ABSTRACT
Just like our bodies, all of our food is made up of molecules, and it’s important to know what to call them. Chemical nomenclature can be cumbersome, but nowadays there’s no way around it: words like “trans” fatty acids, dioxins, and antioxidants are part of our vocabulary. We are going to learn about the molecules that form the building blocks of food structures (good and bad), including their origins and how they function in our lives. But this molecular tour is full of revelations including the risks involved when we eat and the fact that although there are enough food molecules in this world, many do not get a fair share of them.
