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Swallow This Serving Up the Food Industry's Darkest Secrets by Joanna Blythman
  

Swallow This Serving Up the Food Industry's Darkest Secrets

The Real World   Lifestyle & Health   eBook Favourites   
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Sue Baker's view...

Ever wondered about the ingredients in the food you eat? The flavourings, the things that make bread stay fresh, the pre-wash of the pre-washed salad, the way that yoghurt is thickened – all of these and other processes and ingredients are perfectly legal – But.... Read Swallow This to find out what‘s hidden by obscure labelling and how it affects your health and well-being.

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Who is Sue Baker

Synopsis

Swallow This Serving Up the Food Industry's Darkest Secrets by Joanna Blythman

From the author of What to Eat and Shopped, a revelatory investigation into what really goes into the food we eat. Even with 25 years experience as a journalist and investigator of the food chain, Joanna Blythman still felt she had unanswered questions about the food we consume every day. How 'natural' is the process for making a 'natural' flavouring? What, exactly, is modified starch, and why is it an ingredient in so many foods? What is done to pitta bread to make it stay 'fresh' for six months? And why, when you eat a supermarket salad, does the taste linger in your mouth for several hours after? Swallow This is a fascinating exploration of the food processing industry and its products - not just the more obvious ready meals, chicken nuggets and tinned soups, but the less overtly industrial - washed salads, smoothies, yoghurts, cereal bars, bread, fruit juice, prepared vegetables. Forget illegal, horse-meat-scandal processes, every step in the production of these is legal, but practised by a strange and inaccessible industry, with methods a world-away from our idea of domestic food preparation, and obscured by technical speak, unintelligible ingredients manuals, and clever labelling practices. Determined to get to the bottom of the impact the industry has on our food, Joanna Blythman has gained unprecedented access to factories, suppliers and industry insiders, to give an utterly eye-opening account of what we're really swallowing.

Reviews

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

'Everyone who cares about what they eat and how they feed their family should read this'
Daily Mail

About the Author

Joanna Blythman
Joanna Blythman is Britain’s leading investigative food journalist. She writes for the Guardian and is a regular contributor to BBC Good Food Magazine and Vegetarian Good Food Magazine. She is a regular broadcaster on food issues both on radio and television. She has won two prestigious Glenfiddich awards for her writing.

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Book Info

Publication date

30th November 1999

Author

Joanna Blythman

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Author's Website

www.joannablythmanwriting.c...
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Publisher

Format

Paperback

Categories

The Real World
Lifestyle & Health
eBook Favourites


ISBN

9780007548330

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