The End of Food

The End of Food

Book - 2006
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Baker & Taylor
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.

Publisher: Fort Lee, N.J. : Barricade Books, [2006]
Copyright Date: ©2006
ISBN: 9781569803028
Branch Call Number: 338.19 PAWLI
Characteristics: 256 pages ; 23 cm


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Aug 04, 2009

A book on an important subject that I wish were better written. Pawlick describes how the industrialization of food production has resulted in cheaper food, but at a high cost that includes lower nutrition, taste, and variety; environmental degradation; rampant food toxins; and the destruction of the family farm, to name just a few of the horrors he details. His arguments would carry more weight if they weren't so strident; he seems incapable of writing "corporation" without preceding it with "greedy", and he sees a heartless conspirator behind every suit. For such a short book, there are a lot of lengthy quotes from source materials, including one that runs over 3 pages. I like his idea of planting a garden as an "act of subversion", but his suggestion that we fight the multinational domination of the food supply by growing our own food or only buying it from local farmers' markets just isn't practical for a time-strapped North American, especially one in a country where nothing grows for 6 months. Redeemed a little by an excellent annotated bibliography. Paul Roberts' book by the same name (The End of Food) covers much of the same territory with the same sense of urgency, but minus the near-hysterical tone.


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Jun 26, 2009

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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