ingredients-zaidan

Chemist Dissects Strange Chemistry Of Ingredients In New Book

July 21, 2020
George Zaidan, an MIT-trained chemist who holds a day job producing videos for the American Chemical Society, authors the new book, “Ingredients: The Strange Chemistry Of What We Put In Us And On Us.”

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.”

Read the entire article here.

Sponsored Recommendations

Connect with an Expert!

Our measurement instrumentation experts are available for real-time conversations.

Heat Recovery: Turning Air Compressors into an Energy Source

More than just providing plant air, they're also a useful source of heat, energy savings, and sustainable operations.

Controls for Industrial Compressed Air Systems

Master controllers leverage the advantages of each type of compressor control and take air system operations and efficiency to new heights.

Discover Your Savings Potential with the Kaeser Toolbox

Discover your compressed air station savings potential today with our toolbox full of calculators that will help you determine how you can optimize your system!