Molecular Gastro


It was Heston Blumenthal who recently was responsible for food poisoning at his molecular gastronomic restaurant The Fat Duck, but now when Jörg Zipprick, a German food writer dined at Ferran Adria’s acclaimed $600 a meal E Bulli restaurant near Barcelona in Spain, he was unimpressed with this high temple of “molecular gastronomy” and says menus should carry health warnings informing diners of the additives in the dishes.

“These colorants, gelling agents, emulsifiers, acidifiers and taste enhancers that Adria has introduced massively into his dishes to obtain extraordinary textures, tastes and sensations do not have a neutral impact on health,” says Zipprick, adding that some have a laxative effect.

Molecular cooks also use polysaccharides from seaweed, which Zipprick says are suspected of causing intestinal cancer. Adria’s response is that the chemicals he uses have been part of haute cuisine for years and he denies his dishes pose any risk to health.


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