Well, in the US you have a major problem with the tuna you eat in 99% of the supermarket sushi, which is the main channel for sushi, for example.

It's mostly dog shit grade tuna that has been in the hold of a wooden boat in a tropical country for two weeks before being offloaded. The tuna is not toxic yet, but it's on the verge. It's also, let's say, not red in color. Rather grey-brown-green. The sort of color that you would immediately reject if you were told to eat it, especially raw.

But decades ago some enterprising people figured out that if you gas the tuna with carbon monoxide, you can turn it some sort of extremely unnatural fluorescent bright pink hue. It's a purely chemical reaction that does not "revert" anything. The fish is still going bad -- but it will not ever change color again. So you can literally be eating rotten, toxin-laden tuna, and lack the visual cue to tell you that (the color).

There have been deaths due to this worldwide, so the practice has been banned in the EU, Japan, even China for the last twenty years... But not in the US. I could tell you a lot of dirty little details about how this story went down, but I won't. In short: your beef is gassed as well.

Now, good for the EU, you'll say. Well, no. After all this cracking down (which continues today), the EU turns around and allows ANOTHER type of manipulation (that's coming to the US now, by the way), that has exactly the same risks. It's just a different set of chemicals from the ascorbic acid family ("vitamin C", but not it) that are added "to preserve the color" of tuna, exactly the same that CO does, but even worse, because these are chemicals that are literally injected into the tuna flesh (plus a lot of water, so there's double fraud).

This tuna has become absolutely prevalent in Europe now. It's the default in all supermarkets, both in the frozen section, at the fish counter and in sushi. And yet, the EU doesn't ban it. Why?

Well, it's 2024, and I guess just as the US has its beef lobby, Europe has other lobbies, including the large fishing and seafood trading and processing companies in Spain, France and the Netherlands, who sell literally tens of thousands of tons of this crap continent-wide.

My point being, fiat food is everywhere and it's a strategy against the people. The process may be more advanced in the US, for local reasons. But in Europe it's progressing as well.

Whenever you hear about such and such new "protection" by EU authorities, rest assure what they mean is protection of some agri-food lobby pushed by one of the member States (especially France). Not the consumer.