They didn’t mention that the banana we know is not the original.
It’s true that big corporations are concerned with profit, and I would no more ask you to trust them than I would ask you to trust your neighborhood naturopath, who is, after all, also concerned with profit.
It seems reasonable to me, however, to question sources that throw around words like ‘chemicals’ or ‘toxins’ or ‘natural’ or ‘organic’ without clear definitions, let alone research that suggests that the concerns they have are valid.
What I read in this article is that the idea that ‘chemicals’ are bad is silly, because the complexity of a name is unrelated to how dangerous the thing is. And that seems like a good message.
What happens if you miss a vital ingredient out of a cake? Why is the egg so important? What does baking powder actually do? Join Nerys and David of the Live Science Team as they investigate the chemistry of cakes & show you a tasty experiment to try in your own laboratory/kitchen!
Some stuff seems OK – it breaks out the component ingredients for things that are frequently bought as a combination, like poultry seasoning. The rest, though? They are not even close and would produce an entirely different thing in a lot of cases. But then, that’s typically the challenge when trying to “veganize” and/or make a recipe gluten free for example.