English Practice (Luyện Tập)

Science in food

The world is developing more and more modern day, the application of science to food is becoming more and more popular. There is no doubt that the application of science to food helps us to create a variety of new foods and to contain more healthy nutrients. But besides those benefits, is the science in our food any negative?

In my opinion, the answer is yes. A first example is preservatives. If there is too much food to be consumed or stored, we have to use preservatives to keep it on for longer. It helps to increase the longevity of products and keeps them from losing flavor for a while. But, besides that, there are also preservatives that are harmful to human health. Depending on the ingredients in preservatives that can cause diseases such as obesity, cancer, digestive disorders ... However, not all preservatives are harmful, so we need to know how to distinguish them. and avoid foods containing preservatives.

The next example I want to mention is the additive. Similar to preservatives, additives also help foods last longer. Besides, when we do not feel satisfied with the quality of food or need a little more seasoning for food, additives are a great choice. In the additive contains many ingredients to help increase the vivid color and taste of food. But if you eat them too much, you get sick. Eating too many foods containing additives, it will gradually accumulate in the body and cause damage to the liver, over time it can lead to cancer or some other diseases. In addition, if the child eats them too much, it will adversely affect the child's normal growth.

In short, the science in food gives people many positive benefits in our lives. Equally with it, there are also negative effects that accompany these positives. We have to know how to adjust and classify them to be able to fully exploit and promote the multi-science in food that is more beneficial to human health.

#Tugney, 06/08/2022