The Food Scientist Hamburger Ingredients

If we eat “natural” foods like fruits, vegetables, and grains, we get a reasonably balanced amount of these nutrients in our diet. But in our fast-paced world, it’s sometimes easier to eat processed food (something out of a bag or a box). As this food is processed, a number of ingredients are added for a variety of reasons: to improve flavor and add nutrients, to increase storage time and reduce spoilage, and to make the food look better.
Take a look at this video (about 3.5 minutes long, links to external website):
http://www(dot)theatlantic(dot)com/video/archive/2012/04/what-are-the-26-ingredients-in-a-typical-school-lunch-burger/255673/
(Links to an external site.)
Links to an external site.

The news correspondent looks at a list of the 26 ingredients added to hamburgers that are served at some of the local school districts. A food scientist explains to the correspondent in the video the function of each of the added ingredients in the hamburger.
After you view the video, consider these questions…
--Does the food scientist make a good case for why these additives are included in the hamburger?
--What might be some advantages or disadvantages to having these added ingredients?
--How do you feel about these ingredients being added to your processed foods?
--Does knowing why these additives are included in processed foods make you more or less likely to eat these types of foods? Or does it make a difference at all what’s added?

Your response to these questions should be about 200-250 words. Do a bit of extra research to help you in formulating your response and include citation for all of the references you used (not Wikipedia OR the video). Your reference needs to meet the CRAAP test criteria. To meet the currency test, it should be published within the last 5 years - from 2014-2019.

You need to include at least 1 citation for the opportunity for full credit. A proper citation includes the name of the author, name of the website, url of the website, date accessed, and date published.