Quote:
Originally Posted by calgarygeologist
The issue is that science is always a evolving and some impacts can be long term which are difficult to test for in labs. I'd prefer to take a cautious approach as much as possible and limit the ingestion of chemicals and additives. Things may not appear harmful but xx years down the road we could be fighting some serious health issues.
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I understand your intent, but at the end the day, most of the additives aren't for flavour as much as they are for preservation and shelf stability.
While they likely do cause compounding health issues, they prevent foodborn illnesses and massive amounts of food waste. The second point is directly linked to ensuring food stability.