- Author: GILLES-ÉRIC SÉRALINI & JÉRÔME DOUZELET
- Publisher: Actes Sud
- Language: french
- Release Date: 10/2018
- Number of pages: 144
- Dimensions: 19 x 10 cm
- Weight: 104g
- Format: softcover
- ISBN: 9782352553106
Wine, as a fermented product, has unsuspected detoxifying properties when left untreated. But conventional viticulture is among the biggest consumers of pesticides in the world. These substances intoxicate us for a long time and, by their chemical proximity to natural aromas, distort the taste of wines. This is what the authors of this book show us, where we also discover that it is possible to learn to recognize the taste of pesticides, so that you can then avoid products containing them.
Indeed, they offered cooks and winegrowers an unusual experience: to taste pesticides diluted in water at the doses in which they have been identified in wines. A palette of new tastes and sensations takes shape in the brain, which gradually reveals the presence of pesticides. A “Little guide” details the characteristics, on the nose and in the mouth, of eleven pesticides among the most common in wines.
This book is not an oenological guide. Rather, it is conceived as an original tool, of science for all, pleading for a search for well-living and eating well which involves the eradication of harmful chemicals.
Gilles-Éric Séralini is a biologist, professor and researcher at the University of Caen, specialist in GMOs and pesticides and whistleblower. He notably demonstrated the hidden toxicity of GMOs and pesticides: his recent study established a link between a major herbicide and the appearance of tumors and diseases of the liver and kidneys. From 2011 to 2017, he won seven lawsuits against lobbyists who defamed him.
Jerome Douzelet, head chef, is also an active member of the Committee for Independent Research and Information on Genetic Engineering (Criigen).
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