Dirty Secrets of the food industry

We All Know That Processed Foods Are Bad For Us. But Just How Bad It Is?

In this exclusive interview, Dr. Mercola interviewed Scottish author Jonna Blythman, who has been covering story of foods for the last 2 decades. Even with 25 years experience as a journalist and investigator of the food chain, Joanna Blythman still felt she had unanswered questions about the food we consume every day. In her quest for truth, Jonna went undercover to expose the dark side of the food industry. In her latest book Swallow This: Serving Up the Food Industry’s Darkest Secrets, Jonna delves into the details of the dirty secrets the industries don’t want you to know.

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Going Undercover…

Getting such information is easier said than done, considering how the food industry has created a near-impenetrable wall of security around its manufacturing activities.

Companies hide behind the rationale that processing methods are trade secrets, and that they’re merely protecting proprietary information from competitors.

So, to get the inside scoop, Joanna assumed a fake identity and managed to convince a smaller food manufacturer to provide her with a professional cover. Using that cover, she got an inside look into the “core” of the food manufacturing industry. And what she learned was surprising to say the least.

For starters, what non-insiders do not know is that there are a multitude of chemicals used in food that do not have to be in any way disclosed, as they’re considered “processing aids.” So besides preservatives, emulsifiers, colors, and flavors, which are generally listed, there are any number of others that you’ll never find out the details about.

This is disconcerting, as many health conscious consumers now take the time to carefully read food labels. But what Joanna’s research reveals that there’s an array of additives that will never make it onto the label.

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