In Defense of Processed Food

• Preface.- Introduction: A note on science and a note on food.- Why is America so fat?.- Why does processed food have such a bad reputation?.- Why can’t we get more fresh and locally produced food in our supermarkets and restaurants?.- How widespread is food addiction in our culture?.- Why are there so many chemicals in our food?.- How can we tell which foods are real and which ones are not real?.- How damaging is food processing to the nutrients in natural foods?.- How safe is the American food supply?.- How can we eat more responsibly to save the environment for our children and grandchildren?.- Can processed food be part of a responsible diet?.- Bibliography.- Notes.

“According to this thought-provoking book, the goals of food processing are to extend products’ shelf life, thereby preventing incidences of food poisoning … and also to help decrease the enormous amount of food wasted due to spoilage. … The work contains extensive notes that are organized by page number, and a helpful topical index. Summing Up: Recommended.” (A. P. Boyar, Choice, Vol. 55 (2), October, 2017)“Robert (Rob) Shewfelt … draws on a wealth of knowledge, resources, and insights ‘to counter the idea that processed foods are a hazard to our health and responsible for most of the problems associated with the American diet.’ … He shares in plain language an extensive knowledge of foods, food science, and the food system, as well as some interesting personal and career anecdotes. I believe the book will indeed inform and aid further conversation about our food supply.” (Rosetta Newsome, foodtechnology, April, 2017)