Each food product back cover has list of chemicals used and marketed as good for health. There needs to be a understanding in this. Chemicals are not harmful unless we are exposed to them for a
long time and at high levels. Scientific
view suggests decision-makers who regulate the use of chemicals in food to
limit their presence in the food chain.
In packaged food 80% we consume contains a variety of chemicals.
We add chemicals to foods as preservatives. Most of the
processed foods we find in the market have a life varying between a few months and
few years. Chemicals we use in food are
food colors, articial sweeteners, artificial flavors, stabilizing agents and preservatives.
Chemicals can be added to food to improve their physical
appearance. Certain chemicals will help the producers boost the appeal and make
them more attractive to consumers. They serve a purely cosmetic purpose, also
add nutritional value to foods.
Plants and fungi in some types naturally produce
toxins that can infect crops and be a concern for human and animal health.
People can also be exposed to both naturally occurring and man-made chemical
compounds present at various levels in the environment. Synthetic trans fats, found in margarine,
vegetable shortening are identified to promote inflammation, which is a hallmark
of serious diseases.
Technology, science growth makes its natural to adopt
chemical in food segment. As its other side
effects and need to go with it. Demand is more to meet the supply, some
artificial push is needed. We have the responsibility and choice to use or avoid
which ever our body feels uncomfortable.
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