Would you put Acetic Acid on your French Fries? ... That's the chemical name for vinegar. Well, maybe you don't like the taste of vinegar anyhow, but it's not poison. According to many of the popular food writers today, anything that contains ingredients with chemical-sounding names is to be avoided. But that's just not practical. Food scientists Bob Brackett and Jennifer McEntire join former Food Chem News Editor in Chief Jason Huffman to talk about the growing fear of food chemistry and suggest a few remedies.
