What is your favorite chocolate hiding from you and what is the peach-flavored yogurt silent about? A sinister aura surrounds food additives, while few know about their real properties. The faceless index of letters and numbers says nothing to the average consumer, and GMOs, E-numbers, glutamate, and other additives are associated with something unsafe and unnatural, "chemical". But maybe chemistry is not as scary as it is painted? In her book, Olga Kosnikova, a chemist and food technologist, thoroughly examines the properties of additives and explains why we shouldn't exaggerate and fear long lists of ingredients on labels. What is "chemophobia" and why are we so frightened by everything artificial? Why are colorings and sweeteners added to food? Do frozen products contain vitamins? Olga provides a brief education on preservatives, stabilizers, regulators, and antioxidants, explains everything important about sugar substitutes and flavorings in an accessible and humorous way, and teaches us to critically perceive any information. After reading this book, you will better understand ingredient lists, get a bit closer to chemistry, and see this whimsical science in a new light! "GMOs, terrible E-numbers, chemistry in everyday food. Science is advancing, yet we are still frightened by the headlines of the tabloid press. But the fear of food is merely the result of misunderstanding and spoiled relationships with chemistry and biology textbooks in high school. Technologist Olga Kosnikova will take us behind the scenes of food production in her book. Why is it important for us to understand this? Many do not think about it, but stress regarding food and "chemophobia," which Olga writes about in her book, can cause much more harm to a person's body than most food additives. With the help of this book, you will find yourself on the same page as modern science. And stories about the "scary glutamate" and "products that are no longer what they used to be" will no longer frighten you." — MARIA KARDAKOVA @marysstories, nutritionist, public health specialist
