Links:/s/1WFP _ adhu9whocza1cf-qjg

Extraction code: sa8b Title: The Truth of Eating 3

Author: cloud unintentional

Douban score: 7.6

Publishing House: Tsinghua University Publishing House

Publication year: 20 12-9

Page count: 344

Content introduction:

Where do the "safety standards" of those harmful substances come from?

Why can't you resist selling "potentially harmful" food?

Can some so-called "radiation-proof" foods really protect against radiation?

Where will food supervision go in the end?

Why is "fortified food" so controversial?

Do you want iron in soy sauce?

Is it reliable to identify waste oil with freezing point?

About the author:

Yun Wuxin holds a master's degree in biology from Tsinghua University and a doctorate in biology and food engineering from Purdue University. At present, the United States is engaged in the research of protein application. As a popular science star of the famous public welfare organization Science Squirrel Club, he has long written articles for Readers (original), China Weekly, New Discovery, Guangzhou Daily and other media, and opened a column of "Eating Color Story" in Looking at Oriental Weekly. He is the author of the best-selling books of health science, The Truth of Eating and The Truth of Eating 2. I have been engaged in scientific research abroad for many years and have no interest relationship with any domestic institutions and enterprises, so I can maintain full independence and analyze modern food problems with rigorous attitude and scientific evidence.