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In Defense of Processed Food

It’s Not Nearly as Bad as You Think

  • Book
  • © 2017

Overview

Authors:
  1. Robert L. Shewfelt

    1. Department of Food Science and Technology, University of Georgia, Athens, USA

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  • This book presents a more nuanced view of the benefits and limitations of food processing, often blamed for the American obesity epidemic and many other health-related problems

  • The author exposes some of the tricks both Big Food and its critics use to manipulate the public to adopt their point of view

  • By devoting time to examining both the sophisticated marketing tools of Big Food and the ideological appeals and gut feelings of self-appointed food gurus who have little or no background in nutrition, the book encourages readers to make informed food choices based on credible information

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Table of contents (10 chapters)

  1. Front Matter

    Pages i-xviii
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  2. Why Is America So Fat?

    • Robert L. Shewfelt
    Pages 1-15

  3. Why Does Processed Food Have Such a Bad Reputation?

    • Robert L. Shewfelt
    Pages 17-34

  4. Why Can’t We Find More Locally Produced and Fresher Food in Our Supermarkets and Restaurants?

    • Robert L. Shewfelt
    Pages 35-51

  5. How Widespread Is Food Addiction in Our Culture?

    • Robert L. Shewfelt
    Pages 53-67

  6. Why Are There So Many Chemicals in Our Food?

    • Robert L. Shewfelt
    Pages 69-87

  7. How Can We Tell Which Foods Are Real?

    • Robert L. Shewfelt
    Pages 89-105

  8. How Does Food Processing Change the Nutritional Value of Foods?

    • Robert L. Shewfelt
    Pages 107-123

  9. How Safe Is the American Food Supply?

    • Robert L. Shewfelt
    Pages 125-141

  10. How Can We Eat More Sustainably to Save the Earth for Our Children and Grandchildren?

    • Robert L. Shewfelt
    Pages 143-160

  11. Can Processed Food Be Part of a Responsible Diet?

    • Robert L. Shewfelt
    Pages 161-177

  12. Back Matter

    Pages 179-273
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Keywords

About this book

It has become popular to blame the American obesity epidemic and many other health-related problems on processed food. Many of these criticisms are valid for some processed-food items, but many statements are overgeneralizations that unfairly target a wide range products that contribute to our health and well-being. In addition, many of the proposed dangers allegedly posed by eating processed food are exaggerations based on highly selective views of experimental studies. We crave simple answers to our questions about food, but the science behind the proclamations of food pundits is not nearly as clear as they would have you believe. This book presents a more nuanced view of the benefits and limitations of food processing and exposes some of the tricks both Big Food and its critics use to manipulate us to adopt their point of view. Food is a source of enjoyment, a part of our cultural heritage, a vital ingredient in maintaining health, and an expression of personal choice. We need to make those choices based on credible information and not be beguiled by the sophisticated marketing tools of Big Food nor the ideological appeals and gut feelings of self-appointed food gurus who have little or no background in nutrition.

Reviews

“According to this thought-provoking book, the goals of food processing are to extend products’ shelf life, thereby preventing incidences of food poisoning … and also to help decrease the enormous amount of food wasted due to spoilage. … The work contains extensive notes that are organized by page number, and a helpful topical index. Summing Up: Recommended.” (A. P. Boyar, Choice, Vol. 55 (2), October, 2017)


“Robert (Rob) Shewfelt … draws on a wealth of knowledge, resources, and insights ‘to counter the idea that processed foods are a hazard to our health and responsible for most of the problems associated with the American diet.’ … He shares in plain language an extensive knowledge of foods, food science, and the food system, as well as some interesting personal and career anecdotes. I believe the book will indeed inform and aid further conversation about our food supply.” (Rosetta Newsome, foodtechnology, April, 2017)

Authors and Affiliations

  • Department of Food Science and Technology, University of Georgia, Athens, USA

    Robert L. Shewfelt

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