The current trends in the present-day world are characterized by increased concern about health, and they have an impact on the perception of food. People tend to believe that every product described as “natural” is necessarily good for health and definitely better than the food with additives (Wangsa et al., 2019). However, this is a common misconception resulting from the lack of understanding of what natural or synthetic products are. Hence, there is no harm from synthetic foods, and all people need is to assess the effects they have on health.
The principal consideration allowing for understanding the benefits of so-called chemical food is the idea that natural products are not necessarily good for our bodies as well as the fact that the synthetic ones are not always bad. Thus, for example, such substances as rattlesnake venom or arsenic in almonds are purely natural, but no one would want them in their meal (Wangsa et al., 2019). The same applies to the chemical products that are believed to be harmful, whereas they can help to cope with natural toxins in the human body. Therefore, it is vital to consider each separate case and avoid generalization while deciding what is good or bad for health.
Another concern is related to a possible harm of food products containing chemicals. They are solely associated with synthetic foods as various pesticides and other substances are used to enhance their growth. However, this issue is regulated by the government, and, therefore, cannot be considered as a threat to health (“Pesticides and other chemicals,” 2020). Moreover, individual farmers might use the same substances for their products, and in this case, it could be even worse as no one regulates their activities. It allows concluding that synthetic foods can sometimes be a healthier choice due to the government’s policies intended to ensure the safety of their citizens.
Another association with synthetic food consumption is the risk of allergic reactions to these products. Nevertheless, it has been proved that most of them are connected to natural products and their natural chemicals such as the ones found in eggs, milk, or nuts (“Pesticides and other chemicals,” 2020). Allergic reactions to pesticide residues are also possible but less common. Therefore, it is just another myth supported by the people who do not fully understand the way the human body reacts to various substances, both chemical and natural ones.
Lastly, a bad reputation of synthetic food is primarily connected to the common use of chemical additives in processed food. However, such an opinion is erroneous as the negative qualities of these products are defined by a high content of fats and simple sugars (Wangsa et al., 2019). It does not relate to any additives used for the production of this type of food. Therefore, it is crucial to distinguish the impact of various substances from the effects of the method of producing food.
The facts given above indicate that there is no such notion as chemical-free food. There are different types of chemicals, and they are always contained in the products people consume. Therefore, the concerns about their presence in foods are entirely pointless. As for the accompanying risks, such as allergic reactions from additives or toxin build-ups, they are common for any kind of food products, both natural and synthetic.
Wangsa, A., Hery, H., & Purba, J.T. (Eds.). (2019). Proceedings of the 1st Asian conference on humanities, industry, and technology for society, ACHITS 2019, Surabaya, Indonesia. EAI.