The first chapter of the book grimly exposes the dangers of Chinese food exports. The reader is taken for a stroll down the modern aisles of America's supermarkets, where Chinese imports increasingly dominate display shelves. Perhaps some nice seafood grown in the raging chemical stew of the Yangtze River would be an attractive offering for your family tonight.
Don't worry about the fish and shrimp dying from the world's most bacteria-infested waters. The Chinese simply pour massive amounts of banned antibiotics in the water to prevent that nasty discolorization of diseases, Navarro and Autry write.
The same quality control mentality often holds for China's market-share dominance in such staples as white meat chicken, apple juice, garlic, canned pears, honey and a myriad of other basic foods.
After feeling a little woozy after considering how much mercury and other poisons you have already accumulated in your body from eating these imported treats, the authors write that drugmakers from the People's Republic of China now produce 70% of the world's penicillin, 50% of its aspirin, and 33% of its Tylenol you may have ingested. The Dragon's drugmakers have also captured much of the world market in antibiotics, enzymes, primary amino acids and vitamins.
China has even cornered the world market for vitamin C — with 90% of market share, Navarro and Autry report.
Oh, by the way: China now plays a dominant role in the production of vitamins A, B12 and E, besides many of the raw ingredients that go into multivitamins.