{"product_id":"who-poisoned-your-bacon-the-dangerous-history-of-meat-additives","title":"Who Poisoned Your Bacon?","description":"\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","brand":"Icon Books","offers":[{"title":"Default Title","offer_id":54022968705368,"sku":null,"price":17.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0278\/1295\/4195\/files\/9781785787867_e7892832-0e24-4784-8db5-6b44624c5e1f.jpg?v=1764306933","url":"https:\/\/agendabookshop.com\/products\/who-poisoned-your-bacon-the-dangerous-history-of-meat-additives","provider":"Agenda Bookshop","version":"1.0","type":"link"}