Scary Chemistry: Food with E-additives — What Our Food Is Made Of and Why You Shouldn't Fear It

It’s all chemistry. There’s no arguing with that: the world really does contain an abundance of different substances—artificial and natural— that people interact with every day. But why does “chemistry” feel associated with something harmful, and how fair is it to think that way? In this book by chemist Olga Kosnikova, you won’t find sensational headlines about discoveries by “British scientists” or useless scary tales about dishonest producers stuffing their products with harmful chemicals. Instead, you’ll find plenty of interesting information about the technological properties of food additives, a beginner’s guide to preservatives, stabilizers, and regulators—and you’ll get to know the curious world of chemistry even a little better, and maybe even fall in love with the science. This book is for everyone who worries about dyes and flavorings in food, wants to understand ingredients better and stop worrying about eating a raspberry-flavored yogurt.