This article is #10 of the 12 most popular posts on Skeptical Raptor during 2015. Stay tuned, I’ll be reposting the rest of them through New Year’s Day.
One of the most frustrating things I’ve observed in nearly six years of writing (here and in other locations), is that those who want to create a negative myth about a new technology (especially in food or medicine), one of the best ways to do it is mention “chemicals.”
And if the chemical sounds unnatural, the assumption is that it is unsafe. The so-called Food Babe has made a lot of money endorsing a belief that all chemicals are evil, ignoring the fact that all life, the air, and water are made of chemicals.
People have demonized monosodium glutamate (MSG), a food additive that makes people run away in terror if a Chinese restaurant doesn’t have a huge flashing sign in neon that says “NO MSG.” Of course, in just about every randomized study about MSG, researchers find no difference in the effects of MSG and non-MSG foods on a random population.
Another current satanic chemical is high fructose corn syrup (HFCS), which has evolved into one of the the most “chemicals” of the food industry. Even the name sounds a bit chemical, unnatural, dangerous. But is it?
That’s where we need to look at the science, because the answers to the questions are quite complicated and quite simple.