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Not only is RFK Jr. right about 'vaccines,' he's right about the toxic junk that is being passed off as 'food' to the American people:

So now we DO want government to tell us what to eat? Or we don't? Which is the current "conservative" stance?

So. Here’s the clip from RFK’s endorsement speech that probably triggered this new corporate media narrative reversal:

https://x.com/greg_price11/status/1827070743701549306

Not only is RFK Jr. right about 'vaccines,' he's right about the toxic junk that is being passed off as 'food' to the American people:

You pay $10+ for a 6 oz. jar of any mayo without Soy.

You know how Mayonaise is supposed to be made with Egg Whites?

And so we begin to see the Trump-fueled genius in Robert Kennedy’s turn from vaccines to his new focus on food health. Make America Healthy Again! Kennedy’s old anti-vaccine policies are political kryptonite, since for whatever reason leftists have fully embraced vaccines for life. But food health carves off a mammoth segment of traditional liberalism, a political neighborhood that used to be owned by the left even more wholly than Tren de Agua’s new Aurora apartments.

But now, orthodoxy requires Democrats to defend junk food, genetically modified grains, and Roundup. It must be very confusing to be a Democrat these days.

In his 2015 book, “The Dorito Effect”, Mark Schatzker writes about how industrial food production in the mid-20th century led to the rise of the flavour industry including massive companies that create chemical and spices to improve the taste of food.

One stat that stands out: the average American went from consuming 0.5lb of spices a year in 1918 to more than 3.5lbs of spices a year in the 2010s.

Why has there been such a growth in the use of spices? Because the industrial production of food creates relatively bland ingredients (vs. organic or small farm operations).

Conceptually, this makes sense. Producing food for larger and larger populations requires trade-offs that often come at the expense of taste. Food producers prioritize other considerations such as speed (how fast can it grow?), size (how much volume can it be given X inputs?) and resilience (can the product survive travel to market?).

“As [crop] breeders selected moneymaking traits like yield, disease resistance, and a thick skin for easier transportation, they ignored the genes that determine good flavor,” writes Schatzker.

A notable outcome of these trade-offs is that produce and meats hold more water, leading to flavour dilution (more water weight also means less minerals and vitamins).

Small-batch food growers don’t have to make these trade-offs and that is why their tomatoes, kales, chicken, and pork typically tastes better.

To counterbalance these taste-diluting effects, the food industry spearheaded the chemical creation of specific food flavours (“vanilla”, “smoked”, “orange”, “delicious delicious beef pho” and more).