Trans Fat: The Time Bomb in your Food: The Killer in the Kitchen [Paperback]

What are the killers hiding in our food? Learn to identify them, understand what they are doing to our bodies and how to avoid them. Trans fats are killers. They are banned in Denmark, outlawed from use in New York s restaurants, cafes and street stalls yet there is still no legal control on their use in the UK, and we consume them everyday. They have been shown to be a major contributor to the obesity crisis (and are even linked to cancer), but we eat them regularly without realising it. Trans fats are produced in an industrial process, originally used to make candle wax, and are now used by food manufacturers as a cheap means to bulk out the products we buy everyday. Yet, they have no nutritional value and our bodies cannot digest them. With no legal requirement to label them on food packaging, food manufacturers can obscure what is really in their products. Maggie Stanfield explains how to identify trans fat in the ingredients listed on food packaging, how to be more aware of what is in your food and understand what it is doing to your health. She explains what you, as a parent, can do for your family s health and what we, as consumers, can do to change what is stocked in our supermarkets. Trans fat is not the only poison on the supermarket shelves. There are other flavourings, colourings and preservatives widely used in food production that the experts do not fully understand and they can be dangerous, especially to children. Maggie Stanfield provides a full outline of all the E numbers in your food and their potential dangers.

We are eating candle wax and we don't even know it. The German chemist who invented hydrogenated vegetable oil - trans fat - in 1911 was making a cheap substitute for tallow to make candles, yet nearly a century later, we are eating it on a daily basis and it is increasing our heart disease risk at least five fold.

Maggie Stanfield is an international journalist who has worked across the world on subjects as wide-ranging as politics and passion; health and horror; business and bulimia. With an enviable reputation for her accessible, readable style, she is already the co-author of The Hibernation Diet.