This "epic chemistry fail" is a strawman. I did not say there's hair in bread. I said there's cysteine in bread, cysteine which is made from keratin from human hair. Quite obviously it's not in all bread, but you'll find it in most if not all industrial bread and even in many local bakeries (you won't find it in a good bakery though). The actual chemical process for extracting cysteine is boiling the hair in hydrochloric acid, which separates it into other stuff and a white powder, which is the cysteine.
Whether you personally eat that bread is not very relevant for this discussion, but for what it's worth, I personally think that whether cysteine is made from duck feathers or from human hair is irrelevant, it's chemically the same molecule. I generally bake my own bread, but when I don't I have no qualms about eating bread with cysteine in it, and if my own bread would taste better with cysteine I would put it in. Scary chemicals are just a label people put on things, salt is a scary chemical too when you call it natrium chloride.
Duly noted that HN prefers not to learn such factoids though =)
Whether you personally eat that bread is not very relevant for this discussion, but for what it's worth, I personally think that whether cysteine is made from duck feathers or from human hair is irrelevant, it's chemically the same molecule. I generally bake my own bread, but when I don't I have no qualms about eating bread with cysteine in it, and if my own bread would taste better with cysteine I would put it in. Scary chemicals are just a label people put on things, salt is a scary chemical too when you call it natrium chloride.
Duly noted that HN prefers not to learn such factoids though =)