REALscience » Food and Nutrition

Health Concerns Rise Over Use of Oil Dispersant Corexit

Michael Bradbury — Mon, 14 Jun 2010 21:56:55 +0000

Seven Louisiana fishermen reported getting sick after exposure to the oil dispersant that is being used to thin the oil slick on the Gulf of Mexico.

Nalco, the company that makes Corexit, the dispersant used after the April 20 Horizon Deepwater oil spill, says it has faith in its product. It insists that the product is biodegradable and that when it breaks down into tiny droplets, microscopic organisms then eat the oil and dispersant, cleaning the ocean in the process.

“The use of COREXIT dispersants to break up the oil in the Gulf of Mexico has been widely acknowledged by government officials as a safe, effective and proven response. Its ingredients rapidly biodegrade, do not bio-accumulate and are commonly found in popular household products. And because the dispersant works by spreading oil particles evenly through the water column, it is extremely unlikely that individuals along the Gulf Coast would come into contact with it.” — Nalco Chief Technology Officer, Dr. Manian Ramesh

But after health concerns began emerging the EPA is trying to curb the use of Corexit. To date, BP has sprayed more than one million gallons of the dispersant to prevent a massive oil slick from reaching the shorelines of the gulf states.

Fixing Food with Science

Michael Bradbury — Tue, 23 Feb 2010 22:23:03 +0000

Cookbook author David Joachim shows how his book The Science Of Good Food can fix most any kitchen mess. And in this video you’ll learn how to turn a basic custard into a delicious orange flan.

Joachim says you can turn to the book when you are baking a cake and something goes wrong. He’ll show you how to use science to fix a food disaster. He and his co-authors offer 100 recipes and over 1,600 tips on using science to cook.

Scientists Invent Rice That Doesn’t Need Cooking

Michael Bradbury — Wed, 10 Feb 2010 22:04:15 +0000

Agricultural scientists in India say they have developed a variety of rice that requires no cooking and can be eaten simply after being soaked in water.

Fizzy Science of Champagne

Michael Bradbury — Thu, 31 Dec 2009 19:45:35 +0000

For centuries, champagne makers considered pent-up carbon dioxide a hazard that could make their bottles explode. But the bubbles are so pleasing to the palette, it’s no wonder 322 million bottles of champagne were sold world-wide last year. WSJ’s Robert Lee Hotz reports.

Tired from Tryptophan

Michael Bradbury — Sat, 28 Nov 2009 01:57:36 +0000

Did you fall into a turkey coma? Well, if you did don’t blame it on the much-maligned tryptophan. It was more likely something else, like all the starch in stuffing or sugars in candied yams that made you need a nap.

New research is finding that carbohydrate-rich meals help tryptophan cross the blood-brain barrier more easily but turkey isn’t the only food containing that amino acid.

Beer’s Organileptic Chemistry

Michael Bradbury — Fri, 06 Nov 2009 20:58:56 +0000

Beer has been flavoring human culture for at least 9,000 years. During that time, the rich brew has transformed and evolved to satisfy the complex palates of the time.

Now, science is a driving force in making beer. And, understanding some of the chemistry can refine color, aroma and flavor.

More Info:
IBU Chart Graph

Dogfish Head Brewery owner Sam Calagione talks ancient beer.

Bottled Water Goes Under the Microscope

Michael Bradbury — Thu, 09 Jul 2009 15:42:57 +0000

Water, water everywhere but no two types are regulated the same way. It’s a mouthful but a new report suggests that consumers know less about expensive bottled water than they do about what comes out of the tap for free.

Now the Government Accounting Office is suggesting better labeling, to differentiate between bottled water which is regulated by the FDA and municipal tap water which is regulated by the EPA. Here is the GAO testimony (PDF), presented to Congress this week.

Americans drank 8.6 billion gallons of bottled water in 2008, twice that which was consumed ten years ago. Bottled water is a big business, worth about $16 billion a year. But few consumers ever know where the water comes from or if it is better for them than drinking tap water. One report found most people believe that bottled water is healthier.

Food Art Relies on Science

Michael Bradbury — Thu, 02 Jul 2009 17:41:44 +0000

Indulge all of your senses at Chef Homaro Cantu’s Moto, where the international menu is boosted by what the trailblazing chef calls molecular gastronomy — a futuristic method of preparing food that incorporates science and artistry into the culinary experience.

Making icecream with liquid nitrogen.

Courtesy of Academia Barilla Culinary School.

Bovine Genome Moos Science Forward

Michael Bradbury — Sat, 25 Apr 2009 03:04:42 +0000

Cows are more like people than we thought. Or so says new international research stemming from a six-year analysis of the entire genetic code for cows.

Over 300 researchers from over 25 countries have been poring over segments of DNA trying to identify which building blocks do what.

The preliminary results–spread out over 20 journal articles–could help advance medicine, cattle breeding and even reduce greenhouse gas emissions.

Listen here.

HowCast: Become a Medical Test Subject

Michael Bradbury — Wed, 25 Mar 2009 23:11:19 +0000

Looking for a way to make extra money and help further medical research?

Try becoming a medical test subject and give yourself over to the warm embrace of science where you can make up to $50,000 a year.

Before starting, go here:

BioTrax.com

and here…

GPGC.net

to see if you qualify.

Mercury Study Leaks Out

Michael Bradbury — Sat, 31 Jan 2009 01:24:50 +0000

Common processed food, including soda pop contain low levels of mercury.

An internal analysis of high fructose corn syrup by an investigator at the Food and Drug Administration is trickling out, four years after the samples were taken.

And, that study, printed in the journal Environmental Health this week found mercury in some samples of corn syrup, a primary ingredient in most common processed food products from Pop Tarts to barbeque sauce.

A second study found low levels of mercury in many products, taken off the shelves at grocery stores.

The Corn Refiners Association disputes the claims in both studies.

So little is known about how mercury is metabolized in our bodies. Some believe low levels of mercury pass in and out of our bodies all the time and that nutrients in our diet helps process the metal. For those who are concerned about mercury in processed foods, eat more foods with zinc and selenium in them.

A full list of the products tested by the Institute for Agriculture and Trade Policy.

Rejuvenating Resveratrol

Michael Bradbury — Thu, 18 Dec 2008 23:23:44 +0000

12 Days of Science: Day 5

Resveratrol, a key ingredient in red wine may lead to fountain of youth

Staying young and living longer is something that we all strive to do. Now science is coming closer to identifying a genetic fountain of youth and discovering proteins that control aging.

Resveratrol is a super-charging protein in cells that increase their energy and reduce the impact of free radicals which cause aging.

Some scientists are estimating that people born after 1975 could start living to 125. A few even point to a future where we replace body parts that no longer function. And one lone futurist wants to become a robot.

Wine Therapy:

Making a toast to your health could have new meaning this holiday season. Researchers have identified a substance in red wine that may hlep prevent Alzheimer’s disease. ScienCentral’s Brad Kloza reports.

Pond Scum’s Promise

Michael Bradbury — Tue, 16 Dec 2008 01:13:40 +0000

12 Days of Science: Day 4

Collecting Klammath Lake algae

Blue-green algae has been a health craze since the 1980s. The one-celled organism is staging a comeback with a new algae product that promotes the release of stem cells to repair damaged tissue.

And, it says it can help fix aches and pains and cure disease.

But the science doesn’t back up these claims. And, new research is showing that promoting stem cell mobility may help promote cancer tumor growth.

Toxic Tots

Michael Bradbury — Fri, 12 Dec 2008 02:34:21 +0000

12 Days of Science: Day 3

Environmental toxins are all around. And, many consumer products contain these man made compounds that damage organs, mutate cells or disrupt one biological system or another. From bath toys to shower curtains, these chemicals are seeping into our lives.

Two Reports:
Body Burden: Pollution in Newborns
Volatile Vinyl: The New Shower Curtain’s Chemical Smell

Pesticides, fire retardants and phthalates are showing up in newborn babies and seem to be building up in the foods we eat and even in the ocean.

Here’s a list of resources to find out more about consumer risk for some products:

One Celled Solutions

Michael Bradbury — Tue, 18 Nov 2008 01:32:14 +0000

Model of a phage attacking a microbe, courtesy of Ohio State University

Science is facing some big questions, like how will we capture excess atmospheric carbon dioxide or how will we overcome antibiotic-resistant bacterial infections?

But, a one-celled organism that lives in the sea may have the answers to health and environmental issues living inside.

Cyanobacteria and bacteriophages are knocking down barriers in biology and could even help the environment down the road. But first, scientists need to figure out how these tiny sea creatures tick.

Chocolate Bug

Michael Bradbury — Fri, 07 Nov 2008 23:15:19 +0000

Cacao Fruit Opened, courtesy of University of Wisconsin-Madison, photo by Susan Mahr

There is a sweet little insect that is dong the world a big favor. The tiny midge is a gnat-like fly that is solely responsible for the world’s chocolate supply. Without this pollinator the cacao fruit would not exist.

Chocolate lovers everywhere owe this millimeter-long bug a debt of gratitude.

Ice Cream De-Icer

Michael Bradbury — Mon, 21 Jul 2008 17:11:21 +0000

Just about everyone loves ice cream. It’s especially good on a hot summer day or on warm apple pie. What could be better?

But, pesky ice crystals that tend to form on the inside of the container could put a damper on your sweet desire to eat the creamy treat.

Now science is coming to the rescue of ice cream lovers to develop a way to keep the ice cream ice free.

Sweet Tooth Gene

Michael Bradbury — Mon, 12 May 2008 17:43:43 +0000

Courtesy of FreeImages.com

Some of us must have sugar. It might come in the form of sweet soda or piles of cookies. We affectionately refer to those cravings as a sweet tooth or those having a taste for sugar.

Well, scientists are learning that a genetic mutation might be triggering those insatiable cravings.

Rice Race

Michael Bradbury — Mon, 05 May 2008 19:08:02 +0000

Dr. Om Parkash, courtesy of University of Massachusetts Amherst

The current rice shortage being felt around the world doesn’t have just one source. It seems that many reasons are causing the food shortage. And, one is quite elemental.

High Fat Health Food

Michael Bradbury — Wed, 06 Feb 2008 17:35:36 +0000

courtesy of University of Massachusetts Amherst

Soon the greasy goodness of fat might make low-fat foods taste a lot better without adding calories. Researchers have pioneered a new technique for wrapping fats so the body can’t digest them as easily. This may have applications for drug delivery systems as well.

Animal Human Hybrid Okayed For Research

Michael Bradbury — Fri, 18 Jan 2008 18:35:25 +0000

British scientists now have permission to create human-cow hybrid embryos to further stem cell research of diseases like Alzheimer’s and Parkinson’s. Protests began last fall leading up to the decision on January 17. Many are opposed to the crossing of the line between animals and people. Previously mouse-cow hybrid embryos proved that this process would probably work with human cells.

FDA gives okay to cloned meat

Michael Bradbury — Wed, 16 Jan 2008 23:07:26 +0000

World Dairy Expo queen clones Liz I and Liz II, courtesy of clonesafety.org

The FDA says that cloned meat is just as safe as meat bred the old-fashioned way. It decided to allow cloned meat to enter the food supply in the midst of a heated debate about the meat’s safety. But cloned meat and milk won’t be on store shelves anytime soon. The organization has asked cloned meat manufacturers to wait until the market adjusts. The high cost of cloning might prolong the the wait even further.

Unleashing healthy food (for dogs)

Michael Bradbury — Tue, 13 Nov 2007 16:41:47 +0000

Nutrigenomics is a relatively new science that explores the relationship between genetic makeup and certain nutrients found in food that may assist in the prevention of specific diseases. It may help scientists better understand certain genetic disorders. For now, it’s helping arthritic pets climb stairs more easily and lead better lives.

Peanut Promise

Michael Bradbury — Tue, 31 Jul 2007 16:08:18 +0000

Dr. Mohamed Ahmedna, the scientific Mr. Peanut

After years of inventing useful peanut-based foods, Mohomed Ahmedna has announced his latest creation–the allergen-free peanut.