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.”
National Organic Program (NOP) and National Organic Standards Board (NOSB)
– What are they thinking?
-
Scott’s Perspective… Excerpt from Electronic Code of Federal Regulations,
Agriculture—National Organic Program, 205.236*: “Poultry or edible poultry
prod...
2 comments:
Silvia, I hope that you continue to read my blog; even though you only came upon it by accident. My intention was never to scare readers, it was just to share with them this article. I agree that the story presented is only the worst case scenario, but it is the possibility of dangers in our foods.
I encourage my readers to make their own decisions when it comes to food the purchase and eat, but I just want them to know what is going on out there.
Thank you for shining more light on thin subject and I hope you take the time to read through my other posts.
Nate
Post a Comment