The range and quality of food we can buy has changed due to technological and scientific advances. Some people believe the range and quality of food has improved while others consider it may be harmful. Discuss both points of view and give your opinion.

Due to scientific and technological advancements, the range and

quality

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of

food

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, in

this

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modern age, has changed.

Although

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there are some that believe these advances have developed and made various and

quality

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food

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, there are still who think it is detrimental to people’s health. In my opinion, the range and

quality

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of

food

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we eat

became

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becomes

better and more accessible for everybody especially to people who have

food

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allergies. On the one hand, people believe the range and

quality

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of

food

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has improved due to technological and scientific advances and I agree to

this

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. Molecular gastronomy, a scientific advancement that was not possible decades ago, is a part of science that deals with understanding the molecules and compounds that can affect the taste of

food

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.

This

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advancement has helped improve the culinary discipline and created better and healthier

food

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and drinks. The creation of lactose free milk, an example of

this

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breakthrough, led to the discovery of new recipes that brought enjoyment to people with lactose intolerance.

On the other hand

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, the view of others is that these advancements brought harm rather than good to everyone’s health.

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, the

food

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of today

are made

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is made

in

such

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a way that

chemicals

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the chemicals

in them would react to our bodies in a detrimental way. According to a recent study done by the students in Saint Paul University Iloilo, a number of

food

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and drinks today contained chemicals that are high in trans-fat, a type of lipid

that is

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considered harmful to a human being when taken in high amounts.

Trans

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Trains

-fat,

also

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known as trans-unsaturated fatty acids, is made from bombarding hydrogen into unsaturated fatty acids.

Furthermore

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,

this

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method of putting hydrogen molecules

to

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of

fatty acids is a technological and scientific advancement

to

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of

in

the culinary arts. In conclusion, people’s perception of the

food

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today may

vary but

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vary, but

the advancements to it gave the society a better plethora of

food

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and drinks as well as having people who have had

food

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allergies or intolerance to

specific

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a specific food

specific foods

food

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, enjoy a

variation

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variety

of

food

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that they would have an adverse reaction

to when eating it

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when eating it

.