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Description
Do you know what maltodextrin is? No, it's not the winning word from the national spelling bee. It's probably in your corn flakes. Should you eat something that you can't pronounce? In the past few days, you've probably eaten several hundred chemicals during your snacks and meals. Some you may know all about, but there may be a lot you've never heard of and even a few you can't pronounce! Are all these chemicals safe? Which are healthy, and which...
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"When your grocery list is full of items labeled "low-fat," "sugar-free," and even "natural," it's easy to assume that you're making healthy choices. Yet even some of those seemingly wholesome offerings contain chemical preservatives, pesticides, and artificial flavors and coloring that negatively affect your health. In What the fork are you eating?, a practical guide written by certified chef and nutritionist Stefanie Sacks, we learn exactly what...
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"Everyone knows how hard it can be to maintain a healthy diet. But what if some of the decisions we make about what to eat are beyond our control? Is it possible that processed food is addictive, like drugs or alcohol? Motivated by these questions, Pulitzer Prize-winning investigative reporter Michael Moss began searching for answers, to find the true peril in our food. In Hooked, Moss explores the science of addiction and uncovers what the scientific...
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"Long before there was the ready meal, humans processed food to preserve it and make it safe. From fire to fermentation, our ancestors survived periods of famine by changing the very nature of their food. This ability to process food has undoubtedly made us one of the most successful species on the planet, but have we gone too far? Through manipulating chemical reactions and organisms, scientists have unlocked all kinds of methods of to improve food...
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From the author of What to Eat and Shopped, a revelatory investigation into what really goes into the food we eat. Even with 25 years experience as a journalist and investigator of the food chain, Joanna Blythman still felt she had unanswered questions about the food we consume every day. How 'natural' is the process for making a 'natural' flavouring? What, exactly, is modified starch, and why is it an ingredient in so many foods? What is done to...
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"You've seen the headlines: Parmesan cheese made from sawdust. Lobster rolls containing no lobster at all. Extra virgin olive oil that isn't. Fake foods are in our supermarkets, our restaurants, and our kitchen cabinets. Award-winning food journalist and travel writer Larry Olmsted exposes the pervasive and dangerous fraud perpetrated on unsuspecting Americans. Real Food/Fake Food brings readers into the unregulated food industry, revealing the alarming...
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From breakfast cereal to frozen pizza to nutrition bars, processed foods are a fundamental part of our diet, accounting for 65% of our nation's yearly calories. Over the past century, technology has transformed the American meal into a chemical-laden smorgasbord of manipulated food products that bear little resemblence to what our grandparents ate. Despite the growing presence of farmers' markets and organic offerings, food additives and chemical...
16) Eat everything: how to ditch additives and emulsifiers, heal your body, and reclaim the joy of food
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"Physician Dawn Harris Sherling lays out compelling new evidence implicating food additives as the real culprits behind diet-related diseases and shares simple, actionable advice to heal."--
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Dr. Harvey Washington Wiley set out to ensure food safety. He selected food tasters to test various food additives and preservatives, letting them know that the substances could be harmful or deadly. The tasters were recognized for their courage, and became known as the poison squad.
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It's commonly believed that large amounts of sugar lead to hyperactivity in children. But is that really the case? Debunk common misconceptions about the effects of sugar, food additives, and food allergies on children's behavior, and learn more about what may sometimes be the true culprit: attention deficit hyperactivity disorder.
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Complete your mastery of the trifecta of fundamental organic reactions with a lecture on addition, which adds new groups to unsaturated molecules by sacrificing pi bonds for more stable sigma bonds. You'll explore the basics of addition reactions; the hydrogenation of alkenes and alkines; the ways addition has helped create food additives; and much more.
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