Objective: To improve the health and well-being of American consumers by aligning food production and processing standards with those of countries that have stricter regulations on additives, processing chemicals, and farming practices. This will involve the reduction or elimination of certain chemicals, artificial dyes and sweeteners, antibiotics, hormones, and high-gluten wheat varieties in American food production.
Key Initiatives
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Restrict Antibiotics and Hormones in Meat Production
- Goal: Limit the use of antibiotics to disease treatment and prevention (not growth promotion) and ban hormone use in beef production, similar to EU standards.
- Rationale: Reduce antibiotic resistance risks and hormone exposure by mirroring stricter regulations that have been successful in the EU, Canada, and Australia. This will improve meat safety and reduce the potential impact of these substances on human health.
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Ban Harmful Artificial Dyes, Sweeteners, and Other Additives
- Target Additives: Ban the use of artificial food dyes (Yellow 5, Yellow 6, Red 40, and Blue 1), sweeteners such as aspartame and saccharin, potassium bromate, azodicarbonamide, and butylated hydroxyanisole (BHA).
- Implementation: Work with the FDA to reassess these additives based on recent health studies and encourage the use of safer alternatives.
- Outcome: Align with countries like the EU, where many of these dyes, sweeteners, and other additives are banned or restricted due to potential risks of cancer, allergic reactions, and behavioral impacts. This will make processed foods safer and healthier for American consumers.
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Reduce Gluten Content in Wheat by Promoting Alternative Varieties
- Approach: Encourage the use of ancient wheat varieties (e.g., spelt, emmer) and low-gluten wheat strains to provide alternatives for consumers sensitive to gluten.
- Strategy: Partner with farmers and food producers to expand the production of ancient wheat varieties that are less modified and have lower gluten content.
- Impact: Address the rising gluten sensitivity and digestive issues reported by many Americans, aligning with other countries where these varieties are more commonly used.
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Ban Glyphosate and Other Harmful Pesticides in Crop Desiccation
- Policy: Ban glyphosate as a pre-harvest desiccant on wheat and other crops, following bans in the EU and other countries.
- Rationale: Minimize consumer exposure to potentially carcinogenic residues found in crops treated with glyphosate and encourage safer alternatives for crop drying and pest control.
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Require Transparent Labeling of Additives and Processing Methods
- Requirement: Implement transparent labeling requirements that specify the use of additives, processing agents, and GMO status, similar to regulations in the EU.
- Benefit: Empower consumers to make informed choices and increase accountability among food producers. Clear labeling will allow consumers to avoid potentially harmful ingredients.
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Support Traditional Fermentation in Bread-Making
- Encouragement: Offer incentives for bakeries to adopt traditional sourdough or long fermentation methods, which naturally reduce gluten and enhance digestibility.
- Advantage: Encourage healthier bread options that follow the practices used in countries with fewer reported gluten sensitivity issues.
Proposed Benefits
- Improved Public Health: Reducing exposure to harmful chemicals, additives, artificial dyes, and sweeteners will support healthier digestive, immune, and hormonal systems for consumers.
- Increased Transparency and Trust: Clear labeling and reduced use of controversial additives will enhance consumer trust and satisfaction with American food products.
- Environmental Impact: Reducing reliance on synthetic chemicals and antibiotics in agriculture will improve soil health, water quality, and sustainability.
Implementation Plan
- Policy Development: Collaborate with the FDA, USDA, and EPA to introduce new regulations and guidelines based on international standards.
- Public Awareness Campaign: Educate consumers on the benefits of these changes and promote healthier food options through media and community outreach.
- Industry Collaboration: Partner with food producers, farmers, and supply chains to ease the transition to healthier practices, including providing grants or subsidies to support compliance.
By aligning our food regulations with international standards, we can foster a healthier, more sustainable food system that better serves and protects American consumers.