Genre: | Agriculture |
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Language : | English |
Published: | February 15, 2022 |
Edition: | 2nd |
Paperback | |
ISBN13: | 9781785787867 |
ISBN10: | 1785787861 |
Pages: | 306 |
Dimensions: | 5.25 x 8.0 x 1.0 inches |
Weight: | 292 g |
"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 pleasing pink colour.
These additives are, in fact, unnecessary. Parma ham has not contained them for nearly 30 years – and indeed all traditional cured meats were once produced without nitrate and nitrite. Progressive producers are now increasingly following that example.
Who Poisoned Your Bacon? – featuring a foreword by acclaimed food writer Bee Wilson – is the authoritative, gripping and scandalous story of big business flying in the face of scientific health warnings. It allows you to evaluate the risks, and carries a message of hope that things can change.