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The authors of this book, which has received wide attention, provide new insights into the potential health risks and benefits of our food. The book “Toxin-Free Diet?” A comprehensive look at all the chemicals in food to which adult European consumers are chronically exposed. The book concludes with a classification of the dangers of chemical contaminants in our food, in addition to recommendations for consumers. Rudolf Krska is Professor of Analytical Chemistry and Head of the Institute of Bioanalytics and Agricultural Metabolomics at the Department of Agricultural Biotechnology (IFATulln) at the University of Natural Resources and Life Sciences Vienna (BOKU). He previously served as Chief of Food Research at Health Canada in Ottawa, has been a professor at Queen's University Belfast since 2018, and has led strategic research at the Center for Food Safety and Quality Innovation (FFoQSI) since 2017. Krska is one of the world's most cited researchers in this field. In 2015, he was appointed Distinguished Professor of the Chinese Academy of Agricultural Sciences. Rudolf Krska has received 15 scientific awards and is (co)author of 460 scientific publications in peer-reviewed journals, which have been cited more than 18,000 times.