How much is too much?

How safe is safe enough? Are the very things in our food that make it look and taste delicious also still good for us?

The Scientist/ News and Opinion

Opinion: What’s in Your Food?

Are the “carcinogenic” chemicals that are produced when foods are cooked really cause for concern?   
By Takayuki Shibamoto | July 16, 2012

Food myths de-bunked

Here is a neat article de-bunking with science and experts some of the most common myths about food:
http://lifehacker.com/5847591/10-stubborn-food-myths-that-just-wont-die

How many have you fallen for?

All the caffeine - none of the calories

Using chemistry to keep away from that Double Double at Tim Hortons or the Grande Moccachino at Starbucks:

What We've All Been Waiting For: Zero-Calorie, 'Inhalable' Caffeine

   or     

Cyanide in fruit pits - how many are safe to eat?

The Art of Drink blogger, Darcy O'Neill, calculates how much cyanide can be produced in the human body by the ingestion of cherry and apricot pits: http://www.artofdrink.com/archive/research/cyanide-in-apricot-cherries-pits/

Cherry Pit Spit contest held at Blenheim Cherry Fest, 2009

http://ckdp.ca/2009/07/17/cherry-pit-spit-contest-held-at-blenheim-cherry-fest-photos-and-video/

Best to spit them out!!