Excerpt from Consumer's Digest, Vol. 2: July, 1937
Observe critically the restaurant where you contemplate dining. If there is a strong odor of deep-fat frying about it, shun it. Good restaurants do not fry much, and when they do, they usually use butter. The best cooking processes are roasting, broiling, and stewing. Poor restaurants, on the other hand, fry as much of their food as possible because it is easier, quicker, involves less waste, and requires less skilled help.
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Paperback. Zustand: New. Print on Demand. This book explores the profound impact of food on our health and well-being. It delves into the history of food adulteration, exposing the shocking practices that have plagued the food industry for centuries. The author meticulously documents the detrimental effects of harmful substances commonly found in processed foods, ranging from synthetic colors to toxic preservatives. Through compelling evidence, the book highlights the crucial need for consumers to be vigilant and informed about the ingredients they ingest. By shedding light on the hidden dangers lurking in our food supply, this book empowers readers to make conscious choices that safeguard their health and promote a more natural, wholesome way of life. This book is a reproduction of an important historical work, digitally reconstructed using state-of-the-art technology to preserve the original format. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in the book. print-on-demand item. Bestandsnummer des Verkäufers 9780243156047_0
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Zustand: Sehr gut. Zustand: Sehr gut | Seiten: 508 | Sprache: Englisch | Produktart: Bücher | Keine Beschreibung verfügbar. Bestandsnummer des Verkäufers 28379540/2
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