GLP podcast: Our food is poisoning us? Here are the facts about red dye, pesticides and processing

With a few thumb taps on a smart phone, we can order an almost limitless selection of foods and have them delivered to our front doors. Our grocery stores are filled with a wide variety of fruits, vegetables and meats and an equally enormous selection of preprepared foods. Across the US there are restaurants on seemingly every corner in every city. Put simply,  we have the safest and most abundant supply of food the world has ever seen.

Our access to food is a miracle of economic growth and innovation in agriculture. Yet it’s routinely derided as nothing but a convenience, and an unhelpful one at that because our food supposedly contains an array of harmful chemicals. From red dye to plastics and pesticides, not a day goes by without a viral tweet or news headline warning us that something in our food is making us fat and sick, setting us up for an early death along the way.

It’s enough to send anyone into panic if not for one thing: all these claims, without exception, are flagrantly false. Join Dr. Liza Dunn and GLP contributor Cameron English on episode 299 of the Science Facts and Fallacies podcast as they break down the bad science and deceptive marketing that train Americans to fear their food.

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Dr. Liza Dunn is a medical toxicologist and the medical affairs lead at Bayer Crop Science. Follow her on X @DrLizaMD

Cameron J. English is the director of bio-sciences at the American Council on Science and Health. Visit his website and follow him on X @camjenglish