Better Eating through Chemistry

In This Chapter

  • Understanding food additives ^ Regulating food additives
  • Considering additives that cause health problems ^ Creating new foods with biotechnology f rnf the title of this chapter turns you off, you're not alone. More people than you can shake a stick — heck, a whole oak tree — at think that when you're talking food, natural's good and chemical's bad. Period. But it ain't necessarily so.

This chapter is about the natural and synthetic ingredients and the technological processes that help make food more nutritious; enhance its appearance, flavor, and texture; and keep it fresh on the shelf longer. More to the point, this chapter explains that without these products and processes, human beings would still have to gather (or kill) dinner fresh each day to serve it up fast before it spoils.

And, yes, this chapter talks about new and unusual processes, such as genetic engineering (which is discussed in the section "Looking Beyond Additives: Foods Nature Never Made" at the end of this chapter). Try it. You may like it.

You Are What You Eat

You Are What You Eat

Nutrition is a matter that people spend their careers learning about and requires volumes of books to explain. My objective is to instruct you how to consume a healthy nutritional diet that aids your body in burning off fat instead of storing it. You do not require overwhelming science to get this.

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