La revue Viandes et produits carnés

Everything you need to know about food. Untangling the real from the fake

In the form of brief chapters, answers are given to about sixty questions that consumers ask themselves when composing their meals. These responses are based on the views expressed by the majority of the scientific community of nutritionists and toxicologists. The topics covered are very diverse, covering cereal products (for example, gluten intolerances), fruit and vegetables (vegetarian "steaks", pesticide residues), dairy products (lactose intolerance), meat products (danger of barbecues), fats (trans fatty acid), aquatic products (farmed salmon), food additives (impact on food quality), food preferences (vegetarianism, veganism) and their impact on the environment (global warming).