In the past, it took the skill or luck of the cook and the right touches of spices, herbs and other magic potions to seduce taste, texture, flavor and aroma from the communal pot.
This photo by ABC.net.AU shows nanoparticles of titanium dioxide, which, according to safety authorties, is used in thousands of consumer products, including some ice cream and icings. A recent UCLA study showed that large doses of this nanoparticle in the water of test animals caused DNA distruction.
Today, that culinary magic is being dished out by scientists rearranging atoms into chemical particles never before seen. Some of these almost supernatural nanoparticles are heading toward your grocery shelves or, according to some government investigators, are there already.
I began chasing the intricacies of the fascinating and terrifying world of nanotechnology about 15-months ago, even before my newspaper – the Seattle Post-Intelligencer – was shut down by the corporate wizards. This week, AOL News, my new employer, is publishing eight stories and charts and photos on nanotechnology and how it is and will impact your lives.
Scores of studies show that many nanoparticles have the potential for delivering significant harm to various organs, the blood supply, even the brain. Some of the best food scientists in the world complain that far too few studies were being done on nanomaterial that was (or is) eaten.
Check out this cameo from the AOL story on food:
At last year’s Institute of Food Technologists international conference, nanotechnology was the topic that generated the most buzz among the 14,000 food-scientists, chefs and manufacturers crammed into an Anaheim, Calif., hall. Though it’s a word that has probably never been printed on any menu, and probably never will, there was so much interest in the potential uses of nanotechnology for food that a separate daylong session focused just on that subject was packed to overflowing.
In one corner of the convention center, a chemist, a flavorist and two food-marketing specialists clustered around a large chart of the Periodic Table of Elements (think back to high school science class). The food chemist, from China, ran her hands over the chart, pausing at different chemicals just long enough to say how a nanoized version of each would improve existing flavors or create new ones.
One of the marketing guys questioned what would happen if the consumer found out.
The flavorist asked whether the Food and Drug Administration would even allow nanoingredients.
The FDA would not permit me to interview anyone on the record about its efforts to regulate the safety of food products and packing that involves nanomaterial.
–Andrew Schneider
