DID YOU KNOW: Everything You Eat Is Made Of Chemicals [Kitchen Science]

We are routinely warned by science websites, advertisments and well-meaning popular articles about nasty “chemicals” lurking in our homes and kitchens. Many tout the benefits of switching to a “chemical-free lifestyle”.

The problem is: the word “chemical” is entirely misused in these contexts. Everything is a chemical – common table salt (sodium chloride), for instance, and even water (dihydrogen oxide).

The chemicals in our diet are often categorised into four broad categories: carbohydrates, proteins, fats and lipids, and everything else. This final group has no defining characteristics but includes vitamins, minerals, pharmaceuticals and the hundreds of trace chemicals each of us consume everyday.

Of course, there are toxic and harmful chemicals, but just as many are completely fine for human consumption. So here’s a handy guide to the chemicals in your kitchen, and what they mean for your health.

The acidic characteristics of food and drink combine with other chemicals to provide flavour, and without some acidic character, many foods would be bland.

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