Dangerous Substances in Fast Food

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Society is like bamboo; it is constantly growing and expanding. With this change, society has an ever-constant worry of making the tedious tasks in life, such as getting food, as swift as it can possibly be. This drive for acquiring food quickly goes hand-in-hand with producing it as quickly and efficiently as possible. There are burgers that have been microwaved and served to people. Next, there are fries that have been preserved and then fried in oil so they can be acquired quickly. No one questions how the food is made, or what is put in it; it’s just inhaled by the population meals with a blissful ignorance. They don’t truly understand what they are putting into their bodies. Aside from the obvious drawbacks of fast food, there are many pitfalls that the public does not understand. Numerous harmful chemicals are added to fast food, such as nitrates and acrylamide; although it may seem inevitable, we need to try to eat less of these foods.
Fast food companies are adding many chemical preservatives into our foods, many of which are unknown. They do this because the food people eat isn’t produced in the store where we buy it, it’s made in a factory somewhere else, and then shipped to the given establishment. It makes the production of food a large-scale task. It is not as simple as serving food for a town of five hundred people; it’s serving five hundred towns of five thousand people. Then it continues to grow to even more towns with even more people. This forces companies to add more preservatives as the boundaries of their service is constantly expanding. Many of these chemicals, such as acrylamide, are completely foreign to the normal world.
French fries are one of the most preserved fast foods; they contain many chemicals, ...

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