Latest / Eat More Carbs | A Period Recovery Podcast / 97. Red Dye No. 3

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97. Red Dye No. 3 · Eat More Carbs | A Period Recovery Podcast

• 0:00
  If you've been listening to the Eat More Carbs podcast, you know
• 0:02
  that Riley and I are both in our running era.
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  To make sure that we're properly fueled for training, we're using
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  workout designed to enhance athletic performance through the
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  prime the body to kick start muscle recovery.
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  These antioxidant rich berries have a sweet and tangy flavor
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  and will level up your performance and recovery.
• 0:27
  Use code Riley for 20% off 20 packs and multi.
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  Please serve packs online at 2 before dot.
• 0:32
  Com this is the Eat more carbs podcast.
• 0:40
  Hello and welcome back. This is the eat more carbs
• 0:42
  podcast. It's Jenna here with Riley.
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  Happy Thursday. We're recording this on a
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  different day than we would normally record.
• 0:47
  We're actually recording this on Thursday.
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  So our episode today of How to get your period back came out.
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  So if you haven't listened to that, listen to that.
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  But we're doing this today because yesterday the FDA
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  announced that they banned red dye #3 so we pulled the
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  audience. We asked you guys if you had
• 1:01
  questions about this, what you wanted us to talk about, and
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  we're going to talk about it today.
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  And I'm really glad to hear your thoughts, Riley.
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  And kind of just like walk through the timeline of red dye
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  Before we do that, though, just because we always do it.
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  What's your high and low? What's going on, Riley?
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  Before we do high low, I'm really excited that we're also
• 1:16
  doing this today. I'm a little nervous though.
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  This is a pretty controversial topic.
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  So I'm really excited that we have this platform where we're
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  able to chat about it. But I'm also.
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  A little nervous. But very excited.
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  So starting off with my high and my low.
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  If you are watching doing this on the video feed, I am not
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  wearing my usual black and it just feels weird.
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  So that's my low right now because I'm not wearing any
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  black and I don't I don't like it.
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  I don't know, I feel weird, but I'm, I'm trying to spice it up a
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  little bit. I'm not.
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  I just, I'm always wearing black and I, you know, try to spice it
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  up a little bit, but I want my black.
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  Back. I think it's still great though.
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  Oh. Thanks.
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  We're trying. My high is this month is
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  actually Charlie's one year birthday, which is wild.
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  I cannot believe that we have all survived a year and it it's
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  just crazy to think everything that has happened this past
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  year. Are you guys going to do like a
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  cake smash for her 1st birthday or anything like that?
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  Yes, we are having a little birthday.
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  We're calling it a potty. It's PAWTY because it's like dog
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  themed. But we're doing a little
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  birthday party just for family this weekend.
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  So if you are following along on social, you will have seen some
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  pictures probably from that birthday party.
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  And yeah, we're doing like a little smash cake.
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  Her favorite food is Mac cheese. So we love to do like a loaded
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  Mac and cheese bar anytime that we have friends over or family.
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  So we're doing our loaded Mac and cheese bar and then we have,
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  you know, that smash cake and then just hanging out and
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  playing and swing in and all of Charlie's favorite things.
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  I love that. Well, happy birthday, Charlie.
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  Yeah. Can't believe.
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  It's a year. I know I can't either.
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  It feels like you know you were pregnant like 2 seconds ago but
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  it's been a year. I still like I always see those
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  people on Instagram that are like, or on TikTok that are
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  like, I still forget I'm not pregnant and then like do a push
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  up or something and I'm still, I'm still in that era where I'm
• 3:00
  like, I forget that I'm not pregnant or I just had a baby.
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  Yeah, I'm sure kind of like those dreams that you have, I
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  don't know if you ever have them where you like, wake up in the
• 3:08
  middle of the night and you're like, Oh my gosh, my final is
• 3:10
  tomorrow. I haven't studied.
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  Maybe I need to go see someone about my dreams.
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  Drink some cherry juice so I'll help you sleep.
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  I do love good cherry juice mocktail in the evening, it's so
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  good. I do like the taste of tart
• 3:21
  cherry juice. I don't think it is too sweet or
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  too strong. Yeah, I agree with you.
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  How's your week looking? I'm going.
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  To start with my low, I've had a lot of like external stress in
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  my life these past couple of weeks, just from like life
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  changes that are happening for me and my husband, good things
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  in the end. But like for me, they're a
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  little bit stressful on a day-to-day basis.
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  So I've been having a really hard time sleep being because I
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  wake up in the middle of the night and I stress about things
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  and I try to do everything that like I talk with clients about
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  about like what we can do to make sure that we stay asleep
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  all night. And these past couple nights,
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  despite the fact that like it's maybe the most stressful, I've
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  slept really well. So like that's my low into my
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  high is that even though it is stressful, practicing what I'm
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  preaching with my clients and it works.
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  So that's the good thing. But if you're somebody who's
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  experiencing like a lot of stress and you're having a lot
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  of sleep problems, like I feel that like it can be so hard to
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  navigate that and to then do life on top of that.
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  So I'm with you this week if that's how you're feeling.
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  I feel for you. I don't do well when I'm tired.
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  I need my sleep. Absolutely, me too.
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  It's so important too. And like for recovery and like
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  all of those things, like we need to sleep.
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  It's so, so important. So I'm with you on that.
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  But today we're actually not talking about anything related
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  to stress or sleep or anything like that.
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  Well, maybe we are. If you're someone who's been
• 4:29
  stressed over red dye #3 this is such a controversial thing that
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  we might be talking about today as far as what is red dye #3 are
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  we OK with it being in our food products and all of that?
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  So I'm just going to kind of like walk through a little bit
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  of a timeline with red dye #3 just so that way we're kind of
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  like all on the same page. If you don't know, it's a
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  synthetic food coloring that is in a lot of like candies, maybe
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  beverages, baked goods. Previously, it was in cosmetics.
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  And it's known for its really red or bright pinky color.
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  It gives things like a very attractive red color.
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  And it was deemed safe as far as in our food products by the FDA.
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  And then the FDA officially banned red deny #3 in food
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  products after decades of research and things like that.
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  Yesterday, which was Wednesday the 15th of January.
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  Yes. OK.
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  Am I on the right track with my dates?
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  The things that kind of like led to this?
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  In the early 1980s, there was a study that came out that was
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  done on rats that showed high doses of red dye #3 led to
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  cancer, specifically thyroid cancer in rats.
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  And that's kind of what started this whole situation.
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  In the 90s. They actually banned it in
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  cosmetics. So because of the growing body
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  of evidence from animal studies, they removed it from cosmetic
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  products. And that was all linked to its
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  ability to potentially cause cancer again in animals.
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  In the early 2000s, there was a lot of continued research.
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  The FDA came out and reaffirmed that there was not enough
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  evidence to show that red dye #3 could potentially impact human
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  health because all of these studies were done on animals,
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  mostly rats from what I am understanding.
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  But that didn't lead to any type of less stress from the public.
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  The public continued to have increased concern regarding red
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  dye #3 being in our food products still, especially
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  after, you know, it was banned from cosmetics and not from
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  food. I can understand why that would
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  be a little bit concerning because we're like, well, why is
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  it in one and not in the other kind of a thing.
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  So the ongoing concern from the public is really what kind of
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  led to this calling for red dye #3 being removed from our food
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  products. Now, there was a new research
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  kind of in the 2020 S where they said, again, there was nothing
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  that could definitively prove that red dye #3 caused cancer in
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  humans. But that didn't stop that
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  continued concern from the public.
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  And then as of yesterday, as all of us know pretty much by now,
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  because if you've been on social media, you've probably seen it,
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  they did ban red dye #3 in food. This is going to take place over
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  a couple of months and years for these food companies to, you
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  know, retest what they're going to be using to color their food
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  products moving forward. Whether that be they choose to
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  not color them or potentially replace it with some type of a
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  quote UN quote, natural food coloring or other synthetic
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  alternative. Because other synthetic
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  alternatives are still available and still legal to use in food
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  products and deemed safe by the FDA.
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  But it is going to be the deadline for food is January of
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  2027 and the deadline for medication is January of 2028.
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  Riley, you and I have been in a lot of situations where food
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  companies or food products needed to change or if even
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  dietetics needed to change. And the original deadlines that
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  were given tend to be extended. So even though that is the
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  tentative deadline, we might see that it changes as time goes on.
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  So that's just kind of like the timeline that we're looking at
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  from when this first kind of concern came now and to where we
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  are as of yesterday. Speaking of that timeline, that
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  was such a great point that you brought up and also just thank
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  you for that amazing summary. I learned a lot too.
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  When we look at that timeline, it is likely going to get
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  pushed. I did about a year and a half at
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  Taco Bell, Taco Bell headquarters and we worked
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  closely with the FDA to make sure that all their foods were
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  following guidelines. And as different legislation
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  came out, we have to make sure that our food products were
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  compliant with that. One of the things that I worked
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  on was like the calories. You know, when you go to any of
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  your big chain restaurants, they have to put the calories on the
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  board. And that timeline got pushed so
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  many times. So I do think that we're
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  probably going to see a delay in this timeline.
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  Yeah, which is kind of understandable from the
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  standpoint of like this is an essentially a pretty short turn
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  around time if you really think about it.
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  Like a lot of people are coming out right now and saying, Oh my
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  gosh, two years, Like it's a start or about time to get this
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  out of our food and whatever. But I can't believe it's going
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  to be two years or it's actually removed.
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  And it's like, well, we have to allow these companies time to
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  find out what they are going to be replacing that with, if
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  they're choosing to replace it, test it and then deem it safe
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  again for resale. I'm just going to start off by
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  saying this is they're probably just going to replace it with
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  red dye 40. I'm just going to be completely
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  honest with you. So yes, red dye 3 has been
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  banned, but they're just going to likely replace it with
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  another food dye. Yeah, exactly.
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  Red dye 40 is still allowed. I think that like the biggest
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  differences between the two of those are like the base of the
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  actual dye and then the color that it produces.
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  You can definitely check me on that.
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  I'm not 100% sure, but I believe that's what it is.
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  The red dye 40 produces a little bit more of an orangey red
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  versus the three produces a little bit more pinky red.
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  But I would agree with you that the most obvious choice would be
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  a replace of essentially what we could consider like in both
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  cases, a synthetic dye. That's not necessarily what we
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  want them to do, right? Like that's not the point of the
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  legislation and that's not, you know, what we're necessarily
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  promoting as dietitians. But realistically that's
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  probably what they're going to do.
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  I also was wondering if there might be like a cost difference,
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  right? Like red dye 3 might be cheaper
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  than red dye 40. Like I'm wondering is it slowly
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  because of like the look or is there something else that is
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  there a certain other reason that manufacturers are picking
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  red dye 3 versus red dye 40? That's a really interesting
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  point that I hadn't thought of, because a lot of the things that
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  I'm thinking of initially are just the appearance of it.
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  Like that's the reason why we have dyes and food in the 1st
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  place is to make it look appealing.
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  I know we learned a lot about this in dietetics.
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  Like the way that a food is presented, especially some of
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  these foods that contain a lot of dyes is to attract a younger
• 10:22
  child to be attracted to then ask if their parent could buy
• 10:25
  them the food. So you see a lot of it in like
• 10:28
  fun foods, maybe cereals or you know, little baked goods and
• 10:31
  candies and stuff like that. Because we to a kid like
• 10:34
  something that looks red looks way more fun to eat.
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  I was actually going to talk about this too, because recently
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  Charlie has transition from like being in a stroller to being in
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  the seat in the grocery shopping cart.
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  Every time we go down the cereal aisle, her eyes just light up.
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  She gets so intrigued because there's so many bright colors.
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  It's so fun. It's just so interesting that
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  you bring that up because that's something that I've also
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  noticed, like as I started kind of navigating having a young
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  child and also fueling a young child.
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  Yeah, Is that they're interested in the things that look fun,
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  which makes sense. And it's unfortunate that we
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  were were using those for such a long time to attract, you know,
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  kids to consume these things when it doesn't really
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  necessarily need to be in the product.
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  That's the biggest thing that from my perspective where I'm
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  looking at and I'm like what what purpose does it serve?
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  Does it improve nutritional value?
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  Like we talked about fortification and adding things
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  to a food that it does improve the nutritional quality.
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  Does it do that? No, but it does create a more
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  appealing product, which is why it's there, I believe in the 1st
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  place. Again, correct me if there's
• 11:34
  something else going on there that I'm missing, but that's my
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  understanding of a dye in a food product.
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  When we look at this legislation, it's really been
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  pushed from public opinion, right?
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  We have seen like a grassroots movement.
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  We've seen a lot of influencers talk about red dye #3 it's
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  really been something that the public has been pushing.
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  I think there's a lot of confusion if you're a consumer
• 11:55
  because why was this product allowed in food but not allowed
• 12:00
  in cosmetics? I myself have this question,
• 12:03
  right? Like why was it OK to be in food
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  versus a topic, right? You know, whatever it is, I have
• 12:10
  no idea what was going on at that time, but that's, you know,
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  definitely a good reason to think that that would lead to,
• 12:16
  you know, again, that public concern for, well, if we removed
• 12:19
  it from this, but we're still consuming it, we're still eating
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  it. Why is it OK one way but not the
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  other? Definitely valid to feel that
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  way. I think that's just generally a
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  theme, though, when we look at nutrition is it's very
• 12:29
  confusing. And we've talked about this when
• 12:31
  we, you know, look at athletes who are following multiple
• 12:34
  accounts when it comes to nutrition, because there's so
• 12:37
  many different avenues of nutrition and there's so many
• 12:39
  conflicting opinions and also conflicting research on the
• 12:43
  Internet. So people have no idea where to
• 12:46
  turn, what to listen to. This podcast is called Eat More
• 12:50
  carbs. This is a sports nutrition
• 12:51
  podcast for active girly. So for female athletes and we're
• 12:56
  going to be recommending eating more carbohydrates.
• 12:58
  But maybe if you're somebody who is a diabetic, this advice is
• 13:02
  not the right advice for you. And it's just it's conflicting,
• 13:05
  right? People are confused and when we
• 13:07
  even see conflicting legislation, it just makes the
• 13:11
  public even more confused. So we've kind of broken down
• 13:14
  some of the legislation. You give a great timeline on Red
• 13:17
  Dye 3. Let's talk about now, what does
• 13:20
  this mean for consumers? What does this mean for our
• 13:22
  athletes? Because I have already had three
• 13:25
  of of our athletes reach out asking about red dye #3.
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  So red dye #3 is going to be removed slowly out of food
• 13:33
  products. If you personally are concerned
• 13:36
  with consuming red dye #3 you can always check your food label
• 13:39
  to see if it's in the food that you're currently consuming.
• 13:42
  A lot of times it is going to be in things that are processed and
• 13:45
  packaged that are colored red. I think the important thing to
• 13:48
  note as far as like the studies, what was shown in the research
• 13:52
  and what that means for you as a consumer, if you're really
• 13:55
  concerned and about like the development of cancer and
• 13:57
  keeping yourself healthy, which we probably all are.
• 14:00
  The amount that was given to rats that did show that
• 14:02
  increased likelihood was about, like I think they said, 4% of
• 14:06
  the total diet of the rat. So that would mean that you as a
• 14:10
  consumer would have to consume a very high amount of red dye #3
• 14:15
  in order to potentially reach that level.
• 14:16
  It doesn't mean that if you've consumed something with red dye
• 14:19
  3 in it, that like we're on a really bad course for health
• 14:23
  outcomes. A lot of manufacturers have also
• 14:26
  been almost avoiding red dye 3 and have been slowly kind of
• 14:30
  taking it out of their products. What I did actually yesterday,
• 14:34
  as soon as I saw that this legislation got passed is I
• 14:36
  immediately went to my pantry and I immediately went to my
• 14:39
  fridge to see what products were in my pantry or in my fridge
• 14:44
  that had red dye #3 in them. I always look at the ingredient
• 14:48
  label, like most of the time and I hadn't been seeing red dye 3
• 14:52
  lately. So I looked in the pantry and
• 14:55
  the the only thing that was in my current household, the baby
• 14:58
  household that had a red dye #3 in it was a gingerbread kit that
• 15:03
  my mom got us for Christmas that we didn't end up using.
• 15:05
  But the little like some of the little sugar candy on one of the
• 15:09
  packs had red dye #3 in it. Which is pretty much makes sense
• 15:14
  as far as what we've read as far as where it still exists in our
• 15:17
  food system today. I was looking up what has it in
• 15:20
  there and a lot of the things that were listed at first were
• 15:22
  things like candies. And I'm not really a big like
• 15:25
  hard candy, so we don't really ever have it around my house
• 15:27
  that often. I think this opens up a wider
• 15:30
  conversation though, because if you have a lot of foods in your
• 15:33
  house that have red dye #3 in it, I think we need to talk
• 15:37
  about it. If you're consuming a lot of red
• 15:39
  dye, number three, you probably are not having the best and
• 15:42
  balanced fueling plan. Too much, if anything, is going
• 15:45
  to be a bad thing. I always tell this to a lot of
• 15:48
  the athletes in our period recovery program.
• 15:49
  But like, too much spinach is a bad thing because if you eat too
• 15:52
  much spinach, you're going to block iron absorption.
• 15:54
  You're going to block calcium absorption.
• 15:56
  That means you could possibly, you know, have anemia.
• 15:58
  You could possibly have stress fractures, poor bone health.
• 16:02
  I think this is a really good point because like if I had so
• 16:05
  many of those things in my home that I was going to and looking
• 16:08
  to see how many of these things have synthetic dyes in them that
• 16:11
  I maybe should be taking a look and going, OK, why is my concern
• 16:14
  that I'm consuming too many dyes?
• 16:16
  Like am I not consuming enough of maybe the other like Whole
• 16:19
  Foods, fresh fruits, vegetables, protein and carbohydrates that
• 16:23
  we think of that are maybe like less processed?
• 16:25
  Totally. It's really easy, especially
• 16:27
  with social media in today's world, to demonize a specific
• 16:31
  ingredient or a specific product and think, OK, if we eliminate
• 16:37
  this, it's going to solve all of our problems.
• 16:39
  And also even from the other side of it too, right?
• 16:41
  We're like, we take this supplement, it's going to solve
• 16:44
  all of our problems. It goes much deeper than that.
• 16:47
  And yes, banning red dye #3 can help from a preventative
• 16:51
  standpoint, possibly with cancer.
• 16:54
  But there's so many other things that we also have to look at,
• 16:57
  especially when we look at you know it on a population scale.
• 17:00
  Yeah. I think this is the biggest
• 17:02
  thing. I'm great with them eliminating
• 17:05
  dyes from foods. I don't think that it has a
• 17:07
  purpose. So why is it in our food
• 17:09
  product? But for most people, we don't
• 17:11
  have a good fueling foundation. We don't have like that
• 17:14
  availability, maybe even have the access to those foods.
• 17:18
  So like, we have a lot of like bigger fish to fry in the world
• 17:21
  of like nutrition, in my opinion.
• 17:23
  Definitely. And we also, we like, pick and
• 17:25
  choose, like what we want to go after, right?
• 17:27
  Like, this is a controversial opinion, but it's the truth.
• 17:30
  And like, alcohol is something that has a surgeon general
• 17:34
  warning on the product. It is a known toxin to the body,
• 17:38
  but that is still something that's legal.
• 17:40
  And a lot of people consume that and enjoy that.
• 17:42
  And if you're having a visceral reaction right now that says,
• 17:46
  let me just have my vices. I like to have a glass of wine,
• 17:49
  leave me alone. It's a little hypocritical, I'm
• 17:51
  not going to lie, because we can't demonize a single
• 17:55
  ingredient but then be OK with other things that are known
• 17:58
  toxins to the body. Yeah, it's so interesting that
• 18:01
  we do pick and choose because it's easy things to go after,
• 18:04
  like Bobby. Parrish great example, he goes
• 18:07
  after a lot of ingredients and foods.
• 18:09
  He says you can't have, you know, natural flavors and foods,
• 18:12
  but then he has a wine line if you have an alcohol line.
• 18:16
  And again, right, it's not necessarily like the singular
• 18:19
  food. It's the overarching theme.
• 18:21
  Like what's your three month fueling look like?
• 18:24
  It's not what's happening in a 24 hour period of time or a
• 18:27
  singular ingredient. It's like, okay, well, if you're
• 18:28
  choosing foods that have a lot of red dye #3 in it, you're
• 18:31
  probably again, not having a balanced diet.
• 18:34
  If you're consuming a lot of alcohol, you probably don't have
• 18:37
  a balanced diet. So let's look at everything, not
• 18:40
  just a single thing, and think it's going to solve all of our
• 18:42
  problems. I couldn't have said it better
• 18:43
  myself. I don't think that there's
• 18:45
  anything to add to that because that's so, so true.
• 18:47
  If you have questions about your fueling because you want to set
• 18:50
  up a better fueling foundation for yourself, please reach out
• 18:53
  to Riley and I. We're currently accepting
• 18:54
  one-on-one concierge sports nutrition clients.
• 18:57
  If you have additional questions for us, you can leave them in
• 18:59
  the comments of this podcast or you can find us on Instagram.
• 19:02
  You can find Riley at easy sports dot nutrition.
• 19:04
  You can find me at Jenna dot Fisher dot nutrition.
• 19:06
  Thank you so much for listening to this episode of the more
• 19:08
  carbs podcast. Please make sure you rate,
• 19:10
  subscribe and review. And as always, remember to eat
• 19:12
  more carbs. Carbs, yeah.