{"product_id":"who-poisoned-your-bacon-the-dangerous-history-of-meat-additives-9781785787867","title":"Who Poisoned Your Bacon?: The Dangerous History of Meat Additives","description":"\u003cp\u003e\u003c\/p\u003e\u003cblockquote\u003e'Highly persuasive ... a well-organised and solid dossier that alerts us to legalised chemical trickery.' - \u003ci\u003eThe Spectator\u003c\/i\u003e\u003cbr\u003e'A bombshell book' -\u003ci\u003e Daily Mail\u003c\/i\u003e\u003cbr\u003e'Eye-opening and important . . . a book full of righteous anger' - Bee Wilson \u003c\/blockquote\u003e\u003cp\u003e\u003c\/p\u003e \u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003e'Highly persuasive ... a well-organised and solid dossier that alerts us to legalised chemical trickery.'Joanna Blythman, \u003ci\u003eThe Spectator\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e'A bombshell book' \u003ci\u003eDaily Mail\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e'Eye-opening and important . . . a book full of righteous anger' Bee Wilson, from her Foreword\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eDid you know that bacon, ham, hot dogs and salami are classified by the World Health Organization (WHO) as 'category 1 carcinogens'?\u003cbr\u003e\u003cbr\u003eWould you eat them if you knew they caused bowel cancer?\u003cbr\u003e\u003cbr\u003eFollowing ten years of detailed investigation, documentary film-maker Guillaume Coudray presents a powerful examination of the use of nitro-additives in meat. As he reveals, most mass-produced processed meats, and now even many 'artisanal' products, contain chemicals that react with meat to form cancer-causing compounds. He tells the full story of how, since the 1970s, the meat-processing industry has denied the health risks because these additives make curing cheaper and quicker, extending shelf life and giving meat a pleasing pink colour.\u003cbr\u003e\u003cbr\u003eThese additives are, in fact, unnecessary. Parma ham has not contained them for nearly 30 years - and indeed all traditional cured meats were once produced without nitrate and nitrite. Progressive producers are now increasingly following that example.?\u003cbr\u003e\u003cbr\u003e\u003ci\u003eWho Poisoned Your Bacon?\u003c\/i\u003e - featuring a foreword by acclaimed food writer Bee Wilson - is the authoritative, gripping and scandalous story of big business flying in the face of scientific health warnings. It allows you to evaluate the risks, and carries a message of hope that things can change.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWeight\u003c\/strong\u003e: 292g\u003cbr\u003e\u003cstrong\u003eDimension\u003c\/strong\u003e: 128 x 197 x 27 (mm)\u003cbr\u003e\u003cstrong\u003eISBN-13\u003c\/strong\u003e: 9781785787867\u003c\/p\u003e","brand":"Guillaume Coudray","offers":[{"title":"Paperback \/ softback","offer_id":44098725052666,"sku":"9781785787867","price":7.84,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0522\/4297\/2845\/products\/1646281763668_book.jpg?v=1646938260","url":"https:\/\/shulphink.com\/products\/who-poisoned-your-bacon-the-dangerous-history-of-meat-additives-9781785787867","provider":"Shulph Ink","version":"1.0","type":"link"}