4 ms·
This sort of reasoning would fall apart if ingredient labels at a molecular level were put on "whole" foods, most of which (including bread) will have hundreds
by Clamchop 4y ago
This sort of reasoning would fall apart if ingredient labels at a molecular level were put on "whole" foods, most of which (including bread) will have hundreds to thousands of chemicals that you won't recognize. Almost invariably, some of those will be associated with cancer.
Being able to design food using mostly pure ingredients should be a way of assuring safety but it triggers a labeling requirement that might lead consumers to believe that the chemical is novel and was not previously found in food.
Another way of describing soy lethicin (if the source is soybeans) would be "a fraction of soybean oil".