Newsfront


U.S. Exposes Deadly Toxins in Food Supply


Health Secretary Robert F. Kennedy Jr. publishes list of chemicals and dyes that contribute to sickness epidemic.


T BY JERRY MCGLOTHLIN


he u.s. government is tak- ing action to expose deadly toxins in our food supply — putting the focus on a crisis


spotlighted in Newsmax magazine last December. The U.S. Department of Health


and Human Services (HHS) launched an online database designed to consol- idate information about chemical lev- els in the food supply, exposing what many experts say is a major threat to the nation’s health from our diet of ultra-processed foods. Called the “Chemical Contami-


nants Transparency Tool,” and avail- able on the Food and Drug Adminis- tration website, it provides a search- able platform that allows consumers to see precisely what contaminants are in their diets. More than 10,000 chemicals, compounds, and dyes are currently allowed to be added to food sold in the U.S. From fresh produce to packaged


snacks, the tool compiles previously scattered data into an accessible for- mat, making it easier for Americans to make informed food choices.


NEW TRANSPARENCY The tool enables users to search by food category or contaminant type, revealing substances found in every- thing from peaches to pistachios. For consumers, it is a major break-


through, bringing government data out of dense regulatory documents


8 NEWSMAX | MAY 2025


and into the public eye. Health Secretary Robert F. Kenne-


dy Jr. emphasized the broader impli- cations of the initiative. “HHS is committed to radical trans-


parency to give Americans authentic, informed consent about what they are eating,” he said. “This new Chemical Contaminants Transparency Tool is a critical step for industry to Make America Healthy Again.”


HOW IT WORKS The database aggregates data from the FDA’s long-standing food monitoring programs, which routinely analyze food samples from both domestic and imported sources. These tests detect a range of con- taminants, including naturally occur- ring elements like arsenic and lead, as well as synthetic residues from pesti- cides and food processing.


We Are What We Eat T


he U.S. allows 10,000 harmful additives, compounds, and


dyes in our foods that are banned in most countries, Newsmax magazine revealed in its December cover story. With the nation suff ering an epidemic of chronic illness, many experts believe eating ultra-processed foods contributes to the frightening increase in cancers among younger people, as well as the wave of obesity that aff ects 74% of the population and shortens our lifespans, which are four years longer in comparable countries in Western Europe. Newsmax revealed U.S. food


producers have two sets of rules: one for foods sold to overseas customers and an entirely diff erent standard for foods made for consumption in this country.


Regulators categorize contaminant


levels based on safety thresholds estab- lished in federal guidelines. Some lev- els trigger enforcement action, while others serve as recommendations or legal tolerances.


TACKLING A LONG-STANDING PROBLEM In February, President Donald Trump signed an executive order establishing the Make America Healthy Commis- sion (MAHA), giving Kennedy author- ity to investigate the impact of toxic chemicals, food additives, and over- medication — issues that have been linked to rising chronic illnesses. Among the concerns addressed by


MAHA are artifi cial dyes, endocrine disruptors, and food additives that remain in circulation. These substances have been linked


to a range of health issues, from hyper- activity in children to long-term meta- bolic disorders.


INDUSTRY RESISTANCE One of the most concerning aspects of current food regulation is a government rule which allows companies to self- certify food additives. Kennedy has called for reform-


ing this policy, advocating for stricter review processes to prevent potentially harmful substances from entering the food supply. Kennedy is meeting with leading


food industry executives, urging them to voluntarily phase out synthetic dyes and additives associated with behav- ioral and developmental concerns in children. Not everyone in the food indus- try is welcoming the move. Some food producers worry that consumers may misinterpret the data, lead- ing to unwarranted fears.


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