3 ms·
> You're right–I didn't think about fresh, prepared foods. If only that. What about lead salts added to spices for better color (red pepper, curcuma)? What abo
by tpm 2y ago
> You're right–I didn't think about fresh, prepared foods.
If only that. What about lead salts added to spices for better color (red pepper, curcuma)? What about all the other billions of ways to cut costs and make food unsafe, who is going to check for that in the absence of governments? "Increasing liability" is incredibly naive, the perpetrators don't care about that if the chance they are not caught is high enough, which it is if food chain monitoring isn't continuous.
- JumpCrisscross 2y ago> What about lead salts added to spices for better color (red pepper, curcuma)? Less of a problem with whole spices. > What about all the other billions of ways to cut costs and make food unsafe, who is going to check for that in the absence of governments? Local markets are good at sussing this out. We need federal regulation when supply (and thus trust) chains get longer. One of the best ways to undermine trust in the regulation we need is to over-regulate where we don't need to. RFK going off about raw milk is Exhibit A for this. Would I drink raw milk? No, particularly not with the bird flu ruminating in dairy cows. Do I think banning raw milk makes it more likely (on the margin) that in 10 years I'll be eating leaded spices? Yes. Note that I'm not arguing against food regulation as a whole. I'm arguing against its breadth at the federal level.
- tpm 2y ago> Less of a problem with whole spices. Very few people have the ability to properly mill dried red pepper at home. > Local markets are good at sussing this out. Unless it's long-acting toxins. Of which there are many.