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Today's Produce May Be Nutritionally Deficient
As it turns out, modern-day fruits and vegetables may not be so good for you after all. In this month's issue of HortScience, Donald R. Davis, a former research associate at the Biochemical Institute at the University of Texas, argues that the average vegetable found in today's US and UK supermarket could be anywhere from 5 to 40 percent lower in minerals, such as magnesium, iron, calcium, and zinc, than produce that was harvested 50 years ago.
Labeling Won't Be Required For Genetically Engineered Animals
Last Thursday, the Food and Drug Administration issued its long-awaited regulations on genetically engineered animals. Its conclusion, after considering genetically altered animals? Consumer labeling will not be required for genetically engineered food.Currently, genetically engineered animals are being developed for the market, but so far none of the animals have been approved by the agency for marketing.
Beer: The Next Cancer Elixir?
While we recently learned that Americans are drinking less beer, perhaps they should reconsider.
Recent studies show that xanthohumol, a chemical found in hops, can inhibit enzymes that trigger cancer as well as help detoxify the body of carcinogens.
In addition, other researchers at Rice University are trying to genetically engineer brewing yeast in order to create beer loaded with resveratrol, a cancer-preventing compound.
Genetically Altered Animals as Food?
The government has decided to consider farmers' proposals to sell genetically altered animals as food. Although genetically engineered food is not a new concept (the process is used in agriculture to produce more crops), this is the first time that the FDA has contemplated applying the process to animals. The animals' genes would be manipulated to bring out or change certain characteristics.
Would You Buy Genetically Modified Food?
A recent CBS News/New York Times poll shows that 53 percent of Americans won't buy food that has been genetically modified. I can see where folks would be concerned, and wondered what you thought? Would you purchase food that had been genetically modified?
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Will the Real Red Snapper Please Stand Up?
A recent study conducted by two New York City high-school students shows that fish is commonly misnamed. When 60 fish samples from four sushi restaurants and 10 supermarkets were inspected using a genetic fingerprinting technique, a quarter turned out to be mislabeled.
Some findings: "White tuna" was really Mozambique tilapia, a much cheaper, commercially farmed fish.
Cilantro Preferences May Be Genetic
For every cilantro lover who basks in the bright, citrusy flavor of the herb, there's an equal and opposite voice that denounces its soapy, overly floral scent and taste. So why is cilantro (and not, parsley, oregano, or sage) so polarizing? At least one scientist believes that preference for cilantro may be a genetic trait.
Best Conventional Food Bets
In a perfect world, everything we eat would be free of genetic modifications, hormones, or synthetic pesticides: In addition to surpassing their conventional counterparts in nutritional value, organic foods produce less waste and improve ecosystem sustainability. But organic food comes at a steep price, literally — one that can be 10 to 40 percent higher than conventionally produced products. So if you have to skimp on some organic products when shopping at the market, what items are safe bets to purchase conventionally?
National Geographic's Portrait of the Global Food Crisis
While it's unlikely that there'll be any shortage of food at Memorial Day grill-outs across the country this weekend, National Geographic has released a special report on the global food crisis that's occurring at the same time.
In "The End of Plenty," writer Joel K. Bourne, Jr., and photojournalist John Stanmeyer address the fact that agricultural productivity isn't keeping up with population growth, and humanity's looked the other way.
Cilantro: Love It or Hate It?
Last week I mentioned that at least one scientist believes that cilantro preferences may be a genetic trait. Since people are clearly divided on the flavor of this plant, I thought I'd ask: Which of you are (possibly genetically predisposed to be) cilantro lovers and haters?
Source
Cilantro: Love It or Hate It?
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