the reaction you see is simply because "we" - the collective 'active' cooking&eating community - see this kind of stuff on a regular basis.
with regard to "the chef's information" - some of it good, some misleading, some outright incorrect.
if you go to usda.gov and do some research you'll find:
- meats of any sort that have been 'injected' with water, with or without 'seasonings' - must be labeled as such.
- there are regulations about how much 'free residual water' (i.e. they wash the chicken, they cannot 'package' excess water past that limit to 'increase the weight'
- hormones are not permitted in chicken feed or chickens. antibiotics yes - within established limits. do not buy chicken produced in China; the rules don't apply there.
- breads . . . most every and any bakery producing bread products includes a long long list of 'preservatives, stabilizers' - etc etc
- even 'artisan' breads delivered to stores par-baked for 'bake & sell' have similar issues. if you want bread products without those, the choices are (a) bake it yourself or (b) find a local bakery that bakes & sells out their inventory daily.
I bake my own on a frequent basis - and there's no question that bread products without all the "progress & better living chemistry" goes stale way faster - 2-3 days, than the 10 day shelf life of commercial products.
- "organic".... I buy organic fruits and vegetables that we normally eat raw out-of-hand. broccoli, cauliflower, carrots, grapes, apples, pears, etc etc. as you mention, it's not that what is on/in organic stuff that is 'better' for you, it's what is _not_ on organic stuff that is potentially less harmful / better for you. if you get into discussions with organic purists, you will find them very unhappy with the list of 'approved' things/chemicals permitted by law, but still labeled 'organic.' I garden, organically. I talk with my earthworms right regular. I know what goes into the dirt and what does not go on the plants. and my beans, carrots, leeks, tomatoes, peppers, lettuce, peas, on-and-on,,,, taste way better; but that's likely just because I had to work that hard for the harvest....and, they've not be "in transit/distribution" for two weeks after being picked.
- fish: there is no such thing as organic fish; undefined by current label regulations. I avoid farmed fish/seafood from Asia - period. again - reading the compliance actions from usda.gov about imported fish products you find repeated, time and time again, violations of prohibited antibiotics / chemicals, so federal inspectors seize/destroy the lot. they inspect less than 10%. for Asian suppliers, getting "caught" is simply a cost of doing business. any 'farmed' fish is less likely to even taste as good as wild caught - note that even domestic suppliers use antibiotics / etc to 'ensure' the health of farm raised product, the difference from USA suppliers is the additives are "legal." note the term "legal" - "legal" is different from "good for you / not good for you" - whether the assertion be 'proven' or 'suspected' or 'extremist opinion'
- fish, lobster, crabs, oysters, clams, mussels, and likely a few more . . . some are classified as "bottom feeders" - scavangers if you will - some as "filter feeders." they eat what falls down from above. various religions/faiths have historical bans on consumption; with good reason - example "Red Tide" - when things go wonkers in nature, can make one really really sick.... it is quite a stretch to think that, for example, free range / grass fed-pastured beef, chicken, lamb, mutton, pork, etc do not 'ingest' some of the stuff the chefs is so rallied against. actually, it's worse - they're ingesting their own poop.....
- 'extremist opinion' aahhh, you'll find web sites that basically say unless you're buying their cure / preventative measures, you'll need to stop eating because it is all bad for you....