Why Food Chemicals Are a Problem—And How to Reduce Your Exposure
Americans are worried about the chemicals in their food, and some politicians are expressing the same concerns. In January, U.S. Health Secretary Robert F. Kennedy Jr. asserted that the food supply is “poisoning” people, while Dr. Marty Makary, the new Commissioner of the U.S. Food and Drug Administration (FDA), said during his Senate hearing in early March that chemical additives in food are “drugging our nation’s children at scale.” He promised to “look at” chemicals as causes for inflammation and disease. Just 150 years ago, most food came from local farms and markets down the road from people’s homes. Today, it materializes from thousands of miles away, filled with cryptic, unpronounceable ingredients, many of them chemicals. Research points to potential consequences. “There is extensive evidence that synthetic chemicals, unintentionally and intentionally added to food, contribute to chronic disease across the lifespan,” says Dr. Leonardo Trasande, professor of pediatrics at NYU Sc...
