Wednesday, March 26, 2008

How does nanotechnology taste?

If you thought that GM food was a little sinister, then you will be appalled by the implications of an article in the Guardian today. It looked at the science of nanotechnology and how it could revolutionise food.

How do you fancy tucking into a bowl of ice cream that has no more fat than a carrot? Or eating a burger that will lower your cholesterol? If you are allergic to peanuts, perhaps you'd like to fix your food so that any nut traces pass harmlessly through your body. Welcome to the world of nanofoods, where almost anything is possible: where food can be manipulated at an atomic or molecular level to taste as delicious as you want, do you as much good as you want, and stay fresh for ... well, who knows? A world where smart pesticides are harmless until they reach the stomachs of destructive insects; where food manufacturers promise an end to starvation; where smart packaging sniffs out and destroys the micro-organisms that make good food go bad. In short, a food heaven to those who see it spelling the end of obesity and poor diet. Food hell to those who believe the case for nanofood safety is still far from proven. One thing is certain: after the controversy that surrounded genetically modified foods, nano is set to become the next kitchen battleground.

Definitely worth a read.


Anonymous said...

Why appalled?

John Kim

Chris said...

The idea of my statement was that if you didn't trust GM food (unnatural and untested?) then you will be really worried about nano-engineered food...

Muse said...

It makes me think about all the times we say things like, "why can't ice cream be good for us and carrots be the food that makes us fat?!"

Be careful of what you ask for! You just might get it.


Stephan said...

That is really scary. It's amazing how much we'll tinker with things without really understanding how they work.

Scott Kustes said...

And to think that there was once a time when food was just left to be food. When will mankind figure out that we can't best Mother Nature? Every time we try, MN rears back and shows us how simplistic our thinking is. I have little hope for any kind of GM or nano-tech improving our foods. In fact, just letting foods be is the best way to improve them.

Scott Kustes
Modern Forager