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

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

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

food

lasts for longer.

However

, 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

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

chemicals

are placed in

food

.

Firstly

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

this

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

food

that may

otherwise

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

food

. Much of the

food

we eat would not actually

last

that long if it were not for

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the

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chemicals

they contain, so again

this

is an advantage to the

companies

that sell

food

as their products have a longer shelf life. From

this

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

therefore

, to the

companies

and not to the customer.

Although

companies

claim these

food

additives are safe and they have research to support

this

, 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

such

as cancer.

Food

additives have

also

been linked to problems

such

as hyperactivity in children.

To conclude

, despite the fact that there are benefits to placing

chemicals

in

food

, I believe that these principally help the

companies

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

this

practice can be stopped, so

food

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