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

One of the most important questions of our time is that whether additives are beneficial to people. some claim that they are advantageous because they help preserve food more easily and enable food to be tastier. While I partly agree with this idea, I still believe that they harmful to people to use chemicals in food production.

There is no denying the fact that additives bring about lots of advantages. Firstly, the chemicals in food will make it more attractive and delicious, which is considered to play an essential part in attracting customers. Therefore, it is no exaggeration to say that without additives, hardly can manufacturers sell a great amount of food and fruits quickly. Moreover, food preservatives are indispensable for preventing meat or vegetable becoming rotting as well as keeping them fresh. Finally, nowadays the demand of having a diverse diet is increasing, leading to the need for preservation, which provides them with a variety of food.

Despite these benefits above, food coloring or preservatives that imparts in producing food have negative effects on people’s health. According to recent research, processed food is not healthy for people to eat regularly due to the preservation chemicals it contains. Researchers say that these chemicals can cause serious illness of people, and excessive use of these can result in digestive disorders, creating problems for metabolism. More seriously, they are culprits of the outbreak of cancer nowadays, which is considered to be dangerous.

To sum up, though the chemicals involving processing food has several benefits, their dangers outweigh their disadvantages.