Reviewer Conny Withay:Operating her own business in office management since 1991, Conny is an avid reader and volunteers with the elderly playing her designed The Write Word Game. A cum laude graduate with a degree in art living in the Pacific Northwest, she is married with two sons, two daughters-in-law, and three grandchildren.
Author: Mike Adams
Mike Adams writes in the introduction of his book, Food Forensics: The Hidden Toxins Lurking in Your Food and How You Can Avoid Them for Lifelong Health, that it “will enrage unethical product manufacturers but empower consumers with a new source of information that should appear on Nutritional Facts labels but doesn’t.”
At three-hundred-twenty pages, this paperback targets those who want to learn more about the heavy metals and chemical contaminants in our food today. After an introduction, the book is divided into three parts, ending with the author’s biography, acknowledgments, endnotes, and an index.
The first section covers heavy metals, chemical contaminants, and food ingredients as contaminants. These involve anything from Arsenic, Mercury, and Tin to Hexane, Pesticides, Aspartame, MSG, and chemical preservatives. The second section is the author’s guide to natural detoxification through avoidance, eliminating in water, plant and air filters, defensive eating, and detoxifying. The final part covers eighty-five pages of charts of groceries, superfoods, supplements and vitamins, personal care, pets and plants, and fast food restaurants, shading in areas of potential harm.
It is highly important to
know what we are eating, especially if we are unsure and are blindly
consuming dangerous products. With the data section covering food and
household products, it is helpful to see the breakdown of metals and
chemicals of everyday items we eat or touch.
I found several things frustrating with the layout of the Data section. There is no table to follow, so laypersons have no clue what some chemical codes such as Sr, Cs, Pb, or U are if they are not a chemist (there is no way to look these up by their abbreviations in the index either). Except under the fast food section of the data, rarely any company was named or product was given by its title, and there were too many postings of Rice Protein, Protein Powder, Cacao, Greens Blends, and Spirulina to name a few so how can the reader know which one is bad? Example: Showing one of two unbranded Ginko Leaf has a high concentrate of Lead (Pb) of 2,402, the five unnamed Ginko Biloba’s are well above the 0.70 average PPM – so are all forms of it dangerous?
Founder and editor of NaturalNews.com and other health-conscious websites, Adams is also an outspoken consumer health advocate, award-winning investigative journalist, internet activist, and science lab director who is known as the “Health Ranger.”
With Part 3 containing no table at the beginning or ending, the vague listings of products, and the duplication of many items, the book needs to be written for a common person to understand.
For those who know chemistry and want to learn what percentages of metals and other ingredients are in our food and day-to-day items, this book may help, but I found it confusing and hard to understand.
Thanks to Bookpleasures and the author for this book to read and review.