From telecommunications and transportation to healthcare and entertainment, cutting-edge technology serves society well. But not when it comes to food. Oh no. We don't want technology anywhere near that. Neanderthal know-how is perfectly fine, thanks. What's behind that bizarre thinking?
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The guidelines were born of good intentions; created to make Americans healthier. However, they were not inscribed on stone tablets and handed to mankind. Instead, the guidelines are the result of a bureaucratic process and, as such, are susceptible to dubious conclusions and adverse influence by activist groups.
An increasing regulatory burden has a disproportionate impact on the small farmer. Larger farms can absorb the high cost of increased compliance, and can afford to hire lawyers and compliance personnel to navigate regulations. As a result, farms and agricultural businesses are forced to get big, or shut down.
Outside of the Western world, insect consumption is common. The Chinese, for instance, will eat just about anything that crawls on six (or more) legs. Centipedes and fried scorpions appear on the menu. Not only is entomophagy widespread, it's also probably healthier for people -- and the planet -- than eating other animals.
When it comes to food -- shopping for, eating and disposing of it -- it's surprising how lack of awareness frequently factors into each area. Apparently this was a recurring theme given the tepid news coverage following last weekend's World Food Day, coupled with a recent consumer survey regarding food consumption and waste.
It's nearly impossible to get every last drop of liquid foods out of their containers. Ketchup and syrup are among the worst offenders. Up to 15 percent can be wasted due to such inefficient packaging. But a team of engineers, mostly from Colorado State University, has devised a solution to the world's sticky container problem using a super-hydrophobic material.
Assuming that the company Ava is able to successfully replicate wine by simply combining chemicals in a laboratory, a big question still remains: Would people actually buy it? ACSH President Hank Campbell and Senior Fellow of Biomedical Science Dr. Alex Berezow debate the issue.
The presence of a molecule that strongly enhances the flavor of other molecules may explain why garlic powder is such a commonly used ingredient in cooked foods.
Unlike draping yourself in velvet, which is not socially acceptable, silk remains perfectly fashionable. In fact, it is all the rage at the Massachusetts Institute of Technology and Tufts University, where a research group led by David Kaplan is literally wrapping silk around everything it can get its hands on.
The millennial generation (born between 1984 and 2004) has its own take on food and nutrition. From eschewing breakfast cereals to checking the web for information, they don't necessarily follow in their predecessors' footsteps when it comes to what they consume.
Students with peanut allergies have forced many schools to ban these nuts. However, scientists are working on a solution: trying to create a peanut without the allergenic proteins. They report they are close to a finished product, but regulatory questions abound as the definition of "GMO" is examined.
The Salk Institute released a study in the journal Cell Metabolism which highlights the erratic behavior of human eating patterns. Researchers did this using a photo app that could have wider implications for diet, weight loss and public health.