SYSK TRENDING - Are The Added Ingredients In Food All That Bad?

Processed food has gotten a pretty terrible reputation. We’re warned to avoid foods with long ingredient lists, mysterious additives and chemical names we can’t pronounce. “Ultra-processed” has practically become another way of saying “bad for you.” But is that a useful way to judge what we eat? After all, almost everything we eat has been processed in some way, and everything we eat — including perfectly natural food — is made of chemicals. So how can you tell which ingredients are worth worrying about and which ones just sound scary? Why do manufacturers put preservatives, emulsifiers, artificial flavors, stabilizers and other additives into food in the first place? And does a complicated-looking ingredient label actually tell you much about whether a food is healthy? Here to sort through the chemistry is George Zaidan, an MIT-trained chemist who created National Geographic’s web series Ingredients: The Stuff Inside Your Stuff.