Why Are We Still Eating These?

Foods that are banned in Europe are still being eaten in the United States.

Why is our government allowing these cancer and disease-causing foods to be eaten when other countries have stopped them?  There is clear evidence that they are harmful, yet different governments judge food safety differently, and they are therefore allowed in the U.S.

Foods that should be banned

1.  Genetically Modified Foods.  The problem with GM foods is that there is simply not sufficient research and understanding to inform good public policy. In spite of widespread GM use without apparent negative impacts in other countries, the recent public reaction to trans-fats are reason enough to support a precautionary principle for the food supply chain.

2.  Pesticides in Your Food.  Europe has acted against the worst pesticides typically found as residuals in the food chain.  A ban on 22 pesticides was passed at the E.U. level, and is pending approval by the Member States.  Action must be taken against the pesticides which are known to cause harm to health and nevertheless consistently found in studies of food consumption.

3.  Bovine Growth Hormone.  This drug, known as rBGH for short, is not allowed in Europe. In contrast, U.S. citizens struggle even for laws that allow hormone-free labeling so that consumers have a choice. This should be an easy black-and-white decision for all regulators and any corporation that is really concerned about sustainability: give consumers the information. We deserve control over our food choice.

4.  Chlorinated Chickens.  The E.U. has a continued ban on chickens washed in chlorine. The ban effectively prevents all import of chickens from the U.S. into Europe. If chicken chlorination is “totally absurd” and “outrageous”  for Europeans, what does that mean for Americans?

5.  Food Contact Chemicals.   Although the E.U. has banned phthalates in toys, both phthalates and bisphenol-A remain approved for food contact uses — subject to strict regulations on their use.  These are chemicals used in plastic that then show up in the food and liquid that were stored in the containers.

6.  Stevia, the natural sweetener.  E.U. bans still stand — pointing to potential disturbances in fertility and other negative health impacts. But the sweetener is credited with potentially positive health effects too. Is this a case where consumer choice should prevail?

7.  Food Dyes.  Many food dyes previously recognized as safe are suspected of contributing to attention deficit disorder. Action is afoot as the UK evaluates a ban on synthetic food colors. Regulation in the E.U. often starts through the leadership of one Member State, which pushes the concepts up to Brussels after a proof-of-concept pilot phase. Red 40, Yellow 5, Yellow 6, Blue 1, Blue 2, Green 3, Orange B, and Red 3 are among the food colors associated with hyperactivity.

We all want to make our own choices so stop letting the government decide what you eat and whether or not it is “good” or “bad” for you.  Become informed and make your own decisions.  Read the labels and do the research!

Choosing healthy living over dying 🙂


4 thoughts on “Why Are We Still Eating These?

  1. Hi Kristen,

    I thought stevia was supposed to be a healthy alternative to use as a sweetener. Now it’s not good either? I was just wondering if you use stevia or if not, what sweetener do you use?

    BTW, I found your website through Kristen’s Raw. I am really enjoying your blog…learning alot! Thanks so much for sharing your wealth of knowledge! 🙂

    • There is some debate out there on Stevia. I do use it occasionally but not often. I mostly use agave to sweeten things or raw maple syrup. To be honest, I typically leave out sweeteners from most of my recipes. I have come to not miss the sweetness and actually don’t like eating or drinking anything that is too sweet. In most of the desserts or chocolate that I make I use dates to sweeten it up.
      Thanks for following me 🙂

  2. On 11 November 2011, the European Commission allowed the usage of steviol glycosides as a food additive, establishing maximum content levels for different types of foods and beverages.

    Two 2010 review studies found no health concerns with stevia or its sweetening extracts. In addition, a 2009 review study found that stevioside and related compounds have anti-hyperglycemic, anti-hypertensive, anti-inflammatory, anti-tumor, anti-diarrheal, diuretic, and immunomodulatory actions.

    Preliminary human studies suggest stevia can help reduce hypertension, although another study has shown it to have no effect on hypertension.Indeed, millions of Japanese have been using stevia for over thirty years with no reported or known harmful effects. Similarly, stevia leaves have been used for centuries in South America, spanning multiple generations in ethnomedical tradition as a treatment for diabetes mellitus type 2.

    Check the Wikepedia entry for links to the studies and such…

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