Description

Food could be unhealthy because of what it has or lacks. During processing, foods are stripped of most of their nutrients and infused with chemicals that often prove to be toxic. Worsened by cooking with artificial additives, some of them now have serious side effects. This book raises awareness over the health risks of today’s eating habit. It shows how what we eat exposes us to serious health risks, occasioning rise in prevalence of obesity, cancer and other health challenges that lead to premature death all over the world. It identifies various chemicals used in growing and storing food, raising animals, treating portable water, processing and cooking, as well as the hazards they cause. Ways to avert the problem are also provided. It’s quite a good guide towards safer and healthier food choices for better living.

About Author:

Dr Uche Ifediba has worked in the field of making and distributing drugs and poisons for decades, being a consultant clinical pharmacist. He has received many trainings including Howard University training on HIV Management, and is currently a World Health Organization (WHO) informant on Auto-Visual Acute Flaccid Paralysis, and has attended several national and international seminars, workshops and conferences.