In a recent article by Andrew Schneider, AOL News Senior Public Health Correspondent, a potentially dangerous trend of food science is explained and discussed.
Nano-particles are apparently being widely used by many food manufacturers and shippers to “extend shelf-life” as well as “protect the color and flavor” of all kinds of food.
These nano-particles may be protecting the foods, but “hundreds of peer-reviewed studies have shown that nano-particles pose potential risks to human health -- and, more specifically, that when ingested can cause DNA damage that can prefigure cancer and heart and brain disease.”
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