The End of FoodBook - 2006
Maintains that the current method of food production in the United States is geared toward profit rather than nutrition, leading to an increase in toxic contaminants, and explains how individuals can take control of their own food supply.
This book is based on hard scientific research, most of which has been conducted outside of the United States, where food production lobbies have fought hard against this kind of research. Pawlick exposes an alarming trend in the food available in our grocery stores. This is not an argument about unhealthy, processed foods, rather it exposes the problems with all foods, including fruits and vegetables that people commonly assume are healthy.
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Fruits and vegetables sold in Canadian supermarkets today contain far fewer nutrients than they did 50 years ago. Vital vitamins and minerals have dramatically declined in some of our most popular foods. Take the potato, by far the most consumed food in Canada. The average spud has lost 100 percent of its vitamin A, which is important for good eyesight; 57 percent of its vitamin C and iron, a key component of healthy blood; and 28 percent of its calcium, essential for building healthy bones and teeth.”
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