EATING MAY BE HAZARDOUS TO YOUR HEALTH: Dangers in Your Food

by Jacqueline & Jean Carper Verrett ‧ RELEASE DATE: Aug. 1, 1974

Who knows from calcium hydroxide, disodium phosphate, polysorbate 10 -- to most of us (and especially anyone under 20 who's been raised on packaged foods) it's chocolate pudding. According to the authors (one's a biochemist, the other a consumer-science writer) manufacturers use something like 1.06 billion pounds of additives annually (five lbs. per capita): nutrients, preservatives and antioxidants, emulsifiers, sequestrants, humectants -- the list is virtually endless. Some additives, to be sure, are valuable and necessary; others, though, are for nothing more than cosmetic purposes -- if you use Spry you're getting BHA and BHT preservatives, with Crisco neither. The authors accuse both the FDA and the prestigious National Academy of Sciences of inadequate testing, and in this book they present and document a strong case for stricter legislation and enforcement.

Pub Date: Aug. 1, 1974

ISBN: N/A

Page Count: -

Publisher: Simon & Schuster

Review Posted Online: N/A

Kirkus Reviews Issue: Aug. 1, 1974

Categories: NONFICTION