E allora cosa mangio?

by Christophe Brusset

Dal supermercato alle mense aziendali e scolastiche, dai ristoranti ai take away, è veramente arduo sfuggire al cibo industriale e alle sue micidiali insidie. Christophe Brusset, per oltre 25 anni manager dell'industria alimentare, conosce cose inimmaginabili ai comuni mortali, e ha deciso di raccontarle. Da un prezzario dei funghi porcini cinesi in base alla percentuale di vermi contenuti ( quelli 100% verminosi possono finire in salse e puree), alle astuzie al limite della legalità per ingannare i clienti con slogan farlocchi ed etichette poco chiare, dalle pressioni delle lobby agli strani silenzi delle istituzioni.
Eppure, proteggersi è possibile. A patto di sapere veramente ciò che si acquista. Certo, gli industriali del cibo sono spesso abilissimi a nascondere trabocchetti, a far sparire magicamente additivi chimici e pesticidi tra sigle misteriose e diciture rassicuranti. Perciò, è fondamentale avere una guida sicura ed esperta che ci segua durante la spesa e ci aiuti a la guida di un insider. È proprio questo lo scopo di E allora cosa mangio? : ricco di dati, di storie ben poco edificanti e di preziosissime informazioni, ci accompagna passo dopo passo lungo le corsie dell'iper e gli scaffali dei negozi. Dal reparto frutta e verdura a quello surgelati, dal banco gastronomia ai prodotti per neonati, ci spiega in modo semplice e coinvolgente come decifrare le etichette e come scoprire gli inganni nascosti, cosa preferire e cosa evitare a tutti i costi. Insomma, come riuscire a mangiare finalmente in modo sano (e con gusto). E senza sacrificare il portafoglio. I GIUDIZI CINQUE STELLE DEI «Interessantissimo, mi ha salvato la vita.» «Siete pazzi a non leggerlo!» «Spietatamente illuminante.» «La conoscenza come arma di autodifesa.» «Indispensabile!!! Andrebbe letto nelle scuole.»

Genres: Food, Health, Nonfiction

233 pages, Kindle Edition

Published March 12, 2019

About the author

Christophe Brusset, 47 ans, ancien dirigeant au sein de groupes internationaux de l'agroalimentaire, est l'auteur de Vous êtes fous d'avaler ça ! publié chez Flammarion en 2015 et vendu à plus de 60 000 exemplaires.

Reviews

[Annette · Rating 5 out of 5]

Un livre important qui permet une prise de conscience même si vous pensez déjà être assez bien informé. On pardonnera à Christophe Brusset un certain paternalisme dans ses conseils d'alimentation, et l'idée aberrante qu'on devrait élever des volailles de qualité pour n'en manger que les filets. Après la lecture de ce livre, je naviguerai mieux guidée dans les rayons de mon supermarché.

[Laure · Rating 3 out of 5]

Peut être intéressant si vous n'avez pas lu le précédent, sinon c'est globalement le même contenu que son précédent livre mais organisé différemment et avec une bonne dose supplémentaires d'esprit moralisateur que j'ai personnellement trouvé indigeste.

[Sofia Capriani · Rating 5 out of 5]

Well, the food industry has gone a long way. Last time I checked it was conventional agro-business, questionable pesticides, quality of canned and frozen food, pitiable conditions of plants where livestock and poultry are raised - versus traditional food production. Alas, now there is no traditional food production any more. Even bio - eco food is prepared, raised and marketed in industrial way. The really new moment, revealed thanks to Christophe Brusset, is the globalization of food market. It means, in his own words, for example: that there is only tiny percent of tomato products (including juices, sauces, pizza dressings, ketchup, dehydrated soups) in EU that doesn't have origin in chinese tomatoes. Same for garlic, honey, legumes, onions, apple juice. There is no obligation to mention this on the labels, so you could perhaps think that some can that contains chopped tomatoes is entirely/including tomatoes/, produced in Italiy or elsewhere in the EU, but it is not the case - labels mention only the country of origin of the country that produces final product. Similar obfuscation we find at the so called bio products market: for example, the bio products that are sold in specialized shops but are imported from Peru, Tunisia, Bolivia or Mexico are produced under much different, and less strict, conditions in comparison with bio products produced in th EU - but this is never mentioned, so you have so called bio products (which you pay much more than conventionally produced ones) side by side but produced under very different circumstances, according to very different legal obligations. These are only tiny fractions of everything else what is interesting in this book. For example, it offers totally fresh view on restaurant business. Not only the fast food chains, which are already enough denigrated, but also kebab and pizza parlours, cantins and - interestingly - so called family restaurants. Only very tiny number of restaurateurs, according to Brusset, does not use already prepared (prefabricated elsewhere) and in most cases congelated food (i.e. ready meals), including desserts. That doesn't mean the food is not good, but if you pay for a professional cook in restaurant, a price four times - at least - higher than you would pay for the same food at the supermarket refrigerator, than you could call it fraud. This is not the worst. The worst are chemicals, part of them cancerogene, whole array of additives, colours, taste enhancers, and of course - salt and sugar in abundance. Things that have the power of altering your health after years of consummation. It is really sad state of affairs. Whole my life I am reading about food, from cook-books, history of food, health articles, to sociologica, antropological and journalistic stuff, and I am trying to eat according to what I learn from this sources. This book really made me think. It is not that the state of affairs is hopeless, you can still choose and find good food, although the best one is now raised in non-natural environments, and marketed/sold in non-traditional way. But the effort you have to put in finding such food, and money you have to pay for it is on the substatial rise. Which is not affordable for majority of people.

[Jean François · Rating 5 out of 5]

Je n'ai pas lu le premier, et je ne sens pas le besoin, celui ci semble complet !! un industriel qui nous dévoile les dessous des réunions internes aux grands groupes et ce que se permettent ces derniers quand à la maximisation de le gain vs la qualité de ce qu'ils nous servent....
On apprend énormément de choses et je pense qu'il est important d'avoir ces faits précis, exemples de terrain, même si on se doute que tout n'est pas rose dans ce monde...

Un must read sur la thèmatique nourriture/santé !

[GuGuss · Rating 4 out of 5]

Excellent retour d'expérience des méthodes cachées et peu avouables de l'industrie agroalimentaire (aka l'industrie de la mal-bouffe).

L'auteur, par son expérience, présente de nombreux chiffres et faits réels, et met en garde le consommateur d'une façon très réussie.

Même sans avoir lu le premier livre, j'ai le sentiment d'en avoir appris suffisamment pour dévier certains pièges liés à l'alimentation et aux méthodes marketing des industriels.

[Aurelie · Rating 3 out of 5]

J'ai plutôt bien aimé et les annecdotes de l'agro alimentaires sont super intéressantes, même si beaucoup me sont familières, c'est une bonne dose de rappel.
Par contre, le ton souvent condescendant envers les lecteurs, ses anciens collègues ou les chinois qui s'en prennent quand même beaucoup, m'a souvent gêné (je l'ai lu en audiobook, donc une partie peut être liée au narrateur)

[J Flm · Rating 5 out of 5]

Un livre édifiant sur l'industrie agroalimentaire, mais jamais alarmiste ni culpabilisant.

[MPi · Rating 4 out of 5]

Un documentaire qui aura bouleversé ma vision de l'alimentation . À lire absolument!

[Maïssa · Rating 5 out of 5]

Pareil que le premier. L'éducation autour de l'alimentation est très importante, car cela nourrit notre corps et lui permet de fonctionner

[Son · Rating 5 out of 5]

Lecture indispensable pour ne plus, ou, moins, se faire empoisonner par l'industrie agro-alimentaire, et protéger notre santé en consommant de meilleure qualité.

[Auburn ✨ · Rating 4 out of 5]

Consigliatissimo, dopo Siete pazzi a mangiarlo!

[Zlatan Celebic · Rating 4 out of 5]

Great read, but also scary. I love this writer's work, and here, he expands on his first book (Vous etes fous d'avaler ca), and exposes further the "subtleties" of agro-industry and food processing business; and complicities of regulating bodies... Both components are scary!

[Mario Pasquarella · Rating 5 out of 5]

Sconvolgente!

[Jackie · Rating 5 out of 5]

Dovrebbero leggerlo tutti!

[Manuele Gazzardi · Rating 2 out of 5]

Tutto è una truffa, non fidarti di nessuno. Nemmeno di chi fa scalpore con certi libri

[Nathalie · Rating 5 out of 5]

Aussi bien que vous êtes fous d'avaler ça !