Before judging what is safe and what is not we must establish a few things:

First of all, there is the question of dose. Some things may be extremely dangerous when consumed in large doses whereas the same substance consumed in a little dose poses no threat to our health. Then there is the question about how each and everyone of us reacts to certain chemicals. Not everyone reacts the same way to some chemicals. Someone can be extremely sensitive to a chemical and die if he/she consumes it. Someone elso would have no reaction what so ever to that same chemical. Each one of us reacts differently to some chemicals and we must take that into considerations when judging which chemical is safe and which one is not. We must also consider the risk-benefit factor of every food additive and the available scientific evidence if we are to judge how safe it is. We must understand that absolute safety is impossible for any food additive or other chemical.

od and that's the reason why we must use preservatives in order to keep our food (and also certain medications) fresher for a longer period of time. A lot of people are questionning the safety of some preservatives that are currently used in our food supply.

Nitrites are used in food to avoid botulism poisonning. Nitric oxide is the active ingredient in nitrites, which have been linked to deaths if consummed in high doses. Animals who were fed fish preserved with nitrites got liver cancer. This problem was traced to nitrosamines, a cancer causing agent that is created by a reactin between amines and nitrites. This reaction could be reduced by the presence of vitamines C and E. Lately the level of nitrites in our food has been less than 100 parts per million. Nitrosamines have been demonstarted to be naturally created in our bodies without any connnection to the nitrites that we consume as food additives. Food that contains nitrites (as food additives) should not be considered dangerous because it represents only 10% of our nitrite intake. The other 90% come from the fruits and vegetables that we eat. Due to the fact that fruits and vegetables contain a lot of vitamins such as C and E, which reduce the reaction that creates nitrosamines, eating them does not constitute a problem.

Fats breakdown into smaller odorous molecules in the presence of oxygen. This mean that the product is spoiled and that it shouldn't be eaten any more. Unsaturated fat become easily oxidized. Some antioxidants are used in order to stop this process and keep the food fresh for a longer time. BHT (butylated hydroxytoluene) and BHA (butylated hydroxyanisole) are among the antioxydants that are added to cereals to keep them fresh and extend their shelf life. Studies on these antioxidants are inconclusive, some suggest that they cause cancer whereas other say that they prevent the disease. These additives are used at ver

Some common words found in the essay are:
Fat Substitutes, Products MSGs, Polyester Olestra, Food Supply, food additives, food dyes, fruits vegetables, food supply, nitrites food, reacts chemicals, msgs food, fat substitutes, glutamic acid, feel fat, food additives food, consume food additives, type food additives, msgs food additives, intake glutamic acid,
Approximate Word count = 1286
Approximate Pages = 5 (250 words per page double spaced)