"We want to know the truth about the food!" - Under such slogans are the advocates and opponents of natural food chemicals. Everyone wants to know the truth about food. They want to know which product is more chemistry. In natural yogurt with no flavorings, preservatives and dyes with bifidobacteria supposedly very useful, as indicated on the packaging? Or, maybe more chemistry in orange, which is transported from the warm countries, treated with pesticides? And maybe more in chemistry hamburger known network, which is not very fond of the fact that they added the chemistry? Or, perhaps more in chemistry copper sulfate, which is used as fungicides in agriculture? Perhaps more in chemistry salt pack in which zero calorie, no cholesterol stones? So where are still more chemistry?

To answer this question, we look at research Chemistry journal in which all the products investigated and compiled a list of those that do not contain chemicals. The list was empty, because the question of how many chemicals in foods, there is one answer. Chemistry in food exactly 100%. Everything in the world is made up of chemicals. Table our Dmitri Ivanovich Mendeleev countryman tells us that even the cheese, which wants to eat the fox consists of chemistry, because it has a specific chemical substance, a fox, perhaps, does not know about the fact that they are there, and they, anyway fall within the fox with this cheese.

The DNA molecule is a key molecule of life on the planet. Even on the basis of the name, a chemical molecule, as well as the ubiquitous bacteria, and all that it takes place: the movement of the flagella, isolation materials, etc. - Is the result of any specific chemical reactions. And even the people consists of chemistry, it has a chemical formula, the chemical elements from the table, takes a lot of chemical processes every minute in his body. Therefore fear the horror stories about the "chemical food" is not worth it. But this does not mean that you can have any chemistry, because it is different. And to understand that you can use, and what is not, you need to understand what chemistry is added to food.

Cucumber

Take, for example, is a very useful vegetable, in which a lot of vitamins and water, namely cucumber. His pimples containing liquids - very strong poison for protection against insects - and silnopahnuschih substances that have the feature to lure parasitic wasps.

Chips

Another example - potato chips. Everyone is aware of the fact that this product is very harmful because of the fact that it consists of glutamate, flavorings etc. Also, in all the chips have toxic solanine. It is important not toxic or non-toxic substance, and in what quantities it is contained in the product. And if we compare on SOLONIN toxicity, glutamate and flavoring, which are in chips, taking into account their actual number, it turns out that the most poisonous in itself potato chips will from which they are composed, the most natural part! And that is made artificially - much less harmful.

Cranberry

The cranberry has its own preservative - sodium benzoate, which protects and prevents mold and bacteria to eat berries and seeds. Cranberries in the process of biological evolution has developed the ability to create acid in their composition. A person later this property cranberries began to exploit, realizing that if cranberries could protect their berries, then we can also protect the soda. This does not mean that the benzoic acid is useful or harmful. But the fact remains: "harmful preservative" appeared in the nature.

Mustard

Mustard - a unique chemical weapons. With the help of millions of years of evolution has developed mustard allyl isothiocyanate, which it owes its pungency. This substance is formed only when damaged plant tissues, is a natural remedy against pests, why not take advantage of the achievements of human natural evolution?

Almond

Many have heard that if you eat a handful of almonds, it is possible to get poisoned. And they say that if you feel the smell of almond, then close hydrocyanic acid, and is running away from this place. In fact, almonds, as well as apples, cherries, peaches, and some other plant, indeed it produces hydrocyanic acid, which is a plant protection chemical means. As hydrocyanic acid - the substance is sufficiently reactive and toxic, the plant can not hold it in the form of hydrocyanic acid molecule itself, it converts it to a glycoside which can release hydrocyanic acid by decomposition. And if you eat a handful of almonds - you have used the number of glycoside that is contained in it, and inside you, he broke into the aldehyde and prussic acid. The aldehyde smells like almonds and hydrocyanic acid is to kill you. Therefore, if we are talking about the flavors, the smell and taste of natural almonds, then you always eat a small amount of poison and eating flavor identical to natural, you absorb only without the smell of prussic acid.

Vanilla

It would seem, vanilla flavor - natural smell, but if you've seen the green vanilla pods, you should know that they do not smell, because there is no vanilla green vanilla pods. Vanilla as a chemical designed not to add it to the buns, but in order to protect the seeds from the vanilla bean pests. This substance is not the most useful, and it was not designed by nature to eat.

Coffee

Few would have thought that a product that is 100% of the insecticides and artificial flavors - coffee. The smell of coffee generally does not exist in nature, as green coffee does not smell. The smell of coffee is formed during the heat treatment in an unnatural, unnatural conditions, with releases massive amounts of substances that are in coffee - they are carbonized, heat, interact with each other, they are much more than in cigarettes, somewhere around 2000. So , the so-called natural beverage is 100% of the insecticides and artificial flavors.

A bit unreasonable to say that all the plants in the useful nature. Almost all they protect themselves by using various chemicals. We eat natural food, not because it tastes good, but because the plants are not able to develop a defense against us. The most delicious and useful plants which have appeared in the course of evolution, have been eaten, leaving only the most harmful and most poisonous, are not able to eat.

The fact that all natural useful, not quite right. About a hundred years ago, the famous English philosopher George Moore formulated the so-called "naturalistic mistake." Its essence lies in the fact that there are no grounds for identifying natural with "good" and unnatural "bad." Natural and unnatural, good and bad - are two completely different categories that we can not compare. There are many positive things that are considered poor. There are many artificial things that are helpful to eat. So when we talk about the chemistry of food, we have to evaluate it in terms of how a particular molecule is good or bad, harmful or not harmful, but not from the point of view that it is genuine or not genuine.

What generally is a positive integer? Let's look at the composition of natural lemon. Ascorbic acid, starch, citric acid, essential oil, sucrose, water. What happens if we share a lemon on lemon drops? We obtain an antioxidant, pH regulator, a flavoring, a sweetener, a stabilizer and water. But in reality nothing has changed - it's the same molecule, however, may slightly different proportions.

Flavours

What may cause fragrances? It is not known whether the cause all these substances to obesity and Alzheimer's disease, but with an interesting history of autism. And if we look at the graph in which purple is indicated as happening in the world of autism cases, and red number of sales of organic food, from the graph, we can make two simple conclusions. First, if the cases of autism growing, who said that the cause of their fragrances? Maybe their calls online? Second - autistics, according to statistics, prefer organic food.

Index E

Each of us have heard that food additives with E index harmful. Authorized list E is based on the principle that it is man-made substances that are added to some unknown reason. List has a logical construction. If the substance studied, known for its safe dose, all we know about the science of matter, it is listed. E - is the last thing that, from the point of view of logic, should frighten the consumer.