Scary Chemicals. Food with E-Numerics. What Our Food Is Made of and Why We Shouldn't Be Afraid of It – Olga Kosnikova – Eksmo – 2025 – ISBN 978-5-04-208816-2
Scary Chemicals. Food with E-Numerics. What Our Food Is Made of and Why We Shouldn't Be Afraid of It
Scary Chemicals. Food with E-Numerics. What Our Food Is Made of and Why We Shouldn't Be Afraid of It
6.99 €
What's your favorite chocolate bar hiding from you, and what's your peach-flavored yogurt keeping quiet? Food additives have a sinister aura, while few people know their true properties. A faceless index of letters and numbers means nothing to the average consumer, and GMOs, E-numbers, glutamate, and other additives are associated with something unsafe, unnatural, or "chemical." But maybe chemistry isn't as scary as it's painted?
In her book, Olga Kosnikova, a chemist and food technologist, examines the properties of additives in detail and explains why you shouldn't exaggerate or be afraid of long lists of ingredients on labels.
- What is "chemophobia" and why are we so afraid of anything artificial?
- Why are dyes and sweeteners added to food?
- Do frozen foods contain vitamins?
Olga provides a brief introduction to preservatives, stabilizers, regulators, and antioxidants, explains the essentials about sweeteners and flavorings in an accessible and humorous manner, and teaches you to critically assess any information.
After reading this book, you'll have a better understanding of ingredients, a deeper understanding of chemistry, and a new perspective on this fascinating science!
In her book, Olga Kosnikova, a chemist and food technologist, examines the properties of additives in detail and explains why you shouldn't exaggerate or be afraid of long lists of ingredients on labels.
- What is "chemophobia" and why are we so afraid of anything artificial?
- Why are dyes and sweeteners added to food?
- Do frozen foods contain vitamins?
Olga provides a brief introduction to preservatives, stabilizers, regulators, and antioxidants, explains the essentials about sweeteners and flavorings in an accessible and humorous manner, and teaches you to critically assess any information.
After reading this book, you'll have a better understanding of ingredients, a deeper understanding of chemistry, and a new perspective on this fascinating science!
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