101 Facts You Should Know About Food by John Farndon

By John Farndon

From the intense distance so much of our nutrition travels to arrive our tables to the amazing advantages of consuming tomatoes, John Farndon exhibits the fantastic, usually surprising, fact at the back of the nutrients we consume. overlaying every thing from the large companies that regulate meals creation all over the world to the risks of meals dyes, this ebook unearths the advanced evidence in the back of the best of food. discover simply what GM nutrition is and why you could devour it unknowingly, how nutrients will get its flavour, how a few meals should not rather as nutritious as they need to be, how bringing unique meals on your desk might actually be costing the Earth, and masses extra. this is often an important advisor to the evidence in the back of nutrition, the single very important factor on your existence in addition to air and water - and the world's largest company.

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Professor Gibson also points out that the acidity of the stomach means that very few of the friendly bacteria in yoghurt actually make it through to the gut where they are needed. Because of this, food companies are working on including ‘prebiotics’ in their products. While probiotics introduce live bacteria into the gut from outside, prebiotics feed the friendly bacteria that are already there. Because they survive cooking, prebiotics can be introduced into a much wider range of foods. Kelloggs has already launched prebiotic Rice Crispies, while other companies are selling prebiotic baby milk and flavoured prebiotic water.

It was first identified by the famous Ancient Greek physician Hippocrates 2,500 years ago. Lactose intolerance is caused by a shortage of the enzyme A 34 • 101 FACTS YOU SHOULD KNOW ABOUT FOOD lactase, which breaks down milk sugar into two simpler forms of sugar called glucose and galactose so that it can be absorbed into the bloodstream. People deficient in lactase may feel very uncomfortable when they digest milk products. Common symptoms, which range from mild to severe, include nausea, cramps, bloating, gas and diarrhoea.

In fact, changes in farming practice and food preservation and transportation can substantially alter the nutritional value of fresh fruit and vegetables. Recent research, for instance, shows that the vitamin content of fresh fruit and vegetables declines with the distance it travels. Changes in farming practice have had, if anything, more impact than transportation. Soil regularly fed only with artificial fertilisers gradually loses some of its key chemicals. When AnneMarie Mayer of Cornell University compared the vitamin and mineral content of fruit and vegetables grown in Britain in the 1930s and the 1990s, she made an astonishing discovery.

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