Vani Hari

There's this underlying implication that when a food chemical or anything that's been introduced to the food supply goes through rigorous testing at the FDA— There is nobody at the FDA testing anything. They actually look at the data that the food companies themselves produce and they just let it be called generally regarded as safe.

There's this underlying implication that when a food chemical or anything that's been introduced to the food supply goes through rigorous testing at the FDA— There is nobody at the FDA testing anything. They actually look at the data that the food companies themselves produce and they just let it be called generally regarded as safe.

There's this underlying implication that when a food chemical or anything that's been introduced to the food supply goes through rigorous testing at the FDA— There is nobody at the FDA testing anything. They actually look at the data that the food companies themselves produce and they just let it be called generally regarded as safe.

There's no one actually holding the food companies accountable and saying, hey, we need to look at these chemicals and see the safety data and prove that these chemicals are safe before we allow them in our food system.

There's no one actually holding the food companies accountable and saying, hey, we need to look at these chemicals and see the safety data and prove that these chemicals are safe before we allow them in our food system.

There's no one actually holding the food companies accountable and saying, hey, we need to look at these chemicals and see the safety data and prove that these chemicals are safe before we allow them in our food system.

Well, I mean, there's a couple of things at play here. The food companies basically started to get bought up several years ago by the tobacco companies.

Well, I mean, there's a couple of things at play here. The food companies basically started to get bought up several years ago by the tobacco companies.

Well, I mean, there's a couple of things at play here. The food companies basically started to get bought up several years ago by the tobacco companies.

And the tobacco companies started to use the same technology that they learned on how to hook Americans to cigarettes and the world to cigarettes and basically use that same science and technology in our brains when we would start to eat processed food.

And the tobacco companies started to use the same technology that they learned on how to hook Americans to cigarettes and the world to cigarettes and basically use that same science and technology in our brains when we would start to eat processed food.

And the tobacco companies started to use the same technology that they learned on how to hook Americans to cigarettes and the world to cigarettes and basically use that same science and technology in our brains when we would start to eat processed food.

And so they started to use this complicated kind of laboratory experiments where they would measure our bliss point in our brain, measure our taste response, when we would eat a certain product, everything down from the type of texture the product is. A lot of people don't know that processed foods are manufactured in a way for you to consume them very fast. Think about cheese balls, for example.

And so they started to use this complicated kind of laboratory experiments where they would measure our bliss point in our brain, measure our taste response, when we would eat a certain product, everything down from the type of texture the product is. A lot of people don't know that processed foods are manufactured in a way for you to consume them very fast. Think about cheese balls, for example.

And so they started to use this complicated kind of laboratory experiments where they would measure our bliss point in our brain, measure our taste response, when we would eat a certain product, everything down from the type of texture the product is. A lot of people don't know that processed foods are manufactured in a way for you to consume them very fast. Think about cheese balls, for example.

They melt in your mouth, right? You just digest them so quick. And so your body doesn't even have the time to catch up with its own society for you to stop and you end up eating half the bag, right? The same thing is with bread. If you get grocery store bread,

They melt in your mouth, right? You just digest them so quick. And so your body doesn't even have the time to catch up with its own society for you to stop and you end up eating half the bag, right? The same thing is with bread. If you get grocery store bread,

They melt in your mouth, right? You just digest them so quick. And so your body doesn't even have the time to catch up with its own society for you to stop and you end up eating half the bag, right? The same thing is with bread. If you get grocery store bread,

a loaf of it, it's so soft and so processed that you could eat five, six, seven slices of that in the same time it would take you to eat sourdough bread that you would make in your oven at home where you have to, you know, really chew through the crust. You really have to, you know, take your time to chew it and eat it.

a loaf of it, it's so soft and so processed that you could eat five, six, seven slices of that in the same time it would take you to eat sourdough bread that you would make in your oven at home where you have to, you know, really chew through the crust. You really have to, you know, take your time to chew it and eat it.