Each day, headlines warn that baby bottles are leaching dangerous chemicals, nonstick pans are causing infertility, and plastic containers are making us fat. What if green chemistry could change all that? What if rather than toxics, our economy ran on harmless, environmentally-friendly materials?
 
Elizabeth Grossman, an acclaimed journalist who brought national attention to the contaminants hidden in computers and other high tech electronics, now tackles the hazards of ordinary consumer products. She shows that for the sake of convenience, efficiency, and short-term safety, we have created synthetic chemicals that fundamentally change, at a molecular level, the way our bodies work. The consequences range from diabetes to cancer, reproductive and neurological disorders.
 
Yet it’s hard to imagine life without the creature comforts current materials provide—and Grossman argues we do not have to. A scientific revolution is introducing products that are “benign by design,” developing manufacturing processes that consider health impacts at every stage, and is creating new compounds that mimic rather than disrupt natural systems. Through interviews with leading researchers, Grossman gives us a first look at this radical transformation.
 
Green chemistry is just getting underway, but it offers hope that we can indeed create products that benefit health, the environment, and industry.

Although Juicy Fruit® gum was introduced to North Americans in 1893, Native Americans in Mesoamerica were chewing gum thousands of years earlier. And although in the last decade “biographies” have been devoted to salt, spices, chocolate, coffee, and other staples of modern life, until now there has never been a full history of chewing gum.

Chicle is a history in four acts, all of them focused on the sticky white substance that seeps from the sapodilla tree when its bark is cut. First, Jennifer Mathews recounts the story of chicle and its earliest-known adherents, the Maya and Aztecs. Second, with the assistance of botanist Gillian Schultz, Mathews examines the sapodilla tree itself, an extraordinarily hardy plant that is native only to Mesoamerica and the Caribbean. Third, Mathews presents the fascinating story of the chicle and chewing gum industry over the last hundred plus years, a tale (like so many twentieth-century tales) of greed, growth, and collapse. In closing, Mathews considers the plight of the chicleros, the “extractors” who often work by themselves tapping trees deep in the forests, and how they have emerged as icons of local pop culture—portrayed as fearless, hard-drinking brawlers, people to be respected as well as feared.

Before Dentyne® and Chiclets®, before bubble gum comic strips and the Doublemint® twins, there was gum, oozing from jungle trees like melting candle wax under the slash of a machete. Chicle tells us everything that happened next. It is a spellbinding story.