Who Poisoned Your Bacon? : The Dangerous History of Meat Additives

'Highly persuasive ... a well-organised and solid dossier that alerts us to legalised chemical trickery.' - The Spectator'A bombshell book' - Daily Mail'Eye-opening and important . . . a book full of righteous anger' - Bee Wilson

''Highly persuasive ... a well-organised and solid dossier that alerts us to legalised chemical trickery.''Joanna Blythman, The Spectator''A bombshell book'' Daily Mail''Eye-opening and important . . . a book full of righteous anger'' Bee Wilson, from her ForewordDid you know that bacon, ham, hot dogs and salami are classified by the World Health Organization (WHO) as ''category 1 carcinogens''?Would you eat them if you knew they caused bowel cancer?Following 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.These 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.?Who Poisoned Your Bacon? - 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.