Have you ever noticed that America is always in a rush? We want fast, easy, and most of all convenient because we always have something else that is more important to do. This holds especially true to our food. Maybe this is why McDonald’s, other fast food places, and microwavable meals are so popular… and cheap. But do you really know what you are putting in your body? Canned food lasts forever, so do a lot of other frozen meals, and one study conducted by a McDonald’s customer even showed that after ample years, the hamburger never grew mold, just hardened. This is not supposed to be that natural process of foods. Think of all the preservatives and additives injected into
those foods to keep it from processing naturally. With cancer being extremely high in the United States, you can’t help but compare the two together. Is there a link? Fast food and dining out is the most popular way to eat in the US. What aggravates me about all of this is, if you want fresh fruits and vegetables you have to pay a lot more, plus take the time to cook them. Conversely, canned and other processed foods are so much cheaper so people result to that option instead. 
What I can argue from my personal weight loss journey and I am sure many other professionals would agree is; while you do pay more and take time to cook, choosing fresh foods are absolutely worth it. Since I have given up fast food and maintain a healthy diet not only have I lost a ton of weight but I feel so much better every day; physically, mentally, and emotionally. I get vitamins, minerals, and nutrients that are essential for my well-being as well as antioxidants to fight off diseases. I have a lot more energy throughout the day, able to focus on my work and exercise regimen, sleep better at night, and improvements in my overall mood. 
Manufacturers use preservatives in many products that people consume and depend on for health. The intent of preservative use is well-meaning, because they prevent botulism, mold and bacteria, which gives products a longer shelf life and protect people from illness. Unfortunately, many preservatives have dangerous side effects that cause cancers, hyperactivity, nervous system damage and other problems. When food is to be stored for a prolonged period, use of additives and preservatives are crucial in order to maintain quality and flavor.Some known dangers of food additives and preservatives are as follows:
- Benzoates can trigger the allergies such as skin rashes and asthma as well as believed to be causing brain damage.
- Bromates destroy the nutrients in the foods. It can give rise to nausea and diarrhea.Butylates are responsible for high blood cholesterol levels as well as impaired liver and kidney function.
- Caffeine is a colorant and flavorant that has diuretic, stimulant properties. It can cause nervousness, heart palpitations and occasionally heart defects.
- Saccharin causes toxic reactions and allergic response, affecting skin, gastrointestinal tract and heart. It may also cause tumors and bladder cancer.
- Red Dye 40 is suspected to cause certain birth defects and possibly cancer.
- Mono and di-glycerides can cause birth defects, genetic changes and cancer.
- Caramel is a famous flavoring and coloring agent that can cause vitamin B6 deficiencies. It can cause certain genetic defects and even cancer.
- Sodium chloride can lead to high blood pressure, kidney failure, stroke and heart attack.
Different preservatives and additives:
- Sodium Nitrate: This is found in many packaged meats like hot dogs, sausages and bacon, is used as a curing agent. The curing of meats reduces the possibility for botulism-causing bacteria. Although MeatSafety.org, a website sponsored by the American Meat Institute trade association, says that sodium nitrate is "safe in the levels used" according to a study done by the U.S. National Toxicology Program, some studies link pancreatic and lung cancers to an increased consumption of meats containing sodium nitrate.
- Propyl Gallate: Food manufacturers use propyl gallate as a stabilizer in packaged meats, dried milk, candy, potato chips and baked goods. It is also used in cosmetics and pharmaceuticals. The National Toxicology Program, an agency in the U.S. Department of Health and Human Services, reports that this preservative causes prostate inflammation and tumors of the thyroid, brain and pancreas.
- Thimerosal: Manufacturers of vaccines use thimerosal, which is 49.6 percent mercury, as a preservative to prevent the growth of microorganisms. The U.S. Food and Drug Administration (FDA) documents that in 1999, the Public Health Service issued statements "urging vaccine manufacturers to reduce or eliminate thimerosal in vaccines as soon as possible." The National Network for Immunization Information cites that "mercury can interfere with the developing nervous system." Although thimerosal is no longer used in childhood vaccinations in the United States, it is still extensively used in many flu vaccinations.
- Potassium Bromate: Many bread companies still use potassium bromate to strengthen bread dough. Although countries like Britain and Canada banned the preservative as a carcinogen because significant evidence shows that it causes cancerous kidney and thyroid tumors in rats, it is still found in some baked goods in the United States.
- BHA & BHT: Food manufacturers use BHA (butylated hydroxyanisole) and BHT (butylated hydroxytoluene) to prevent oxygenation. This keeps many breads and snack foods fresh for longer periods of time because the fats cannot turn rancid from exposure to oxygen. The Center for Science in the Public Interest cites studies which show that BHA causes cancer in animals. It also asserts that the safety of BHT is unproven.
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