(Nutritional Anarchy.com) It seems the entire food safety system is based around Nietzsche’s dubious assumption of ‘That which does not kill us makes us stronger.’
Maybe that’s decent advice for certain tests and trials of endurance, but it hardly applies to the cumulative effects of chronic exposure to toxins slowly consumed over time.
And yet, even a basic look into the crony capitalist world of the FDA, the USDA and the major manufactures of pesticides, crops, food products and other industrial ingredients makes clear that this understanding was not factored in – deliberately – into the food regulatory system.
For a brief qualification of that, there’s the creation of the 1958 Delaney Clause – which bans known carcinogens from being in food. Pretty straight forward, good idea, but it shook the foundation of the food establishment. As technology allowed detection of more known toxins and lower levels, the de minimusinterpretation was introduced, exempting the application of this law from applying to most low level contamination even of known carcinogens – despite the fact that studies have shown many of these chemicals, metals and otherwise unholy constituents often can cause cancer or disease even at low levels.
So, we have obviously been wary of the many chemical food additives, and laboratory sounding names lurking in boxes and packages of foods throughout the grocery store, at every convenience store… and, of course, restaurants, too, where an ingredients label is not typically offered, and educated guessing or on-the-spot interrogation of underpaid servers must suffice.
What is really in the food?
Who has tested it, and what did they test?
This post was published at NutritionalAnarchy on March 10, 2015.
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