I once wrote that I do not understand how you can add medicines to food and at the same time claim that this increases its usefulness,
This concerned aspirin in home canning.
For some reason, many ladies are wildly afraid of vinegar - it is, they say, harmful and it is not clear what it is made of, and aspirin is a medicine, which means it is useful, and they put it in jars with cucumbers and tomatoes. And then they boast - we are such great fellows, we cook everything correctly, without any harm, without any chemistry.
Oh well…
I will not say anything about the fact that not a single living soul knows the chemical formula of the resulting canned food. The chemistry around us is both organic and inorganic. And what kind of chemical reaction occurred in the bank - a non-chemist cannot understand (and a chemist, too).
As for naturalness - here I agree, oil is a natural product, born in the bowels of the earth. So aspirin - as one of the products of oil refining - will also be natural.
And don't throw your slippers at me.
It was once upon a time that acetylsalicylic acid was obtained from willow bark. It was so long ago that not all pharmacists now remember this method. And given the amount of aspirin produced annually around the world, willows would have been included in the red list long ago.
No, ladies (and gentlemen too).
Aspirin is made... well, not directly from oil, of course. Back in 1874 scientists discovered the principle of salicylic acid production from phenol.
So if aspirin is used for conservation, then the menu is not eco with bio - but oil products!