In a recent issue of the journal Food Security, Dr. Gordon Gribble, Professor of Chemistry at Dartmouth College (and a long-time ACSH advisor) writes about Food Chemistry and Chemophobia. The latter is a term meaning an irrational fear of chemicals in the environment: that no matter how tiny an exposure one faces, it is to be avoided at all costs. Dr. Gribble points out how unnecessary such fears are and how baseless, given the fact that we are all made of “chemicals.” Read the full article and watch the video at the ACSH website.