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Swallow This: Serving Up the Food Industry’s Darkest Secrets Paperback – February 2, 2016
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‘In this fine book, Blythman uses a long spoon to sup with the devils of our daily diet.’ The Times
‘Outstanding … Blythman is never holier than thou – she recognises that people, herself included, need and want convenience food. Her argument is simply that we have a right to know what’s really in it, right down to the minor chemical processes that have known toxic properties … Food for thought’ Observer
‘I whole-heartedly applaud her achievement. This is an important book which should be required reading for anyone who eats processed food, whether that’s organic pork chops or sausage rolls from the petrol station’ Literary Review
‘Riveting’ Daily Telegraph
Praise for What to Eat:
‘Joanna Blythman has one of the sanest food heads in the Western World – and this brilliant book encapsulates her admirably clear thinking in a wonderfully accessible, entertaining way. Everyone who cares what they eat and how they feed their family – that’s all of us, right? – should read it.’ Hugh Fearnley Whittingstall
'A rare book, practical, sensible, and passionate. Joanna Blythman writes with clarity, sanity and humanity. Anyone interested in food and cooking should read it.' Matthew Fort
‘A succinct and badly needed encyclopaedia of facts and common sense on food and nutrition for which I am truly grateful. The introduction alone is worth the price of the book.’ Darina Allen
About the Author
Joanna Blythman is Britain's leading investigative food journalist and an influential commentator on the British food chain. She has won five Glenfiddich awards for her writing, including a Glenfiddich Special Award for her first book The Food We Eat, a Caroline Walker Media Award for Improving the Nation's Health by Means of Good Food, and a Guild of Food Writers Award for The Food We Eat. In 2004, she won the prestigious Derek Cooper Award, one of BBC Radio 4's Food and Farming Awards. In 2007, Good Housekeeping Magazine gave her its award for Outstanding Contribution to Food Award 2007. She writes and broadcasts frequently on food issues.
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Being a Chemical Engineer myself, I avoid fake food for all the unnatural stuff it is made of.
It is better to learn how to cook!
Even if you scrupulously read your Food Labels… “It is hard to avoid the 6,000 food additives - flavorings, glazing agents, improvers, anti-caking agents, solvents, preservatives, colourings, acids, emulsifiers, releasing agents, antioxidants, thickeners, bleaching agents, sweetness, chelators - and the undisclosed ‘processing aids’ that are routinely behind the scenes of contemporary food manufacturing.” (pg 3).
Thus, “consider the real possibility that by activating, blocking, hijacking or otherwise messing with the normal functioning of our bodies, engineered chemicals are contributing to a wide range of human health problems” (pg 252).
Finally, after reading the book I went grocery shopping and had a new set of eyes for the food I eat... or pass on.
companies do to it. There will be a place for these people to go to someday. I wish it was sooner, not later. If you're sensitive to ink this may bother you. I had to put gloves on and read it outside.
To me this is a book every person should read. Then we should all vote, as informed consumers, with our money.
Unless you have a farm, grow your own vegetables and kill your own chickens, in that case you're good.