Revealing the dangers of food additives in processed foods.
The 600,000-copy bestseller has been revised and expanded to publish a complete edition!

Today, processed foods such as sweets, ice cream, ramen, and processed meats are full of numerous food additives.
Food additives include artificial flavorings, acidity regulators, flavorings, colorings, emulsifiers, stabilizers, and thickeners. Each of these substances, when consumed individually, is a poison that can cause death if consumed by humans.
These poisons are indiscriminately added to the food we eat, either because they are added in small amounts or because they have been removed.
This is happening because of poor food hygiene management laws and consumers' complacent perception.

This book is both a social indictment that illuminates the reality of our food choices today and a health guide that suggests ways to protect our health and lives from these threats.
Author Ahn Byeong-su, a former executive at a confectionery company, reveals in detail the secrets of the processed food production process that he personally witnessed and experienced.
This book, which sold 600,000 copies when it was first published and caused a food chemophobia syndrome in our society, has been published as a complete edition with information on newly emerging food additives added.

The connection between confectionery company employees and health is rarely made public.
Most people don't know about this, and even if they do, they're reluctant to tell anyone.
I think the reason, unfortunately, lies in a thorough professional consciousness.
This fact is clearly a disaster that threatens their entire professional world and will tarnish the reputation they have built in their industry over the decades.
President Yamashita's work is also in the same vein.
His misfortune is no different from the misfortunes my predecessors suffered.
It's what people who eat a lot of sweets reap.
The difference was that he was clearly aware of the cause of his unhappiness.
But he didn't tell anyone the reason.
If he had revealed the truth, the media would have given it major coverage.

---From "Prologue: Crossing the Rubicon"

The concept of glycemic index of food is not limited to instant foods.
Among the processed foods around us, there are countless foods that go through high-temperature heat treatment processes multiple times.
A representative example is a snack product that is loved as a snack to relieve boredom.
These products generally undergo a two-step heat treatment process.
Let's look at puffed wheat snacks, which account for the largest volume in our country's snack market.
That famous shrimp-flavored snack is an example of this.
In this type of product, all raw materials are completely cooked by steam in the first stage.
In the second stage, it is heat treated at high temperatures using a heat conductor or frying oil, etc., and expands significantly.
Corn and potato snacks, which are also gaining popularity, are similar.
High temperature? Forced expansion under high pressure or deep-fried in hot oil near 200℃ for a long time.
Carbohydrates that have been heated under harsh conditions in this way are absorbed as soon as they reach the digestive system, rapidly raising blood sugar levels.
---From "Chapter 1: The Bare Face of Sweet Temptation"

As sugar is a simple sugar, it is digested and absorbed quickly.
This causes a rapid rise in blood sugar levels, and insulin, in a panic, tries to quickly restore blood sugar levels.
At this time, if you try to lower your blood sugar level too hastily, in most cases, the result is that it drops to a level lower than normal.
When blood sugar levels drop below normal levels, sugar needs to be replenished quickly.
I feel the urge to eat sugary foods again.
That's why once you drink a soft drink, you want to drink it again and again.
Consider a situation where this happens frequently.
Richard F. Heller
Dr. Heller defines this phenomenon as 'sugar addiction' and characterizes it as the initial stage of hypoglycemia.
---From "Chapter 3, The Holy Communion of Pure White"

Shortening and margarine, which represent artificially hydrogenated oils, are the two major solid fats that are essential in the modern diet.
These inventions of conversion were known as good oils until recently.
Because it is vegetable oil.
It is mainly made from soybean oil or palm oil.
Are all vegetable oils good? The key is how they're made.
Oils extracted with organic solvents, refined at high temperatures, and artificially hardened can never be good oils.
Experts dismiss shortening and margarine as edible fats.
Even looking at its physical form, it cannot be considered food.
Fred Rohe, an American natural food expert, brings up the 'plastic food theory'.
When the molecules of artificial hardening are observed under a microscope, they are said to be similar to the molecular structure of plastic.
The two substances are identical not only in physical form but also in essence.

---From "Chapter 4: The Greatest Scandal"