Its a fact that we are being poisoned by our manufactured foods. They disguise these poisons by using scientific names as the ingredients. If the consumer can’t read the ingredients label with a complete understanding as to what they are putting in their bodies, then it shouldn’t be in the ingredients at all. Everything should be natural and called by its original name. Example: butter, sugar, salt, etc. No bio-engineered and GMO substances in which we don’t even know what it is. None of us really knows what we’ve been eating. But, we do know that if it were good for us, none of us would be getting sick, dying, or becoming obese.
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I would state some chemicals have no common name (ie, sodium chloride is table salt) so they should include the purpose of the ingredient( shelf life, mild retardant. Etc). Let us have control of our food!
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Make the font on packages big enough to read.
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Both the scientific and common names could be shown. The scientific name is unique, whereas there could be multiple (or no) common names. A friendly/safe-sounding common name could be used to deceive the consumer in much the same way as an obscure scientific name.
For instance, let’s take Monosodium Glutamate (MSG):
(From Wikipedia)
The following are alternative names for MSG
Chemical names and identifiers
- Monosodium glutamate or sodium glutamate
- Sodium 2-aminopentanedioate
- Glutamic acid, monosodium salt, monohydrate
- L-Glutamic acid, monosodium salt, monohydrate
- L-Monosodium glutamate monohydrate
- Monosodium L-glutamate monohydrate
- MSG monohydrate
- Sodium glutamate monohydrate
- UNII-W81N5U6R6U
- Flavour enhancer E621
Trade names - Accent, produced by [B&G Foods]
- Aji-No-Moto, produced by [Ajinomoto]
- Tasting Powder
- Ve-Tsin by [Tien Chu Ve-Tsin]
- Sazón, distributed by [Goya Foods]
So, which one(s) do we use???
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It is a shame that the USA allows over 10,000 chemicals.
Meanwhile, the rest of the world has banned many of our substances.
Therefore, I recommend increasing local farmers’ markets.
The process starts with educating what whole food is through micro ads on TV.
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MSG? Why not just say salt?
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Exactly. A lot of the things they put in our foods are banned in other countries.
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Well if a chemical has no common name, it probably shouldn’t be in our food. our food needs to be as natural as possible.
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That’s a no brainer. We use the ones in which we know what it is. If we don’t know what it is by the chemical or scientific name, we probably shouldn’t be consuming it.
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Stop the lies in labels- organic, all-natural, etc.
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Because there are millions of salts.
Okay, so if it is Sea salt in the food, then just say Sea salt. if its Himalayan salt in the food, then say Himalayan salt. What other kind of salt would they be putting in our foods? The point is to use natural ingredients in our food only. Which salt is the best and most natural salt to use? All of the other salts that you speak of probably don’t belong in our foods.
Only put simple ingredients in our food, like a can of corn should read “corn” and maybe “water”. This is the way other countries do it and we supposedly live at a higher standard. How did we end up being the guinea pigs for this garbage??
Stop putting bugs in our food! And don’t hide them by calling it “natural ingredient” or some kind of scientific name we can’t even look up.
Please get rid of bioengineered food, msg and gmo’s.
No more sucrose corn syrup. Instead go back to pure sugar.
No more 3d printed meat, or whatever it is they’re selling now. If you can manage to get it to cook it doesn’t taste close to being meat.
Stop shooting up our livestock with hormones, antibiotics, and the mRNA vax.
And stop selling our agricultural land to china!
Thank you
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A salt is anything with an ionic bond. That MSG? It is certainly a Salt, MonoSodium Glutamate (gads, can not believe what I wrote earlier; I was brain dead)
This is the problem with using regular names. Even here, Sea Salt and Himalayan salt can be just about ANYTHING.
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Shesh.
Agree with antibiotics.
Prefer to not use hormones, but, they are not killers (should be limited in use to before slaughter). Keep in mind that Hormones disappear, so in meat, a non-issue. And what is in milk is typically minor.
You obviously have not a clue about mRNA. That is a DELIVERY system, nothing more. It has been in the works with a large number of studies since the 80s. This is the SAFEST form of vax deliver that there is. And it disappears out of cells in less than a week (typically a day or 2).
Now, the actually protein or antigen COULD cause issues. That is on a case-by-case basis.
But to simply say that you want nRNA vax removed is like someone screaming to remove all firearms or all oil and gas when both have uses outside of killing a person or burning for fuel.
The rest of your stuff is humorous and shows how little you know about Ag and how it works. Let me ask you a simple question. When you get corn or eat an apple, how do you guarantee that it will not have a bug on it or in it? How about tapeworms in fish or pork? Those are in a LOT of food.
BTW, you already have choices on buying stuff with “natural ingredients in our food only”. You just need to choose it.
Ten-Point Analysis: Simplifying Food Labels and Ingredients for Public Health
Introduction
There is a growing concern about food safety, transparency, and health impacts stemming from obscure ingredients and misleading labeling practices. This analysis explores the recurring themes and practical recommendations for reforming food labeling, production, and education to improve public trust and health outcomes.
The Ascent: Concerns and Observations
1. Lack of Ingredient Transparency
- Challenge: Many food labels include scientific terms that are unfamiliar to consumers, making it difficult to understand what they are eating.
- Objective: Mandate the use of plain, understandable language for ingredients, such as “sea salt” instead of chemical identifiers.
2. Misleading Labels and Marketing
- Challenge: Terms like “organic” or “natural” are often used deceptively, masking the true nature of the product.
- Objective: Strengthen labeling standards to prevent false claims and ensure they reflect the actual contents of the product.
3. Proliferation of Chemicals in Food
- Challenge: The U.S. allows thousands of chemicals in food production that are banned elsewhere.
- Objective: Reduce reliance on synthetic chemicals, GMOs, and other artificial additives by prioritizing whole, natural ingredients.
4. Disconnection from Whole Foods
- Challenge: Consumers are often unaware of what constitutes healthy, whole foods.
- Objective: Educate the public about whole food nutrition through media campaigns and support for local farmers’ markets.
The Summit: The Call for Simplicity and Healthier Standards
5. The Peak Advantage: Simpler, Safer Foods
- Vision: Advocating for labels that list only essential, recognizable ingredients—such as “corn” and “water” in a can of corn—simplifies food choices and fosters trust.
- This approach aligns the U.S. with global standards while empowering consumers to make healthier decisions.
The Descent: Practical Applications and Policy Proposals
6. Transparent Labeling Regulations
- Proposal: Require food manufacturers to list both common and scientific names for clarity, but only if the ingredient is safe and necessary. Example: “Sea salt (sodium chloride).”
- Labels should also specify sources, e.g., “Himalayan salt” or “Cane sugar.”
7. Eliminating Harmful Additives
- Proposal: Ban ingredients with ambiguous or deceptive labels, such as “natural flavoring,” unless they meet stringent transparency standards.
- Prohibit bioengineered, GMO, and other artificial substances linked to health concerns.
8. Regulation of Agricultural Practices
- Proposal: Phase out harmful farming practices like overuse of antibiotics, hormones, and mRNA vaccines in livestock. Encourage organic and sustainable farming methods instead.
9. Supporting Local Agriculture
- Proposal: Incentivize farmers’ markets and local food production to decrease reliance on industrialized food systems and promote access to fresh, whole foods.
10. Public Health Education Campaigns
- Proposal: Launch micro-ads and educational programs to teach consumers about whole foods, ingredient labels, and how to avoid harmful substances.
- Focus on improving literacy around food safety and nutrition in schools and communities.
Conclusion
The forum contributions underscore the urgent need to reform food labeling and production practices to prioritize public health. By simplifying labels, banning harmful substances, and educating consumers, policymakers can address the health crisis and rebuild trust in the food industry.
The Final Thought – “The Tree of Relief”
This movement can be visualized as a tree growing toward healthier futures:
- Roots: Transparency and trust in food labeling and production.
- Trunk: Policies supporting natural, whole foods.
- Branches: A healthier population making informed choices.
- Leaves: Communities flourishing with access to safe, nourishing food.
This tree represents a commitment to nurturing public health and well-being, ensuring that every American understands and trusts what they consume.
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Actually, they have moved beyond scientific names and are now creating arbitrary labels that they change purposefully every few years to confuse, obvuscate, and deliberately conceal. The method is well known to the food and drug industries. For example, they might have a private supporting research group that they fund, call a molecule “DH1”, and when there is external independent research that finds that the DH1 molecule causes cancer, they have their very own funded research group relabel the molecule “BH4”, which instantly invalidates future lawsuits because the external legal teams are still referencing “DH1” in their legal suits instead of BH4. Then, because of the change, the independent research group now needs to PROVE that BH4=DH1, to continue their suits. See how this works? Its a shell game that the American People will never win, because they are on the swinging end of this farce. If policy is to be created to stop this, it needs to stop BEFORE things can get intentionally obvuscated in order to buy more marketing time, avoid law suits, etc.
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Not without paying an arm and a leg for it. Have you thought about the people who can’t afford it?
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This is why we say to put only natural ingredients in our foods. Your making it harder than it really is. Most of the things on the ingredient labels shouldn’t even be in our foods at all. If you want talk about salt, then narrow it done to which salt is best for human consumption, then call it by its original name on the label. Its as simple as that. Its not about how many salts there are, its about the specific one used in the product.
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