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You (probably) don’t need to worry about the chemicals in your macaroni and cheese
“Those worried about the ridiculously low levels of ‘chemicals’ in this product should spend their energy encouraging people to eat more fruits and veggies.” Joe Schwarcz, a chemist at McGill University who heads the university’s Office for Science and Society, echoed this concern. “If you want to scare them about the mac ‘n’ cheese you can scare them about the amount of fat and salt it contains,” he said. “That’s much more meaningful than the phthalates.”
Read more: New York Magazine