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  These Men Ate Poison So You Could Have the FDA
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ContributorRP 
Last EditedRP  Nov 08, 2018 12:28pm
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CategoryPerspective
AuthorKim Kelly
News DateThursday, November 8, 2018 04:00:00 PM UTC0:0
DescriptionIf you sat down to eat at any point and in any part of the U.S. in the 1800s, nothing on your plate was quite what it seemed. The level of vile, often toxic contamination in basic consumer products was almost unimaginable to modern folk raised under the auspices of the FDA.

Your morning coffee? If it wasn’t already mixed with chicory, there was probably quite a bit of sawdust mixed in, with scorched and ground peas, beans, or dandelion seeds for color. The honey in your tea? Sweetened corn syrup complete with wax “honeycomb”. The spices on your table? Finely ground coconut shells, burnt rope, or straight up floor sweepings. The flour in your bread? Mixed with crushed stone, gypsum, or dirt. The brown sugar in your grandma’s cookies? Spiked with ground insects. The scotch in grandpa’s after supper tipple? Poisonous wood alcohol dyed honey brown. The milk in Junior’s glass? Certainly watered down, almost definitely whitened with chalk or plaster of paris, often dosed with a preservative like formaldehyde to keep it “fresh,” and occasionally topped with pureed calf brains to mimic the “cream” on top. The fact that past generations managed to survive their own kitchens was a medical marvel in its own right, and those dark days are only barely behind us. We’ve only made it this far thanks largely to the efforts of one zealous chemist, and a few brave, iron-stomached volunteers dubbed the Poison Squad.
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