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The Big Secret of Food Truth (ambs, Japan) E-book online disk download for free online reading.

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Extraction code: me 1y topic: revealing the truth of food

Author: (Japan) Ann Booth

Translator: Li Bo

Douban score: 8.0

Press: Tianjin Education Press

Publication year: 2008- 10

Page number: 164

Content introduction:

You don't have to wear fashion, you don't have to watch TV, but you must eat. Food provides us with nutrition, and the quality of food determines our health. The author of this book, ambs, the god of food additives, has worked in the food industry for more than 20 years. He is familiar with the background of food processing and production. His keynote speech on processed food sold out in the Japanese market and spread quickly. In this book, he reveals the truth of making Lamian Noodles, ham, juice drinks, coffee cream, soy sauce, salt, wine and other foods closely related to the people, and tells consumers how to choose safe and healthy foods, and teaches you to learn to read the product ingredient list and become a smart and rational shopper. For example, when choosing seasonings such as soy sauce and vinegar, look at the ingredient list first. The traditional ingredients for brewing soy sauce should be soybean, wheat, salt and koji. But if there are some things on the package that you don't know, such as sodium glutamate, caramel pigment, potassium sorbate and sodium 5'- nucleotide, you can understand that these are food additives. The reason why soy sauce is thick and easy to "color" is often because caramel pigment is added. Many soy sauces are especially delicious because they are added with flavoring agents (sodium glutamate and sodium nucleotide) or amino acid hydrolysates. Potassium sorbate or sodium benzoate is a preservative. Understand these basic common sense, and you will know what kind of choice you want to make.

About the author:

Ambs, who has been engaged in the promotion of food additives for more than 20 years, is known as "the living dictionary of additives" and "the God of food additives". He is not only familiar with the functions and usage of various additives, but also witnessed the "behind the scenes" of food processing and production. He helped manufacturers develop almost all kinds of processed foods, such as low-salt pickles, instant noodles, healthy drinks, soups, hamburgers, instant meatballs and so on. And you can tell the pure additives used in food with your tongue.

Entrusted by a food processing factory, he made delicious meatballs with sticky waste meat and twenty or thirty kinds of additives. After the product went on the market, it was greatly welcomed by children and mothers and sold well. He used to be proud of this. When he saw his daughter eating this kind of meatballs with his own eyes, he realized that his family were also consumers of the food he developed. He fell into deep remorse and resigned from the food additive company. After that, he was invited to give a speech on additives, which was widely praised for its easy to understand, vivid and interesting.

Consumers never know how food is cooked, for what purpose, how much and what kind of additives are used. Today's consumers just want to buy cheap and convenient food, without any safety awareness. As an "additive translator" who has been in close contact with instrument additives, ambs makes full use of his own experience in this book, leading ordinary consumers to go deep into the "behind" of food processing, letting you know the unimaginable truth and teaching you how to choose really good things!