Terrible chemistry: Food with e-shkami. What are our food from and why you should not be afraid of it

All around is continuous chemistry. You can’t argue with this statement, there are really a lot of different substances in the world, artificial and natural, with which a person interacts daily. But why is chemistry associated with something harmful and how fair it is to think? In the book of Olga Kosnikova, you will not find sensational headings about the opening of "British scientists" and useless horror stories about dishonest manufacturers, stuffing their products to harmful chemicals. But you will find a lot of interesting things about the technological properties of food additives, educational programs on preservatives, stabilizers and regulators, and even a little closer to get acquainted with the bizarre world of chemistry and, perhaps, fall in love with this science. This is a book for everyone who is worried about dyes and flavors in food, wants to better understand the compositions and not worry about the eaten yogurt with the taste of raspberries