From Farm to Table: The Chemical Divide

Modern food processing in the U.S. significantly contrasts with practices in Europe, revealing alarming concerns about food safety and consumer health. The increase from 700 approved food ingredients in the 1950s to over 10,000 today showcases a drastic rise in the use of chemicals, many of which are petrochemicals. The regulatory framework enables food manufacturers to prioritize marketability and profit over safety. As evidenced by the discrepancies between similar products sold in the U.S. and Canada, companies not only have the means to provide safer options but often choose not to, focusing instead on creating addictive and visually appealing foods. This disparity underscores a systemic failure that places consumers at risk.