Shouldn’t we be able to admit that we already know that chemicals have always been in our food, and that food is made of chemicals? In fact, food additives — some as old and simple as salt and sugar — keep good food from going bad, and thus prevent food from occasionally killing us. In fact, all food is chemicals and all cooking is chemistry (“Cooking is just science that’s tasty,” the old saying goes). Remember, the chemicals hydrogen oxide, cellulose, hemicellulose, malic acid, dextrose, ...

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