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Chemie in Lebensmitteln: Ruckstande, Verunreinigungen, Inhalts- und Zusatzstoffe (German Edition)

Chemie in Lebensmitteln: Ruckstande, Verunreinigungen, Inhalts- und Zusatzstoffe (German Edition)

          
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About the Book

Fast t?glich berichten die Medien ?ber Lebensmittelskandale und "chemisch verseuchte" Nahrung. Ob R?ckst?nde von Pflanzenschutzmitteln in Obst und Gem?se, von Tierarzneimitteln in Fleisch, Milch und Eiern, ob Schwermetalle oder Dioxine - mit modernen Analysenverfahren k?nnen die geringsten Spuren solcher Stoffe sehr zuverl?ssig nachgewiesen werden. Aber welche gesundheitliche Risiken sind mit dem Vorhandensein dieser Substanzen in der Nahrung verbunden? Die Lebensmittelbranche versichert uns, ihre Produkte seien nicht nur unbedenklich zu genie?en, sondern gesundheitlich sicherer als je zuvor. Kritiker des heutigen Lebensmittelangebots warnen dagegen vor schlimmen Folgen. Was stimmt nun, welche Argumente k?nnen ?berzeugen?Ein solch komplexes und heikles Thema wie "Chemie in Lebensmitteln" verlangt nach Beurteilung und Erl?uterung durch unabh?ngige Experten. Als solcher hat sich Johannes Friedrich Diehl, viele Jahre Leiter der Bundesforschungsanstalt f?r Ern?hrung, durch zahlreiche Ver?ffentlichungen und Gutachten sowie durch seine Mitarbeit in Beratergremien einen Namen gemacht. Ohne zu besch?nigen und ohne zu dramatisieren berichtet er ?ber die neuesten Erkenntnisse zur gesundheitlichen Qualit't von Lebensmitteln, ?ber aktuelle Entwicklungen bei der Zulassung und Verwendung von Zusatzstoffen, ?ber den erstaunlichen Wandel in den Ansichten ?ber Zusammenh?nge zwischen Ern?hrung und Krebs, Allergien und anderen Krankheiten sowie ?ber die gesundheitssch?dlichen und -f?rdernden Wirkungen nat?rlicher Lebensmittelinhaltsstoffe.Das mit fundiertem wissenschaftlichem Hintergrund, jedoch f?r einen breiten Leserkreis geschriebene Buch kann zugleich als fesselnde Lekt?re und als Nachschlagewerk Ern?hrungsberatern, ?rzten, Apothekern, ?kotrophologen, Agronomen und Chemikern dienen - nat?rlich auch allen, die sich eine eigene Meinung bilden wollen.


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Product Details
  • ISBN-13: 9783527624614
  • Publisher: Wiley-vch
  • Binding: KindleEdition
  • ISBN-10: 3527624619
  • Publisher Date: 11/25/2008
  • Language: Unknown

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Chemie in Lebensmitteln: Ruckstande, Verunreinigungen, Inhalts- und Zusatzstoffe (German Edition)
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