And it's not as if boxed cake mix is better or that the properties of commercial cake mix can't be known and used in your own from scratch baking but it's so frustrating when people are just like, "just make recipe without all the chemistry and it will be better" as if any deviation from what they consider natural is automatically worse or that those "weird" ingredients are in there for no reason other than to give you cancer or something.

A fun example from history is that currants used to be used for making all flavors of jams because they're high in pectin and would look at modern chefs funny for using this unnatural white chemical.