Facts once again show that the world is afraid of seriousness. As soon as everyone is serious, the relevant departments can''t sit still. According to the Beijing News, on May 21, the Ministry of Health responded to the recent hot discussion on the use of three additives in rice. The central meaning is that the use of three additives in rice seems to be a bit inappropriate.

　　About these three food additives, sodium starch phosphate (thickening agent), sodium diacetate (preservative) and chitosan (coating agent), right and wrong, I will not talk about it , I am not an expert in this field. I can''t come up with original materials and can only look at the analysis of the experts. However, a few facts are still clear.

　　Is the more food additives allowed the better, or the less the better? The new version of the "Food Additive Standards" allows the use of three additives in rice, which seems to support the former. This is clearly inconsistent with recent public opinion.

　　 As we all know, the Standards for the Use of Food Additives will add new varieties and expand some new scopes in the future. That is to say, it should be done conservatively now, do not allow additives for rice. In the future, if it is found that rice is indeed necessary to use additives, it will be possible to add and expand. This is what the responsible person should do. Now, regardless of whether the three, seventy-one and twenty-one are allowed first, it is unavoidable.

　　 It seems that the relevant departments have not learned from the flour whitening agent at all. At first, how many problems were caused by the rash approval of the use of flour brighteners, and finally it was overwhelmed to overcome many difficulties before being banned. How passive.

The main reason why 　　brightener was banned a while ago was that it was "not necessary" to be added. So are the three additives in rice necessary to add? It is also unnecessary. Not only do many experts support this statement, but the most powerful thing is that there is no rice production company to add these additives. Since none of the existing rice producers use these additives, how do the relevant departments or experts who formulate the "Use Standards for Food Additives" measure the necessity of these food additives? Is it "allowed" to come up from home ?

　　 It’s no wonder that not only I and other outsiders cannot understand it, but many expert experts cannot understand it. What does it mean to allow rice to use additives that are not currently used by companies? Is it reserved for future “development” Space? For whom is this space reserved?

　　 The most ridiculous thing is that some experts want to calm down and say that there are no companies using these additives anyway, and these additives are safer. What does it matter? According to him, people who are serious about rice additives have become overkill!