Tell the FDA: Toxic chemicals shouldn’t be in our food.

News & Updates

Unleaded Juice: Getting Credible Lab Results is Essential

Source: EDF (August 2, 2022)

FDA’s move to establish action levels on lead in juice – and eventually other foods that young children eat or drink – is an important step forward. While we believe that the action levels need to be tougher, any action level has a limited value if labs that analyze samples for contamination provide results that buyers, regulators, or consumers cannot trust.

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A Lawsuit Claims Skittles Are Unfit for Consumption. Experts Weigh In.

Source: New York Times (July 26, 2022)

If you’ve been paying attention to nutrition headlines lately, you may have noticed a recent lawsuit that claimed that Skittles — the colorful candies of “taste the rainbow” fame — were “unfit for human consumption” because of the presence of a “known toxin” called titanium dioxide.

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For Now, Skip Eating Products That Contain Tara Flour, CR’s Food Experts Say

Source: Consumer Reports (July 22, 2022)

Until more information is made available to the public, Consumer Reports’ food safety and policy experts recommend that consumers stop eating products that contain an additive called tara flour. This advice comes after a popular plant-based meal delivery service, Daily Harvest, named tara flour as the culprit behind a recent outbreak of illness related to its French Lentil and Leek Crumbles frozen product. The recalled product is known to have sickened almost 500 people so far. 

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EWG’s Dirty Dozen Guide to Food Chemicals: The top 12 to avoid

Source: EWG (July 11, 2022)

Our food should be nourishing and safe to eat. But more than 10,000 chemicals are allowed in food sold in the U.S. Some are direct additives, such as preservatives like butylated hydroxyanisole, or BHA, and butylated hydroxytoluene, or BHT, which are intentionally added to processed food. Others are so-called indirect additives, like heavy metals, which contaminate food during processing, storage and packaging.

But more than 10,000 chemicals are allowed in food sold in the U.S. Some are direct additives, such as preservatives like butylated hydroxyanisole, or BHA, and butylated hydroxytoluene, or BHT, which are intentionally added to processed food. Others are so-called indirect additives, like heavy metals, which contaminate food during processing, storage and packaging.

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