The Philosophy of food additive

Foods are made entirely if substances that, in pure form, can be describe as chemicals or chemical compounds. It is important to note that our knowledge of the composition of foods, because of their complexity, is by no means complete.

For instance, it is reported that one of the most important of humans’ natural foods, human milk, contains several hundreds chemical compounds. Unfortunately, the interpretation of the word chemical is too often inaccurate.

Thus, some consumers are apprehensive about purchasing food that is preserve by treating it with a chemical which they are unfamiliar. However, a number of foods may be preserved with a table salt, which is a chemical.

Consumers are not apprehensive about using as a preservative, because they are familiar with it, at least for adding taste and sometimes for bringing out the flavor in foods, yet table salt is definitely a chemical, having the name, sodium chloride, and the formula, NACL. Refined sugar, vinegar, spices, and other substances that are routinely added to foods are also chemicals, or mixtures of chemicals, and we do not question the use of these, either.

The characteristics of chemicals that are used with confidence are:
1. Familiarity
2. Frequent use
The characteristics of chemicals that are rouse skepticism in consumers are that they are uncommon and unfamiliar.