Who Poisoned Your Bacon?: The Dangerous History Of Meat Additives Guillaume Coudray Icon Books Αγγλικά Βιβλία Industry & Industrial Studies

\ Highly Persuasive A Well-Organised And Solid Dossier That Alerts Us To Legalised Chemical Trickery Joanna Blythman The Spectator\ Bombshell Book\ Daily Mail\ Eye-Opening Important Book Full Of Righteous Anger\ Bee Wilson From Her Foreworddid You Know Bacon Ham Hot Dogs Salami Are Classified By World Health Organization (Who) As Category 1 Carcinogens\ ?Would Eat Them If Knew They Caused Bowel Cancer?Following Ten Years Detailed Investigation Documentary Film-Maker Guillaume Coudray Presents Powerful Examination Use Nitro-Additives In Meat He Reveals Most Mass-Produced Processed Meats Now Even Many Artisanal\ Products Contain Chemicals React With Form Cancer-Causing Compounds Tells Story How Since 1970S Meat-Processing Industry Has Denied Risks Because These Additives Make Curing Cheaper Quicker Extending Shelf Life Giving Pleasing Pink Colour Fact Unnecessary Parma Not Contained For Nearly 30 - Indeed All Traditional Cured Were Once Produced Without Nitrate Nitrite Progressive Producers Increasingly Following Example ?Who Poisoned Your Bacon? Featuring Foreword Acclaimed Food Writer Is Authoritative Gripping Scandalous Big Business Flying Face Scientific Warnings It Allows Evaluate Carries Message Hope Things Can Change Σελίδες: 400 Διαστάσεις: 12 9X12 9Cm