Better living through chemistry??
I love to eat. I never miss a meal, made clear by my ever increasing waistline. I enjoy the whole experience. I love to select the items in the grocery store, smell it cooking, and sitting down to devour the finished product is the highlight of my day. Many of my best memories are centered around some delicious meals. I myself am a terrible cook (that's another entry) but I lavish much praise upon those who keep me fed. I'm no different from the other 6.5 billion people on the planet. Food is an integral part of our lives, not just for nourishment but because it brings significant meaning to so many moments in our existence.
As time goes on food gets better. The tide has turned away from high preservative, chemically supplemented food stuffs. We prefer fresh and/or organic vegetables. We don't want our meat full of hormones and antibiotics. The human body, being the incredible machine that it is doesn't know what to do with these strange substances that are developed in someone's test tube and will have all kinds of adverse reactions. We have learned that saccharin can cause cancer. MSG could sometimes make you feel a little dizzy or hyper. Does anyone remember the rather nasty side effect of Olestra chips? This food product was processed in synthetic cooking oil. But scientists continue to seek the holy grail of chemicals that will revolutionize food production. I was recently told about a new food additive being developed to trick the brain into thinking something is sweeter or more savory. It is designed to satiate your need for a particular sensation sooner. The theory is once you are satisfied you will eat less of something and it will aid in weight control. According to the article in Scientific America, this compound is so potent it requires a tiny amount be added to foodstuffs. For food processors the benefit is less sugar or less seasonings needs to be added to a product. But again it is a scientifically engineered chemical. It is not something found in nature and enhanced to be consumable. So what are the side effects and how long will it take to find them out before this item is deemed unsuitable?
Although the recent food shortages have dominated the news we should not succumb to chemistry to feed the world population. Instead of trying to chemically enhance food perhaps scientist should turn their attentions to developing better farming techniques. There are many places around the world that could benefit from revolutionary agricultural discoveries that could make small communities self sustaining. We shouldn't be using corn for fuel for our cars but for food to feed livestock. Farmers should be able to get fair market value for their crops so they won't feel the need to sell to developers who will just put another mall on it. We should stop polluting our waters so fish will repopulate. But the first line of defense is with the consumer. Simply don't buy products with these additives. When the manufacturers see they will not recoup their investment they will eventually pull the product from shelves.
As time goes on food gets better. The tide has turned away from high preservative, chemically supplemented food stuffs. We prefer fresh and/or organic vegetables. We don't want our meat full of hormones and antibiotics. The human body, being the incredible machine that it is doesn't know what to do with these strange substances that are developed in someone's test tube and will have all kinds of adverse reactions. We have learned that saccharin can cause cancer. MSG could sometimes make you feel a little dizzy or hyper. Does anyone remember the rather nasty side effect of Olestra chips? This food product was processed in synthetic cooking oil. But scientists continue to seek the holy grail of chemicals that will revolutionize food production. I was recently told about a new food additive being developed to trick the brain into thinking something is sweeter or more savory. It is designed to satiate your need for a particular sensation sooner. The theory is once you are satisfied you will eat less of something and it will aid in weight control. According to the article in Scientific America, this compound is so potent it requires a tiny amount be added to foodstuffs. For food processors the benefit is less sugar or less seasonings needs to be added to a product. But again it is a scientifically engineered chemical. It is not something found in nature and enhanced to be consumable. So what are the side effects and how long will it take to find them out before this item is deemed unsuitable?
Although the recent food shortages have dominated the news we should not succumb to chemistry to feed the world population. Instead of trying to chemically enhance food perhaps scientist should turn their attentions to developing better farming techniques. There are many places around the world that could benefit from revolutionary agricultural discoveries that could make small communities self sustaining. We shouldn't be using corn for fuel for our cars but for food to feed livestock. Farmers should be able to get fair market value for their crops so they won't feel the need to sell to developers who will just put another mall on it. We should stop polluting our waters so fish will repopulate. But the first line of defense is with the consumer. Simply don't buy products with these additives. When the manufacturers see they will not recoup their investment they will eventually pull the product from shelves.
http://www.sciam.com/article.cfm?id=magnifying-taste&SID
posted by 21stcenturyvixen @ Better living through chemistry??
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