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| 发布时间：2006-8-22 10:30:43 | 信息来源：本站原创 | 浏览： | |
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questions 21 to 25 are based on the following passage:
many americans harbor a grossly distorted and exaggerated view of most of the risks surrounding food. fergus clydesdale, head of the department of food science and nutrition at the university of massachusetts-amherst,
says bluntly that if the dangers from bacterially contaminated chicken were as great as some people believe. "the streets would be littered with people lying here and there."
though the public increasingly demands no-risk food, there is no such thing. bruce ames, chairman of the biochemistry department at the university of california, berkeley, points out that up to 10% of a plant’s weight is made up of natural pesticides（杀虫剂）. says he: "since plants do not have jaws or teeth to protect themselves, they employ chemical warfare." and many naturally produced chemicals, though occurring in tiny amounts, prove in laboratory tests to be strong carcinogens-a substance, which can cause cancer. mushrooms（磨菇）might be banned if they were judged by the same standards that apply to food additives（添加剂）. declares christina stark, a nutrients at cornell university: "we’ve got fat worse natural chemicals in the food supply than anything man-made."
yet the issues are not that simple. while americans have no reason to be terrified to sit down at the dinner table, they have every reason to demand significant improvements in food and water safety. they unconsciously and unwillingly take in too much of too many dangerous chemicals. if food already contains natural carcinogens, it does not make much sense to add dozens of new man-made ones. though most people will withstand the small amounts of contaminants generally found in food and water, at least a few individuals will probably get cancer one day because of what they eat and drink. |
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