This is a burning question these days, as Americans have become newly aware of the real content of mainstream food.

MIT professor Retsef Levi has produced remarkable research detailing the extent of the problem of petroleum food dyes in normal products you eat every day. He did an analysis of 700K products in the USDA Global Branded Food Products Database and found over 85K products with at least one dye and some categories having well over 50 percent of products with at least one dye.

As is well known, these products have been credibility associated with behavioral disorders in the young and carcinogens in adults, which is why most countries in the world do not use them. Many dispute those findings, and arguments run in all directions. But these days, there is great concern about chronic disease in the young and a strong effort to address the issue through every means.

It makes sense that U.S. producers align themselves more with natural rather than synthetic dyes. It's rather remarkable that the practice has continued as long as it has. Foreign travelers in the United States fear U.S. food in part for this reason. They would rather eat food, not plastic, and worry about what is really in our bright, delicious-looking, packaged foods.

Robert F. Kennedy, Jr. at HHS and Dr. Marty Makary at the FDA have taken aim at six of these dyes (in addition to two already identified under the last administration) and have scheduled them to be phased out as part of the agenda to make America healthy again. In this, they have faced remarkably little pushback. Few are willing to stand up in defense of synthetic dyes in our food and most people have a sense that we would be better off without.

This is why so far, the agreements to get rid of them are voluntary. They rely on cooperative understandings with industry rather than mandates. This seems right to me.

I'm of a libertarian cast of mind and generally feel like people should eat whatever they want. It's up to the consumer and not government to decide such questions. Producers should use whatever ingredients customers want, and it does seem as if these products on the ban list have more or less been approved by the consumer marketplace.

In principle, I agree with Jeffrey Singer: "The HHS and FDA regulatory monopolies should not infringe on adults' autonomy to choose less expensive or more visually appealing foods containing these substances, if they wish. Autonomous adults must have the freedom to make their own risk-benefit assessments."

As usual, however, the situation is more complicated than merely freedom of choice or bans by the government. Vast amounts of the U.S. food industry benefits from subsidies in the form of SNAP benefits and school lunches, among other programs. These provide a high margin of profitability for the producers.

Government is the consumer in this case, and not a very discerning one. Producers manufacture products that sell well for particular industrial purposes. These often require very long shelf lives and the ability to sustain the look and feel of food from having traveled long distances in challenging temperatures.