This is a post about a few of the books I started reading with the intention to review here, but I never finished.
Titles and authors
Oxygen: The Molecule that Made the World by Nick Lane
Poisoned Planet by Julian Cribb
The Joy of Chemistry by Cathy Cobb and Monty Fetterolf
How far did I get?
OtMtMtW: half way-ish, maybe just under
PP: about three-quarters of the way
TJoC: not quite halfway
Why didn’t I finish it?
OtMtMtW: It just didn’t hold my interest. The narrative component of the book was weak, and it had a very textbook-y feel about it a lot of the time.
PP: There are too many false analogies, giant leaps of faith, baseless assertions and misinformation to make this book worthwhile. I wrote 2 pages of notes about all of the wrongness. I also managed to rack up a $180 library fine thanks to this book (long story) but that in no way clouded my judgement.
TJoC: This book was pitched at a level too far below my interest and expertise.
Any redeeming qualities?
OtMtMtW: It’s clearly taken a lot of research to write and the information appeared to be sound. It would be a good reference material or starting point from which to really deep-dive into any of the topics covered.
PP: The premise is interesting and seems like something worth writing a book on – why aren’t we doing a whole lot about looking into the effects of industrial chemicals and by-products?
TJoC: I think it would be great for someone with an interest in chemistry who had never done it above a high school level. There are a lot of decent experiments in there that can be done with household items. It was just too basic for someone with a chemistry degree and 10 years of professional chemistry experience.
Chemophobia is a constant cause for consternation amongst chemists (alliteration FTW), and a regularly discussed topic on this blog. I often think and write about irrational fear of chemicals and the incorrect or misinformed usage of chemistry in the media, pop culture and modern life. Recently, I had an epiphany and have probably solved all of these problems for ever. OK maybe not but I thought it was worth blogging about.
In a recent visit to a materials science lab, I came across this sign on the door:
At the time I made a totes hilare crack about the lab being a vacuum chamber, because as we all know EVERTYHING IS CHEMICALS RIGHT therefore game over idiots the smug chemists win again. But I continued to think about it for a while because the context of the sign within a professional setting that I know to be not completely incompetent with respect to OHS was somewhat puzzling to me. I think in these situations, the place where I always come unstuck is what on earth do people actually mean when they say “chemicals”? It eventually dawned on me that that in this case, the word “chemicals” should be replaced with the phrase “hazardous chemicals” and everything would be 110 percent super and OK and making sense and perfectly fine and reasonable.
With the introduction of the Globally Harmonised System of Classification and Labelling of Chemicals (don’t even get me started on the first sentence on that link, just don’t even), the phrase “hazardous chemicals” is clearly defined under the Australian Work Health and Safety (WHS) Regulations using the GHS.
So, given that I totally solved this workplace chemical mystery, I wondered if I could apply the same logic to other bogus chemical claims out there. Maybe every time someone other than a chemist uses the word “chemical”, they actually mean “hazardous chemical as defined by the globally harmonised system of classification and labelling of chemicals” and of course they wanted to say or write this but it was just a teensy bit too long. My first port of call for chemistry idiocy is of course the Food Babe, who particularly hates the antioxidant BHT, the yogi’s favourite urea derivative azidocarbonamide and 1958 heterocycle of the year 4-methyl imidazole. When I search for these three compounds in ChemAlert (an Australian chemical management and compliance program), the results are shocking (OK not actually that shocking).
Yes, these three HAZARDOUS CHEMICALS are permitted in food and perfectly safe at certain concentrations – the dose makes the poison after all. So I wondered, is it possible that every time someone is concerned about “chemicals”, they are actually referring to Hazardous Chemicals which, by definition, are something surely worth a little consideration? Answer: YES CHEMOPHOBIA PROBLEM SOLVED FOREVER.
One example in violation of my proposed solution is artificial sweeteners. For example aspartame, which is not a Hazardous Chemical but is something that people like Food Babe, Mercola, Mike Adams et al. flip out about. Here I think the word chemical is used in the chemical=synthetic sense. Eh, can’t win them all…