Cause and effect

   Food Coloring


     - Cause : Purpose of giving color is so that    the food looks more colorful so that,  attracing  the attention of consumer.

      - Effect : The us of food Coloring can cause cancer, disorders of the kidneys and can also weaken the immune system.


2.   Food Preservative


     - Cause :
✓ Extend the shelf lige of food ingredients
✓Maintaining the physical and chemical properties off food ingredients
✓ Prevent or slow the rate of decomposition of food ingredients
✓ Prevent the growth of microbes that use fod as a to produce toxins in food
    - Effect : Health problems such as difficuly breathing, throat disorders, nerve disorders to cancer

3.  Flavoring
    - Cause :
✓ Changing the aroma of the processe product with a particular aroma enhancer during processing
✓ Modifying, supplementing or enchaning aroma`s
✓ Cover or hide the aroma of food ingredients that are not preferred
✓ Froms new odors or neutralize when joining other components in food
     - Effect :
✓Headache
✓ Excessive sweating
✓ Blood preasure
✓ Rigid facial skin
✓Chest pain
✓ Nausea
✓ Obesity
✓ Infertility

4.  Hygienic (not healthy )
    - Cause :
✓ Unclean environment
✓ Garbage piled up
✓ Many flies perched on food

   - Effect
✓ Typhus
✓ Diarrhea
✓ Stomach ache

5.  Food leftover
    - Cause :
✓ Because the food is not tasty
✓ In a hury
✓ Stomach is full little time
    -Effect
✓ Garbage builds up
✓ Bad smells
✓ Lots of flies