Do the dangers derived from the use of chemicals in food production and preservation outweigh the advantages? Give reasons for your answer and include any relevant examples from your own experience or knowledge.

Most foods that are

purchased these

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purchased, these

days in small stores and supermarkets have chemicals in them as these are used to improve production and ensure the

food

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lasts for longer.

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, there are concerns that these have harmful effects.  In my opinion, the potential dangers

from

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of

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are greater than the benefits we receive. There are several reasons why chemicals are placed in

food

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.

Firstly

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, it is to improve the product to the eye, and

this

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is achieved via the use of colourings which encourage people to purchase

food

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that may

otherwise

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not look tempting to eat. Another reason is to preserve the

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. Much of the

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we eat would not actually

last

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that long if it were not for chemicals they contain, so again

this

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is an advantage to the companies that sell

food

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as their products have a longer shelf life. From

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evidence, it is clear to me that the main benefits are,

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, to the companies and not to the customer.

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companies

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the companies

claim these

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additives are safe and they have research to support

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, the research is quite possibly biased as it comes from their own companies or people with connections to these companies. It is common to read reports these days in the press about possible links to various health issues

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as cancer.

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additives have

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been linked to problems

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as hyperactivity in children. To conclude, despite the fact that there are benefits to placing chemicals in

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, I believe that these principally help the companies but could be a danger to the public. It is unlikely that

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practice can be stopped, so

food

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must be clearly

labeled

bearing or marked with a label or tag

labelled

and it is my hope that organic products will become more readily available at reasonable prices to all.