Unsafe at Any Meal
What the FDA Does Not Want You to Know About the Foods You Eat
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- USD 16.99
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- USD 16.99
Descripción editorial
Each year, Americans consume hundreds of food products that contain truly dangerous compounds, including heavy metals, pesticides, and other harmful additives—with the blessing of the FDA. Why is this happening and why haven’t you heard about it? In Unsafe at Any Meal, Dr. Renee Dufault, former food investigator for the Food and Drug Administration, provides the startling answers. While at the FDA, Dr. Dufault discovered that mercury—a highly toxic metal—was contaminating the plumbing systems of many food manufacturing plants. Upon further examination, she discovered that the same mercury was also evident in a number of processed foods commonly sold in supermarkets. When Dr. Dufault revealed these disturbing findings to her superiors, she was told to stop her investigation. Her continued efforts to raise the issue always met with a dead end, so she chose to take an early retirement from the FDA. Dr. Dufault then devoted her energy to making the public aware of the insidious dangers that contaminate our food. In 2010, she founded an organization of scientists to study the scope of this problem and has published numerous research articles on the topic with little fanfare. To expose what still seems to be a well-kept secret by the FDA, she has written Unsafe at Any Meal to provide consumers with the information they need to know...
PUBLISHERS WEEKLY
Dufault, a former Food and Drug Administration investigator, criticizes the levels of mercury and other chemicals present in commonly consumed foods. She portrays a federal food safety system rife with ineffective regulations and practices that have left an unknowing American public vulnerable to food contaminants. Citing both her own research and others' studies, Dufault contends that the consumption of these contaminants, mainly through processed foods, contributes to the prevalence of common American illnesses. Dufault is scathing about food labeling that omits mentions of mercury, arsenic, or other contaminants that can be found in foods as a result of production. She cites the addition of mercury-containing chemicals to high-fructose corn syrup to regulate acidity and increase shelf life. Moreover, she argues that exposure to even government-allowed amounts of contaminants can impact gene regulation and function and contribute to disease. To combat these dangers, Dufault prescribes a diet low in processed foods and high in organic food, vitamins, and nutrients. Her work leaves readers with a disquieting picture of current American food safety standards.
