Grocers occupy a uniquely powerful position in the food system. They are not merely retailers; they are the final gatekeepers between production and the publics' plate. As such, they should act as proactive defenders of the food supply—deliberately rejecting ingredients with concerning toxicological profiles and consistently prioritizing the cleanest and least-processed foods available. The fact that a substance is labeled “Generally Recognized as Safe” by U.S. authorities does not settle the question of whether it belongs in the food people eat every day. That designation is a regulatory construct, not an absolute scientific verdict, and it has often lagged behind emerging evidence and more cautious international standards. Other countries have already restricted or banned certain additives, preservatives, pesticides, and processing aids that remain permitted here. Drawing on that broader body of experience—rather than treating one nation’s regulatory floor as the ceiling of what is acceptable—gives retailers a clearer, more responsible standard to follow.