Poisonous Food History
Rachel shares insights from Deborah Blum's new book, highlighting the shocking history of food adulteration in the 19th century. From fake spices made of burnt seashells to the alarming prevalence of poisonous additives, the conversation reveals how food safety was a critical issue long before modern regulations. The discussion underscores the importance of understanding what goes into our food and the evolution of forensics in ensuring its safety.In this clip
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