Terrible chemistry. Food with e-liks. What do our food is made of and why you should not be afraid of it

What does your favorite chocolate hide from you and what is the yogurt with the taste of peach silent about? Around the food additives there is an ominous halo, while few people know about their real properties. The faceless index of letters and numbers does not say anything to the regular buyer, and GMOs, e-shki, glutamate and other additives are associated with something unsafe and unnatural, "chemical". But maybe chemistry is not so terrible as it is painted?
In his book, Olga Kosnikova, a chemist and a food technologist, analyzes in detail the properties of additives and explains why do not thicken paints and be afraid of long compositions on the label.
What is a "chemophobia" and why is everything artificial scares us so much?
Why do dyes and sweeteners put dyes and sweeteners in food?
Are there vitamins in frozen products?

Olga conducts a brief educational program for preservatives, stabilizers, regulators and antioxidants, accessible and with humor explains all the most important about sugar -substitutes and flavors, and also teaches critically any information.
After reading this book, you will begin to understand the compositions better, get acquainted with chemistry a little closer and look at this bizarre science in a new way!

"GMOs, terrible e-shki, chemistry in everyday food. Science moves forward, and the headers of the yellow press are still scared of us. But the fear of food is only the result of misunderstanding and spoiled relations with textbooks of chemistry and biology in high school.
Technologist Olga Kosnikova on the pages of his book will lead us for curtains of food production. Why is it important for us to understand this? Many do not think, but stress regarding food and "chemophobia", which Olga writes in her book, can cause much more harm to the human body than most of the nutritional supplements. With the help of this book, you will find yourself on one page with modern science. And the stories about "terrible glutamata" and "products that are not the same that before" you will no longer scare you. " - Maria Kardakova (@marySstories), nutritionist, public health specialist, food lawyer from London