Not content to merely manipulate genes, scientists are now apparently beginning to fiddle with the very molecules of food, bringing us something called nanofoods. As Dan Mitchell of Slate reports in a roundup piece on the topic, an article in the riveting-sounding magazine Food Processing cites:
“Canola oil containing particles that supposedly block cholesterol from entering the bloodstream; chocolate shakes that are ‘tastier and more nutritious thanks to the addition of nano-sized ingredients 100,000 times smaller than a grain of sand’; and dietary supplements enhanced to boost the power of the nutrients they contain.”
Well, that all sounds good. Green-light that stuff. Hold on, what’s that, Dan Mitchell? Oh, yes, “research by the Project on Emerging Nanotechnologies … ‘found no research on the impact of nanomaterials on the gastrointestinal tract.’”
Well, what’s the worst that can happen?