Food Forensics by Mike Adams

Food Forensics by Mike Adams ISBN-13: 9781940363288 Paperback: 320 pages Publisher: BenBella Books Released: July 26, 2016

Source: ebook review copy from the publisher through NetGalley.

Book Description, Modified from Back Cover:
Award-winning investigative journalist and activist Mike Adams, the “Health Ranger,” is founder and editor of NaturalNews.com, the number one most visited natural health website in the world.

Adams and his team test the things we eat every day to expose the hidden truth about the contaminants in our foods. They have tested levels of lead, arsenic, cadmium, mercury, and additives in common foods, from cereals, soups, and other pre-packaged meals to fast food and medicinal herbs. Adams’s tests reveal the differences between organic and non-organic foods, GMO and non-GMO certified foods, and more.

Food Forensics discloses how food contamination happens and why it matters, and provides valuable information on how you can protect yourself.


My Review:
In Food Forensics, the author talks about his mission and his lab where he tests food for toxic contaminants. He described how toxic metals get into your food, what happens when you eat that food, and what will actually help rid your body of these toxins. He went into detail about dangerous metals (arsenic, mercury, cadmium, aluminum, copper, tin), chemical contaminants (BPA, BPS, hexane, pesticides), food ingredients (aspartame, MSG, artificial colors, and much more), and animal feed contamination.

He also described what foods help your body to detox from these dangers. He pointed out that this is a natural, everyday process and mentioned easy-to-find foods that help the process.

A large section of the book was a list of foods--including organic and superfoods--that he's tested in his lab and the levels of toxins they contained. Unfortunately, this was such a mess on my ebook review copy that I can't tell how useful it actually is. It looked like simple rows of numbers, though, so you'd need to do some interpreting of those numbers.

The author painted a very depressing view of things: every food seems to have some level of toxic load, it would take generations to reverse this if we started now, and there's no hope that this will change this anytime soon with big business more concerned with profits than long-term health.


If you've read this book, what do you think about it? I'd be honored if you wrote your own opinion of the book in the comments.


Excerpt: Read an excerpt using Google Preview.