Understanding Food Labels: What You Need to Know
Many Americans trust that the ingredient labels on their food are transparent and reliable. However, this belief may be misleading, as highlighted by Ashley and Patrick Sullivan, who are behind the documentary Breaking Big Food. They shed light on a significant loophole that the food industry leverages to obscure harmful ingredients.
During an interview, host Allie Beth Stuckey probed about the lesser-known ingredients consumers should be cautious of. Ashley pointed out that “natural flavors” is a term that can be particularly deceptive. While some might genuinely be derived from natural sources, they can also often signify the presence of MSG, especially in products designed to be flavorful.
MSG, or monosodium glutamate, has been labeled an “excitotoxin” by Patrick, implying its potential to negatively impact brain function at certain levels. He mentioned how a dish marketed as healthy might still contain this flavor enhancer under the guise of “natural flavor.”
Stuckey raised an important question: could a product really contain MSG even if it appears to be a healthy option? Patrick answered that this scenario reflects a more considerable problem within the FDA’s oversight of food labeling. He expressed that most Americans genuinely want to understand what they are feeding their families and depend on the FDA to ensure food safety.
He continued, noting that the public tends to have certain expectations of the FDA when it comes to regulating what ends up on grocery shelves. Unfortunately, many remain unaware of loopholes, like the ambiguous category of “natural flavors.”
But the concerns don’t end there. Patrick elaborated on another issue, the GRAS loophole—“generally recognized as safe.” Here, the burden of proof lies with consumers to demonstrate harm instead of requiring proof of safety from the food industry. Over the past few decades, the FDA has become somewhat overwhelmed, allowing new chemicals into our food supply. As a result, food companies often self-regulate.
He speculated that there are around 10,000 chemicals deemed safe in the United States—many of which would not be permitted in Europe. This glaring discrepancy raises further questions about how safe and well-regulated our food really is.
