What do we have from the point of view of chemistry

Scientific observer Peter Semarov and his classmate at the chemical faculty of Moscow State University, the famous poet Bakhyt Kenzheev wrote an entertaining, cheerful and, without exception, a useful book about food from the point of view of chemistry. Indeed, even those whose chemical knowledge have been lost in the distant school past can not do without food, and, therefore, they should also not indifferent to what transformations occur with eaten in the human body.
The authors pay special attention to the revelations of various kinds of myths and rumors, explain why the horror stories about cholesterol, gluten, transfiners cannot be believed, and talk about mistakes that even among famous scientists when they discuss the usual products surrounding us and drinks.
This book is good that instills a healthy attitude to food (in the literal and figurative sense), wakes up his imagination and shows with specific examples that chemistry is not only formulas in the textbook, but also of an interesting science, without which cannot be dispensed with