I call it the GBAChef "rippoff" because official GBAChef threads are FAST6191's area (although this one I suspect would be right up his alley), but I have a topic of debate I would present to the Temp that I feel is in the vein of the "GBAChef" series of threads, so here goes. E. You know it, you love/hate it; the infamous E, followed by three or more digits, denoting the presence of some obscure, scary industrial-application chemical that may or may not dissolve your guts or cause tumors, autism and OCD. Often accompanied by weird substances with hideously unpronouncable and even more hideously uncomprehensible names and more inscrutable effects on the aforementioned guts still. But are "chemicals" as bad as they sound, and what do they mean to you? Here's an interesting illustration of what the evil foreboding-sounding names (sometimes) mean: Seeing that list on a tin in a store might give you pause, may steer you towards a more "natural" brand, but they are the actual, natural ingredients of a piece of fruit, put into perspective. So. How much do you know about chemicals in your food, how much do you care in the first place, and what does it all mean to you? Do you shy away from anything without a common folky name (because if it doesn't have a term for it reaching back into the middle ages, of course it's a new-fangled industrial invention made to increase profits at the expense of your liver or something), or do you blindly, happily embrace suspicious novelties without so much as testing them on a neighbours' dog first? Let me know.