Pandora's Lunchbox

How Processed Food Took Over the American Meal

Author: Melanie Warner

Publisher: Simon and Schuster

ISBN: 1451666748

Category: Business & Economics

Page: 267

View: 8588

Originally published: New York: Scribner, c2013.
Posted in Business & Economics

Pandora's Lunchbox

How Processed Food Took Over the American Meal

Author: Melanie Warner

Publisher: Simon and Schuster

ISBN: 145166673X

Category: Business & Economics

Page: 267

View: 2163

A former New York Times food industry staff reporter traces her investigative journey into national research labs, food science departments and factories to reveal disturbing facts about today's processed foods and their health implications, in a report that also shares cautionary realities about health foods.
Posted in Business & Economics

Twinkie, Deconstructed

My Journey to Discover How the Ingredients Found in Processed Foods Are Grown, M ined (Yes, Mined), and Manipulated into What America Eats

Author: Steve Ettlinger

Publisher: Penguin

ISBN: 110121368X

Category: Technology & Engineering

Page: 304

View: 8537

A pop-science journey into the surprising ingredients found in most common packaged foods Like most Americans, Steve Ettlinger eats processed foods. And, like most consumers, he didn't have a clue as to what most of the ingredients on the labels mean. So when his young daughter asked, Daddy, what's polysorbate 60?, he was at a loss and determined to find out. From the phosphate mines in Idaho to the oil fields in China to the Hostess factories and their practices, Twinkie, Deconstructed demystifies some of the most common processed food ingredients, where they come from, how they are made, how they are used, and why. Beginning at the source (hint: they're often more closely linked to rock and petroleum than any of the four food groups), we follow each Twinkie ingredient through the process of being crushed, baked, fermented, refined, and/or reacted into a totally unrecognizable goo or powder, all for the sake of creating a simple snack cake. An insightful exploration of the modern food industry, if you've ever wondered what you're eating when you consume foods containing mono- and diglycerides or calcium sulfate (the latter a food-grade equivalent of plaster of paris), this book is for you. Consequently, as Hostess plans to permanently close its doors in 2012, this book will provide a relevant guide into the practices of one of the biggest companies of all time.
Posted in Technology & Engineering

The American Way of Eating

Undercover at Walmart, Applebee's, Farm Fields and the Dinner Table

Author: Tracie McMillan

Publisher: Simon and Schuster

ISBN: 1439171955

Category: Cooking

Page: 319

View: 9781

An award-winning journalist traces her 2009 immersion into the national food system to explore issues about how working-class Americans can afford to eat as they should, describing how she worked as a farm laborer, Wal-Mart grocery clerk and Applebee's expediter while living within the means of each job. 25,000 first printing.
Posted in Cooking

Swallow This: Serving Up the Food Industry’s Darkest Secrets

Author: Joanna Blythman

Publisher: HarperCollins UK

ISBN: 0008157847

Category: Health & Fitness

Page: 320

View: 1302

From the author of What to Eat and Shopped, a revelatory investigation into what really goes into the food we eat.
Posted in Health & Fitness

Tasty

The Art and Science of What We Eat

Author: John McQuaid

Publisher: Simon and Schuster

ISBN: 1451685009

Category: Psychology

Page: 304

View: 3677

Draws on reports from kitchens, markets, farms, and laboratories to trace historical experiences of flavor while making predictions on how the sense of taste will evolve in coming decades.
Posted in Psychology

Combat-ready Kitchen

How the U.S. Military Shapes the Way You Eat

Author: Anastacia Marx de Salcedo

Publisher: Penguin

ISBN: 1591845971

Category: Cooking

Page: 294

View: 7882

An eye-opening examination of the U.S. military's influence on the American food industry and the way we eat. You probably don't realize that your supermarket is filled with foods that have a military origin: canned goods, packaged deli meats, TV dinners, cling wrap, energy bars. . . . The list is almost endless. In fact, there's a watered-down combat ration lurking in practically every bag, box, can, bottle, jar, and carton Americans buy. Anastacia Marx de Salcedo shows how the Department of Defense Combat Feeding Directorate plans, funds, and spreads the food science that enables it to produce cheap, imperishable rations. It works with an immense network of university, government, and industry collaborators such as ADM, ConAgra, General Mills, Hershey, Hormel, Mars, Nabisco, Reynolds, Smithfield, Swift, Tyson and Unilever. It's a good deal for both sides: The conglomerates get exclusive patents or a headstart on the next breakthrough technology; the Army ensures that it has commercial suppliers if it ever needs to manufacture millions of rations. And for us consumers, who eat this food originally designed for soldiers on the battlefield? We're the guinea pigs in a giant public health experiment, one in which science and technology, at the beck of the military, have taken over our kitchens. This book will change the way you think about food forever.
Posted in Cooking

Swindled

The Dark History of Food Fraud, from Poisoned Candy to Counterfeit Coffee

Author: Bee Wilson

Publisher: Princeton University Press

ISBN: 9780691138206

Category: Cooking

Page: 384

View: 9479

The author of The Hive: The Story of the Honeybee and Us uncovers the many ways in which swindlers have cheapened, falsified, tampered with, and even poisoned food throughout history, in a study that calls for both governments and individuals to be more vigilant.
Posted in Cooking

New Orleans

A Food Biography

Author: Elizabeth M. Williams

Publisher: AltaMira Press

ISBN: 0759121389

Category: Cooking

Page: 202

View: 8668

Beignets, Po’ Boys, gumbo, jambalaya, Antoine’s. New Orleans’ celebrated status derives in large measure from its incredibly rich food culture, based mainly on Creole and Cajun traditions. At last, this world-class destination has its own food biography. Elizabeth M. Williams, a New Orleans native and founder of the Southern Food and Beverage Museum there, takes readers through the history of the city, showing how the natural environment and people have shaped the cooking we all love. The narrative starts with the indigenous population, resources and environment, then reveals the contributions of the immigrant populations, major industries, marketing networks, and retail and major food industries and finally discusses famous restaurants and signature dishes. This must-have book will inform and delight food aficionados and fans of the Big Easy itself.
Posted in Cooking

Steak

One Man's Search for the World's Tastiest Piece of Beef

Author: Mark Schatzker

Publisher: Penguin

ISBN: 9781101190104

Category: Cooking

Page: 304

View: 4555

The definitive book on steak has never been written-until now "Of all the meats, only one merits its own structure. There is no such place as a lamb house or a pork house, but even a small town can have a steak house." So begins Mark Schatzker's ultimate carnivorous quest. Fed up with one too many mediocre steaks, the intrepid journalist set out to track down, define, and eat the perfect specimen. His journey takes him to all the legendary sites of steak excellence-Texas, France, Scotland, Italy, Japan, Argentina, and Idaho's Pahsimeroi Valley-where he discovers the lunatic lengths steak lovers will go to consume the perfect cut. After contemplating the merits of Black Angus, Kobe, Chianina, and the prehistoric aurochs-a breed revived by the Nazis after four hundred years of extinction-Schatzker adopts his own heifer, fattens her on fruit, acorns, and Persian walnuts, and then grapples with ambivalence when this near-pet appears on his plate. Reminiscent of both Bill Bryson's and Bill Buford's writing, Steak is a warm, humorous, and wide-ranging read that introduces a wonderful new travel and food writer to the common table.
Posted in Cooking

The Unhealthy Truth

How Our Food Is Making Us Sick - And What We Can Do About It

Author: Robyn O'Brien,Rachel Kranz

Publisher: Harmony

ISBN: 9780767931540

Category: Health & Fitness

Page: 288

View: 3232

Robyn O’Brien is not the most likely candidate for an antiestablishment crusade. A Houston native from a conservative family, this MBA and married mother of four was not someone who gave much thought to misguided government agencies and chemicals in our food—until the day her youngest daughter had a violent allergic reaction to eggs, and everything changed. The Unhealthy Truth is both the story of how one brave woman chose to take on the system and a call to action that shows how each of us can do our part and keep our own families safe. O’Brien turns to accredited research conducted in Europe that confirms the toxicity of America’s food supply, and traces the relationship between Big Food and Big Money that has ensured that the United States is one of the only developed countries in the world to allow hidden toxins in our food—toxins that can be blamed for the alarming recent increases in allergies, ADHD, cancer, and asthma among our children. Featuring recipes and an action plan for weaning your family off dangerous chemicals one step at a time The Unhealthy Truth is a must-read for every parent—and for every concerned citizen—in America today.
Posted in Health & Fitness

Perfect Health Diet

Regain Health and Lose Weight by Eating the Way You Were Meant to Eat

Author: Paul Jaminet,Shou-Ching Jaminet

Publisher: Simon and Schuster

ISBN: 1451699166

Category: Health & Fitness

Page: 448

View: 412

Suffering from chronic illness and unable to get satisfactory results from doctors, husband and wife scientists Paul and Shou-Ching Jaminet took an intensely personal interest in health and nutrition. They embarked on five years of rigorous research. What they found changed their lives— and the lives of thousands of their readers. In Perfect Health Diet, the Jaminets explain in layman’s terms how anyone can regain health and lose weight by optimizing nutrition, detoxifying the diet, and supporting healthy immune function. They show how toxic, nutrient-poor diets sabotage health, and how on a healthy diet, diseases often spontaneously resolve. Perfect Health Diet tells you exactly how to optimize health and make weight loss effortless with a clear, balanced, and scientifically proven plan to change the way you eat—and feel—forever!
Posted in Health & Fitness

Sweet Deception

Why Splenda, NutraSweet, and the FDA May Be Hazardous to Your Health

Author: Joseph Mercola

Publisher: Thomas Nelson

ISBN: 1418534846

Category: Health & Fitness

Page: 304

View: 3006

Most people believe that sucralose (Splenda) is a perfectly safe artificial sweetener. Big business and the FDA have fostered that dangerous misconception. The truth is Splenda is by no means safe; and the same is true for many of the other artificial sweeteners being marketed today. Dr. Joseph Mercola---supported by extensive studies and research---exposes the fact that Splenda actually contributes to a host of serious diseases. Sweet Deception will lay out how the FDA really works for big food companies and should not be trusted when it comes to your health.
Posted in Health & Fitness

Year of No Sugar

A Memoir

Author: Eve Schaub

Publisher: Sourcebooks, Inc.

ISBN: 140229588X

Category: Biography & Autobiography

Page: 320

View: 3927

For fans of the New York Times bestseller I Quit Sugar or Katie Couric's controversial food industry documentary Fed Up, A Year of No Sugar is a "delightfully readable account of how [one family] survived a yearlong sugar-free diet and lived to tell the tale...A funny, intelligent, and informative memoir." —Kirkus It's dinnertime. Do you know where your sugar is coming from? Most likely everywhere. Sure, it's in ice cream and cookies, but what scared Eve O. Schaub was the secret world of sugar—hidden in bacon, crackers, salad dressing, pasta sauce, chicken broth, and baby food. With her eyes opened by the work of obesity expert Dr. Robert Lustig and others, Eve challenged her husband and two school-age daughters to join her on a quest to quit sugar for an entire year. Along the way, Eve uncovered the real costs of our sugar-heavy American diet—including diabetes, obesity, and increased incidences of health problems such as heart disease and cancer. The stories, tips, and recipes she shares throw fresh light on questionable nutritional advice we've been following for years and show that it is possible to eat at restaurants and go grocery shopping—with less and even no added sugar. Year of No Sugar is what the conversation about "kicking the sugar addiction" looks like for a real American family—a roller coaster of unexpected discoveries and challenges. "As an outspoken advocate for healthy eating, I found Schaub's book to shine a much-needed spotlight on an aspect of American culture that is making us sick, fat, and unhappy, and it does so with wit and warmth."—Suvir Sara, author of Indian Home Cooking "Delicious and compelling, her book is just about the best sugar substitute I've ever encountered."—Pulitzer Prize-winning author Ron Powers
Posted in Biography & Autobiography

Summary of Salt Sugar Fat

By Michael Moss | Includes Analysis

Author: Instaread Summaries

Publisher: Idreambooks

ISBN: 9781683784562

Category: Study Aids

Page: 38

View: 2803

Summary of Salt Sugar Fat by Michael Moss - Includes Analysis Preview Salt Sugar Fat by Michael Moss is a compelling nonfiction investigation into how corporate food manufacturers have come to rely on salt, sugar, and fat as the mainstays of processed and prepackaged food. The food industry in the United States has become intensely dependent on these three potentially harmful ingredients to achieve its massive profits. This reliance has contributed to myriad public health problems, such as rising incidence of diabetes and obesity. Food executives have sought to manipulate consumption and drive up revenue at the expense of their consumers' health. The market for processed foods is an extremely competitive one; the average grocery store carries tens of thousands of products, of which only a small percentage will remain on the shelf and produce modest sales by industry standards. To maintain an advantage against rival companies, food manufacturers must continually churn out products that consumers crave... PLEASE NOTE: This is key takeaways and analysis of the book and NOT the original book. Inside this Instaread Summary of Salt Sugar Fat by Michael Moss - Includes Analysis Overview of the Book Important People Key Takeaways Analysis of Key Takeaways About the Author With Instaread, you can get the key takeaways, summary and analysis of a book in 15 minutes. We read every chapter, identify the key takeaways and analyze them for your convenience. Visit our website at instaread.co.
Posted in Study Aids

The Panic Virus

The True Story Behind the Vaccine-Autism Controversy

Author: Seth Mnookin

Publisher: Simon and Schuster

ISBN: 1439158657

Category: Health & Fitness

Page: 464

View: 2249

A searing account of how vaccine opponents have used the media to spread their message of panic, despite no scientific evidence to support them.
Posted in Health & Fitness

American Wasteland

How America Throws Away Nearly Half of Its Food (and What We Can Do About It)

Author: Jonathan Bloom

Publisher: Da Capo Lifelong Books

ISBN: 0738215627

Category: Cooking

Page: 384

View: 9187

What Tom Vanderbilt did for traffic and Brian Wansink did for mindless eating, Jonathan Bloom does for food waste. The topic couldn't be timelier: As more people are going hungry while simultaneously more people are morbidly obese, American Wasteland sheds light on the history, culture, and mindset of waste while exploring the parallel eco-friendly and sustainable-food movements. As the era of unprecedented prosperity comes to an end, it's time to reexamine our culture of excess. Working at both a local grocery store and a major fast food chain and volunteering with a food recovery group, Bloom also interviews experts—from Brian Wansink to Alice Waters to Nobel Prize–winning economist Amartya Sen—and digs up not only why and how we waste, but, more importantly, what we can do to change our ways.
Posted in Cooking

Vitamania

How Vitamins Revolutionized the Way We Think About Food

Author: Catherine Price

Publisher: Penguin

ISBN: 0698192214

Category: Health & Fitness

Page: 336

View: 752

"A hidden, many-faceted, and urgent story." --Booklist, *STARRED* Most of us know nothing about vitamins. What’s more, what we think we know is harming both our personal nutrition and our national health. By focusing on vitamins at the expense of everything else, we’ve become blind to the bigger picture: despite our belief that vitamins are an absolute good—and the more of them, the better—vitamins are actually small and surprisingly mysterious pieces of a much larger nutritional puzzle. In Vitamania, award-winning journalist Catherine Price offers a lucid and lively journey through our cherished yet misguided beliefs about vitamins, and reveals a straightforward, blessedly anxiety-free path to enjoyable eating and good health. When vitamins were discovered a mere century ago, they changed the destiny of the human species by preventing and curing many terrifying diseases. Yet it wasn’t long before vitamins spread from labs of scientists into the realm of food marketers and began to take on a life of their own. By the end of the Second World War, vitamins were available in forms never before seen in nature—vitamin gum, vitamin doughnuts, even vitamin beer—and their success showed food manufacturers that adding synthetic vitamins to otherwise nutritionally empty products could convince consumers that they were healthy. The era of “vitamania,” as one 1940s journalist called it, had begun. Though we’ve gained much from our embrace of vitamins, what we’ve lost is a crucial sense of perspective. Vitamins may be essential to our lives, but they are not the only important substances in food. By buying into a century of hype and advertising, we have accepted the false idea that particular dietary chemicals can be used as shortcuts to health—whether they be antioxidants or omega-3s or, yes, vitamins. And it’s our vitamin-inspired desire for effortless shortcuts that created today’s dietary supplement industry, a veritable Wild West of overpromising “miracle” substances that can be legally sold without any proof that they are effective or safe. For the countless individuals seeking to maximize their health and who consider vitamins to be the keys to well-being, Price’s Vitamania will be a game-changing look into the roots of America’s ongoing nutritional confusion. Her travels to vitamin manufacturers and food laboratories and military testing kitchens—along with her deep dive into the history of nutritional science— provide a witty and dynamic narrative arc that binds Vitamania together. The result is a page-turning exploration of the history, science, hype, and future of nutrition. And her ultimate message is both inspiring and straightforward: given all that we don’t know about vitamins and nutrition, the best way to decide what to eat is to stop obsessing and simply embrace this uncertainty head-on. By exposing our extraordinary psychological rela¬tionship with vitamins and challenging us to question our beliefs, Vitamania won’t just change the way we think about vitamins. It will change the way we think about food. From the Hardcover edition.
Posted in Health & Fitness

Our Search for Belonging

How Our Need to Connect Is Tearing Us Apart

Author: Howard J. Ross,JonRobert Tartaglione

Publisher: Berrett-Koehler Publishers

ISBN: 1523095059

Category: Social Science

Page: 240

View: 5438

Our Search for Belonging How Our Need to Connect Is Tearing Us Apart We are living in a time of mounting political segregation that threatens to tear us apart as a unified society. The result is that we are becoming increasingly tribal, and the narratives of life that we get exposed to on a daily basis have become echo chambers in which we hear our beliefs reinforced and others' beliefs demonized. Global diversity and inclusion expert Howard J. Ross, with coauthor JonRobert Tartaglione, explores how our human need to belong is the driving force for why we are living in a world so extremely divided. At the core of tribalism exists a paradox: as humans, we are hardwired with the need to belong, which ends up making us deeply connected with some yet deeply divided from others. When these tribes are formed out of fear of the “other,” on topics such as race, immigration status, religion, or partisan politics, we resort to an “us versus them” attitude. Especially in the digital age, when we are all interconnected in one way or another, these tensions seep into our daily lives and we become secluded with our self-identified tribes. This has consequences even in our most personal relationships in our families and communities—just think about Thanksgiving dinner conversations across the United States after the 2016 election. Drawing on his decades of leadership experience, Ross probes the depth of tribalism, the role of social media in exacerbating it, and how to combat it. Ross and Tartaglione highlight how to maximize our impact in the workplace, noting that it is one of the few places where we are forced to work with people different from ourselves. The goal of the book is to help people understand these dynamics and to develop ways to bridge the divide so that we can move toward an ever more harmonious future.
Posted in Social Science

Fat Land

How Americans Became the Fattest People in the World

Author: Greg Critser

Publisher: HMH

ISBN: 0547526687

Category: Health & Fitness

Page: 240

View: 4212

“An in-depth, well-researched, and thoughtful exploration of the ‘fat boom’ in America.” —TheBoston Globe Low carb, high protein, raw foods . . . despite our seemingly endless obsession with fad diets, the startling truth is that six out of ten Americans are overweight or obese. In Fat Land, award-winning nutrition and health journalist Greg Critser examines the facts and societal factors behind the sensational headlines, taking on everything from supersize to Super Mario, high-fructose corn syrup to the high costs of physical education. With a sharp eye and even sharper tongue, Critser examines why pediatricians are now treating conditions rarely seen in children before; why type 2 diabetes is on the rise; the personal struggles of those with weight problems—especially among the poor—and how agribusiness has altered our waistlines. Praised by the New York Times as “absorbing” and by Newsday as “riveting,” this disarmingly funny, yet truly alarming, exposé stands as an important examination of one of the most pressing medical and social issues in the United States. “One scary book and a good companion to Eric Schlosser’s Fast Food Nation.” —Seattle Post-Intelligencer
Posted in Health & Fitness