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Today's Produce May Be Nutritionally Deficient

YumSugar — Wed, 18 Feb 2009 10:15:48 -0800

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.
Although vegetables may be larger, this doesn't mean they contain more (or even as many) nutrients. This is caused by what's called the genetic dilution effect, in which farmers' efforts to increase crop yields have actually led to lower levels of protein, amino acids, and minerals. Although the "dry matter," or the bulk of the commercial vegetable's size, is increasing, there is "no assurance that dozens of other nutrients and thousands of phytochemicals will all increase in proportion to yield."

Davis argues that efforts to increase the production of food has actually led to food that is less nourishing. Crops are now being harvested quicker than ever before, and therefore produce has less time to absorb nutrients. These farming practices have also led to soil mineral depletion, which adversely affects the nutrition level of crops.

What do you think of this news? Is there some validity to Davis's argument? Does it make you more inclined to buy organic vegetables?

Labeling Won't Be Required For Genetically Engineered Animals

YumSugar — Thu, 22 Jan 2009 09:00:00 -0800

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. Prior to entering the marketplace, the animals themselves will need to receive FDA approval, and be labeled as genetically altered. In contrast, food products derived from these animals will not need to be labeled.

Proponents of the practice argue that it will create livestock that grow faster, produce less toxic waste, are resistant to disease, and are generally healthier to eat. But opponents argue that messing with Mother Nature could have unintended consequences, such as altering the genetic structures of animals.

What do you think of this ruling? Do you think the Food and Drug Administration has made the right decision?

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Beer: The Next Cancer Elixir?

YumSugar — Tue, 28 Oct 2008 11:15:25 -0700

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.

Perhaps this could help bring back America's beer drinking traditions. Would you drink beer that was genetically engineered if it had potential health benefits?

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Genetically Altered Animals as Food?

partysugar — Fri, 19 Sep 2008 03:00:23 -0700

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. Faster growing fish, featherless chicken, and mad-cow-resistant cattle are examples of the types of changes that can be made.

The development is incredibly interesting and somewhat disturbing. The FDA will not always require the genetically modified food to be labeled, so consumers may not know if they are eating pork from a reduced-waste producing pig or fish that has grown in 18 months instead of three years.

What do you think of the news? Would you want to eat genetically adapted animals?

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Would You Buy Genetically Modified Food?

YumSugar — Tue, 13 May 2008 12:00:36 -0700

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? Or are you a food purist at heart?

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Will the Real Red Snapper Please Stand Up?

YumSugar — Tue, 26 Aug 2008 11:15:23 -0700

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. "Flying fish roe" was actually smelt roe. And more than 75 percent of "red snapper" samples weren't the real McCoy: Instead, they turned out to be everything from Atlantic cod fish to endangered Acadian redfish.

This study was done on a small scale, but according to the New York Times, it's "unlikely to be a mere statistical fluke."

With the controversy around raw salmon, seafood is certainly getting a bad rap. This news has me worried. What if someone has a fish allergy? What do you think? Does this finding surprise you?
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Cilantro Preferences May Be Genetic

YumSugar — Fri, 20 Feb 2009 10:30:24 -0800

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.

Behavioral neurologist Charles J. Wysocki studied identical and fraternal twins' preferences for the herb and found that while more than 80 percent of the identical twins gave similar ratings on the "pleasantness" of cilantro, only 42 percent of the fraternal twins had like assessments. He also believes that disgust for cilantro comes from its odor, rather than its taste.

Wysocki cautioned that he hasn't run enough analysis of data to come to a firm conclusion, but this finding could explain a lot of things. After all, the Internet is rampant with anticilantro communities, from websites like I Hate Cilantro to opposition groups on Facebook, and even Julia Child wouldn't touch cilantro. What do you think of Wysocki's biological theory?

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Best Conventional Food Bets

YumSugar — Fri, 10 Jul 2009 05:50:33 -0700

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? Click through to find out.

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National Geographic's Portrait of the Global Food Crisis

YumSugar — Tue, 19 May 2009 15:00:14 -0700

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. "For most of the past decade, the world has been consuming more food than it has been producing," Bourne writes. Consequently, the cost of wheat, corn, rice, and other basic commodities has skyrocketed worldwide, hitting the world's poorest billion people the hardest. And the situation will only get worse: based on the world's booming population, we'll need to double our current food production by 2030 in order to keep up with demand. Simply stated: there isn't going to be enough food to go around.

Predictably, the root of the problem lies with agribusiness, and the synthetic fertilizers, pesticides, irrigation, and genetic engineering that come along with it. Overconsumption of meat is a problem, too: it takes up to 10 times more grain to get the same amount of calories from eating US grain-fed beef as it does from eating the grain itself. This alone is reason enough for a city to go meatless!

Check out the stunning photo slideshow, which profiles the world's interdependent food system. Do you feel the same urgency to address the world's food crisis?

Cilantro: Love It or Hate It?

YumSugar — Tue, 24 Feb 2009 05:50:25 -0800

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?

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