Ye if one is systematically getting ill from american food, but nowhere else, and it's not some kind of confirmation bias/illusory correlation, there's a good chance it has to do with our incredibly lax standards for the kind of nasty chemicals, antimicrobials, bulking agents, and other additives for viscosity, shelf life, color, texture, etc etc etc... to maximize profit. Because our laws and regulations are written by special interests, power players, and corporations to a greater extent than most of our peer countries.
It's very fun, the amount of shit you can dump in a product in the US and still write organic on the box
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