Nowadays in many countries chemicals are used to produce and preserve food. Do the advantages of this use outweigh the disadvantages?

Although
the broad use of chemical contents in order to produce edibles and keep them fresh is thought by some to be a practical and efficient practice in various regions, other people consider that it can be detrimental. Not only do additives and preservatives play a crucial role in providing a greater variety of foodstuffs, but they
also
extend the period of freshness.
Nevertheless
, there are
also
drawbacks related to health and safety issues to be taken into account.
Firstly
, chemical contents are proven to be an effective method to add more flavour to the raw ingredients, offering us an abundant range of options when we think about the
next
meal to have. Protein powder,
for example
, a must-have nutritional supplement for professional athletes which is too nasty to consume with its original taste, has more than twenty different flavours,
such
as vanilla and coconut, to satisfy each consumer’s taste.
Secondly
, the application of preservatives guarantees
food
with a longer shelf time, and
thus
we can have edibles stored in a refrigerator for much longer. In some developing countries where the shortage of
food
is severe, donated, canned
food
with preservatives can be kept for so long that local people will be less likely to suffer from hunger.
On the other hand
, one problem when chemicals are mixed with edibles is that it potentially exposes ordinary people to
food
allergies and more serious digestive diseases,
such
as stomach cancer. Despite most chemical substances being harmless, some have a variety of toxicological properties which might cause negative effects on animals and humans. Another possible issue is that the use of chemicals sometimes destroys the nutritional value of nourishment, preventing consumers from getting appropriate nutrition. To give an example, milk consumed two years after its date of production is testified with less percentage of protein, compared to freshly produced one. In conclusion, while the use of chemical contents can impose public threats on
food
safety, there is no doubt that
food
chemistry brings about more significant benefits to the globe, by granting us more flavours and a longer period of freshness.
Submitted by 215612999 on

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