Scary Chemistry. Food with E-numbers. What Our Food Is Made Of and Why You Shouldn't Be Afraid Of It

It's all about chemistry everywhere. This statement cannot be disputed; there are indeed a lot of various substances, both artificial and natural, that people interact with daily in the world. But why does chemistry have a reputation for being harmful, and how fair is it to think so? In the book by chemist Olga Kosnikova, you won't find sensational headlines about discoveries by «British scientists» or useless scare stories about dishonest producers stuffing their products with harmful chemicals. Instead, you'll find a lot of interesting information about the technological properties of food additives, a primer on preservatives, stabilizers, and regulators, and you'll get a closer look at the whimsical world of chemistry, and perhaps you will fall in love with this science. This book is for everyone who worries about colorings and flavorings in food, wants to understand the ingredients better, and doesn't want to stress over a raspberry-flavored yogurt they've eaten.