Who Poisoned Your Bacon? [electronic resource] : The Dangerous History of Meat Additives
Guillaume Coudray2021
eBook
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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 Foreword
Did 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 ...
Main title:
Author:
Guillaume Coudray, Author
Imprint:
United Kingdom : Icon Books Ltd, 2021
Collation:
1 online resource (1 text file) (306.0 pages)
Audience:
General/trade
System details:
Platform: epubMode of access: Internet
ISBN:
9781785786129
Language:
English
BRN:
445870
Electronic access:
More Information:
| Location | Collection | Call number | Status/Desc |
|---|---|---|---|
| Online | Online resource (Member logon) | indyreads - eBook |