Additives in Food; Vitamins in Food; Fibre in Food; Sugar in Food

'A packet of crisps is much more expensive than the same weight of potatoes. You are paying the person who makes the crisp for peeling the potatoes (and removing the fibre), and for adding fat, salt and chemical flavourings, which are all bad for you!' Strong irrefutable stuff from Miriam Moss in Fibre which shows fibre-power at work keeping us healthy (fibre-filled bowels move up to seven and a half times faster than those without) and tells how and where to find it.

Vitamins does the same for these essentials (half a cup of bean sprouts equals six glasses of orange juice for Vitamin C) acknowledging the benefits of supplements while preferring natural sources. The message from Additives is 'as few as you can' while observing the difference between preservation and promotion, and Sugar steers us firmly but gently towards molasses and honey.

This punchy quartet started life in 1992 as 'Food Facts'. Here it's been skilfully boiled down, but not refined, to preserve all the fibre, flavour and vitality of the original without the use of condescending additives, resulting in a very easy to read set about dietary constituents, sensible eating and beating the food industry at its own game. This brings the information to younger and less able people who probably need it most.