Tuesday October 21st, 2008
In this issue:
FDA to Look at Nano-products... Again
The Food and Drug Administration is once again holding an “information
gathering” public meeting on nanotechnology, a powerful new
technology for taking apart and reconstructing nature at the atomic
and molecular level. Like Yogi Berra said, “it’s déjà
vu all over again.”
FDA held the same meeting two years ago, in autumn 2006. Even then,
the agency was behind the curve: Many products that contain unlabeled
nano-materials, including food and food packaging products were already
on market shelves. Now, two years have passed since that meeting and
the agency’s continuing stance can be aptly summarized as “all
talk, no action.”
Many new nanoproducts continue to come to market, at an average of
four to five a week. Unfortunately nano-products are still treated
by FDA like any other products or product ingredients; yet scientists
agree that nanomaterials are fundamentally different substances that
create new and unique risks to human health and the environment and
need new forms of safety testing.
What's At Stake:
Nanotechnology is a powerful platform technology to take apart and
reconstruct nature at the atomic and molecular level. It involves
the manipulation of matter at the nanometer (nm) scale, one-billionth
of a meter. The nano-scale is exceedingly tiny: A human hair is huge
by comparison, about 50,000 nm thick; the head of a pin is about 1
million nm across.
Scientists have found that the fundamental properties of matter can
change at the nano-scale, creating physical and chemical properties
distinct from those of the same material in bulk form. Nanoparticles
have unprecedented mobility, and readily enter the human body and
gain access to the blood stream via inhalation and ingestion. In addition,
the jury is still out on the ease of nanoparticles’ ability
to penetrate the skin. Studies have raised numerous red flags, with
some showing that certain nanoparticles can be toxic to human tissue
and cells. Once inside the body, nanoparticles can cross biological
membranes, cells, tissues, and organs more efficiently than larger
particles. Once in the blood stream, nanomaterials can circulate throughout
the body and can be taken up by the organs and tissues including the
brain, liver, heart, kidneys, spleen, bone marrow, and nervous system.
In addition, unlike larger particles, nanoparticles are transported
within cells and taken up by cell mitochondria and the cell nucleus,
where they may interfere with normal cellular function, cause oxidative
damage and even cell death. The length of time that nanoparticles
remain in organs and the dosage that may cause harmful effects remains
unknown. Scientists agree that because of their new properties and
seemingly limitless mobility, nanoparticles can create new and unique
risks to human health and the environment, notably enhanced toxicity.
These risks require new forms of safety testing. Existing studies
have raised red flags demonstrating that current nanomaterials already
in commerce may be extremely damaging to living organisms and systems.
By 2010 the nano-food market could be worth $6 billion. Many of the
world's leading food companies - including H.J. Heinz, Nestle, Hershey,
Campbell, General Mills, PepsiCo, Sara Lee, Unilever, and Kraft -
are investing heavily in nanotechnology applications. Nanoparticles
of silver, titanium dioxide, and zinc oxide, materials now used in
dietary supplements and food packaging, have been found to be highly
toxic to cells in studies. Nano-silver, the most common commercialized
nanomaterial, is being used in numerous food packaging items, cutlery,
baby bottles, and kitchen appliances and cleaners for its “germ-killing”
power. This same powerful strength can destroy important beneficial
microorganisms in nature as well.
Moreover, the unregulated commercialization of these products poses
unknown dangers to the environment once they are released into the
waste stream. The same unique mobility and toxicity concerns that
apply to human health apply to the environment. Even simply detecting
these engineered substances in the environment is a new challenge.
Thus far, nanotechnology-laced products are treated by the Food and
Drug Administration (FDA) like any other products or product ingredients.
In 2006 CTA, joined by other consumer health and environmental groups,
petitioned FDA to stop ignoring the new dangers presented by these
nanomaterials and force manufacturers to label these new nanoproducts,
including nano-sunscreens (Docket No. 2006P-2010). In 2008 CTA filed
a similar legal action with the Environmental Protection Agency (EPA)
on the unregulated potential environmental and health dangers of nano-silver
consumer products.
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Recipes
Cabages 101
Pick cabbages that have tight leaves and a solid heft. Larger cabbages
tend to be more mild in flavor than smaller ones. If the outer leaves
are wilted, brown, or excessively torn, this could indicate older
cabbage or mishandling.
If you're at a farmer's market, ask the farmer about the varieties
they offer and whether the farm has had a frost. Cabbages picked after
a frost will be sweeter than those picked earlier.
Cabbage Baby Steps:
To prepare a cabbage, peel off and discard the outer layer of leaves
- these are usually too wilted and tough to be palatable. If you're
making cabbage rolls, simply peel off more layers of leaves, snapping
them as close to the bottom stem as possible to keep them intact.
To shred the cabbage, cut the cabbage into quarters, cut the stem
off of each quarter, and then cut the cabbage cross-wise into shreds.
Cabbage definitely deserves its reputation for bitterness. When cut,
enzymes within the cabbage's tissues combine to form bitter tastes
and pungent aromas.
If you're planning on using the cabbage raw (as in a coleslaw), try
soaking the shredded cabbage in cold water for a half an hour. Much
like red onions, this leaches out some of the bitter flavor compounds.
It also crisps up the leaves for extra crunch!
Cooking cabbage can be a bit tricky. Boiling, steaming, or stir-frying
will render the cabbage more mild, but overcooking will produce highly
unpleasant flavors and aromas. The key to cabbage is balancing its
flavor with other ingredients in a dish. Salt is also key since it's
presence in a dish reduces the perception of bitterness.
Wine-Braised Cabbage
serves 4
1 head green or Savoy cabbage
4 cloves garlic, smashed
3 tablespoons butter
2/3 cup white wine
Salt and pepper
Freshly grated Parmesan cheese
Take the outer leaves off the cabbage and rinse it. Cut it into quarters
and core it, then slice each quarter into ribbons.
Heat the butter in a large, heavy pot over medium heat. When it has
melted, add the garlic and cook until golden and soft. Add the cabbage
and stir until the cabbage is coated in butter. Cook, stirring frequently,
over medium heat until the cabbage is translucent and beginning to
brown a little - about 5-8 minutes.
Add the wine and bring to a light boil, then reduce the heat to low,
cover, and cook for about 15 minutes or until the cabbage is tender.
Season with salt and pepper and serve with fresh Parmesan. This keeps
very well and even improves over a few days in the fridge.
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