George Rebane
… and not a minute too soon to suit this pudgy commentator who always licks his platter clean. Many food research outfits have been working on modifying our favorite foods and condiments so as to increase their nutrition, taste, and satisfaction while reducing their harmful effects – starting with how much we want to eat. Emma Davies in The New Scientist writes a comprehensive report on the goings on in this promising area.
So what is a nanofood? It isn’t just about nanoparticles. Many foods have a natural nanostructure – the proteins in milk form nanoscale clusters, for example – that can be altered on the nanoscale to enhance their properties.
In fact, researchers have been changing the nanostructure of food for years, for example by adding emulsifiers to improve the texture of ice cream. It’s the emergence of technologies such as atomic force microscopy that has changed the game by finally opening a window on the nanoworld …
Every time I read about the accelerating pace of technology, I can’t help but hearken back to the constant stream of proposed benefits from new government restrictions and diktats that are awaiting legislative action to further prescribe our behavior and reduce our liberties. In the area of nutrition we constantly hear reports of government prescribing what products we will be able to buy and what we should eat. ‘Outlaw Big Macs and hot coffee!’
The dolts in Washington have no idea what is coming down the pike, and how such new products as described by Davies will benefit us, all without the meddling and ministrations of Big Brother. But then, where is the ability to tax and control in that approach?
Thinking about this research should remind us of the new kinds of jobs that are constantly being created and the education required to perform in them. At your local schools, check out the number of kids preparing for technical careers to the number who plan to go into the arts or get a government job.
rebanesruminations.com 
Leave a comment