Journal of Nutrition & Food Sciences

Journal of Nutrition & Food Sciences
Open Access

ISSN: 2155-9600



Chemicals in Food

Ramamohana Reddy Appannagari

Food is an important commodity to ensure our lives to survive regularly and attend day today activities. Food preparation and consumption is part of human activity from the centuries to meet other daily developmental process of lives. In modern food production methods have opened major avenues of exposure to environmental pollution and other dangerous chemical compounds mixing in our food by way of adopting advanced technologies in food production, knowingly and unknowingly we are involving and causing other animals and creatures disappearing or death at present situations. Pesticides sprayed on crops, antibiotics used on poultry, and hormones given to cattle expose consumers involuntarily to contaminants that become part of our bodies and some of these exposures may increase of health risks and even deaths with unidentified diseases. In some ways, our ancestors had better health conditions, because they did not have chemically treated food and chemically enhanced kitchenware, their diets and cooking practices exposed those free toxic hazards and cultivated ecofriendly nature farm of food preparations.