Fixing Food: An FDA Insider Unravels the Myths and the Solutions
About this ebook
Dr. Williams also questions the accuracy of more than thirty years of food labeling, coupled with consumer education on diet/disease relationships and failed attempts to get consumers to track intakes. It is time for the American people to look elsewhere for solutions, rather than relying on the FDA.
Fixing Food takes you inside the FDA and explores the inner workings that drove failed strategies. Following his tenure at the FDA, Dr. Williams spent more than a decade investigating new sciences—including genetic and microbial sciences—that are leading to innovative foods and products. With one of the greatest public health crises in American history ongoing, this research aims to solve our issues with food—once and for all.
In this book, you will learn:
• How FDA controls Congress, the Courts, and the Executive Branch and others who might be a threat to their resources and growth of power
• How the FDA misuses risk assessment and cost-benefit analysis
• How the FDA’s most recent innovation to keep food safe is fifty years old
• Why food labeling has been a disaster
• How entrepreneurs are remaking foods to be safer and healthier
• How new medical devices will ultimately make nutrition as easy as using a cell phone
• How trying to educate consumers through food labeling has been a public health disaster
Ultimately, the role of the FDA in the new world of food safety and nutrition must change if the agency is to stay relevant.
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About the author
Dr. Richard A. Williams was at the FDA’s Center for Food Safety and Nutrition for twenty-seven years. He ended up as the Director of Social Science and received the agency’s highest honor: the Award of Merit. Since leaving the agency, he has continued to study and write about food safety issues and has written professional articles in the Risk Analysis, the Journal of Food Science and Technology, Regulation magazine, and the Dickinson Law Review. He has written op-eds for the New York Times, USA Today, the Wall Street Journal, and the Chicago Tribune. He has appeared on television (CNN, C-SPAN) and radio (The Diane Rehm Show, NPR). Dr. Williams has given presentations throughout the U.S., Europe, South Korea, Australia, and China on food safety and nutrition issues. He regularly gives talks at the Society for Risk Analysis and Arizona State Universities Governance of Emerging Technologies and Science conference, in addition to the food industry and various academic settings.
