Bruce wrote:
>
> On Wed, 20 Sep 2017 09:41:39 -0400, Gary > wrote:
>
> >If you were actually educated and degreed as a chemist and
> >specialized in food prep, you might realize the necessity for
> >certain chemicals in food. Don't be so paranoid. Eat what you
> >like, just not a whole lot of it.
>
> If I buy cinnamon buns, I want the ingredients to be a liquid, a fat,
> a yeast, a flour and cinnamon. If they have to organise a whole
> science project to give the buns longer shelf life, a stronger
> cinnamon flavour, a better colour, the correct consistency, an
> attractive sheen, extra sweetness, an anti-coagulating agent and their
> own IP address, they can stick the buns in a very dark place, as far
> as I'm concerned. And then you can pull them out of that place and
> happily consume them. To each their own!

Life is short. Don't cut yourself that way.
And also you say, To each their own.... try minding your OWN
business rather than the constant preaching here.