Charming, delightful, often richly depressing survey about what we
eat, by Lacey (Medical Microbiology/Leeds; Unsafe for Human
Consumption - not reviewed). Yes, Dr. Lacey is down on cholesterol,
but more down on drugs, diet and lifestyle, saturated animal fats
and hydrogenated oils. His message is simple: "Ignore the
cholesterol propaganda, don't have your blood tested for
cholesterol and eat an enjoyable and varied diet as suggested here.
The real difficulty is to get the amount of food you need right."
Lacey begins, logically, with a history of foods, our first crops,
wild meat, then intensively farmed meat and salmon (farmed fish
fats have changed for the worse), with the thought that changes in
food production over the past 70-80 years "have been much more
dramatic than the previous 30 million." He describes the present
uses and consumption of cereals, potatoes, nuts, sugar, fruits and
vegetables (the disaster fallen upon tomatoes, now dull,
thick-skinned, tasteless), mushrooms, peas, beans, and seeds
yielding vegetable oil. He also sighs over the debasing of pizza,
problem bacteria in moist processed foods and canned and
vacuum-packed foods, the fact that irradiating salmonella in fowls
may only allow other dangerous types that can survive irradiation
great encouragement "by removing the competition" - so do not stuff
chickens! Meanwhile, total confusion reigns about additives. As for
bread? - "Let us be quite clear. Real bread, like real ale, is
brown." Lacey suggests the ideal diet, even gives recipes, and ends
with ideas for cleaning up poultry and eggs, reducing world hunger,
and avoiding the sheer inefficiency of feeding cereals to mammals
and birds instead of eating the cereals directly. Is such sapience
hard to swallow? With the expanding world population, yes. British
by birth but quite adaptable to American readers. (Kirkus Reviews)
You are what you eat - or are you? What is in food? Where does it
come from? Richard Lacey, Professor of Clinical Microbiology at
Leeds University and a popular media critic on food issues, takes
the reader on a culinary exploration into the world of food.
Blending science and humour, he stimulates us to question the
future and to think about the nature of what we eat and where it
comes from. Richard Lacey is on the side of the consumer, you and
me, as he reveals the sinister side of food production and the
dangers lurking in the kitchen. The reader is served up with a
feast of practical tips on the handling of food. But food is FUN
too! Our taste buds work overtime as we are shown how to enjoy food
that is delicious, healthy and safe. The overall message is enjoy
your food but be aware of the dangers and take care. As you read
you will laugh, wince and learn about FOOD.
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