When your colleagues read your book and learn from it, it feels really, really, intensely good. Highlights from Janelle Sorensen’s touching review of The Conscious Kitchen include:
“This book unearthed a slew of disgusting details about the American diet I was previously blind to. For example:
• Conventionally raised poultry are given chlorine baths (a practice banned in the EU) in an attempt to eliminate salmonella, E. coli, and other bacteria.
• “If the shrimp in your supermarket display glisten unnaturally, or if they taste soapy even after being cooked, they have probably been treated with STPP, or sodium tripolyphosphate, the suspected neurotoxicant used to prevent drying…” (as quoted from Taras Grescoe’s book, Bottomfeeder.)
• Most decaf coffees are made by soaking the beans in solvents like methylene chloride – which is also used as a paint stripper.
• Most vanilla flavoring is either made from petrochemicals or derived from a by-product of the paper industry.
Seriously? Ew, ew, and more ew. How has our food become so unappetizing?”
