We've been hearing about a specific red food dye, red dye No.3, that a consumer advocacy group in the U.S. is trying to get removed from food and drinks. But what do we know about the health effects of food dyes more broadly? Joe Schwarcz, a chemistry professor and director of McGill University’s Office for Science and Society, has the answers.

For transcripts of this series, please visit: https://www.cbc.ca/radio/podcastnews/the-dose-transcripts-listen-1.6732281