Who should get the award for worst bread? The King’s Hawaiian bakers or their food scientists? These buns are a conglomerate of nearly 50 chemicals, additives, and preservatives. Sugar, liquid sugar, honey, and invert syrup all contribute to a high sugar content, and there are weight-loss-stifling ingredients like mono- and diglycerides, along with ingredients we typically wouldn’t find in bread: calcium silicate (which is typically used as an insulation material), calcium stearate (the main component of soap scum), and monocalcium phosphate (commonly used in fertilizers). They all are GRAS (generally recognized as safe) by the FDA, but it’s still unsettling that the same additives we’re eating are being used in these non-food applications.