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.
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