Engineering Food at Level of Molecules – New York Times

I’m all for advancements in science and technology but this just sounds like a very bad idea. I’m sure margarine and hydrogenated oils sounded like a great idea when Wilhelm Normann
developed the process in the first part of the 20th century. We’re only now learning of the health implications. How long (and how much damage to people’s health) will it take to discover that these new “revolutionary” processes are bad for us?

Engineering Food at Level of Molecules – New York Times