Medicine: Checking the Additives

Besides having one of the richest diets and the most varied menus on earth, Americans daily consume a haphazard assortment of an estimated 400 chemicals added to foods as preservatives, coloring agents, antioxidants, mold inhibitors, bleaches, thickeners, thinners, emulsifiers and moisteners. This week, to take both the hap and the hazard out of the addilives, a new law (signed by President Eisenhower six months ago; becomes effective. Its burden: before processors may add any chemical to food, its safety must be proved to the satisfaction of the Food & Drug Administration.

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