What’s the deal with GRAS? “GRAS” is an acronym for the phrase Generally Recognized As Safe. On this week’s episode of What Doesn’t Kill You, Katy Keiffer chats GRAS with Marion Nestle, Paulette Goddard Professor in the Department of Nutrition, Food Studies, and Public Health at New York University. Find out how this has allowed food manufactures more freedom to add different types of additives without much oversight. This program was sponsored by Tabard Inn
“Cooking is really a great public health safety measure but when it comes to things like nanotechnology it does you no good whatsoever.” [11:00]
“Its hard to know how much sweetener people are eating – it’s in everything now!” [16:00]
“People have tried for decades to find something wrong with caffeine, turns out it’s really hard.” [23:00]
“Congress doesn’t like regulation because it’s perceived as anti-business. I think that’s a very narrow way of looking at it – we need regulation and it’s better for business in the long run.” [30:00]
–Marion Nestle on What Doesn’t Kill You
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