Nanotechnology in Our Food

[Shel_B]

Perhaps this will provide impetus for some discussion ...

 

Click here to read an eye-opening article about nano technology in our food.

 

 

 

 

 

 

[rotuts]

interesting article

 

the only nano material they reference specifically is

 

" Titanium dioxide, for example, is used to increase the whiteness of milk, yogurt and dairy substitutes "

 

this is a chemical, not a material.

 

I have no idea if titanium dioxide passes easily through membranes and other cellular structures, or even if its absorbed via the GI tract.

 

I haven't thought about this before.

 

""  Nanomaterials are also used in chocolate, salad dressings, cereal, pasta and other foods ""

 

Id like to hear more on what these materials are.  too bad they didn't mention them in the article. which is not to suggest they don't exist.

Edited June 24, 2015 by rotuts (log)

[gfweb]

"this is a chemical, not a material." is a meaningless statement in the article re titanium dioxide. Anything that exists is of course made of chemicals. Using the logic of that quote one could say that asbestos is a material not a chemical and infer safety from that.

 

Titanium dioxide is not a new compound and has been used to whiten all kinds of stuff for years ..even in micronized form. It was nano before the concept existed IIRC. (Which is not to say that it has to be safe because its been around a longtime)

 

That article was about keeping engineered molecules out of organic food (which seems in keeping with the philosophy of organic food). 

[rotuts]

fair enough.  Nano been pretty buzzy for a while now, and Ill let go the question :   "a chemical is not a material ".

 

to study chemicals, you go to the chemistry department.  you study electrons and orbitals.

 

"Cooking is chemistry you can eat "

 

to paraphrase Chef Gusteau

 

to study materials, you go to the department of material science.  Ive never been there so its a mystery to me what goes on in there.

 

maybe they bend stuff, who knows.

 

but you are indeed correct that the issue is engineered molecules, and what to do with them at the dinner table.

 

Im still interested in what's Nano in my chocolate.

 

i hope its not the buckyballs that make it so smooth and delicious.

Edited June 24, 2015 by rotuts (log)

[gfweb]

I'm thinking that engineered molecules are why Hershey's chocolate tastes so bad

[rotuts]

no joke.  Id like to hear about what these molecules are.  Im sure they are really there

 

the article in question is deeply flawed because its hoping to whip up hysteria by invoking

 

a lot of buzz and nonsense and that covers up what might be a significant health problem.

 

"  Due to their incredibly small size, nano particles ingested in food are fundamentally different and can move throughout the body and through cell structures in unknown ways "

 

are they implying this is Fantastic Voyage but really really really small ?

 

they do a  very big ( or very small ) disservice to a  problem that should be addressed thoughtfully.

 

I really like 

 

" can move throughout the body "

Edited June 24, 2015 by rotuts (log)