Based on a study conducted with food technicians and specialist in the industry, there are several compelling reasons to oppose molecular mixology and the use of various chemical powders that may cause cancer.

Molecular mixology is a modern trend in cocktail creation that combines techniques from molecular gastronomy. By using specialized tools and chemicals, bartenders create innovative and visually striking drinks. Despite the impressive appearance and unique flavors, there are several reasons why I am against this practice, mainly due to the potential health risks associated with the use of various chemical powders.

1. Use of Chemical Ingredients

Molecular mixology relies heavily on the use of chemical substances such as powders and gels, which are often industrially produced. These chemicals can include powders like lactose, soy, gelatinous materials, and other additives used to achieve specific textures and forms in cocktails. Continuous consumption of these chemicals may have unknown long-term health effects.

2. Potential Carcinogenic Substances

Some of the chemicals used in molecular mixology may contain ingredients suspected of being carcinogenic. While many of these substances are approved for use in food, their long-term consumption in high doses can increase the risk of cancer. The lack of extensive long-term studies on the use of these substances in cocktails adds another layer of uncertainty and concern.

3. Lack of Regulatory Framework

In many countries, the legislation regulating the use of chemicals in food is not adequately developed to cover the new techniques of molecular mixology. This means that these substances might be used without the necessary oversight and approval from health authorities, increasing the risk to consumers' health.

4. Commercialization and Excess

Molecular mixology often emphasizes aesthetics and experience over substance. The commercialization of this art leads to excesses that distract from the quality and safety of the ingredients. The excessive use of chemicals to create visually impressive results can have unintended negative consequences for consumers' health.

5. Return to Simplicity and Naturalness

I advocate for a return to more traditional methods of cocktail creation, emphasizing the use of natural ingredients and simple, safe techniques. Natural materials, such as fresh fruits, herbs, and spices, offer excellent taste and aroma without the risks associated with chemical additives. This way, we can enjoy healthy and flavorful drinks without worrying about potential negative health effects.

The need for safe and healthy food is more urgent than ever. As consumers, we must be informed and cautious about the new trends and techniques introduced into our diet. Molecular mixology may seem impressive, but the risks it entails should not be overlooked.