
Decode the hidden dangers lurking in your pantry with Stefanie Sacks' eye-opening guide that exposes food industry secrets and regulatory loopholes. What if the "safe" additives in your favorite foods aren't actually safe? Prevention magazine's go-to nutrition expert reveals the truth.
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Ever wonder why that strawberry milkshake tastes nothing like actual strawberries? Here's why: it contains sixty-three different chemical compounds designed to mimic a flavor that nature created with just one ingredient. Welcome to the modern food system, where nothing is quite what it seems. We live in an era when food labels lie, marketing claims mislead, and ingredients hide behind fifty different names. The average person now consumes five times more artificial food dye than their grandparents did, ingests preservatives banned in European cat food, and eats "natural flavors" derived from sources ranging from wood pulp to cow manure. This isn't fear-mongering-it's the reality of how food gets made in America. Understanding what's actually in our food isn't about perfection or purity; it's about making informed choices in a system designed to keep us confused.
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Cree par des anciens de Columbia University a San Francisco
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Cree par des anciens de Columbia University a San Francisco

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