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

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It is often considered that foodstuffs are being contaminated with
chemicals
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which increases the danger for the masses.
Thus
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,
this
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essay will elaborate on both the positive and negative sides which
further
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leads to a logical conclusion. Commencing, there are manyfold advantages of using
chemicals
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in meal production.
First,
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some
meals
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are ready-to-eat
meals
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with the help of
chemicals
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to increase the shelf life of foodstuffs.
Second,
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it is believed that eatables should be well preserved to maintain their tasty flavour
although
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it involves adulteration of various substances which maintain protein levels and keep them fresh for a few days.
However
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, in modern times, bad weather conditions make it impossible for vegetation to survive
hence
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farmers used pesticides to keep them fresh and healthy.
For example
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, in Delhi, an enormous number of ready-to-eat
meals
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corner are present which always keeps chemical adulterate
food
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to maintain freshness and minerals. Moving
further
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, there are some drawbacks to
chemicals
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in
food
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.
Moreover
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, reagents make eatables tasty but more dangerous to the body.
Therefore
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, essential minerals totally disappear from
food
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production.
Similarly
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, the chances of toxic adulterations and the growth of fungus increased after the manufacturing process.
For instance
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, a
food
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report released by the
Food
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and Drug Associate depicts that naturally produce
meals
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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
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production because it is directly affecting netizens' health.
In other words
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, natural conditions should be made for healthy
meals
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to keep them fresh.
Submitted by vermarohit981.rv on

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