Quinlan, Julia J. and Adam Furgang. The Truth Behind Snack Foods. Part of the From Factory to Table: What You’re Really Eating series. 2018. 48p. ISBN 978-1-49943936-6. Available at 664.07 QUI on the library shelves.
Everyone enjoys a good snack during a sporting event or at a cookout. Snack foods are delicious, but the industrial processes involved in fabricating these have involved reducing costs while tricking the body to think these are delicious. Snack foods contain too much sugar and too much salt, often exceeding the daily recommended amount for a man’s diet, but most of us have no idea of the true health impact snacks have on our body.
The Truth Behind Snack Foods present how snack foods are created and why they taste so yummy, but how they are not healthy for you. Items such as chips and candy bars are obvious candidates, but so are fruit bars and other items that contain salt and corn syrup. Short and long-term health consequences, such as diabetes and hypertension, are examined. Techniques for better eating and healthy ideas are also reviewed.
Anyone interested in our food and how we eat will appreciate this book and will never look at snack food the same way.
Other books in this series include:
Other books in this series include:
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