Hidden in our Food

You read the label. But does the label tell you everything? After a soy allergy and asthma forced Kevin B. DiBacco to scrutinize every ingredient in his kitchen, he discovered that eating safely meant looking beyond the package. HIDDEN IN OUR FOOD investigates the gaps between what Americans eat and what they know about it: additives companies can declare safe themselves, old approvals that escape fresh scrutiny, “forever chemicals” reaching farmland, microplastics found in human tissue, and compounds hidden behind the words “natural flavoring.” It also explores chemicals formed during cooking, emerging food technologies, and the growing pressure for stronger oversight. This is not a claim that every unfamiliar ingredient is dangerous. It is a pointed examination of whether the system charged with protecting our food has kept pace with the food itself. Practical and personal, this book explains what shoppers can do, what labels cannot tell them, and why meaningful reform must reach beyond the grocery aisle. Because knowing what you eat should not require an investigation.