Also basic food preservation techniques are ubiquitous and historically extremely important, and most/all of those involved somehow filling the food with “cHeMiCaLs” so that it wouldn’t spoil (salt, acid, sometimes sugar, smoke, fermentation byproducts, etc) all of which are as “bad” or notably worse than modern food preservation methods.

Their point isn’t just wrong about people doing fine without food preservation, it’s also wrong about them not having similar-but-worse food preservation.

Get chemicals out of food? Y’all eating photons or what