In a world that explicitly demands richer and more intense flavours, it is important to realise that many of our nourishments are packed with chemistry. Regular meals--such as pre-cooked food, teas, cereals, and almost everything on the shelves of a supermarket--are overwhelmed with elaborately concealed synthetic additives for flavour. Indeed, the average consumer is systematically kept in the dark, as the cheaper lab-made flavourings, which are disguised as natural ones, deem us unable to resist them, and offer significantly bigger profits. In an ongoing list of 2500 approved synthetic flavourings, vanillin, in particular, is the most common; however, how many of the consumers know that it is made of petrochemicals? Finally, as long as the world craves for extraordinary flavours, the food industry will always look for a solution in the cheap synthetic substitutes. What are the complications to our health? Riganas