Mainstream american style gastronomy usually consists of starting with a base of cheap awful ingredients, and then adding a bunch of adjuncts to cover up the resulting faults, and then adding tertiary ingredients to cover up the faults from the adjuncts, and then adding a bunch of exotic chemical extracts to simulate the smell/taste/texture of food, until you have an ingredient list longer than the old testament, and if you find it unappetizing a bunch of ring wing reactionaries start screaming at you for being a 'chemophobe'. Though the shills are now trying to paint the right as defenders of purity as if the entire wild west american "supplement industry" wasn't a creation of the GOP.

Anyway, if you've ever had high quality food made from just a few seasonal ingredients you'll understand why the above approach is an unholy abomination but thinking that makes me COMMUNIST and I should now be kidnapped by heavily armed masked thugs and shipped to El Salvador or South Sudan for saying anti-american things.