Phenylalanine, butyric acid, methionine, sodium tripolyphosphate, 2-methylbutyl ethanoate, pentyl acetate, monosodium glutamate… What are all these long, hard-to-pronounce chemicals listed on food labels? Should we avoid them? In this week’s eSkeptic, Harriet Hall, M.D. decodes the preservatives, coloring, and taste-enhancers in food.
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