Have you ever traveled to another country and wondered why you felt better about the food you ate abroad than at home? A recent Wall Street Journal article, featuring SPPH Professor Cynthia Curl, aimed to demystify that query by diving deeper into what really goes into the food we eat across the world.
Experts like Curl say there are differences between how the European Union and the U.S. regulate food. The EU takes more of a precautionary approach, with certain chemicals used in pesticides banned because they might increase the risk of cancer or persistent pollution, Curl said. Despite the difference in regulatory approach here and there, Curl says, food in Europe is not definitively healthier than in the U.S. Read more of what Curl has to say in the article.