The article bellow brings up a really interesting point about the modern advances in the food industry as of late. With many of the new technologies out there, today it is becoming more and more possible to bring traits of certain foods into other foods, thus creating a problem with allergies. For example, say you had a really good noodle, but say a protein from peanuts would make that noodle even better. Well separating just one protein from the peanut and using it for your noodles is not really a problem with advances in food science. But if you're allergic to peanuts, you may be allergic to that noodle, even though it doesn't technically contain any peanuts.
Click here for a much better explanation of the problem.
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