I’ve got a new opinion piece up at the Daily Caller on the USDA’s new nutritional chart. And tune in to C-SPAN’s “Washington Journal” on Monday morning at 8:30 a.m. Eastern when I’m scheduled to be a guest on this subject.
More: Link to C-SPAN video here, and more at Cato at Liberty.
My new post at Cato at Liberty explains how raw green onion came to be served as the “snack” in a Washington, D.C. public school, and why one smart suburban district decided to pull out of the federal school lunch program entirely.
The latest surprising application of California’s toxic-warnings law [Ken Odza]
Public-spirited litigants Western Sugar Cooperative, Michigan Sugar Company and C & H Sugar Company, Inc., have filed a lawsuit charging corn refiners with false advertising in their recent campaign to relabel high-fructose corn syrup as “corn sugar.” “The sugar producers seek an injunction to end the advertising campaign and also seek damages, including compensation for corrective advertising.” [PR Newswire]
Mark Perry revisits an interest-group-driven feature of the not too distant legal past [Carpe Diem]
… you may want to know more about the Center for Science in the Public Interest’s “caramel coloring” cancer scare (earlier). Pediatric Insider and Abnormal Use provide some needed perspective.
It’s long been known that the processes by which food is browned, whether in the frying pan, grill, rotisserie or stewpot, generate a variety of chemicals with alarmingly hard-to-pronounce names. David Oliver thinks the flap over 4-methylimidazole in the familiar cola ingredient, “caramel coloring,” is likely to go the same way as the flap over supposed cancer risk from acrylamide in French fries, potato chips and many other foods.
P.S. Per commenter Jerry, I’ve jumped to conclusions, and the “caramel coloring” found in sodas is generated by other chemical processes, not by caramelization.
According to its claim, the packaging of Dove brand chocolate and peanut butter candy “is too similar to that used for such products in Hershey’s Reese’s line,” and relies overmuch on the colors brown, orange and yellow, presumably nonobvious choices for a chocolate-peanut confection. [Matt Miller, Harrisburg Patriot-News]