Cooked pleasures or hidden poisons Velier Editions


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Do we know what we put on our plates? Are we sure we know the effects and quality of the food that feeds us? An amazing and unmissable dialogue between a chef and a scientist about our diet, to discover the dangers we run and the recipes to avoid them. Exclusively in Italy for the Velier Editions.

International industries have systematized the use of chemicals, widespread both in the fields and through the breeding, processing, packaging and distribution of our foods. If biological pollutants (bacteria or other) have almost no secrets anymore, the chemical pollutants used for all the most consumed foods are much less known: heavy metals, herbicides, insecticides, fungicides, GMOs, additives, flavor enhancers, detergents , plasticizers ... And the system of authorizations for their use masks the health problems that can cause, and cause, to each of us. In this book, Gilles-Eric Séralini - professor and researcher at the University of Caen, specialist in GMOs and pesticides - has decided to join his voice with that of chef Jérôme Douzelet, not only to reveal how the official evaluation of chemicals takes place. present in our foods, but also to propose detoxifying recipes and thus rediscover the richness of original flavors. Foreword by Jean-Marie Pelt Translation by Marina Karam

Author: Gilles-Éric Séralini and Jérôme Douzelet

Italian language

Year of publication: 2018

Pages: 224

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