Category Archives: Our World

Dia De Los Muertos (Day of the Dead)

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Whether it be the stunning sugar skills pictures above, or the colorful parades in the streets of Mexico, el Dia de los Muertos is a beatiful holiday which presents diverse cuisine and a glimpse into the culture. Halloween’s cuisine, albeit a more famous one, consists of chocolate bars and blocks of sugar that do not resemble a skull in any way. Its less famous cousin is never lacking in calaveras: the Spanish word for sugar skulls.

The Day of the Dead is a Mexican holiday celebrated each year from October 31 to November 2, in which families welcome back the souls of deceased relatives for a brief reunion. Blending Mesoamerican ritual, European religion, and Spanish culture, the holiday has origins dating back 3000 years to Aztec traditions honoring the dead in the summer month. When Spanish conquistadores arrived in Mexico in the 1500s, they brought All Saints’ Day and All Souls’ Day celebrations from medieval Europe, which were incorporated with existing death-related festivities. Today, the holiday involves family gatherings at gravesites or altars in homes, with offerings of the deceased’s favorite foods and drinks. Decorations feature skulls, skeletons, marigolds, and the bread pan de muerto. Key symbols include La Calavera Catrina, an elegant skeleton in fancy clothes representing Mexicans embracing their heritage. While increasingly celebrated globally, the holiday maintains its core focus on remembering and celebrating departed loved ones.

Some of the key savory dishes associated with Day of the Dead celebrations include mole negro, a complex chile-based sauce; tamales, masa stuffed with fillings and steamed in corn husks; red pozole, a spicy meat and hominy stew; sopa azteca, a tortilla soup with avocado, cheese, and other toppings; and chapulines, roasted grasshoppers seasoned with garlic, lime, and salt. Regional savory foods like calabaza en tacha, a candied pumpkin dish, are also featured. These hearty, protein-rich dishes provide sustenance during the long nights of honoring deceased loved ones and represent cultural traditions passed down through generations. Their preparation and consumption helps celebrate the cycle of life and death.

The holiday features an array of sweet foods and desserts like sugar skulls, the decorative calaveras; pan de muertos, a sweet bread with bone-shaped decorations; calabaza en tacha, candied pumpkin; flan, a creamy egg custard; alegrias, puffed amaranth treats; and pepitorias, candies made of pumpkin seeds and sugar. Other sweets include atole, a cornstarch-based drink flavored with cinnamon; champurrado, chocolate-flavored atole; Mexican hot chocolate spiced with cinnamon and chili powder; and horchata, a sweet rice milk. These confections provide a touch of sweetness while honoring deceased loved ones. Their bright decorations and inclusion on the ceremonial altars represent the sweetness of life and hope for the departed’s peaceful journey.

Dia de los Muertos is such an influential holiday that statista.com reports upwards of 74% of Mexican people celebrating this holiday! The level of unity that this occasion brings is almost unparalleled. To all those celebrating: feliz dia de muertos, and to those not celebrating: try a new tradition this year!

Sources:
https://www.cozymeal.com/magazine/day-of-the-dead-food
https://www.history.com/topics/halloween/day-of-the-dead
https://www.statista.com/statistics/1274308/mexico-distribution-people-celebrate-dia-de-muertos/

Modern Effects of Bioengineering on Food

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In recent decades, bioengineering has revolutionized the agricultural industry, ushering in a new era of food production and consumption, and sustainability. While we continue to face issues with disease, worker shortages, and poor funding of farms, the future is in bioengineering; a future where food can be revolutionized.

One of the most prominent examples of the modern effects of bioengineering on food is the development of seedless watermelon. Traditional watermelons contain black seeds that contribute to their reproduction and genetic diversity. However, the presence of seeds can be bothersome to consumers, leading to discomfort while eating and the need to spit them out. In the 20th century, scientists began experimenting with hybridization techniques to develop seedless watermelon varieties.

Among many methods, the most interesting is chromosome duplication. This method is a breeding technique used to create seedless watermelons. It involves crossbreeding a diploid watermelon plant (with two sets of chromosomes) with a tetraploid watermelon plant (with four sets of chromosomes). The resulting seeds grow into triploid watermelon plants (with three sets of chromosomes) that are sterile and cannot produce viable seeds. However, they can produce fruit with underdeveloped, soft, or white seed coats, making them seedless or nearly seedless. This basic biology lead to a massive innovation in the food industry.

The introduction of seedless watermelon is a testament to the positive impact of bioengineering on food production. With traditional watermelon varieties, farmers had to carefully manage pollination to prevent crossbreeding, which could result in seeded fruits. This process was labor-intensive and required meticulous planning. However, seedless watermelon plants do not produce fertile seeds, eliminating the risk of crossbreeding and simplifying cultivation practices. Moreover, seedless watermelon plants tend to be more robust and disease-resistant, leading to higher crop yields and reduced reliance on pesticides. As a result, farmers can produce larger quantities of watermelon, meeting the rising demand from consumers. This increase in productivity has not only benefited farmers economically but has also contributed to more stable food supplies.

The availability of seedless watermelons has significantly influenced consumer behavior. The absence of seeds has made the fruit more appealing to a broader audience, including children and those who previously disliked dealing with seeds. Consequently, seedless watermelons have become more popular than their seeded counterparts, leading to shifts in consumer preferences and purchasing patterns. Furthermore, the rise of seedless watermelons reflects the increasing consumer demand for convenient and easy-to-consume foods. In today’s fast-paced world, people often prioritize convenience over traditional values, and seedless watermelons perfectly align with this preference. This trend has prompted food producers to explore bioengineering methods to create other seedless or easy-to-eat fruits and vegetables, expanding the range of convenient options available to consumers.

While the advent of seedless watermelon and other bioengineered crops has offered significant benefits, there are also concerns regarding the long-term sustainability of such practices. Critics argue that bioengineering might lead to a reduction in genetic diversity within crop populations, making them vulnerable to pests, diseases, and environmental changes. Moreover, the widespread adoption of bioengineered crops raises questions about potential cross-contamination between genetically modified and non-genetically modified crops, threatening the integrity of organic and conventional farming practices. It is crucial to establish strict regulations and measures to prevent unintended consequences and ensure the coexistence of different farming methods.

The development and widespread adoption of seedless watermelon serve as a powerful example of the modern effects of bioengineering on food production and consumption. Bioengineering has allowed for the creation of crops with improved qualities, such as seedlessness, which cater to changing consumer preferences and increase food productivity. However, it is essential to strike a balance between the benefits of bioengineering and potential environmental and sustainability risks. The future is exciting!

Sources:
https://cucurbitbreeding.wordpress.ncsu.edu/watermelon-breeding/seedless-watermelon-breeding/
https://www.ksat.com/news/local/2022/02/14/what-is-a-bioengineered-food-and-why-do-some-food-packages-now-have-that-label/
https://ag.purdue.edu/gmos/why-gmos.html

The Impact of Income on Nutrition

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Access to proper nutrition is a fundamental human right, yet it remains a significant challenge for many households worldwide. The economic status of a household, particularly its income level, plays a crucial role in determining the quality and quantity of food available. There is a lot of proof that shows how nutrition differs in households with varying income levels and highlights the implications of these disparities on health outcomes and overall well-being.

Low-income households often face limited access to nutrient-rich foods due to financial constraints. Fresh fruits, vegetables, lean proteins, and whole grains are often more expensive than processed, calorie-dense foods. As a result, households with lower incomes tend to rely more heavily on inexpensive, energy-dense foods that are high in added sugars, unhealthy fats, and sodium. This dietary pattern can lead to an increased risk of obesity, diabetes, and cardiovascular diseases. Fast food is very cheap and easy to come by, making it a “good” option for families with low income. Having a diet where fast food as a constant part of leads to many problems. Another point is that if money is running low, the quantity of food itself might not be there. This means that some families might be forced to survive off half portions of unhealthy food. This may jumpstart health problems that normally start later in life, in kids. High cholesterol, obesity, and more, are all examples of these conditions that may arise from an unbalanced diet.

Households with higher incomes have the advantage of being able to prioritize both the quality and quantity of their food choices. They can afford a wider range of fresh, organic, and locally sourced foods that are often more nutritious. In contrast, lower-income households may prioritize quantity over quality due to limited financial resources. This can lead to a higher consumption of cheap, calorie-dense foods that lack essential nutrients, contributing to malnutrition and various health issues.

Income disparities also affect the level of nutrition education and knowledge available within households. Higher-income households tend to have more resources to invest in nutrition education, cooking classes, and access to registered dietitians. They are better equipped to make informed decisions about their dietary choices, resulting in healthier eating habits. On the other hand, low-income households may have limited access to nutritional education and may be less aware of the importance of a balanced diet, leading to suboptimal food choices and nutritional deficiencies.

Food insecurity, defined as the limited or uncertain availability of nutritionally adequate and safe foods, is more prevalent in low-income households. These households often struggle to provide enough food for all family members, resorting to skipping meals or relying on low-cost, energy-dense foods. Food insecurity compromises the nutritional status of individuals, increases the risk of chronic diseases, and negatively impacts physical and cognitive development, particularly in children. Even though the government attempts to make food available for low-income households, there is still stigma against the use of food stamps. If this stigma dissipated, many problems in the lives of these families would be solved.

The community environment plays a significant role in shaping nutritional disparities. Low-income neighborhoods often lack affordable grocery stores and farmers’ markets, known as food deserts. This limited availability of fresh, healthy food options forces residents to rely on convenience stores and fast-food establishments, which tend to offer cheaper, less nutritious food. In contrast, wealthier communities often have better access to supermarkets and health-conscious food establishments, making it easier to maintain a balanced diet.

Nutrition disparities between households with different income levels have far-reaching consequences for individuals’ health and well-being. Limited access to nutrient-rich foods, a focus on quantity over quality, inadequate nutrition education, and food insecurity all contribute to the nutritional challenges faced by low-income households. Addressing these disparities requires a multifaceted approach, including policies that improve access to affordable, healthy food options, increase nutrition education, and promote sustainable socioeconomic development. By prioritizing equitable access to nutrition, society can work towards ensuring that all households, regardless of income level, have the opportunity to lead healthy and nourished lives.

Sources:
https://bmcpublichealth.biomedcentral.com/articles/10.1186/s12889-019-6546-2
https://www.sciencedirect.com/science/article/pii/S0749379716303099
https://www.ers.usda.gov/amber-waves/2008/november/can-low-income-americans-afford-a-healthy-diet/

Breaking Down: Water Consumption

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Water is the most important ingredient in the recipe for life. Not just for creating it, but more importantly, sustaining it. However, consuming water is not as simple as we make it out to be. Simply drinking an ample amount of water every day is a great start, but there are methods to further the amount of nutrition you are getting from drinking water. Read on to learn more about drinking habits, bottles, and what water actually does for your body!

The first time you should be drinking water is right after you wake up. Before you brush your teeth, before you eat your breakfast, before you do work out. While you sleep, your mouth is home to many active bacteria that release a sulfuric gas as they digest proteins in your mouth. Instead of spitting all of this out and wasting it, it is better to drink water and wash it all down. Forming this habit also makes your breath smell less throughout the day. To top it off, your mouth produces less saliva while you’re sleeping than the rest of the day, so drinking water right after you wake up reduces any discomfort you may be having due to dehydration.

You should also be drinking water during and after your meals. In many cultures, it is looked down upon to consume water while eating food. This is completely illogical, as drinking water while eating food is a great way to balance out the dehydrating compounds entering your body. Drinking water throughout the meal also prevents the urge to chug down an entire bottle at once after the meal. Drinking large quantities of water after a period of dehydration is not optimal, as it can cause queasiness and regurgitation. After finishing your meal, unless you have the intent to immediately brush your teeth, swish the water around your mouth and swallow to clean out any leftover food sediments on your teeth. This also helps with your breath.

Finally, you should be drinking a lot of water during periods of exhaustion. This can occur at many times throughout your day. If you are feeling like taking a nap after a long day, but you need to stay awake, drink water! Although it does not actually give you energy, it will make you feel good. If you feel exhausted while you are on a run, at the gym, or simply due to a prolonged headache, water may soothe your discomfort.

Whether you are drinking your water out of a bottle, pitcher, or a cup, they all have their own benefits and qualities you should seek. An interesting tradition from Ayurvedic medicine from Ancient India is drinking water out of copper pitchers. Before the world knew what bacteria was, Indian civilizations were storing water in a natural purifier; one that erased microorganisms, algae, fungi, and bacteria from the water. Drinking from pitchers to a glass is also sustainable, as they are both reusable. Plastic bottles provide no further nutrional value to the water and they cause the most environmental problems when disposed.

The only issue with metal water containers is that they may rust over time. This is why a safe choice is glass. Glass cups do not rust, but they also do not provide any extraordinary benefits. They are reusable and provide a great taste to the water. Personally, I have a metal water bottle that I take when I leave my house, but at home, I drink out of a glass pitcher into a glass cup.

There are several ingredients that you can add to your water to make it more nutritional and flavorful. One popular option is lemon, which not only adds a refreshing taste but also contains vitamin C and antioxidants that boost your immune system and fight inflammation. Another option is mint leaves, which give your water a cool and refreshing taste while aiding in digestion and providing anti-inflammatory benefits. Cucumber slices can also be added to water, providing hydration and promoting healthy skin due to their high water content and vitamin K. Finally, adding a pinch of Himalayan salt can provide essential minerals like magnesium and potassium, which aid in hydration and maintaining electrolyte balance. These simple additions can transform plain water into a nutritious and tasty beverage.

Following some of these habits can truly help you with some of the annoying problems in your life; tiredness, headaches, and poor mouth odor. Remember to sway away from plastic water bottles and stay healthy!

Sources:
https://www.wagnerdentist.com/what-happens-in-your-mouth-while-you-sleep/
https://premiumwaters.com/blog/top-5-best-times-to-drink-water-in-a-day/
https://urbannatureculture.com/blogs/news/the-mangal-jug
https://drinkoptimum.com/benefits-of-drinking-water-from-a-copper-bottle/

Sustainable Cooking

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Cooking is a daily routine that affects our environment, and it is vital that we approach it in a sustainable way. In this article, we will explore some tips on how to be more environmentally friendly when cooking, including sustainable food practices, such as farm-to-table, reducing food waste, and ethical food sourcing.

Farm-to-table is a sustainable food practice that reduces our carbon footprint by sourcing local ingredients from nearby farmers and producers. This helps to minimize transportation and packaging, which has a significant impact on the environment. Shopping at local farmer’s markets or joining a community-supported agriculture (CSA) program is a great way to practice farm-to-table cooking and support the local economy. Additionally, this practice promotes biodiversity, which is essential for maintaining a healthy ecosystem. Simply buying seeds and digging out a small patch in your backyard is a great start to getting fresh products that help the environment!

Reducing food waste is another crucial aspect of sustainable cooking. The USDA reports that an estimated 30-40% of the food supply is wasted, leading to significant environmental consequences. Planning meals in advance and only buying what is needed is a great start to reducing food waste. Additionally, using all parts of the ingredients and composting food scraps can significantly reduce methane emissions from landfills. This way, we can reduce our carbon footprint and minimize the amount of food that ends up in the trash. It’ll be hard for anyone to go to completely no waste, but whatever waste you do have, make sure you can deal with it the proper way. For example: composting or fertilizing.

Ethical food sourcing is essential for sustainable cooking. It involves selecting ingredients that are produced in an environmentally and socially responsible way. For instance, choosing meat products that are certified organic or grass-fed and avoiding products that come from factory farms. When selecting seafood, it is important to choose sustainably caught or farmed products and avoid overfished or destructively caught species. By supporting these practices, we can help reduce our impact on the planet and promote ethical and sustainable food production. Spending an extra few bucks for “premium” meat may seem like a luxury, but it has been made increasingly more affordable.

Cooking in bulk is another sustainable cooking practice that can help reduce energy consumption and time spent cooking. Additionally, leftovers can be repurposed into new meals, reducing the need to purchase new ingredients. Slow cookers, pressure cookers, and roasting large quantities of vegetables are some ways to cook in bulk. By adopting this practice, we can save time and energy while still enjoying delicious meals.

Finally, choosing energy-efficient appliances and sustainable cookware is essential for sustainable cooking. Induction cooktops and convection ovens are examples of energy-efficient appliances that can help reduce energy consumption. Sustainable materials such as cast iron or stainless steel are ideal for cookware instead of non-stick cookware that contains harmful chemicals that are difficult to recycle. Choosing these environmentally friendly appliances and cookware promotes responsible resource use and reduces our carbon footprint.

In conclusion, adopting sustainable cooking practices is crucial in minimizing our environmental impact when cooking. By practicing farm-to-table cooking, reducing food waste, and ethical food sourcing, we can ensure that we are using our resources responsibly. Cooking in bulk and using sustainable appliances and cookware can also reduce our carbon footprint. By adopting these sustainable cooking practices, we can enjoy delicious meals while taking care of our planet.

Sources:
http://socisdg.com/en/blog/sustainable-cooking/
https://www.usda.gov/foodlossandwaste
https://www.usda.gov/media/blog/2013/01/28/whats-your-beef-prime-choice-or-select

Uses of Technology in the Food Industry

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The use of technology in the food industry has changed how we produce and find food, including the way we use applications, robotics, data and processing techniques. While it may not be the first thing that comes to mind when it comes to food, technology has become an essential part of food production and processing.

According to a recent report from Dutch banking group, ING, the use of technology in the food industry helps manufacturers to produce food more efficiently for a growing world population. With a growing population, the demand for food is increasing each year. Technology improves the processing and packaging of food, resulting in increased shelf life and safety. It is important for foods that are mass produced to be the same. A reason why people today prefer unhealthy packaged foods over fresh foods from the farmer’s market is because when they open a bag of chips, they know what to expect. A fruit, for example, could be sweet, sour, soft, or firm. The use of technology helps eliminate this issue for packaged foods.

Robotic machines can eliminate safety issues in the food industry by performing the more dangerous tasks. In 2016, a tech company introduced a program for butchery, using robots to cut the more difficult meats and save workers from injury. Dangerous machinery cannot be coded to work symbioticly with humans. But working with other robots? They can do that just fine. It is more helpful to have a fully automated system than a partially automated system, which is why companies are decreasing their human workload while increasing their automated workload.

Surprisingly, 3D printing has become increasingly popular across the food industry. There have been several applications of 3D printing food, from NASA printing a pizza to creating soft foods for people who cannot consume hard food. It opens the door to innovation and helps with food sustainability, shaking up the industry in many ways. One alternative to eating the sodium and calorie high imitation meats is to eat 3D printed meat, which is almost a perfect copy of the actual thing!

Precision agriculture is a major player in the use of technology to improve food production. GPS tracking systems and satellite imagery are used to monitor crop yields, soil levels and weather patterns to increase efficiency on the farm. Drones are also used to locate and identify diseased or damaged crops and tend to them immediately, helping workers to be more efficient. With strict product requirements at large volumes and demand for lower pricing, robotic elements help create a faster environment to produce more goods than regular labor.

The use of technology in packaging has also become a concern for consumers, who pay attention to labels and harmful ingredients. Companies use technology to help them “go green,” finding alternatives to plastics and other harmful packaging for the environment. There are many different ways we are using technology in packaging, from edible packaging to micro packaging and even bacteria-fighting packaging. Consumers are also looking for where companies source their products and how they handle their waste. Currently, 40% of America’s food is thrown away each year. With the help of technology, strides are being taken to reduce that number and utilize extra food. For example, the app Copia uses its food waste reduction dashboard to connect businesses with surplus food to local shelters, after-school programs, and other nonprofit organizations.

With all these advancements in technology, there are so many different ways that it can really change how we produce food. Evolving technology could be the key to eliminating world hunger and solving our waste problem. The possibilities are endless, and we can only wait and see how technology will continue to revolutionize the food industry.

Sources:
https://www.forbes.com/sites/nicolemartin1/2019/04/29/how-technology-is-transforming-the-food-industry/?sh=2ae72dec20a3
https://www.3dsourced.com/feature-stories/3d-printed-meat-future-of-cuisine/

Packaging Food and Presents This Holiday Season

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At this time of the year, our thoughts turn to the holiday season and what we will eat during it. But both raise a common problem: packaging. Whether you give a gift, order food, or buy fresh groceries, they all come in packaging. As society shifts towards being more eco-friendly, how can we solve the problem of packaging materials?

Sustainable food packaging is packaging that is designed to be environmentally friendly, meaning it has a minimal impact on the environment throughout its entire lifecycle. It is an important issue because the production and disposal of packaging can have negative impacts on the environment, including pollution, waste, and the depletion of natural resources. According to Adam Springer of Ahold Delhaize USA, “43% of consumers feel sustainability is now ‘extremely important’ – up from 28% of consumers pre-pandemic”.

In terms of sustainable packaging practices, there are some similarities between food products and Christmas presents. For example, both types of products can benefit from the use of packaging materials that are easily recyclable, such as cardboard and paper. One of the main goals of sustainable food packaging is to reduce the amount of waste that is generated. For example, packaging that is made from a single material is typically easier to recycle than packaging that is made from multiple materials that are difficult to separate. Currently, materials that are recycled in the US consist of 66% paper, 27% glass, and 8% plastic. Even though wrapping paper sales skyrocket during the holiday season, the amount of it that is recycled does not experience such an immense rate of change.

Both types of products can also benefit from the use of materials that are renewable or recycled, such as plant-based materials, to reduce the demand for new, raw materials and the environmental impacts associated with their extraction and processing. Packaging materials that are made from plant-based materials, such as cornstarch or bamboo, are an example of renewable options that can be used in place of traditional materials like plastic or glass. Instead of having a ton of plastic food packaging for every four tons of food, we can have a ton of plant-based materials, which are much better for the planet.

In addition to reducing waste and using renewable materials, sustainable food packaging should also be designed to be as efficient as possible in terms of transportation and storage. Packaging that is lightweight and compact can help to reduce the carbon emissions associated with shipping and storage, as it requires less energy to transport and store.

Overall, the adoption of sustainable food packaging practices is essential for reducing the environmental impacts of the food industry and ensuring that we have a healthy planet for future generations. It requires a shift in the way we think about packaging and the materials we use, but the long-term benefits for the environment and for society as a whole are well worth the effort.

Sources:
https://www.frontiersin.org/articles/10.3389/fnut.2018.00121/full
https://foodinstitute.com/focus/the-rise-of-food-packaging-sustainability/
https://thegreenhubonline.com/eco-friendly-sustainable-christmas-gift-wrapping-ideas/

Thanksgiving is Becoming Less Affordable

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Thanksgiving is one of the most iconic American holidays, along with Christmas and the Fourth of July. But while other holidays are bringing in even more revenue as time goes on, why is Thanksgiving becoming less popular? Through economic and environmental struggles, Thanksgiving is recieving the rough end of the stick from both.

The entire market has been on a decline for the past year. While some billionaires who control it are thriving, most have been facing hardships. During the pandemic, when the customers of these large enterprises were dependent on the online capabilities of their applications, the market was doing great, and promoting companies that were not even remotely connected to the outbreak. Now, as we slowly get more accustomed to our previous ways, our dependency online has diminished, bringing down the market.

Along with this, the raging issue of global warming has also impacted the situation. According to Brad Rubin, “The virus doesn’t usually flourish in warm temperatures, but this season was different”. The global temperature has been at a rise for so many seasons in a row that viruses have adapted to it. The fluctuation in weather has offset the environment, and livestock aren’t able to survive in the harsh conditions. 2.5% of the national turkey population has died off, most of that coming from the turkeys that were supposed to be for human consumption. This is causing a 23% price increase in turkeys, meaning that many families will not be able to afford the now-expensive bird.

One way to save money in today’s economy is to consider not buying a turkey at all. Chickens are a healthier alternative that are much cheaper due to a higher production. If you insist on turkey, maybe consider buying just the breast. The breast itself has also experienced a price jump, one even higher than the jump of the entire bird. But if you calculate a weight to price ratio, the breast is still a better option than the entire bird. For other parts of the Thanksgiving meal, try out canned cranberries. Many people prefer canned cranberries over fresh anyway, so now, it’s their time to shine. With potato prices rising, sweet potatoes and yams are becoming seemingly better choices. It is always smart to improvise, and buying in bulk is the next best solution. You might not want to buy multiple turkeys, but you could buy a lot of potatoes (whether they are sweet or not) and use some of them now, some of them later. Canned goods have a long life, so the cranberries will last a few Thanksgivings.

In January, the price for a dozen eggs was $1.20. Now, it’s at $3.50. With prices growing at such fast rates, it is hard to see a future without outrageous prices for staples of cuisine. We don’t know anything for sure, but if we want these hard times to end, we can all work together and help. By making the planet healthier, the animals that live on it will become healthier too. Make smart decisions, and realize that every action has its own effect.

Sources:
https://www.fooddive.com/news/thanksgiving-dinner-costs-increase-wells-fargo/635364/
https://www.fooddive.com/news/eggs-turkey-prices-increase-price-hpai-outbreak-bird-flu-poultry-disease/631345/

The Purple Tomato

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History has been made in the Food and Agriculture Industries. The Purple Tomato, a genetically engineered tomato-snapdragon hybrid, is an antioxidant, anthocyanin, and nutrition-rich fruit that has anti-inflammatory, anti-cancerous, and anti-viral properties. It has revolutionized the fruit by giving it properties only found in superfoods, making this a super tomato. Read on to understand what is so special about this tomato!

In the past, the United States has been extremely cautious about what GMOs are to be let into the country and which ones should be prohibited. Organic foods from foreign countries can bring in diseases that the US is simply not able to fight against. Whether it be the climate, the hygienic norms, or other reasons, some foods should not be distributed internationally. If a product that is genetically tampered with is being brought into the country, the diseases that may lie inside it could be some that have never been seen before, making the country more vulnerable than ever. Since the topic of even letting the product inside the country is so heavily debated, then the topic of letting that plant be grown and bred inside the country itself should be an obvious no, right? Well, the USDA approved the Purple Tomato on September 7th, making it the first time the USDA has approved a GMO plant designed to target human health.

Since 2008, Professor Cathie Martin from Norfolk Plant Sciences has been developing the Purple Tomato with one goal in mind. She wanted to “enable [her] ground-breaking plant research to make a positive impact in people’s lives”. Tomatoes are narrowly behind potatoes in being the best-selling vegetable. They are extremely relevant, showing up in many cultures around the world. Because of their impact on the world, Professor Martin wanted to help people through tomatoes. She mixed genes from the snapdragon flower into a tomato, and when it fully developed, it donned a deep purple color, along with an arsenal of nutritional benefits.

She tested these tomatoes by feeding mice. The control group was fed a normal, mainstream tomato, while the test group was fed the Purple Tomato. The mice from the test group lived for 30% longer on average. These mice were also highly susceptible to cancer, and while the mice from the control group suffered and died from it, the mice from the test group stayed unaffected. They didn’t develop any cancerous traits and lived a long life. Along with a longer shelf life, protection against diabetes, and antioxidants throughout the fruit, this tomato is too good to be true.

These tomatoes are entering the public market soon, and Norfolk Plant Sciences hopes to have them worldwide and grown by local farmers by the end of 2023. Lack of anthocyanin, antioxidants, and fiber will be ideas of the past as NPS’s Purple Tomato becomes the norm around the world. Do you think that GMOs like this one should rival the naturally occurring version of itself?

Sources:
https://www.bigpurpletomato.com/
https://newsforkids.net/articles/2022/10/11/us-approves-purple-tomatoes-with-changed-dna/
https://www.jic.ac.uk/press-release/norfolk-plant-sciences-welcomes-major-milestone-decision-on-purple-gm-tomatoes/

Best Foods To Eat When You’re Sick

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When you are unwell, your diet is one of the most critical factors that define how quickly you can recover. It should be one of your top priorities during these rough patches. Through many studies, nutritionists have deducted the best combinations of food to ensure you get all the nutrients you need to get back to 100% as soon as possible.

One method is known as the BRAT method, something heavily researched by the Cleveland Clinic. BRAT is an acronym that stands for Bananas, Rice, Applesauce, and Toast. These foods are especially easy to digest, so even if your digestive system isn’t at its best, nutrients will still be easy to derive from BRAT. Bananas have sugars, fiber, and potassium, Rice has vitamins and minerals, while applesauce has Vitamin B, Vitamin C, and healthy carbohydrates. Finally, there is toast. Toast is better than plain bread for a few reasons. Toasted bread is healthier to digest, helps relieve your nausea, and has a lower glycemic index, which basically means that it won’t raise your blood sugar that much. These four foods combined can help your body spend energy on fixing itself rather than digesting junk food and microplastics.

Next is the most popular choice, chicken noodle soup. Soup in general is extremely beneficial for you, whether you are sick or not. It hydrates you, none of the nutrients are lost, and you can put whatever you want. Chicken noodle soup has a few obvious ingredients, such as chicken and noodles. But other ingredients, such as green beans, corn, onion, celery, and spinach add Vitamins A, C, and K, along with calcium, potassium, folate, and iron. Most soups are healthy, and normally very easy to tell whether it is healthy or not. Water and broth-based soups are the healthiest, while cream-based ones tend to be a bit less healthy.

Finally, all spicy foods are beneficial for recovery. As I’ve explained in previous Blogs and Fast Facts, capsaicin is the compound that makes food spicy. Other than the basic benefits of spicy food, such as clearing your nose, making you sweat out toxins, and more, capsaicin is also able to relieve congestion, itching, and surprisingly, pain! Spicy foods may seem to be initially causing the pain, but it numbs your body in many areas and can help in reducing coughing and vomiting. Don’t push yourself too far over your limit and you should be fine.

Eating food is important for any living being, but when you’re unwell, the stakes are higher than ever. Remember to follow these tips and drink lots of water!

Sources:
https://health.clevelandclinic.org/the-best-foods-to-eat-when-youre-sick/
https://www.healthline.com/nutrition/15-best-foods-when-sick
https://timesofindia.indiatimes.com/life-style/health-fitness/photo-stories/does-toasting-the-bread-change-its-nutritional-value/photostory/64745262.cms?picid=64745276