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1. That food is related to illness is not a new discovery. Perhaps 80 % of all human illnesses are related to diet and 40 % of cancer is related to the diet as well. Certain types of food-borne illness are caused by bacteria which can grow on food. The bacteria can infect human when the food is improperly handled or inadequately cooked. Salmonella bacteria are known to be the most common cause of food borne illness. They are usually found on raw or undercooked meats and in eggs.
2. Using antibiotics unnecessarily we encourage the rapid spread of antibiotic-resistant infections. It has long been known that overuse of antibiotics on factory farms leads to antibiotic resistance in food poisoning bacteria, like salmonella. Farmers often give penicillin to cows and poultry, and because of this, penicillin is found in the milk of treated cows. Sometimes similar drugs are administered to animals not for medicinal purposes, but for financial reasons.
3. Additives are substances added to manufactured foods. One
knows a broad range of additives: vitamins and minerals, preservatives, food flavorings, and dyes. Some additives are good for us, notably vitamins and minerals. But most additives must be proved safe before they are put into food, because they may cause allergic or other adverse reactions. Such additives as sodium nitrate and sodium nitrite in hot dogs, luncheon meats, and smoked fish create small amounts of cancer-causing chemicals during cooking.
4. Yet, these carcinogenic additives remain in our food, commonly being used to preserve color in meats. Nitrate is not toxic unless swallowed in large amounts, but the possible effects of nitrite produced from it should be considered. Bacteria normally found in the mouth though cause the reduction of nitrate to nitrite, it also comes from several foods, such as vegetables, cured meats, and it may be produced when food is poorly stored.