words I do not know: reticent, fastidious
I feel that there is a problem some people have fully understanding the ingredients listing on their food products. Recent regulation requiring nutrition information to be displayed prominently and ingredients lists to be accurate combined with truth-in-advertising laws have gone a long way in mitigating fear of foods; yet, a comprehensive ingredients list is a double-edged sword. Like fire in the hands of a child who does not know how to use it safely can be mean agonizing death; in the hands of a master chef, it can bring a scrumptious zest to lif .
For one thing, yes, there are some additives that are designed to extend the shelf-life–last time you made bread with only flour, water, and yeast, how long did it last (incidentally, check the ingredients in your “enriched flour”; it should list many of what people identify as “chemicals” but really are only the chemical names for common vitamins; such is the case with the pyridoxine and calcium pantothenate highlighted in red in the original post).
Some other “chemicals” are actually chemical names for common baking ingredients. Calcium carbonate, a component of mollusc shells and a common antacid, is simply chalk. All the -glycerides are simply different forms of fatty acid esters. Many times people will see something like “ammonium bicarbonate” and associate it with “ammonia,” which is not technically false because the ammonium ion really is the same functional group, but acting as an ionic compound with bicarbonate, it simply acts, as sodium bicarbonate does, as baking soda.
I do not disagree that unnecessary additives are often included, but without many stabilizers and antioxidants (many of which sound scarier than they really are–for example, our common vitamin E, is more commonly known by its chemical name of tocopherol, and so d-alpha-tocopheryl acetate is simply vitamin E bonded to an acetate (the same ion that makes vinegar acetic aid) moiety. In fact, the IUPAC systematic name for vitamin E would become 2,7,8-trimethyl-2-(4,8,12-trimethyltridecyl)-3,4-dihydrochromen-6-ol. It might look scary, but how many of us are scared of vitamin E?
People should not substitute ignorance of chemistry or biology for fear.
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Robin L. M. Cheung
Here are a few answers I've contributed to LinkedIn Answers. The first two were voted Best Answer and Good Answer, respectively, whilst the third is just another sample. I'm curious to know how you would find them, since these were designed to answer a question, generally knowing the background of the person asking:http://www.linkedin.com/answers/hiring-human-resources/staffing-recruiting/HRH_SFF/695914-798473http://www.linkedin.com/answers/career-education/certification-licenses/CAR_CRT/698149-7652894http://www.linkedin.com/answers/professional-development/ethics/PRO_PET/695563-7604647