A large number of semi-finished products and pre-packaged meals include artificial additives and preservatives. This essay argues that while there are notable disadvantages, such as low nutritional value and health risks, the advantages, particularly long shelf life as well as availability and low price, outweigh the drawbacks.
On the one hand, the chemicals used in processed foods preserve them and prolong the life of products many times over. These preservatives help reduce food waste, giving more time for consumption. For instance, canned foods contain a range of additives that extend their storage period, making them edible for years. Furthermore, by extending the life of products, preservatives also reduce their price, since a longer shelf life solves the problem of food shortages. If all products were canned-free, people would have to buy only local products, which would greatly burden the market, forcing prices to rise to critical levels. For example, in many northern countries, fresh fruits and vegetables can be more expensive due to their dependence on seasons and the absence of food chemicals.
On the other hand, such products often lack necessary nutritional value, as additives degrade the majority of vitamins. Processed foods lack the beneficial properties of fresh ones, with most of them disappearing during the processes necessary for preservation. For instance, the production of condensed milk requires conditions that lead to the loss of most nutrients found in fresh milk. Moreover, some preservatives in large quantities can be harmful to the body. This significantly reduces the health benefits of food, turning it into a mere source of calories rather than a means of obtaining essential nutrients. However, when used within regulated limits, many preservatives are tested and deemed safe, allowing food to stay fresh without endangering consumer health. For example, the preservative vitamin C is added to some foods, especially fruits, to prevent browning and spoilage, and is actually beneficial to health.
In conclusion, despite the obvious problems of preservatives, including reduced nutritional value and harm to health in large quantities, their advantages in extending shelf life, improving availability, and reducing costs ultimately outweigh the disadvantages.