There has been the increasing use of chemicals in food production and
preservation. Do dangers outweigh advantages?
Nowadays, the population is increasing so the demand for food also rises. To satisfy the
demand, many farmers use chemicals to advance the efficiency of producing vegetables,
fish, etc. And, there is no doubt that more chemicals are used in food production. Many
benefits of using chemicals might be mentioned , one of these is keeping food for such a
long period of time without any special preservations like low temperature, which means
families do not need to be afraid when they can not use all the groceries at once instantly.
Moreover, people tend to be busy in their work and life schedules to prepare a meal. It
leads to the fact that more and more adults are ready to eat packed food instead of homecooked meals. What more, those chemicals are added to make products look impressive
such as using vibrant colourings so as to attract customers. However, we can not forget that
chemicals are having an effect on human’s health. Chemicals may reduce the quality of
food. For example, low quality food not only diminish the nutrition as well as vitamins,
but also affect the metabolism system of a person . According to the newspaper, among the
reasons which lead to cancer, chemical contamination in food takes 65%. To sum up,
although vinegar is necessary in cooking, the dangers of using chemicals outweigh the
advantages. Companies should cut off the amount of substance used in manufacturing and
healthier vegetables like organic meals should be readily available at reasonable prices. In
case they have already expired, they can be transformed into other products.