Publisher's Synopsis
This study attempts to assess the major risks and benefits of British food adulterants such as additives, pesticide residues, nitrates, irradiation and water. It outlines threats to British food quality and asks why scientists in Norway ban artificial food colours when in the UK 17 are allowed; what are the real dangers to food and water posed by the nitrates which seep from farm fertilizers; how much water is paid for in a packet of fish fingers; what irradiation does for food.;The final chapter asks why so many more food adulterations are official or commercial secrets and calls for open hearings where government policy may be heard.;The book attempts to answer these queries in a useable and scientifically sound way and to put forward proposals to improve the British record on good quality unadulterated food.;The London Food Commission is an independent food research organization which provides information, advice and education materials on food and public health.
