’re peeling back the label on something that should be good news… but needs a deeper look.

The FDA just announced that artificial colors — like Red 3, Yellow 5, and Blue 1 — are being phased out within the next two years. Yes, they’re finally listening to the science, the petitions, and the parents who’ve been shouting this from the rooftops for decades.
And while that’s a step in the right direction, here’s the truth: it’s not enough. Cleaning up our food supply isn’t just about removing bright red cereal dye. It’s about looking at everything that’s slipping into our food system — and what it’s doing to our bodies.
So in this episode, we’re unpacking the Top 10 Food Issues You Should Actually Be Paying Attention To — with real talk, real solutions, and zero guilt.
Let’s dig in.

🥄 SEGMENT 2: The 10 Food Issues That Deserve Our Attention (And What To Do Instead)
1. Ultra-Processed Foods Are Still the Real Villain
We’re talking beyond junk food — this includes “healthy” snacks like protein bars, frozen meals, and meat substitutes. If it’s shelf-stable for 3 years and made in a lab, it’s not fuel. It’s filler.
🎯 Instead: Think real food first. Keep it simple — fruits, veggies, eggs, nuts, lentils, clean protein. Snack on what your body recognizes as food.

2. Artificial Sweeteners: The Bitter Truth
Sucralose, aspartame, and friends are marketed as “guilt-free,” but studies show they can wreck your gut microbiome, mess with insulin, and leave you craving even more sweets.
🎯 Instead: Try monk fruit or stevia in their purest form, or use spices like cinnamon and vanilla to retrain your sweet tooth. Fruit’s sweetness + fiber = win-win.

3. Artificial Colors & Flavors = Chemical Confetti
Sure, Red 3 is on its way out — but others are still around. These synthetic ingredients don’t nourish you — they trick your brain and burden your liver.
🎯 Instead: Turmeric, beet juice, spirulina, and real herbs pack both color and health benefits. Bonus: they actually do something for your body.

4. Inflammatory Oils Are Still Sneaking In
Cheap seed oils like soybean, corn, and canola are oxidized, processed, and high in omega-6 fats that can increase inflammation — especially harmful for your heart, joints, and hormones.
🎯 Instead: Cook with avocado oil, olive oil, ghee, and grass-fed butter. These support hormonal balance and have a better heat profile.

5. Endocrine Disruptors in Packaging
Plastics, can linings, and waxy wrappers often contain hormone-disrupting chemicals that mimic estrogen — which is especially risky during perimenopause and beyond.
🎯 Instead: Use glass, stainless steel, and silicone storage. Look for BPA-free cans and never, ever microwave plastic. Hormone health starts with what you store your food in.

6. Pesticide Residues on Produce
Even your “healthy” kale could be laced with chemicals. Pesticides like glyphosate have been linked to gut issues, hormone disruption, and even cancer.
🎯 Instead: Buy organic for the Dirty Dozen, rinse produce thoroughly, and use a food-safe wash (like EatCleaner!) to help remove waxes and residues. Cleaner food = cleaner cells.

7. America’s Fiber Deficiency = Gut Dysfunction
Less than 5% of Americans get enough fiber. That means bloating, slow digestion, blood sugar spikes, and poor detox. Gut health isn’t optional — it’s foundational.
🎯 Instead: Aim for 25–30g a day. Add chia, flax, lentils, oats, berries, leafy greens, and eat the peel when you can. Your microbiome will thank you.

8. Additives & Preservatives with Hidden Side Effects
From titanium dioxide to carrageenan, many additives are legal… but are they safe long-term? Some disrupt digestion, immunity, and even your brain fog levels.
🎯 Instead: Stick to foods with short, recognizable ingredient lists. If it sounds like a lab experiment, skip it. Cook from scratch more often — your body deserves the real thing.

9. Antibiotics in Livestock Are Still a Problem
Antibiotics in meat don’t just affect animals — they disrupt your gut bacteria and fuel antibiotic resistance.
🎯 Instead: Look for “antibiotic-free,” “organic,” or “pasture-raised” labels on meat, poultry, eggs, and dairy. Quality matters more than quantity.

10. Genetically Modified Ingredients (GMOs) Are Harder to Spot Than Ever
Most corn, soy, and canola in the U.S. are genetically engineered to tolerate heavy pesticide spraying — which means you’re likely consuming those chemicals, too.
🎯 Instead: Choose USDA Organic or “Non-GMO Project Verified” when buying processed or packaged goods. Avoid hidden GMOs by limiting processed foods altogether.

🔁 QUICK SUMMARY: What You Can Start Doing Today
* Read ingredient labels like you’re scanning a dating app — no red flags.
* Eat more plants, especially in their whole form.
* Cook at home more often with real, colorful, nourishing ingredients.
* Switch out seed oils and artificial sweeteners for gut-loving, hormone-supportive options.
* Store food in materials that love your hormones back.
* Support brands doing better. Vote with your fork.

🎙️ OUTRO
So yes, we’re getting rid of some food dyes — finally. But that’s just the appetizer. If we want the full entrée of health, we need to look at what’s in our food, how it’s made, what it’s stored in, and how it fuels or fails us.

The good news? You don’t need to overhaul your life overnight. Start small. Make one better swap this week. Upgrade one meal. Read one more label. 
Awareness is the gateway to action — and once you know better, you eat better.

If this episode gave you something to chew on, make sure to subscribe, leave a 5-star review, and share it with someone who’s still living on rainbow-colored cereal and Splenda coffee.

Until next time, stay spicy, stay smart, and keep dishing the truth.