Yeah, there's a pervasive and strange focus on purity in cooking, for whatever definition satisfies that term. All food is the result of a sequence of chemical and physical reactions; understanding those reactions might take away some of the magic but also allows you to systemically and precisely hone the outcome. I think some people resent that the magic can be explained and improved.

For the competing view, a lot of the chemistry involved in food is to maximise shelf life, with the cost to health or taste considered acceptable given the improved economics to the supplier.

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.