BOOK REVIEW: Swallow This by Joanna Blythman
Time and again we have been receiving shocking news of what's hidden in our food. Books from the Consumer Tribunal of Malaysia have been around for some time, reminding us that packaged, processed or adulterated food doesn't look like what it seems. This book is one of those reminders that preparing food at home for most of our feeding hours is more approachable than to just blindly purchase instant food.
Take a look into your shopping basket the next time you are out for groceries. Chicken that's three weeks old by its 'use-by' date; vitamins derived from petrol; fruit salad bathed in acids; tubular eggs in your lunchtime sandwich....
You need to know about the fundamental ways these foods have been altered. This book lays bare the reality of the secretive modern food processing industry, from factory floor to supermarket shelf.
In part one of the book, chapters 1 to 5, it explains how the processed food system works. The author goes undercover to food processing factories and food manufacturers expos to delve into the various man-made substances that enter our food. From additives that are derived from petrol to preservatives that consist of plastic as one of its ingredients, you will be shocked to know how dark the processed food industry is.
In part two of the book, chapters 6 to 14, Joanna defines the characteristic of processed foods. In Chapter 6: Sweet, she discusses the various artificial sweeteners used such as neotame and aspartame and the worst of its effects on health.
In Chapter 7: Oily, trans fats are described in detail, from its effects on health to the various ways trans fats are disguised on the ingredients list (you though your bag of chips was safe as it was fried in sunflower oil, THINK AGAIN!).
In Chapter 8: Flavoured, various flavorings are thrown into the spotlight. Natural flavorings don't actually mean they are derived from natural sources (only less than 2% is from the natural source, while the other components are those from petroleum and various acids).
In Chapter 9: Coloured, foods that contain bright colors are portrayed in a less than pleasing light as she explains the detrimental effects of colorings on health. Many disputes have sprouted on the use of the Lake group of colourings (Blue Lake, Red Lake, etc) as it has been said to contribute to cancer, hyperactivity in children and even allergic reactions.
In Chapter 10: Watery, water is shown to be 'forced' into canned meats and processed meats of all kinds like sausages and ham. For water to combine with fat in meat to make meat seem more juicy than it actually is, many homogenizing techniques are used which go against the law of nature.
In Chapter 11: Starchy, it shows how the food industry adulterates the humble flours and rice we eat by bleaching, deoxidation, addition of nutrients (micronutrients composed in a lab, not from its source) and various other secrets of the carbohydrate group.
In Chapter 12: Tricky, the use of enzymes in food processing is debunked. Enzymes naturally found in our bodies are perfectly fine, but how about controversial lab-produced enzymes that are as corrosive and harmful as acids (workers in food manufacturing establishments have been badly affected like sore eyes, ulcers and more).
In Chapter 13: Old, expiry dates and use-by dates are just guidelines to show you that more and more chemicals are added to prolong shelf life although in natural state it would have rotted long ago. So you are technically eating food on steroids that look as good as someone after a collagen job.
Lastly, in Chapter 14: Packed, it shows how food is packed in styrofoam, plastics, cardboard coated in plastics, BPA and a host of other foreign substances. According to scientific study, when these packagings are exposed to high temperatures like freshly prepared food, the chemicals from these packagings could actually leak into your food and potentially cause harm.
There you go. Make a choice and stop being force-fed - start making the right choice about what to eat. Your body will thank you for it.
