Not necessarily @jca. Most of the ingredients are the same, flour, salt, sugar, whatever, but I’m sure they have preservatives that home made cakes don’t. But I don’t know that the preservatives are necessarily bad for us. We tend to ASSUME they are.
My point is people tend to freak out when they read the “ingredients” in certain foods, because they’re big, long, scientific words that are impossible to pronounce, hence they “must” be dangerous.
My point is, the majority of those ingredients / chemicals, if you will, are a natural part of what makes up that particular food.
For example, “In wheat, phenolic compounds are mainly found in the form of insoluble bound ferulic acid.” and ”Alkylresorcinols are phenolic lipids present in high amounts in the bran layer (e.g. pericarp, testa and aleurone layers)”
OMG! We’re eating Alkylresorcinols and ferulic acid and phenolic lipids??? That HAS to be bad! It HAS to be linked to “name that disease.”