The food we eat seems to have a great effect on our health. Although science has made big steps in making food more fit to eat, it has, at the same time, made many foods unfit to eat. Some research has shown that perhaps eighty percent of human illness is related to food and forty percent of cancer is related to food as well. That food is related to illness is not a new discovery. In 1945, some researchers realized that things commonly used to keep colour in meats and other food additives（添加劑）caused cancer.

Yet, these additives remain in our food, and it is difficult to know which things on the wrappings（包裝）of foods are helpful or harmful. The additives which we eat are not all so direct. Farmers often give penicillin to their animals, and because of this, penicillin has been found in the milk of cows. Sometimes similar tings are supplied to animals not for their health, but just to make a profit.

The farmers are simply trying to fatten the animals in order to get a higher price on the market. Although some countries have tried to control such things, the practice continues.

1．According to this passage, we can know 　　 .

A．perhaps most of human illness is caused by what we eat

B．perhaps most kinds of cancer are related to what people eat

C．cancer was discovered in 1945

D．science has made food unfit to eat

2．Things that are used to keep colours in meats are 　　 .

A．harmful　 　 B．useless　　 C．helpless　　 D．dangerous

3．All the additives 　　 .

A．a(chǎn)re bright and colourless

B．a(chǎn)re not bright and colourful

C．have indirect effects on our health

D．have direct effects on our health

4．People use additives 　　 .

A．to make food more unfit to eat

B．to improve the colour and taste of the food

C．to change colour of the food

D．to take off the diseases of the food

5．Which of the following is not true?

A．Some wrappings of food are harmful.

B．Farmers try to make more money on the market by fattening their animals.

C．“The practice continues” means “things are still going on like that”.

D．We needn’t take care of what we eat.

 

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