Do the dangers derived from the use of chemicals in food production can preservatation outweigh the advantages?

It is often considered that foodstuffs are being contaminated with

chemicals

which increases the danger for the masses.

Thus

,

this

essay will elaborate on both the positive and negative sides which

further

leads to a logical conclusion. Commencing, there are manyfold advantages of using

chemicals

in meal production.

First,

some

meals

are ready-to-eat

meals

with the help of

chemicals

to increase the shelf life of foodstuffs.

Second,

it is believed that eatables should be well preserved to maintain their tasty flavour

although

it involves adulteration of various substances which maintain protein levels and keep them fresh for a few days.

However

, in modern times, bad weather conditions make it impossible for vegetation to survive

hence

farmers used pesticides to keep them fresh and healthy.

For example

, in Delhi, an enormous number of ready-to-eat

meals

corner are present which always keeps chemical adulterate

food

to maintain freshness and minerals. Moving

further

, there are some drawbacks to

chemicals

in

food

.

Moreover

, reagents make eatables tasty but more dangerous to the body.

Therefore

, essential minerals totally disappear from

food

production.

Similarly

, the chances of toxic adulterations and the growth of fungus increased after the manufacturing process.

For instance

, a

food

report released by the

Food

and Drug Associate depicts that naturally produce

meals

lose their essential vitamins because of using various reagents in order to maintain foodstuffs freshness. In a nutshell, in the contemporary ,era chemical usage should be zero in

food

production because it is directly affecting netizens' health.

In other words

, natural conditions should be made for healthy

meals

to keep them fresh.