By John Farndon

From the intense distance so much of our nutrients travels to arrive our tables to the impressive merits of consuming tomatoes, John Farndon indicates the superb, usually stunning, fact at the back of the nutrients we consume. overlaying every thing from the massive companies that keep watch over nutrients creation around the globe to the risks of nutrition dyes, this publication unearths the advanced evidence at the back of the easiest of nutrients. discover simply what GM nutrients is and why you'll devour it unknowingly, how foodstuff will get its flavour, how a few meals aren't rather as nutritious as they need to be, how bringing unique meals in your desk could actually be costing the Earth, and masses extra. this is often a necessary consultant to the evidence at the back of foodstuff, the only important factor on your existence in addition to air and water - and the world's greatest company.

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Extra info for 101 Facts You Should Know About Food

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The Food Standards Agency argues that none of the pesticides individually are usually present in levels known to be hazardous to health. But pesticides are very rarely used singly. Most contaminated produce contains a cocktail of pesticides applied to ward off a range of different pests, and no one really knows what effect this could have when consumed over long periods. T 20 • 101 FACTS YOU SHOULD KNOW ABOUT FOOD Doctor Vyvyan Howard of Liverpool University has shown that British people now have 300 to 500 chemicals in their body that were just not there 50 years ago.

Many Third World countries face severe environmental problems in growing food to feed their populations, such as drought, which is exacerbated by climatic fluctuations like those inflicted on the Sahel region south of the Sahara. But such problems are probably responsible only for less than a tenth of hunger-related deaths. Mostly to blame are human factors – notably transport and infrastructure, lack of investment due to debt, farm subsidies in rich countries that undermine the ability of farmers in poor countries to earn money from their crops, and the value added N 48 • 101 FACTS YOU SHOULD KNOW ABOUT FOOD during processing, which makes it far more worthwhile for food suppliers to sell processed food to richer countries than basic foods to poor countries.

Zinc, iron and magnesium content were all significantly down. Indeed, the mineral content of British fruit and vegetables seems to have plummeted by up to 75% in the last half century. Similarly, intensive farming of livestock seems to reduce its nutritional value. The meat of cows fed on grass has much more of the beneficial Omega-3 oils than meat of cows fed on grain, and much less saturated fat. Milk from cows reared organically, Y 24 • 101 FACTS YOU SHOULD KNOW ABOUT FOOD too, has now been shown to have higher levels of Omega-3 than non-organic milk.

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