Just saw this Tweet from Christopher Kimball of America’s Test Kitchen! Mark Bittman (New York Times) wrote an article about 52 FDA Approved Ingredients for processing foods. OMG! I’m sending this as a follow up to some of my previous posts https://mycookinglife.com/2012/03/18/the-whole-food-and-nothing-but-the-food/ and https://mycookinglife.com/2012/03/09/we-have-a-right-to-know/ and https://mycookinglife.com/2012/01/23/whats-good-enough-to-eat/.
This would be more appropriate for a quick Facebook post (which I will do) but . . . if you care about what is being approved to put in food (think restaurants and when you are traveling and can’t eat at home) I think it is worth reading through this. Here’s the link: http://www.fsis.usda.gov/OPPDE/rdad/FSISDirectives/7120.1.pdf
We can’t just look out for ourselves and our families. It is important to consider our society and our future (children) and stand up for what is right. I don’t have a clue what most of the things in this FDA document are, but I know they aren’t “food.” I know that I am not going to use things in my own kitchen that contain these products or that have been exposed to these products in processing (hopefully).
But I also know that my family and I, and others who are conscientious about choosing organic, whole foods, are nevertheless a part of a society and a world and that we have a responsibility to ensure our future generations have the best opportunities possible so they can flourish and prosper and so our planet can flourish and prosper.
Please contribute your ideas on what should be done.