If Your Bread Can Survive Three Weeks On The Counter, It Should Not Go In Your Body
Back in my day a loaf of bread went stale in two days and that was that. You bought it, you ate it, you planned ahead. Now I can leave a sandwich on the counter for weeks and it still looks like it just came out of the oven. That is not bread, that is a science project with a label.
I am not a chemist and I will not pretend to be one. But I do not need a lab coat to notice that the rules about what goes into our food keep getting friendlier for the people selling it and less friendly for the people eating it. Every few years somebody promises to make the approval process faster and cheaper. Faster and cheaper for who?
So here is my take. If a food company cannot sell me something that spoils like real food, the burden should be on them to prove it is safe, not on me to prove it is not. Tell me I am being dramatic. My grandmother would have agreed with me.