NATASHA LONGO preventdisease.com The flavor industry is worth billions. Flavor engineers are paid big bucks to make sure you never know the difference between "natural flavors" and the real thing. Chemists working for half a dozen companies make approximately 80 percent of all the natural and artificial flavors in the world to please consumers with convincing tastes and aromas they find delicious and appealing. So what constitutes a natural flavor? Certainly nothing natural. There are hundreds of different flavor compounds that are derived from amino-acids, fatty acids, carbohydrates and other nutrient pathways to achieve specific a taste and smell.
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