The Food Pulp “Question It” page will illuminate specific food ingredients & processes

We live in a time where some determine the safety of ingredients superficially: can you pronounce it? does it sound safe?

Most studied fields have their own languages to discuss anything with depth and, for the field of food, ingredients are discussed and presented in the language of chemistry. We generally fear what we do not understand and fearing completely safe food ingredients because the language is hard to understand is a growing cultural problem fueling the natural foods industry. We here at Food Pulp want to help to help you understand the language and safety of food ingredients and their processing to dispel warranted rational fears.