Just because a chemical is used in our food doesn’t mean it’s safe. Drop a yes below if you agree! In fact, many are only ‘generally recognized as safe’ (GRAS) because food companies say so, not because they’ve been thoroughly tested. We’re exposed to thousands of additives and environmental toxins every day. While each one might be present in ‘tiny’ amounts, the problem is dose, frequency, duration, and interactions. It’s like saying walking through one airport x-ray won’t harm you. But what if you walk through it hundreds of times a year, while also eating food laced with additives, breathing polluted air, and absorbing chemicals from your personal care products? We don’t eat isolated ingredients, we eat meals. And the reality is, these harmful substances are packed into the ultra-processed, nutrient-devoid foods driving chronic disease. Europe follows the precautionary principle: prove it’s safe before it hits the market. America does the opposite and we allow chemicals in our food until proven harmful. We had Crisco on shelves for 104 years before it was finally removed. We can’t afford to wait that long again.