If you read a food chemistry book, you'll find out that "natural" flavors are chemicals.

The aromas in bread come from:

2-nonenal
2,4-decadienal
4,5-epoxy-2-decanal
3-hydroxy-4,5-dimethyl-2-furanone
vanillin
and many other "natural" chemicals, too many to list.

You'll also learn that cooking food generates carcinogens and other nasty stuff.

You might as well get used to the idea that you're eating chemicals.