Feb 21 2008
Poison on our plates: how did we become so afraid of food?
In New York, there have been bans on trans fats and scares about mercury in fish. Across the pond in the UK there are tortured debates about ‘traffic light’ food labels, and a scare about food containing a shoe-polish dye cleared grocery store shelves. On both sides of the Atlantic, there is the ever-present panic about obesity. Rob Lyons, deputy editor of the online current affairs magazine Spiked (www.spiked-online.com) will look at the truth behind these scares and ask why we have become so anxious about our ‘daily bread’.
