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

Food

production has drastically changed over the years and there is now incorporation of artificial flavours and chemicals to improve the quality of

food

products.

However

, these processes have deleterious effects. I strongly opine that the potential harms are greater than the benefits they may offer. There are several reasons why

food

additives can be disadvantageous.

To begin

, these chemicals can be unhealthy to man. The particular reason for

this

is because these can contain compounds and carcinogens that lead to the development of certain disease conditions.

For example

, in 2005, the United State

Food

and Drug Association, a well-renowned public health body reported that monosodium nitrite causes elevation of blood pressure.

Furthermore

, these

food

chemicals can be poisonous to certain lower animals and cause their death.

This

can eventually lower the population number of these animals. Admittedly, the addition of artificial additives can help improve the

taste

of

food

. The particular reason for

this

is that they contain sweeteners and flavours that can help the

taste

of

food

.

For instance

,

food

diary, a popular

food

blog told of the significance of the monosodium content of noodles adds to the delicious

taste

of

this

dish.

Also

, preservatives can sustain the quality of foods and help.

Nevertheless

, the dangers associated with practices should not be undermined. In conclusion,

although

the benefits of

food

preservation include improving the quality and

taste

of

food

, I believe there are demerits of

this

practice

such

as the dangers posed on health and greatly supersedes the merits.