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Take a quick look around your kitchen. How many foods are bright red, neon orange, electric blue? Now imagine walking through a grocery store — aisle after aisle designed to catch your eye before your brain catches up.

In edition #138, we explore down food dyes.

Before we even get into it:
👉 How many dyed products do you have right now?

• Pantry: ___ items
• Fridge: ___ items
• Drinks: ___ items

Now ask yourself: “Did I choose these — or did the colours choose me?”

Food dyes are added colours used to make food look more appealing.

They don’t improve:

• Nutrition
• Taste
• Performance

They improve perception.

👉 Red = sweeter
👉 Orange = cheesier
👉 Green = “healthier”

That’s not flavour — that’s design.

These are chemically produced colours, often derived from petroleum compounds. They are cheap, stable, and extremely vibrant.

Examples include:

• Red 40 🔴
• Yellow 5 🟨
• Yellow 6 🟧
• Blue 1 🔷

Artificial dyes dominate processed foods because they are long-lasting and consistent.

These come from plants, minerals, or natural extracts.

Examples include:

• Beet juice → red 🫜
• Turmeric → yellow
• Annatto → orange 🍊
• Spirulina → blue/green 🥬
• Paprika → orange

Natural colours are increasingly used as consumers push for cleaner ingredient lists.

This is about awareness, not fear.

Food dyes:

• Influence what you crave
• Influence what you buy
• Influence how much you eat

They don’t fuel your body — they shape your behaviour.

North America allows a small group of approved synthetic dyes used across thousands of foods. The most common include:

🔴 Red 40 (Allura Red)
The most widely used dye globally. Found in candy, cereals, fruit snacks, and drinks.

🟡 Yellow 5 (Tartrazine)
Common in chips, soda, and snack foods. Some individuals experience allergic reactions.

🟠 Yellow 6 (Sunset Yellow/Orange)
Used in baked goods, snacks, and beverages.

🔵 Blue 1 (Brilliant Blue)
Often found in sports drinks, candy, and frostings.

🔵 Blue 2 (Indigo Carmine)
Less common but used in baked goods and sweets.

🟢 Green 3 (Fast Green)
Rare but still approved in North America.

🔴 Red 3 (Erythrosine)
Linked to thyroid tumours in animal studies; restricted in some uses.

🟤 Caramel Colour
The most widely used colouring worldwide, especially in colas and sauces.

⚪ Titanium Dioxide
Previously used to whiten candies and frostings. Banned in the EU in 2022.

Some research links artificial dyes to:

• Increased hyperactivity in children
• Attention changes
• Sensitivity reactions (especially Yellow 5)

Because of this:

👉 The European Union requires warning labels
👉 North America generally does not

Same company. Same product line. Different standards.

Pepsico plans to ban artificial colours by 2026

This is where most people get caught.

Check these:

👉 Example:

A “strawberry” yogurt should be light pink at best
If it’s bright pink → something was added.

Instead of:

• Fruit snacks → real fruit
• Neon drinks → water + fruit
• Coloured yogurt → plain + berries
• Bright cereals → oat-based / natural

Small shifts → big reduction in exposure.

Next time you pick something up a product—look for:

• Red 40
• Yellow 5 / 6
• Blue 1
• “Artificial colour”

If you see 2 to 3 of these:

👉 You’re not buying flavour
👉 You’re buying appearance

For the next 48 hours: 👉 Avoid foods with artificial dyes

Track:

• Energy
• Cravings
• Hunger levels

See what changes.

You’re why I spend hours researching and crafting these editions so you can read more OVE’s Guide and recognize what healthy colours in food looks like.

Until Next Edition,

Coach DC
OVE’S GUIDE 👁️

^{The information in this newsletter is for informational purposes only and may not be appropriate or applicable based on your circumstances. Overman Perspective Inc. does not provide medical or licensed advice. Please get in touch with your healthcare professional for medical advice specific to your health needs.}