Quinlan, Julia J. and Paula Johanson. The Truth Behind Factory Foods. Part of the From Factory to Table: What You’re Really Eating series. 2018. 48p. ISBN 978-1-49943925-0. Available at 641.2 QUI on the library shelves.
Most of the food we now eat comes pre-packaged and is purchased at the grocery store, or is purchased in bulk and prepared at a fast-food restaurant. Packages and menus are well designed, pictures are attractive, and food names are descriptive. What we are eating, however, is not clear as even the nutritional label can be very confusing, with multiple ingredients sporting names like propylene glycol and silicon dioxide, whose functions and properties are unknown to the general public.
Such foods, which are cheap and easily accessed and consumed, are made by industrial conglomerates who make millions of portions using the cheapest ingredients they can find, and fill them with preservatives to keep them on shelves longer, and with chemicals to render them visually attractive as well as tasty. These processing foods are not as nutritious as homemade meals, and can contain high amounts of sugars and sodium, which in turn affects the health of those who consume them.
Providing a great overview of the processed food industry, this book clearly demonstrates that not all foods are created equal, and that those buying food must be aware of what they purchase both for health and for environmental reasons.
Other books in this series include:
Other books in this series include:
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