So much for our water. Now think about the food you eat and fact that over 10000 food chemicals and additives are currently in use in your food supply. All of these chemicals are used to make processed and packaged food look and taste better and, of course, last as long as possible on the store shelves. Many of the chemicals end up being stored in your body.
Food chemistry became an essential science as society developed and people began to move from the rural areas to the cities. Food had to be distributed over longer and longer distances before reaching the consumer so somehow it needed to be preserved
Those lovely looking apples in your neighborhood shop were most likely grown thousands of miles away, picked while they were still green and exposed to ethylene gas so they could ripen as they were being shipped to their destination in a truck. Not only do these fruits still carry a residue of the chemical but because they were picked early, they may have little or no nutritional value by the time they reach your kitchen table.
Our modern food supply has become a mixture of chemicals and additives with the emphasis on appearance and taste as well as shelf life, rather than on the nutritional value. The food industry is being driven by people’s reliance on convenience foods that fit in with busy lifestyles. The invention of the TV dinner, fast food restaurant drive-through, pre-packaged ready-to-serve foods and super-sized meals have all contributed to more calories and more chemicals with fewer essential nutrients.