This week we heard about the McDonald’s hamburger which survived 13 years in a Utah man’s coat pocket and looked exactly the same … no mold, rot, or decay! This of course led us to wonder what is in this hamburger to preserve it so well? Friday we spoke with Melanie Warner, author of “PANDORA’S LUNCHBOX”. Melanie is a free lance writer and former reporter for the New york Times covering the food industry. She realized we understood a fair amount about what happens on the large industrial farms that produce much of our food but we know precious little about what takes place after that, inside the factories and research labs throughout the food industry.
If a piece of individually wrapped cheese can retain its shape, color, and texture for years, what does it say about the food we eat and feed to our children? Former New York Times business reporter and mother Melanie Warner decided to explore that question when she observed the phenomenon of the indestructible cheese. She began an investigative journey that took her to research labs, university food science departments, and factories around the country. What she discovered provides a rare, eye-opening—and sometimes disturbing—account of what we’re really eating. Warner looks at how decades of food science have resulted in the cheapest, most abundant, most addictive, and most nutritionally inferior food in the world, and she uncovers startling evidence about the profound health implications of the packaged and fast foods that we eat on a daily basis. From breakfast cereal to chicken subs to nutrition bars, processed foods account for roughly 70 percent of our nation’s calories. Despite the growing presence of farmers’ markets and organic produce, strange food additives are nearly impossible to avoid. Warner digs deep into the ingredient lists of purportedly healthy foods, and what she finds will change the way readers eat—and how they feed their children. Combining meticulous research, vivid writing, and cultural analysis, Warner blows the lid off the largely undocumented—and lightly regulated—world of chemically treated and processed foods and lays bare the potential price we may pay for consuming even so-called healthy foods.