In books you can about 7500 preparations and additives read that our food be given out. Everyone talks about it - and everyone thinks they know everything, what the body really need .
Some people may wonder also why we need this whole variety of emulsifiers and stabilizers , Aromatisierungshilfen , flavor enhancers, melting salts and hydrocolloids at all.
Although diesae substances in the ingredient lists appear only rarely comes from the food industry hardly do without them. From the media when it comes to this subject is often turned down on the ground that it was all "too complex" for the general public.
This is wrong!
Monika Niehaus and Udo Pollmer prove in this book that it is not only exciting but also highly informative and instructive to look at the history of Nahrunszusätze . Pollmer even worked for the state exam for Food Chemistry a journalist and lecturer and as a corporate consultant. He published among other columns for radio and television broadcasts in 1994 and took over leadership of the European Institute for Food Science and Nutrition eV.
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