Who Poisoned Your Bacon?: The Dangerous History of Meat Additives Guillaume Coudray Icon Books Paperback / softback

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\'Highly persuasive ... a well-organised and solid dossier that alerts us to legalised chemical trickery.\'Joanna Blythman, The Spectator\'A bombshell book\' Daily Mail\'Eye-opening and important . . . a book full of righteous anger\' Bee Wilson, from her ForewordDid you know that bacon, ham, hot dogs and salami are classified by the World Health Organization (WHO) as \'category 1 carcinogens\'?Would you eat them if you knew they caused bowel cancer?Following ten years of detailed investigation, documentary film-maker Guillaume Coudray presents a powerful examination of the use of nitro-additives in meat. As he reveals, most mass-produced processed meats, and now even many \'artisanal\' products, contain chemicals that react with meat to form cancer-causing compounds. He tells the full story of how, since the 1970s, the meat-processing industry has denied the health risks because these additives make curing cheaper and quicker, extending shelf life and giving meat a pleasing pink colour.These additives are, in fact, unnecessary. Parma ham has not contained them for nearly 30 years - and indeed all traditional cured meats were once produced without nitrate and nitrite. Progressive producers are now increasingly following that example.?Who Poisoned Your Bacon? - featuring a foreword by acclaimed food writer Bee Wilson - is the authoritative, gripping and scandalous story of big business flying in the face of scientific health warnings. It allows you to evaluate the risks, and carries a message of hope that things can change. Σελίδες: 400, Διαστάσεις: 12.9x12.9cm

Αγορά Who Poisoned Your Bacon?: The Dangerous History of Meat Additives Guillaume Coudray Icon Books Paperback / softback

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