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p>strong>''Highly persuasive ... a well-organised and solid dossier that alerts us to legalised chemical trickery.''Joanna Blythman, em>The Spectator/em>/strong>/p>p>strong>''A bombshell book'' em>Daily Mail/em>br>/strong>/p>p>strong>''Eye-opening and important . . . a book full of righteous anger'' Bee Wilson, from her Foreword/strong>/p>p>strong>Did you know that bacon, ham, hot dogs and salami are classified by the World Health Organization (WHO) as ''category 1 carcinogens''?/strong>/p>p>strong>Would you eat them if you knew they caused bowel cancer?/strong>/p>p>Following ten years of detailed investigation, documentary film-maker Guillaume Coudray presents a powerful examination of the use of nitro-additives in meat. As he reveals, most mass-produced processed meats, and now even many ''artisanal'' products, contain chemicals that react with meat to form cancer-causing compounds. He tells the full story of how, since the 1970s, the meat-processing industry has denied the health risks because these additives make curing cheaper and quicker, extending shelf life and giving meat a pleasing pink colour./p>p>These additives are, in fact, unnecessary. Parma ham has not contained them for nearly 30 years - and indeed all traditional cured meats were once produced without nitrate and nitrite. Progressive producers are now increasingly following that example.em>/em>/p>p>em>Who Poisoned Your Bacon?/em> - featuring a foreword by acclaimed food writer Bee Wilson - is the authoritative, gripping and scandalous story of big business flying in the face of scientific health warnings. It allows you to evaluate the risks, and carries a message of hope that things can change./p>
