36 Dangerous Foods RFK Jr Just BANNED

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🚨 RFK Jr. is launching a full-scale food system overhaul.
In this episode, I break down the 36 popular foods and ingredients that are now banned — and the many more that are under review — as part of the “Make America Healthy Again” campaign.

🇺🇸 Why are toxic chemicals banned in Europe still allowed in U.S. food?
We cover that — and so much more.

❌ 9 Banned Synthetic Food Dyes:
Red 3, Red 40

Yellow 5, Yellow 6

Blue 1, Blue 2

Green 3

Citrus Red 2

Orange B

💥 Found in everyday foods: Skittles, Pop-Tarts, Lucky Charms, Doritos, Jell-O, Kool-Aid, Mountain Dew, and more.

⛔ Next Ingredients on the Chopping Block:
Titanium Dioxide (skim milk, gum, coffee creamer)

Brominated Vegetable Oil (BVO)

Potassium Bromate

Propyl Paraben

Glyphosate (Roundup)

High-Fructose Corn Syrup

Seed Oils (The Hateful Eight)

🔥 Seed oils = mitochondrial poison. Learn why I say eating one French fry cooked in seed oil is like smoking a cigarette.

🎯 8 "Hateful Eight" Seed Oils:

Canola, Corn, Cottonseed

Soybean, Sunflower, Safflower

Grapeseed, Rice Bran

🛑 Found in 80% of packaged foods. Even the American Heart Association wrongly endorses them. Swap these out with avocado oil, olive oil, butter, ghee, coconut oil, lard, or duck fat.

🎟️ Get your FREE Seed Oil Allergy Card:
👉 https://www.seedoilcard.com

💣 Ultra-processed foods (UPFs) are on the radar too — RFK calls their inclusion in school lunches “a form of genocide.”

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🎧 I narrated it myself!
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🌱 Clean 15 vs Dirty Dozen (Shop Smart!)
✅ Clean 15 (lowest in pesticide residue)
Avocados, pineapples, onions, papayas, mangoes, kiwi, mushrooms, carrots, and more.

❌ Dirty Dozen (highest in toxins — buy organic)
Strawberries, spinach, grapes, apples, kale, peppers, blueberries, etc.

🌍 Our health system is not broken — it's functioning exactly as designed.
Let’s take responsibility for our choices and create the change from the ground up. Your fork is your protest.

👉 https://www.sol-west.org
The SōL West Foundation is dedicated to improving the quality of food served to children and young adults by promoting ancestral-based, whole food nutrition and regenerative food systems. They offer education, training, and support to leaders in the food community, aiming to provide the most nutritious meals possible. One of their key initiatives is the "Plate it Forward" program, which sponsors chefs and food service leaders to attend intensive training programs, thereby impacting the health and well-being of countless individuals through improved meal quality

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