Swallow This: Serving Up the Food Industry's Darkest Secrets

Swallow This: Serving Up the Food Industry's Darkest Secrets

From the writer of What to devour and Shopped, a revelatory research into what relatively is going into the nutrition we eat.

Even with 25 years event as a journalist and investigator of the meals chain, Joanna Blythman nonetheless felt she had unanswered questions about the nutrients we eat on a daily basis. How ‘natural’ is the method for creating a ‘natural’ flavouring? What, precisely, is changed starch, and why is it an factor in such a lot of meals? what's performed to pitta bread to make it remain ‘fresh’ for 6 months? And why, if you devour a grocery store salad, does the flavor linger on your mouth for a number of hours after?

Swallow this can be a interesting exploration of the foodstuff processing and its items – not only the extra noticeable prepared food, chook nuggets and tinned soups, however the much less openly commercial – washed salads, smoothies, yoghurts, cereal bars, bread, fruit juice, ready greens. fail to remember unlawful, horse-meat-scandal procedures, each step within the construction of those is criminal, yet practised by way of an odd and inaccessible undefined, with equipment a world-away from our thought of household nutrition instruction, and obscured through technical communicate, unintelligible elements manuals, and smart labelling practices.

Determined to unravel the effect the has on our nutrition, Joanna Blythman has received unparalleled entry to factories, providers and insiders, to provide an totally eye-opening account of what we’re fairly swallowing.

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