Chemist Dissects Strange Chemistry Of Ingredients In New Book

It all begins with a single Cheeto. George Zaidan, an MIT-trained chemist, explores the innards of the cheese-flavored snack along with that of other foodstuffs and familiar household products in his new book, “Ingredients: The Strange Chemistry Of What We Put In Us And On Us,” according to a book review from Undark. Undark describes the book as “an entertaining and enlightening jaunt around the perimeters of exactly what we can ever hope science can teach us about stuff that is good and bad for us.” 

Zaiden reportedly describes himself as a scientist who holds a day job producing videos for the American Chemical Society. According to the article, Zaidan takes on plant-based diets and highly processed foods while dishing out advice about the credibility of food-related health news. Later in the book, Zaidan “briefly leaves the stomach for the skin to review the science behind our current national sunscreen obsession.”

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