Book Details
- Product code: ENUM
- ISBN: 9781840919678
- Publisher: Conran Octopus Ltd
- Format: Paperback
- Dimensions: 23.4cm x 15.6cm
- Book points: 2
Stefan Gates On E Numbers (Paperback)
Stefan Gates
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This fascinating, jargon-free guide to E numbers aims to be balanced, entertaining and useful. Rather than scaremongering, Stefan Gates sets out to discuss just how bad our food would taste, how wrong it would look and how potentially lethal it would be if we didn't have E numbers. Listing and analysing all 219 Es approved for use in food, he also talks about naturally occurring Es and how to understand the labelling. An intelligent, intrepid and funny accompainment to the BBC2 TV show.
Customer Reviews
Add reviewE-lated! -
If like me, you like to know what you're giving to your children and take what the media states half-heartedly (but wishing you knew the whole truth) then this is the book for you. Not only does it list all the E's, what they are, their 'safe' limit, etc, it explains WHY they are there and their purpose. Before reading this book, if I saw anything 'E' listed on my food, I thought it was always a bad thing - how wrong I was. The author explains most interestingly, that most of them are produced inaturally in our foods or even in our bodies. They are put into foods mostly to protect us, for example, in pork products to eradicate botulism, and to preserve food from going rotten quickly - not just to make it look nice or to 'fill it out'. So unless you want to find the time and effort to make a trip out every single day for fresh food & veg, then this book really helps reassure you that your grocery purchases are not all bad. Signed: A converted, ex-E worrier!
The Lady Reviewer ( 20/12/2012)
"Enlightening and reassuring" -
This book, and the accompanying TV series, is critically important right now. If you read a newspaper or watch TV, you can end up frightened to eat almost anything. E numbers have got a bad reputation over the last few years and this book carefully, thoughtfully, and thoroughly investigates why that reputation is a little simplistic. Additives only get an e-number when they have been checked by the European Union food safety agency and deemed safe to eat. Stefan explains how many e-numbers are naturally occuring chemicals which exist in 'natural' foods, and how many foods would be fatal or inedible without them. Stefan doesn't try to convince everyone to eat processed foods - quite the opposite - but does argue that we should all be less frightened of food and enjoy a wider range of foods without anxiety. Reading it has made me look differently at food. I recommend it to anyone who takes their family's food seriously. Thought provoking.
Joanne Thorley ( 17/09/2010)
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