The way we eat : why our food choices matter / Peter Singer, Jim Mason.
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Salt sugar fat : how the food giants hooked us / Michael Moss.
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Eating dangerously : why the government can't keep your food safe... and how you can / Michael Booth
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Nutrition action health letter.
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An organism of the vegetable kingdom suitable by nature for use as a food, especially by human beings. Not all parts of any given plant are edible but all parts of edible plants have been known to figure as raw or cooked food: leaves, roots, tubers, stems, seeds, buds, fruits, and flowers. The most commonly edible parts of plants are FRUIT, usually sweet, fleshy, and succulent. Most edible plants are commonly cultivated for their nutritional value and are referred to as VEGETABLES.
Acute illnesses, usually affecting the GASTROINTESTINAL TRACT, brought on by consuming contaminated food or beverages. Most of these diseases are infectious, caused by a variety of bacteria, viruses, or parasites that can be foodborne. Sometimes the diseases are caused by harmful toxins from the microbes or other chemicals present in the food. Especially in the latter case, the condition is often called food poisoning.
Foods that harm, foods that heal : an A-Z guide to safe and healthy eating / Reader's Digest.
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What to eat / Marion Nestle.
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First bite : how we learn to eat / Bee Wilson ; with illustrations by Annabel Lee.
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Don't eat this book : fast food and the supersizing of America / Morgan Spurlock.
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Naturally occurring or synthetic substances that inhibit or retard oxidation reactions. They counteract the damaging effects of oxidation in animal tissues.
Hooked : food, free will, and how the food giants exploit our addictions / Michael Moss.
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Eat, drink, and be wary : how unsafe is our food? / Charles M. Duncan ; edited by Diana Kearley Dunca
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