Quinlan, Julia J. and Stephanie Watson. The Truth Behind Manufactured Meats. Part of the From Factory to Table: What You’re Really Eating series. 2018. 48p. ISBN 978-1499439328. Available at 641.3 QUI on the library shelves.
At some point in time, we’ve all heard the expression, “it’s like making sausage, you’re better off not knowing how it’s made.” Referring to the fact that most people would rather not know what is in the food they eat, this book explores the process of manufacturing meats for human consumption. Unlike a steak purchased at the grocery store, items such as chicken nuggets, hot dogs, and deli meats are all processed foods made from scraps and other fillers, along with sodium to enhance the taste, preservatives to ensure a long shelf life, and food coloring to make them more appetizing.
Though every food item sold in the grocery store contains a list of ingredients, most of us neither know what these ingredients are, nor what role they play in affecting human health. Ingredients such as nitrates, used to preserve food, have been linked to cancer. Food coloring is also linked to cancer. Sodium is linked to high blood pressure and heart attacks. Manufactured meats are engineered to be delicious and attractive to the eye, but they may not be the best and healthiest option available.
The Truth about Manufactured Meats informs the reader about what is in their plate, and encourages us to limit our consumption.
Other books in this series include:
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