FDA finally bans Red Dye No. 3 ... a few decades too late
· Jan 15, 2025 · NottheBee.com

I think I just heard the sound of a million crunchy moms rejoicing.

The FDA just banned the notorious Red No. 3. The most controversial of all food additives. The big boogeyman of the MAHA crowd.

The FDA's decision marks a victory for consumer advocacy groups and some U.S. lawmakers who have long urged the FDA to revoke the additive's approval, citing ample evidence that its use in beverages, dietary supplements, cereals and candies may cause cancer as well as affect children's behavior.

The United States joins all of Europe, Australia, and New Zealand in banning the dye. Companies have until 2027 to find a replacement.

In a statement, a spokesperson for the National Confectioners Association, a trade group that promotes chocolate, candy, gum and mints, said it will continue to follow and comply with the FDA's guidance.

'Our consumers and everyone in the food industry want and expect a strong FDA, and a consistent, science-based national regulatory framework,' the spokesperson said. 'We have been saying for years that FDA is the rightful national regulatory decision maker and leader in food safety.'

This is the first time the Biden admin has sought to get ahead to steal Trump's thunder instead of undermining his plans.

Total MAHA victory and RFK hasn't even been approved yet.

'The FDA cannot authorize a food additive or color additive if it has been found to cause cancer in human or animals,' Jim Jones, the FDA's deputy director for human foods, said in a statement. 'Evidence shows cancer in laboratory male rats exposed to high levels of FD&C Red No. 3.'

Normally, I wouldn't trust a dude named "Jim Jones" to tell me what should and shouldn't be used in Kool-Aid, but Imma give him a pass this one time.

Advocacy groups have been fighting at least since the 1980s against Red Dye No. 3, when studies first showed a possible link between the food additive and cancer.

Next up, seed oils!

Here's RFK talking about the quality of our foods:


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