Author Topic: Nano-Technology in Food  (Read 3461 times)

Offline orcuttranch

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Nano-Technology in Food
« on: March 25, 2010, 09:22:56 AM »
I have never started a new topic before, so I hope I am not messing things up.  I also was not sure where to post this, so if it needs to be moved, I apologize for the extra work someone has to do.  :D

I came across this article today and it was very interesting and a little scary.  It is talking about the use of nano-technology in food - working with chemistry to alter or create new tastes and flavors.  This is supposed to be different from genetically modifying food.

http://www.aolnews.com/nanotech/article/regulated-or-not-nano-foods-coming-to-a-store-near-you/19401246

Here is a quote that I found concerning.
"Another government scientist says nanoparticles can be found today in produce sections in some large grocery chains and vegetable wholesalers. This scientist, a researcher with the USDA's Agricultural Research Service, was part of a group that examined Central and South American farms and packers that ship fruits and vegetables into the U.S. and Canada. According to the USDA researcher -- who asked that his name not be used because he's not authorized to speak for the agency -- apples, pears, peppers, cucumbers and other fruit and vegetables are being coated with a thin, wax-like nanocoating to extend shelf-life. The edible nanomaterial skin will also protect the color and flavor of the fruit longer. 
"We found no indication that the nanocoating, which is manufactured in Asia, has ever been tested for health effects," said the researcher."


Here is another quote.
"One of the few ingestion studies recently completed was a two-year-long examination of nano-titanium dioxide at UCLA, which showed that the compound caused DNA and chromosome damage after lab animals drank large quantities of the particles in their water.  It is widely known that nano-titanium dioxide is used as filler in hundreds of medicines and cosmetics and as a blocking agent in sunscreens. But Jaydee Hanson, policy analyst for the Center for Food Safety, worries that the danger is greater "when the nano-titanium dioxide is used in food.""

I know that Titanium Dioxide is in the sunscreen and makeup that I use.  Is this cause for concern?  Maybe not if it is just externally applied?  And at much lower levels than what the lab animals consumed? 

Actually - I don't know.  I just found this article which goes into more detail on nano-titanium dioxide.  http://www.aolnews.com/nanotech/article/amid-nanotechs-dazzling-promise-health-risks-grow/19401235

Here is another article on the subject.
http://www.aolnews.com/nanotech/article/hold-why-nanotech-hasnt-yet-triggered-the-yuck-factor/19401419

This site will get you to all of the links that I posted.  I was just breaking them down into what they are about.  There are probably a few more here too that I haven't read through yet. 
http://www.aolnews.com/category/nanotech/

All of these articles are written by the same man.  I still need to do some more research to find out what else is out there about this subject. 

Just thought it was worth passing along and would love to hear anyone else's thoughts on this.  I am still pretty new at all of this natural health stuff, so I could just be missing something.