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

In recent times, more and more chemical
substances
are being in the
food
cycle. I firmly believe that these artificial
substances
, whether used in the
food
growth cycle or to increase the product shelf life , are hazardous to our health and have more negative repercussions than their benefits. The increasing number of fertilizers, which are being used in the agriculture sector, are posing a great threat to our ecosystem. Farmers, nowadays,
use
a
lot
of pesticides and other products to increase the production capacity of their
food
.
Although
these chemicals have tripled the
food
output, they are damaging the natural habitat as well.
For example
, when these dangerous
substances
wash away with the rain into ponds, rivers and lakes, they pollute and poison the water.
As a result
, a
lot
of marine species are being endangered. Another reason which contributes to the large
use
of chemicals is to increase the useful life of the products.
For instance
, In supermarkets, we see a
lot
of
food
glass jars which have an expiry date of six months,
this
is only possible with the help with the latest preservatives added in them. While they provide us with an opportunity to eat our favourite fruits of the season, it carries a risk to human health. The latest studies often link the cause of cancer to the consumption of processed
food
which clearly includes a
lot
of taste enhancers and preservatives to attract customers. To conclude, the
use
of chemical
substances
in the production and preservation of edibles is unprecedented. After thoroughly analysing the situation, I would recommend we should limit the
use
of
such
substances
as they are not only causing great damage to the environment but
also
becoming a source of many diseases.
Submitted by ALI on

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