“Everything has dye in it, I mean any kind of food, how do you pull out the dye? Unless you buy all natural, all organic, and that’s not always easily done.”
As an amateur nutritionist, I've been against the use of artificial colors in foods for a long time. There simply isn't any really good reason for them. They don't add to taste or serve a function such as a preservative. I'm not a fanatic who opposes all additives in food (though eating fresh, whole foods as much as possible is preferable) but our corporate food companies care more about shallow appearances and profits than about wholesomeness and the health of the millions consuming their processed crap.