As much as people don't like added chemicals and such, my take is totally different.
Personally, my biggest beef is mislabeling and marketing scams. Saying something is one thing when it really is not is the biggest issue since people take companies for their word and isn't going to do forensics in their basement to verify a product.
As for added ingredients and such, as long as it's fine for health, I see the benefits of all the crap they do. They do this to keep things low coast, shelf stable and people don't have to worry about stuff going moldy 24 hours later.
People should not be concerned so much about lingo. It's just a scientific term. Would "water" be any less healthy if it was called a scientific term like dihydrogen monoxide?
Stuff like eggs, oranges, beef etc... sound all fine and cute, but if you took a piece and got a scientist to break it down into all it's chemical components, you'd probably get about 100 different acids, fats, chemicals and crap only a sci-fi geek would know. Don't get influenced by all those negative nancies talking out of their ass.
So next time a health nut says eating an egg is fine, tell him he's not eating an egg. That's just a layman's term used for thousands of years. What he or she is really ingesting is the following.....
For example, here's a quick chem composition of an egg white. have fun trying to figure out what each thing is.
https://en.wikipedia.org/wiki/Egg_white#Composition
Composition[edit]
Egg white makes up around two-thirds of a chicken egg by weight. Water constitutes about 90% of this, with protein, trace minerals, fatty material, vitamins, and glucose contributing the remainder.[2] A raw U.S. large egg contains around 33 grams of egg white with 3.6 grams of protein, 0.24 grams of carbohydrate and 55 milligrams of sodium. It contains no cholesterol and the energy content is about 17 Calories.[2] Egg white is an alkaline solution and contains around 148 proteins.[3] The table below lists the major proteins in egg whites by percentage and their natural functions.[2][4]
Ovalbumin is the most abundant protein in albumen. Classed as phosphoglycoprotein, during storage, it converts into s-ovalbumin (5% at the time of laying) and can reach up to 80% after six months of cold storage. Ovalbumin in solution is heat-resistant. Denaturation temperature is around 84°C, but it can be easily denatured by physical stresses. Conalbumin/ovotransferrin is a glycoprotein which has the capacity to bind the bi- and trivalent metal cations into a complex and is more heat sensitive than ovalbumin. At its isoelectric pH (6.5), it can bind two cations and assume a red or yellow color. These metal complexes are more heat stable than the native state. Ovomucoid is the major allergen from egg white and is a heat-resistant glycoprotein found to be a trypsin inhibitor. Lysozyme is a holoprotein which can lyse the wall of certain Gram-positive bacteria and is found at high levels in the chalaziferous layer and the chalazae which anchor the yolk towards the middle of the egg. Ovomucin is a glycoprotein which may contribute to the gel-like structure of thick albumen. The amount of ovomucin in the thick albumen is four times greater than in the thin albumen.
Protein Abundance
Ovalbumin 54%
Ovotransferrin 12%
Ovomucoid 11%
Ovoglobulin G2 4%
Ovoglobulin G3 4%
Ovomucin 3.5%
Lysozyme 3.4%
Ovoinhibitor 1.5%
Ovoglycoprotein 1%
Flavoprotein 0.8%
Ovomacroglobulin 0.5%
Avidin 0.05%
Cystatin 0.05%
And here's the chem compostion of an egg yolk
https://en.wikipedia.org/wiki/Yolk#Composition_of_chicken_egg_yolk
Composition of chicken egg yolk[edit]
Chicken egg, yolk, raw, fresh
Nutritional value per 100 g (3.5 oz)
Energy 1,325 kJ (317 kcal)
Carbohydrates
3.59 g
Fat
26.54 g
Protein
15.86 g
Tryptophan 0.177 g
Threonine 0.687 g
Isoleucine 0.866 g
Leucine 1.399 g
Lysine 1.217 g
Methionine 0.378 g
Cystine 0.264 g
Phenylalanine 0.681 g
Tyrosine 0.678 g
Valine 0.949 g
Arginine 1.099 g
Histidine 0.416 g
Alanine 0.836 g
Aspartic acid 1.550 g
Glutamic acid 0.595 g
Glycine 0.488 g
Proline 0.545 g
Serine 1.326 g
Vitamins
Vitamin A equiv. (48%) 381 μg
Thiamine (B1) (15%) 0.176 mg
Riboflavin (B2) (44%) 0.528 mg
Pantothenic acid (B5) (60%) 2.990 mg
Folate (B9) (37%) 146 μg
Choline (167%) 820.2 mg
Vitamin D (36%) 218 IU
Minerals
Calcium (13%) 129 mg
Iron (21%) 2.73 mg
Magnesium (1%) 5 mg
Phosphorus (56%) 390 mg
Potassium (2%) 109 mg
Zinc (24%) 2.30 mg
Other constituents
Water 52.31 g
Cholesterol 1085 mg
One large egg contains 17 grams of yolk.
Units
μg = micrograms • mg = milligrams
IU = International units
Percentages are roughly approximated using US recommendations for adults.
Source: USDA Nutrient Database
The yolk makes up about 33% of the liquid weight of the egg; it contains about 60 Calories, three times the energy content of the egg white.
The yolk of one large egg (50 g total, 17 g yolk) contains around 2.7 g protein, 210 mg cholesterol, 0.61 g carbohydrates, and 4.51 g total fat.[4]
All of the fat-soluble vitamins (A, D, E, and K) are found in the egg yolk. Egg yolk is one of the few foods naturally containing vitamin D.
The composition (by weight) of the most prevalent fatty acids in egg yolk typically is:[5]
Unsaturated fatty acids:
Oleic acid, 47%
Linoleic acid, 16%
Palmitoleic acid, 5%
Linolenic acid, 2%
Saturated fatty acids:
Palmitic acid, 23%
Stearic acid, 4%
Myristic acid, 1%