Food to Some, Poison to Others PDF Download
Are you looking for read ebook online? Search for your book and save it on your Kindle device, PC, phones or tablets. Download Food to Some, Poison to Others PDF full book. Access full book title Food to Some, Poison to Others by Terry Traub. Download full books in PDF and EPUB format.
Author: Terry Traub
Publisher: Frederick Fell Publishers
ISBN: 088391171X
Category : Cooking
Languages : en
Pages : 224
Get Book Here
Book Description
This book will help people find what foods are causing their distress and/or allergy problem. It is a handbook, an allergy detection book, and a cookbook all in one. What initiated this book was the fact that none of the elimination diets at the time took into account that many individuals could not digest soluble fats. Also, all the diets were in food form, without any instruction on how to include these foods into meals. This book uses the menu method to detect problem foods.
Author: Terry Traub
Publisher: Frederick Fell Publishers
ISBN: 088391171X
Category : Cooking
Languages : en
Pages : 224
Get Book Here
Book Description
This book will help people find what foods are causing their distress and/or allergy problem. It is a handbook, an allergy detection book, and a cookbook all in one. What initiated this book was the fact that none of the elimination diets at the time took into account that many individuals could not digest soluble fats. Also, all the diets were in food form, without any instruction on how to include these foods into meals. This book uses the menu method to detect problem foods.
Author: Matthew Smith
Publisher: Columbia University Press
ISBN: 0231539193
Category : Cooking
Languages : en
Pages : 307
Get Book Here
Book Description
To some, food allergies seem like fabricated cries for attention. To others, they pose a dangerous health threat. Food allergies are bound up with so many personal and ideological concerns that it is difficult to determine what is medical and what is myth. Another Person's Poison parses the political, economic, cultural, and genuine health factors of a phenomenon that dominates our interactions with others and our understanding of ourselves. For most of the twentieth century, food allergies were considered a fad or junk science. While many physicians and clinicians argued that certain foods could cause a range of chronic problems, from asthma and eczema to migraines and hyperactivity, others believed that allergies were psychosomatic. 'This book traces the trajectory of this debate and its effect on public-health policy and the production, manufacture, and consumption of food. Are rising allergy rates purely the result of effective lobbying and a booming industry built on self-diagnosis and expensive remedies? Or should physicians become more flexible in their approach to food allergies and more careful in their diagnoses? Exploring the issue from scientific, political, economic, social, and patient-centered perspectives, this book is the first to engage fully with the history of a major modern affliction, illuminating society's troubled relationship with food, disease, nature, and the creation of medical knowledge.
Author: Deborah Blum
Publisher: Penguin
ISBN: 0525560289
Category : Political Science
Languages : en
Pages : 370
Get Book Here
Book Description
A New York Times Notable Book The inspiration for PBS's AMERICAN EXPERIENCE film The Poison Squad. From Pulitzer Prize winner and New York Times-bestselling author Deborah Blum, the dramatic true story of how food was made safe in the United States and the heroes, led by the inimitable Dr. Harvey Washington Wiley, who fought for change By the end of nineteenth century, food was dangerous. Lethal, even. "Milk" might contain formaldehyde, most often used to embalm corpses. Decaying meat was preserved with both salicylic acid, a pharmaceutical chemical, and borax, a compound first identified as a cleaning product. This was not by accident; food manufacturers had rushed to embrace the rise of industrial chemistry, and were knowingly selling harmful products. Unchecked by government regulation, basic safety, or even labelling requirements, they put profit before the health of their customers. By some estimates, in New York City alone, thousands of children were killed by "embalmed milk" every year. Citizens--activists, journalists, scientists, and women's groups--began agitating for change. But even as protective measures were enacted in Europe, American corporations blocked even modest regulations. Then, in 1883, Dr. Harvey Washington Wiley, a chemistry professor from Purdue University, was named chief chemist of the agriculture department, and the agency began methodically investigating food and drink fraud, even conducting shocking human tests on groups of young men who came to be known as, "The Poison Squad." Over the next thirty years, a titanic struggle took place, with the courageous and fascinating Dr. Wiley campaigning indefatigably for food safety and consumer protection. Together with a gallant cast, including the muckraking reporter Upton Sinclair, whose fiction revealed the horrific truth about the Chicago stockyards; Fannie Farmer, then the most famous cookbook author in the country; and Henry J. Heinz, one of the few food producers who actively advocated for pure food, Dr. Wiley changed history. When the landmark 1906 Food and Drug Act was finally passed, it was known across the land, as "Dr. Wiley's Law." Blum brings to life this timeless and hugely satisfying "David and Goliath" tale with righteous verve and style, driving home the moral imperative of confronting corporate greed and government corruption with a bracing clarity, which speaks resoundingly to the enormous social and political challenges we face today.
Author: Tony Mitra
Publisher:
ISBN: 9781520976426
Category :
Languages : en
Pages : 407
Get Book Here
Book Description
This book is one of a kind with analysis of near 8000 records of foods tested in Canada for glyphosate by Canadian Food Inspection Agency (CFIA recently. Tests cover foods from over 60 countries, the bulk of which were foods produced in Canada and the United States, followed by India and China. No other country has conducted this many tests on food for glyphosate and no other analysis exists on this data as of now.North American foods are most contaminated by glyphosate, the active ingredient in Monsanto's Roundup weed killer, the most used herbicide in the planet.The book is over 300 pages long, with over 70,000 words, and more than 300 tables. The data is sorted in chapters, on glyphosate in food according to country of origin, and separately as per food types, such as grains, beans, flour, lentils, fruits, vegetables, and ready made meals, organic and gluten free foods. A lot of raw data figures are included.Attention is given to foods produced in North America, which contribute a bulk of the samples, followed by foods from India and China and a comparison between them. Some of the findings were as expected while some are totally unexpected, and often shocking.Here are a few examples:1) Canada and USA produce the most toxic foods on the planet, with regard to glyphosate contamination.2) Within North America, Canada produces foods with significantly higher levels of glyphosate.3) Within Canada, the west is where one can find more glyphosate contaminated foods than from other regions within Canada. Western Canada is ground zero, for finding nasty foods.5) Cleanest of food suppliers are Peru, Thailand, France, South Africa, Mexico, and China. China apparently exports cleaner foods than what locals consume inside China. For example, imported foods from China, averaging 3 ppb contamination, is 28 times cleaner than foods produced in the US, and over 45 times cleaner than foods produced in Canada.6) Foods imported from Mexico is 70 times cleaner than Canadian foods and over 40 times cleaner than foods originating in the United States.7) Conventional foods desiccated by glyphosate is far more contaminated with glyphosate than roundup ready GM crops.8) Out of the main cereals, rice is about the only one that is more or less without any glyphosate, except for some rice and rice-products produced in North America.9) Lentils and chickpea (garbanzo) produced in North America, as well as foods made with these ingredients are highly contaminated with glyphosate.10) Although soy flour may contain high glyphosate, tofu made out of soy has none.11) Wheat bran produced in Canada has an average of around 2,500 ppb of glyphosate in every sample.12) Organic foods are much better than conventional foods, but are not completely free of glyphosate. Gluten free foods are a mixed bag since some of them are high on glyphosate content, while others are clean.The author maintains that as long as safety data based on which glyphosate was approved for use in agriculture is kept out of reach of the public, and as long as independent verification of the results is denied, there is no proof that glyphosate is safe at any level of contamination. This book is meant to be a useful guide for people that have already reached a conclusion that glyphosate is an unwanted chemical to be in their food and would rather have a tool that helps them avoid it in their selection of foods to buy and eat.Retired EPA scientist Dr. Vallianatos wrote a review on Huffington Post:http://www.huffingtonpost.com/entry/tainting-the-cornucopia-of-north-america_us_58decd30e4b0ca889ba1a5cf
Author: Gail Jarrow
Publisher: Astra Publishing House
ISBN: 1629794384
Category : Juvenile Nonfiction
Languages : en
Pages : 161
Get Book Here
Book Description
Washington Post Best Children's Book Formaldehyde, borax, salicylic acid. Today, these chemicals are used in embalming fluids, cleaning supplies, and acne medications. But in 1900, they were routinely added to food that Americans ate from cans and jars. In 1900, products often weren't safe because unregulated, unethical companies added these and other chemicals to trick consumers into buying spoiled food or harmful medicines. Chemist Harvey Washington Wiley recognized these dangers and began a relentless thirty-year campaign to ensure that consumers could purchase safe food and drugs, eventually leading to the creation of the U.S. Food and Drug Administration, or FDA, a US governmental organization that now has a key role in addressing the COVID-19/Coronavirus pandemic gripping the world today. Acclaimed nonfiction and Sibert Honor winning author Gail Jarrow uncovers this intriguing history in her trademark style that makes the past enthrallingly relevant for today's young readers.
Author: Chef AJ
Publisher: Createspace Independent Publishing Platform
ISBN: 9781979414258
Category :
Languages : en
Pages : 318
Get Book Here
Book Description
Plant-based diet expert Chef AJ provides you with not only tips and techniques to begin your weight-loss journey but also the secrets to tasty homemade dishes that will fill you up without adding on the pounds.
Author: Neil Bradbury, Ph.D.
Publisher: St. Martin's Press
ISBN: 1250270766
Category : True Crime
Languages : en
Pages : 234
Get Book Here
Book Description
“A fascinating tale of poisons and poisonous deeds which both educates and entertains.” --Kathy Reichs A brilliant blend of science and crime, A TASTE FOR POISON reveals how eleven notorious poisons affect the body--through the murders in which they were used. As any reader of murder mysteries can tell you, poison is one of the most enduring—and popular—weapons of choice for a scheming murderer. It can be slipped into a drink, smeared onto the tip of an arrow or the handle of a door, even filtered through the air we breathe. But how exactly do these poisons work to break our bodies down, and what can we learn from the damage they inflict? In a fascinating blend of popular science, medical history, and true crime, Dr. Neil Bradbury explores this most morbidly captivating method of murder from a cellular level. Alongside real-life accounts of murderers and their crimes—some notorious, some forgotten, some still unsolved—are the equally compelling stories of the poisons involved: eleven molecules of death that work their way through the human body and, paradoxically, illuminate the way in which our bodies function. Drawn from historical records and current news headlines, A Taste for Poison weaves together the tales of spurned lovers, shady scientists, medical professionals and political assassins to show how the precise systems of the body can be impaired to lethal effect through the use of poison. From the deadly origins of the gin & tonic cocktail to the arsenic-laced wallpaper in Napoleon’s bedroom, A Taste for Poison leads readers on a riveting tour of the intricate, complex systems that keep us alive—or don’t.
Author: Dr. Uche Ifediba
Publisher: Exceller Books
ISBN:
Category : Health & Fitness
Languages : en
Pages : 87
Get Book Here
Book Description
Food could be unhealthy because of what it has or lacks. During processing, foods are stripped of most of their nutrients and infused with chemicals that often prove to be toxic. Worsened by cooking with artificial additives, some of them now have serious side effects. This book raises awareness over the health risks of today’s eating habit. It shows how what we eat exposes us to serious health risks, occasioning rise in prevalence of obesity, cancer and other health challenges that lead to premature death all over the world. It identifies various chemicals used in growing and storing food, raising animals, treating portable water, processing and cooking, as well as the hazards they cause. Ways to avert the problem are also provided. It’s quite a good guide towards safer and healthier food choices for better living.
Author: John Timbrell
Publisher: OUP Oxford
ISBN: 0191623210
Category : Science
Languages : en
Pages : 362
Get Book Here
Book Description
Every day we are surrounded by chemicals that are potentially harmful. Some of these we take intentionally in the form of drugs; some we take unknowingly through the food we eat, and the environment around us. John Timbrell explores what makes particular chemicals harmful, what their effects are, and how we can test for them. He examines drugs such as Paracetamol and what it does to the body; Ricin, the most toxic substance known to man; Paraquat, a widely available weedkiller; and how the puffer fish, eaten as a delicacy in Japan, can kill. Using case studies from all around the world, such as the Spanish Oil syndrome which made over 20,000 people ill in Madrid, Timbrell uncovers the facts behind chemical scares. He shows how, with a rational, scientific, and balanced approach, risks can be assessed and managed safely.
Author: Thomas Lauder Brunton
Publisher:
ISBN:
Category : Digestion
Languages : en
Pages : 416
Get Book Here
Book Description
