Misconceptions abut GMOs

GMOs have been a very controversial issue recently, and many misconceptions about GMOs are fueling this debate. This article discusses some of the major myths associated with GMOs. Many in the public fear GMOs due to this public perception in this country that natural foods are optimal for health and are tailored for our consumption. In a way this notion is correct, for thousands of years we have been genetically modifying plants through selection and hybridization to better fit our needs. This misconception could be in part due to a large proportion of our population (40-50%) believing in young earth creationism. A religious group at one point tried to use the banana as proof that nature was tailored made for us by a deity, luckily all you have to do is google "Wild Banana" to disprove this theory. As Neil deGrasse Tyson explains in this video we have been modifying foods for millennia. The difference between what humankind did before and what we do now is that we know about genetics (and recently Epigenetics) and can use this knowledge to cause specific changes in plant genomes rather then breading two plants together hoping for the best. I chose this article specifically because it also discusses overly optimistic myths of GMOs and not solely focusing on disproving the negative misconceptions of GMOs. With the rise of the theory of Epigenetics recently to supplement the theory of Genetics, we are getting a sharper understanding of how life operates. I for one hope that these fears born out of ignorance that hinder functional application of these advances will subside when scientific literacy increasess.

Race to Turn Dandelions Into Rubber

One of the leading automotive industries is breaking bounds in the scientific market. Rubber tire makers are pushing forward in developing rubber from dandelions. To most, the yellow flower is a nuisance that ruins their lawns and gardens but to others it offers the possibility to expand an already dominating industry. Scientists all over the world are working to breed a specific type of dandelion that produces similar milky fluid that contains tire-grade rubber particles. They are manipulating their DNA to see which types of plants will grow best and work most efficiently with crop machines. There is currently a seven year plan drawn up that is designed for future dandelion crop farmers. Overall, the point of this is to eliminate the over usage of rubber trees in Southeast Asia.

                        

http://www.reuters.com/article/2014/08/20/us-dandelion-rubber-idUSKBN0GK0LN20140820

Natural & Man-Made Chemicals

There are many myths about the chemicals which you breathe in air and the food you consume. One of the myths is that you can lead a chemical-free life, this is simply false. Despite the many products that claim to be chemical-free, using the term "chemical-free" is inappropriate. Another myth that is disproven is that man-made chemicals are dangerous. Whether a chemical is man-made or natural tells you nothing about how dangerous it is. As you can see from this image, there are naturally occurring chemicals that can be toxic and there are man-made chemicals that have no toxic effect within the same concentration levels. The dose of these chemicals is what makes the poison. For example, apple seeds contain amygdalin which can be toxic to humans in large amounts. It important to understand that whether you eat only organic foods or solely processed foods, your surroundings and diet consist of nothing but chemicals. 

The Science of Booze

This New York Times article is a summary and review of the book "Proof: The Science of Booze" by editor Adam Rogers. It not only discusses the chemistry of producing alcohol but also the chemistry of its consumption. Its starts out talking about the natural process of fermentation that converts sugar to ethanol by yeast. It also talks about the discovery of yeast by scientists such as Louis Pasteur and how “early microscopists had a reputation for seeing things that weren’t really there.” Roger then leads into discussing the many different types of alcohol that can be made and the flavors that are produced from aging. He then goes into the chemistry behind the consumption of alcohol, mostly the psychology of it. Even after all of this discussion, there is still a lot to learn about alcohol.

“Ethanol is one of the few legal drugs of abuse,” Mr. Rogers writes, “and the only one that nobody really understands at the functional level.”

I found this article very interesting because I am a food science minor and interned at a winery this summer. I am looking to go into the production of alcohol as a career making this book a must-read for myself.

http://www.nytimes.com/2014/07/22/science/proof-drinks-in-the-science-of-alcohol.html?module=Search&mabReward=relbias%3Ar%2C%7B%222%22%3A%22RI%3A12%22%7D&_r=0

Progress on Reducing Pesticide Hazards

Recent news reported by the NY Times indicates that regulation is working and hazards from pesticide residues in water supplies have significantly diminished.  The Times' Michael Wines points out:

"The results nevertheless documented a striking decline in dangers to humans from pesticide pollution. From 1992 to 2001, 17 percent of agricultural streams and 5 percent of other streams contained at least one pesticide whose average annual concentration was above the maximum contaminant level for drinking water. But in the second decade, from 2002 to 2011, the survey found dangerous pesticide concentrations in only one stream nationwide."