The Preservation Of Foods Essay Research Paper — страница 3

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carcinogenicity (cancer – causing ability): and possible risk from hormones given to cows to increase milk production. Another major issue, which has come into the public light, is the debate on natural additives versus man made additives. The primary threat of cancer from food is the food itself, not pesticides and other contaminants. ” The nation’s food supply carcinogens that dwarf all the synthetic preservative.” Richard Doll and Richard Petro published a 117 page report in the journal of the national Cancer Institute on The cause of cancer: quantitative Estimates of Avoidable Risk of Cancer in the United States Today,1981. Carcinogens are found naturally in many spices, in smoked or salted fish, pickled vegetable, corn, peanuts and boiled or fired protein-rich foods

such as beef, pork, eggs and chicken, for example. On the other hand, “many foods contain substance such as vitamins A, C and E that seem to have protective affects against cancer.” Richard Doll and Richard Petro published a 117 page report in the journal of the national Cancer Institute on The cause of cancer: quantitative Estimates of Avoidable Risk of Cancer in the United States Today, 1981. And if not for the use of some preservatives like nitrates cured into meats, Clostridium Botulism would be forever prevalent in all types of foods products. But the dilemma starts here, because it has been proved that some forms of nitrates cause carcinogenic cancer. Where do you draw the line? If you use it, it stops one thing, but creates another problem. In my opinion, if the good

out weigh the bad then use this type preservative. In 1981, British investigators, Richard Doll and Richard Petro published a 117 page report in the journal of the national Cancer Institute on “The cause of cancer: quantitative Estimates of Avoidable Risk of Cancer in the United States Today”. In their report, commissioned by the US congress, the researchers attributed about 35 % of cancer deaths to diet habits. From this report, the dietary guidelines issued by the National Cancer Society, and the British Department of Health is similar in their conclusion about the roles of food in promoting or helping to prevent cancer. Emphasis is reducing fat intake, increasing fibre intake, avoiding obesity and limiting consumption of alcoholic beverages and salt-cured, salt pickled and

smoked fish. But the government still does not explicitly point out these facts to the consumer. Consumerism is very strong and if the consumer is not properly informed about this, how are the consumers themselves truly going to trust a government? In my eyes the government know that if consumers were truly aware, a lot of industries involved in the food sector would lose a lot of capital as well as the government losing a huge amount of investment, themselves.