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Originally posted by LocoHombre
reply to post by jssaylor2007
thank you. that is exactly my point. without the innovations in ag sciences, food would not prosper in the land it now does. the people who hate it don't know this. they think there fod comes from a magical room in Walmart/McDonald's/BK/DQ/Albertson's/Cashwise Foods/etc.
Hidden hazards of nano-ingredients
I never thought I’d say this, but there’s something in your food that’s even worse than sugar… and this microscopic new threat isn’t even listed on the ingredients label.
These tiny terrors are called “nanoparticles” or “nanomaterials,” and they’ve been scientifically engineered to make foods look better and last longer.
But when it comes to nano, just say no-no — because nanotechnology, as it’s called, is wildly unregulated and dangerously untested. In fact, we have no idea at all what this junk might to do humans — yet you’re probably eating it right now.
Welcome to your new life as a supermarket lab rat.
What little we do know is downright frightening: A two-year study on animals at UCLA found nano-titanium dioxide — the most common nanoparticle — caused DNA and chromosome damage, according to AOL News.
The researchers say this kind of severe damage could lead to cancer, heart disease and brain disease… and yet these nano-particles are turning up in everything from fruit and vegetable coatings to salad dressing to ice cream.
We used to call that food tampering. Instead, the mad scientists behind this sick scheme are considered industry pioneers.
Meanwhile, the FDA is so in the dark on this one that they won’t even admit it’s in your food… even if its own experts say it is. In fact, the AOL News report found that 20 of the world’s top food makers have their own nano-labs or contracts with universities to develop nano-ingredients for them.
And because there’s no requirement to list these particles on nutritional labels, there’s no way of knowing if your food has been nano-tainted… and therefore no way to avoid it.
It’s reaching the point where the only way to be safe is to grow your own — and if you have the time and space, don’t wait — spring is here. Start planting today.