Kristin Cavallari Quotes

I feel like things are weirder in our food production chain than I can even make up. I wouldn't invent pink slime, but pink slime exists: It's a non-fictional entity. Like, that stuff grosses me out so much, I couldn't make it up.

When people say they prefer organic food, what they often seem to mean is they don't want their food tainted with pesticides and their meat shot full of hormones or antibiotics. Many object to the way a few companies - Monsanto is the most famous of them - control so many of the seeds we grow.

We wouldn't have to speak so critically if businesses would stop feeding dead animals to live ones, putting non-food substances into food, tinkering with genetic codes, and spraying the countryside with poisons.

The growing attention Americans are paying to what they put into their mouths has touched off a new scramble by the processed-food companies to address health concerns.

Firstly, should we be selling and buying irradiated meat? I think that's up to the consumer, ultimately. But the second point is, this irradiated meat should be clearly and unmistakably labeled as irradiated meat.

It's time to get the FDA to reverse its 1994 decision not to label GM foods.

In the 21st century our tastes buds, our brain chemistry, our biochemistry, our hormones and our kitchens have been hijacked by the food industry.

You wanna get diarrhoea? Eat industrial food.

There's a short chain between field and fork, and the shorter that chain is - the fresher, the more transparent that system is - the less chance there is of anything from bio-terrorism to pathogenicity to spoilage.

There are so many ingredients that are approved for use. You can't be an expert on all of them.

There's a lot of processed food in America and I know that can make some tourists who're used to fresh food feel sick.

We in America have gotten addicted to cheap food. The result of that is antibiotic-laden fish, foods that are bred to be portable.

Orange juice from concentrate is labeled. Food coloring Red #5 is labeled. Fish are labeled as to whether they've been previously frozen. To a consumer, there's no plausible reason why these factors should be on a food ingredient label while the presence of GMOs shouldn't be.

I don't want food that comes from animals that are caged up and fed antibiotics. I am really suspicious of that kind of production of meat and poultry.

While consumers may be more shocked by pink slime or the feeding of Prozac to poultry, the routine feeding of millions of pounds of human antibiotics to chickens presents a much graver threat.

I've always believed consumers have a right to know what's in their food.

The astounding variety of foods on offer in the modern supermarket obscures the fact that the actual number of species in the modern diet is shrinking. For reasons of economics, the food industry prefers to tease its myriad processed offerings from a tiny group of plant species, corn and soybeans chief among them.

To eat chicken that was raised with antibiotics is safe, right? But long-term, relying on antibiotics as part of our livestock production is probably not the right thing to do. To not serve chicken means that there's not an economic engine that's making it possible to build up a supply of antibiotic-free meat.

On one hand, our food is polluted with herbicides and on the other hand by antibiotics. And then we have hormones and pesticides.

The nature of food processing had changed substantially in America. Much of it owed to corresponding changes in food packaging and the logistics for faster shipping. The scope of outbreak from foodborne illness no longer has a clear geographic boundary.

Honestly, I'll take a little lard over the 20 chemicals and ingredients I can't pronounce in some store-bought tortillas.

We are eating hybridized and genetically modified (GMO) foods full of antibiotics, hormones, pesticides, and additives that were unknown to our immune systems just a generation or two ago. The result? Our immune system becomes unable to recognize friend or foe - to distinguish between foreign molecular invaders we truly need to protect against and the foods we eat or, in some cases, our own cells. In Third World countries where hygiene is poor and infections are common, allergy and autoimmunity are rare.

The more chemicals that are in our food, the more we are messing with things that we probably don't know the full effect of.

If man made it, don't eat it.

Food, one assumes, provides nourishment; but Americans eat it fully aware that small amounts of poison have been added to improve its appearance and delay its putrefaction.