Ash Jurberg

I'm writing an article on food ingredients that are banned or restricted overseas but still legal in US groceries. Would love to hear from experts on this topic. What I'm asking: Tell me about a specific ingredient banned overseas that you've warned people about, and what put it on your radar. A patient who came in with a problem you traced back to it. A product you picked up in a US grocery store and couldn't believe was still on the shelf. A moment in your research where the data shifted your view. A conversation with a client that stuck with you. I want the specifics: the ingredient, the product or brand where you see it, and the moment or pattern that made you take it seriously. Who I'm looking for: Registered dietitians, food scientists, toxicologists, pediatricians, OB-GYNs, or food policy researchers.

I'm writing an article about grocery ingredients that are banned or restricted overseas but still legal and widely used in everyday US products. The Red 3 ban made headlines last year, but the list is much longer, and most Americans have no idea what's in the stuff they grab without thinking. I'm not looking for a regulatory roundup. I want experts to tell me which ingredients they personally flag, why they care, and what they tell their own families, patients, or clients to do instead. What I would like to get answered: Which ingredients that are banned overseas would you genuinely tell a US shopper to avoid, and why What the ingredient actually does to the body, and what the research really shows (vs. what gets oversold or marketed on social media) The specific products or product categories where it shows up most often on US shelves (bread, cereal, candy, sodas, baked goods, processed meats, etc.) A story or example from your work, practice, or research that made you take this ingredient seriously What you personally buy instead, or what you tell patients and clients to swap to at a regular supermarket Your view on why the US still allows it when other countries don't, if you have one EXPERTS I'M SEEKING: Registered dietitians and nutritionists Food scientists, food chemists, and food technologists Toxicologists and environmental health researchers Pediatricians, OB-GYNs, or endocrinologists with relevant expertise (food dyes, endocrine disruptors) Public health and food policy researchers WHAT I DON'T WANT: Wellness influencers, "clean eating" coaches, or anyone without scientific or clinical credentials PR reps for supplement brands or "non-toxic" product lines Generic "eat whole foods" advice without specifics