I just want to know more about distinctive American food additives. Is there any good study on whether fortifying pasta with ferrous sulfate, or synthetic thiamine mononitrate, leads to “inflammation” or causes an insulin response greater than that of the simple, three-ingredient pastas that are more widely available in Europe? Is there a difference to the durum wheat if you use a preharvest application of glyphosate, and not just a predrilling one, as is typical in Europe?

I think these are not difficult questions or extreme ones. I think it shouldn’t be hard to find out whether American additives and the “shelf stability” they add are really worth whatever other price we may be paying on the back end in poorer health outcomes. This seems like the only appropriate mission for an FDA.

I’m worried though, when I see RFK speculating about mitochondrial problems in children that he’s simply observing in airports.