Those Evil Chemicals!

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Lately, I can’t get through a day without someone talking about harmful chemicals in our food. People are in an uproar over a harmless chemical in Subway rolls. People go nuts over GMOs. People even get in an uproar about flouride in the water. So, I think we should look at some of these chemical filled foods.

Let’s start with this incredibly dangerous cocktail of horribly dangerous chemicals.

sodium, potassium, magnesium, calcium, manganese, iron, copper, zinc, phosphorus, chlorid, flouride, iodine, slenemium, ncotinamide, pantothenic acid, frolic acid, leucine, lysine, valine, isoleucine

Wow, that’s some scary stuff. And to think, we let schools feed these “apples” to our children.

OK, now that we’re terrified, let’s take a look at another poisonous compound that we feed our children.

iron, sulfur, potassium, sodium, chlorine

Wow. Sulfur?!?! Chlorine?!?! We should ban eggs from the shelves.

OK, but surely we eat something that isn’t chemicals? What about something free ranger and organic?

Actin, myosin, moglobin, elastin, reticulin, collagen, nucleoprotein, hemoglobin, albumin, globulin, fibrinogen, citrate, lactate, niacin, glycine, proline, serine, tyrosine, hydoxyproline, potassium, phosphorus, sodium, chlorine, magnesium, calcium, iron, zinc

Woah. That’s a deadly steak!

Now, let’s look at reality. Every single thing is made of chemicals. It doesn’t matter how “clean” or “organic” or whatever other buzzword you choose to use it is. Picking out a chemical you don’t understand and making claims that it’s somehow bad, regardless of what the science says is absurd, to say the least. I can only really say…

Dude, do you even science?

Contributor: Robert Sacerich

Robert is a Philosophy of Science and Bioethics student, as well as blogger and science advocate/activist. He has worked extensively within the secular community for various secular nonprofit organizations and public communication causes.

See his full bio!

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7 thoughts on “Those Evil Chemicals!

  1. Interesting post. My perspective, as a chemist and a cook, is that the truth is somewhere in the middle. I completely agree that consumers should better understand what they claim to oppose, but also feel that consumers should better understand what they (too often) blindly consume. I’m happy to see forums for intelligent conversation, such as your blog!

    • I appreciate that, and I don’t disagree. The problem we run into is that lately we’ve seen what can only be called “chemophobia.” People are terrified of chemicals that sound scary. It doesn’t matter what they are or what they do. This is beginning to have severe affects on innovation, medicine, sustainability, etc. People are getting their dietary advice from Dr. Oz instead of the science, which is muddying the waters even worse of those of us who focus on science communication in general.

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