Imagine for a moment you are standing next to a scientist in a laboratory where hundreds of processed foods, food additives and food colorings are made, and there are a lot of vials full of colorful liquids, and there are containers with warnings on them, "Danger, highly flammable," and, "Do not touch without gloves." The synthetic ingredients you are witnessing are run through a whole gamut of different lab "functions and processes," meaning some of them are cooked at ultra-high temperatures, some are even radiated, many are bleached, others are cleaned with ammonia (yes, the household kind that kills you if you drink even just a little). This scientist is one of hundreds, if not thousands, who is paid to make ANYTHING which will help the food industry executives spend less money trying to make cheap and high-profit food TASTE good and LOOK appetizing. That's the key, looks and taste, because quality does not matter at all . In fact, bad quality