Is Lab-Grown Meat Healthy and Safe to Consume?
Jaydee Hanson & Julia Ranney It goes by many names: cultured, cell-based, cultivated, lab-grown meat, etc. As the names imply, it is a meat alternative made in a lab via animal cells and a cultured medium, like fetal bovine serum or a proprietary mix of sugars and salts. Several companies around the world are promoting […]
The Dark Side of Plant-based Food – It’s More About Money Than You May Think
Martin Cohen and Frédéric Leroy If you were to believe newspapers and dietary advice leaflets, you’d probably think that doctors and nutritionists are the people guiding us through the thicket of what to believe when it comes to food. But food trends are far more political – and economically motivated – than it seems. … […]
The Dark Side of Lab-Grown “Milk”
dairycentral.ca Consumers opt for plant-based foods for many reasons– perceptions of health benefits, concerns about the ethics of consuming animals or concerns about the environment. This trend has food producers partnering with niche companies to use ultra-processing and fermentation technology to create inexpensive food components (e.g. proteins, starches and oils) which can be used to […]
Pleiotropy: One Gene Can Affect Multiple Traits
Ingrid Lobo How can a mutation in one single gene cause a disease with a wide range of symptoms? This situation is referred to as pleiotropy, and it has been identified in a wide range of species, even humans. Image: LaCasadeGoethe @ Pixabay
Changes in Dietary Iodine Explains Increasing Incidence of Breast Cancer with Distant Involvement in Young Women
Jay Rappaport The incidence of breast cancer with distant involvement at diagnosis is increasing in young women, age 25-39, possibly at an accelerating rate, as previously demonstrated by Johnson et al. This disturbing trend was also observed in women age 40-54, albeit to a letter extent. Understanding the causes for these changes in cancer demographics is […]
Toxin Contagion – Funds, Food and Pharma
Colin Todhunter … Small farmers produce up to 80% of the food in the non-industrialised countries. However, they are currently squeezed onto less than a quarter of the world’s farmland. The period 1974-2014 saw 140 million hectares – more than all the farmland in China – being taken over for soybean, oil palm, rapeseed and sugar […]
Dysregulation along the Gut Microbiota-Immune System Axis after Oral Exposure to Titanium Dioxide Nanoparticles: A Possible Environmental Factor Promoting Obesity-related Metabolic Disorders
Bruno Lamas, Lauris Evariste and Eric Houdeau Food additives are one major hallmark of ultra-processed food in the Western-diet, a food habit often associated with metabolic disorders. Among these additives, the whitener and opacifying agent titanium dioxide (TiO2) raises public health issues due to the ability of TiO2Â nanoparticles (NPs) to cross biological barriers and accu- […]
Are Foods Being Turned Into Bioweapons?
Joseph Mercola Dr. Peter Lurie, president of the Center for Science in the Public Interest (CSPI), and Beth Ellikidis, vice president of agriculture and environment at the Biotechnology Innovation Organization (BIO), argue for the genetic engineering of food. Both are connected to Bill Gates and other Great Resetters that are pushing to replace all-natural foods […]
