> It is a hygroscopic compound with a high solubility in water and minimal reactivity. The European Food Safety Authority (EFSA) has concluded that this molecule exhibits no adverse effects or systemic toxicity at doses up to 2 g per kilogram of body weight (14). As a result, it is widely used as an artificial food dye in products such as flavored chips (for example, Doritos).
But what it reveals about our relationship with food is a little unsettling. The intensely chemical nature of Doritos and the whole notion of turning flesh into something alien - it’s all very far removed from food as a source of nourishment and of natural origin.
its important to note though that there is no mystery or chemical nastiness behind the transparency effect - it's just changing the refractive index of water!
I made transparent chicken - MrGreenGuy https://www.youtube.com/watch?v=p2H31RzTPoU
mbStavola•57m ago