Toxin-free Food?: Health Risks and Benefits of Our Food
The highly cited authors of this book – Prof. Rudolf Krska, Mari Eskola, and Chris Elliott – offer new insights into the potential health risks and benefits of our food.
“Toxin-Free Food?” provides a comprehensive overview of all chemicals in food to which average adult European consumers are chronically exposed.
The book is rounded off by a risk ranking of chemical contaminants in our food along with recommendations for consumers.
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