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The way our food is produced has undergone a revolution over the last 100 years. New methods of farming, processing, refining, bleaching, coloring, and preserving have changed the way many people eat. But one of the downsides to these new industrial methods is not yet widely understood.
According to Renee Joy Dufault, author of Unsafe at Any Meal: What the FDA Does Not Want You to Know About the Foods You Eat, these processes can leave behind trace amounts of toxic metals, including mercury, arsenic, cadmium, and lead, that never make it to the nutrition labels. She believes these contaminants in our food play a major role in the increased prevalence of diseases such as diabetes, dementia, and autism. In this book, she explains how the toxic metals end up in the food supply, why that’s a problem, and how we can avoid being exposed to them.