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, by Melanie Warner
Download Ebook , by Melanie Warner
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Product details
File Size: 3311 KB
Print Length: 290 pages
Publisher: Scribner; Reprint edition (February 26, 2013)
Publication Date: February 26, 2013
Sold by: Simon and Schuster Digital Sales Inc
Language: English
ASIN: B009K54F48
Text-to-Speech:
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Amazon Best Sellers Rank:
#549,122 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
I heard the author on the Diane Rehm show--and decided to purchase the Kindle version of the book. At the same time, I also purchased Salt Sugar Fat: How the Food Giants Hooked Us as he was on the show too. As I got my Kindle book immediately, I began with it first. I'm so glad I did.First off, the book is just really well written. The author is an excellent writer--and her book is crafted quite well. It draws you in immediately. Th whole history of chemicals, additives,food science, and food safety is completely fascinating. I knew none of it. I also had no idea just how much artificial chemically engineered crap goes into our food--nor that the US allows so many additives which Europeans and other countries find harmful. Why??? I realize that we have a laissez-faire attitude to much--but we're talking about our and our children's health. You would think that based on that, we'd be a little bit more concerned with what went into our food and its safety vs. big business and profit. Like so many things in America, profit trumps all.I've learned so much. I had no idea how cereal was produced... veggie burgers... artificial colors/flavors, etc. I had no idea just how prevalent all of the chemical preservatives, enzymes, and additives are in our foods--pretty much everywhere, and not always labeled so that you'd know that.I'm about 3/4s of the way through. It's Sunday night, and I started reading this on Friday night. Today I went to the grocery store--and I was quite wary of purchasing my usual standard food--especially the cereal and other stuff. I'm sure I'll still buy Cheerios and some other processed foods--but probably less, and with my eyes a bit more open. Was going to purchase some cookies, and decided that we'd bake them instead.I feel that we as a country need to at least work to get the food additives banned in other countries, banned here. Major food companies have alternative versions of their products already created for these non-US markets, we should at least pressure them to offer those versions here.Oh, if you go to the author's website (or search on Youtube) you can see her videos of eternal food...including the liquified chicken tenders.Eyes opened. Thank you Melanie!
A very interesting book if you want to learn how corporations started altering once healthy whole foods in America. Taking real cheese and creating a fake cheese and passing it off as better than natural cheese and for the purpose of long shelf lives and huge profit for corporations, people wereexcited to be able to try this fake cheese......Cereal companies take grains and dry them, create a slurry mush....then re-formulate that mush into something like cardboard....totally devoid of everything that was in the whole grain in the first place....and let us believe we're eating actual grains....The mention of nutrients on the package lets the public believe they're eating something nutritious and healthy. It goes beyond just describing what has taken place for way over a century by altering natural foods..... Just about all drycereals have added synthetic nutrients after all the real nutrients found in whole grains were removed....the fiber is gone, the natural oils are gone.Then they add chemicals and ingredient you can't pronounce....There is no reasonable facsimile of a whole grain left....and after 6 months a box of cereal sitting on a shelf, a huge percentage of even the synthetic nutrients are gone as well..... After reading this book, I'd never in my lifetime ever want to give myself or any family member a packaged box of cereal. I wouldnot eat fake American cheese...It's just a shame to learn what has happened to the notion that we're eating real food...
Really thorough, in-depth look at how our food became "food like substances." She really gets right into the meat of the matter by showing consumers the stuff that food manufacturers don't want to tell anyone. She talks about how soybeans get turned into oil and other stuff, how corn is fermented into various substances added to foods, how chemical-made enzymes sneak into even organic foods, and how empty the rules really are regarding food additives and safety. Terms like "minimally-processed" and "natural" are completely void of meaning. Parents and children's caretakers have no clue in the world what they're actually stuffing into the children in their care. Even the most well-meaning person makes serious mistakes when choosing food to eat or serve--partly because ingredient lists are created to be as confusing and misleading as possible, but also partly because consumers don't tend to know anything about how food is produced even in a best-case scenario.She does fall a little into "CHEMICALS! BOO! HISS!" thinking, such as was debunked so grandly by SciBabe last year when FoodBabe was at her most popular. Her exact examples are the same ones that Vani Hari campaigned with in many cases. But overall, one can't deny that her conclusions are sound: that greater processing results in lower nutrition, that we're better off eating less-processed food than more-processed food, and that adding vitamins and other function to food doesn't result in the nutrition that manufacturers really want us to believe it provides. Other conclusions seem inescapable as well: that we really have no idea what some of this processing does in the body, that we're not actually sure at all what some of these chemicals even do either singly or in concert with any others, and that the more stuff is processed the worse these effects will become. At the same time, she discusses her own real efforts to feed her family while bearing in mind the facts she's uncovering.The best thing one can take away from this book is that we, as consumers, need to be paying attention to what we buy for ourselves and our families, and that we need to be aware of the trade-offs we make when we sacrifice food quality to lower its expense or save time.
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