Do the dangers derived from the use of chemicals in food production and preservation outweigh the advantages?

Most foods that are purchased these days in small stores and supermarkets have

chemicals

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in them as these are used to improve production and ensure the

food

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lasts for longer.

However

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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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this

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

chemicals

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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

food

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. Much of the

food

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we eat would not actually

last

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that long if it were not for

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the

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chemicals

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they contain, so again

this

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is an advantage to the

companies

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that sell

food

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as their products have a longer shelf life. From

this

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

therefore

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, to the

companies

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and not to the customer.

Although

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companies

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claim these

food

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additives are safe and they have research to support

this

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, the research is quite possibly biased as it comes from their own

companies

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or people with connections to these

companies

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. It is common to read reports these days in the press about possible links to various health issues

such

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as cancer.

Food

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additives have

also

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been linked to problems

such

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as hyperactivity in children.

To conclude

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, despite the fact that there are benefits to placing

chemicals

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in

food

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, I believe that these principally help the

companies

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but could be a danger to the public. It is unlikely that

this

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practice can be stopped, so

food

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