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Food Shock


When eating, the last thing you need is a surprise on your plate. Even less do you need to be shocked. Yet, according to this book, published in September 2012, that is what many of us should expect.

Subtitled, "the truth about what we put on our plate . . . and what we can do to change it", this is an honest (and at times confronting) look at what we are eating in Australia today - and why.

The book takes head-on the various issues we all hear about daily on the news or internet, but which because of time constraints or apathy, we push to the back of our minds when we have a shopping list in our hands.

The author of this book, Dianne Loughnan, wants us to change our attitudes - and then behaviours. For our own sakes.

She deals with all the well-known no-nos: pesticides, preservatives, GM, battery hens, fast food, environmental issues, and more, in a clear and readable way. This is not a textbook, but a carefully researched manual for dealing with our food, our way.

Her conclusion adds balance. "Further changes to our food system will be driven by consumer demand," she writes, putting much of the responsibility for the future back in our own hands - and pockets, adding, "It's time we all took up the challenge to get back in touch with our food."

It's not a feel-good bedtime book, but certainly one to make us all think, take notice, and possibly make radical changes in our eating and buying.

- reviewed by Sally Hammond

Food Shock, by Dianne Loughnan, published by Exisle Publishing, 2012, rrp $29.99, paperback, ISBN 978 192 1966 095.


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