Saturday, March 27, 2010

Table Talk: The New, Dangerous Science of Food

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.”


Silvia said...
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Nate Snow said...

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.