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this post was submitted on 21 Apr 2025
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Huh, well never thought I’d agree with this nutcase but that would be a good move.
What’s the catch?
Even a stopped clock is right twice a day.
That said, there are books about the food industry that deep dive on food flavoring (this industry is full of house secrets) and coloring. A point made about coloring is that that “all natural” colors are not necessarily healthy either.
I’m more fond of the approach often stated by ChubbyEmu: if you don’t need to put it on your body then don’t put it in your body.
As for 2, this is like a gateway drug for RFK. Raw milk is not the bees knees. If you’ve grown up on a farm, you’re likely familiar with the family getting a pitcher of milk straight from the collection vat after milking. It’s quite gross. Even refrigerated overnight it tastes warm. Sure, it probably won’t kill you if your livestock is disease free but it’s not magical. It’s also important to remember that farms engaging this practice are drinking their raw milk on day 1 of collection, the milk doesn’t sit around for any length of time, it is fresh daily. Spoiler: this is not how you feed millions of people. Up to a point, our food has extended shelf lives for a reason. How else do you ship a food item allowing for road time, allow for truck loading and unloading times into and through uncooled warehouse space, and allow for the food items to sit on a store shelf, or in a cooler, while people shop?
He's a broken clock.