Category Archives: Food
A couple of weeks ago I was invited to give a talk to a small university in southern Mexico called ‘Universidad de la Cañada‘ in the state of Oaxaca, one of the most underprivileged states in our nation. This institution is a rather small one but the work they are doing over there with as little resources as they have is truly remarkable . UNCA offers degrees in pharmacy, pharmacology, food sciences, clinical chemistry and other topics that aim to supply the needed human resources for the various industries that are settled in the region. There is a true feeling of togetherness at UNCA since they have little pieces of equipment yet they are all fully shared among researchers regardless of who received the finance to acquire them. Last year, two of their students came for a two months stay, after which, Alberto and Eduardo got their names on a publication of our research group. It was nice to see them again and even nicer to learn they are about to finish their studies and that they will come back again to our lab in late July.
Every year at UNCA there is a Pharmacology Day on which the students show the results to their research projects during a poster session and listen to lectures by guest speakers from various universities around Mexico. Most of their projects were aimed to the isolation of natural products from local resources and their usage in several kinds of consumer products. UNCA is in a very small town, village I might say, surrounded by mountains and vegetation; the view was spectacular as you may see from the pictures below. Thank you very much to my good friend Dr. Carmen Hernández-Galindo for inviting me to participate and share our work with their students, I hope we may go back again and keep a fruitful exchange between our groups.
During this talk, I took the opportunity to talk about the aforementioned paper in the context of molecular recognition and their in silico design but I think I should have talked more about the computational strategies that are most employed in the pharmaceutical industry. Never mind. I hope I get the opportunity to right this wrong. Still it was nice to give Alberto and Eduardo the opportunity to brag a little about being published authors.
Kudos to Rola Aburto, Dr. Margarita Bernabé, Dr. Rocío Rosas, and all the academic staff at UNCA for their invaluable dedication to teaching science against all odds, I can testify, through the hard work of their students, hat their effort is paying off.
September’s issue of Scientific American is all about food; food and food science, that is. In it, there are a couple of articles on Genetically Modified Organisms (GMO’s) and there is also this blog post in their website being in favor of GMO’s, and I for one, stand by them. There is a global science illiteracy problem going on which accounts for the fear and misinformation most people get on important issues and the fear against GMO’s is one of them and a particularly disturbing one since it deals with a primal necessity of mankind, one that cannot be disregard at any time: Food.
I think when lay people hear GMO immediately think of some sort of Frankenstein plant or some other horror movie monster. For some reason people think technology=good and food=good but food-through-technology=really-bad. Of course we should be weary of what we put on our tables but in order to be weary we first must be thoroughly informed. Us people in favor of controlled GMO technology tend to give these boring arguments on DNA and vectors and so on while the opponents gather more fans with the more alluring image of the Franken-corn! Let me use a real life example to start this discussion
Let me use a human example: My wife has an amazing health. She gets the flu once every year (if at all!); gets knocked down for a couple of days and that’s it! she is back on her feet working and partying the following 363 days of the year. I, on the other hand, am not that lucky. I’get congested very easily with changes in temperature, so every time we go swimming (twice a week, if at all) I end up sneezing my lungs out afterwards. My gastrointestinal system is also very faulty, I easily get… well, you get the picture. Whenever we have kids, it would be easy to presume that they will be not as healthy as their mother but not as sickly as their old man, but something rather in the middle. It could also be the case they were entirely like one of us in the health department, who knows! Lets say they are in the middle. We have now performed a genetic modification which improves my genetic traits. My hypothetical kid is now an improved version of myself but not so much of their mom’s, but definitely not a clone of neither! These hypothetical kids will be humans, just like their mom and I. The key in the above hypothetical procedure is the statistical variability in it. We should have many kids so around half of them had an intermediate health (assuming no genetic trait is more dominant than the other). With plants is the same thing: You might have some corn species with huge grains but low resistance to droughts while other species might need less water to fully grow although the product is not as good as the former. When combined, both species will yield, hopefully, an intermediate species which can be iteratively improved until we achieve corn with big grains and low water demands.
What we cannot do now, is to have these hypothetical kids reproduce with one of their parents as to yield an even healthier human! But when it comes to plants, such as corn or wheat, incest is not an issue. Pollination, cross pollination and plant grafting do exactly this by combining the traits of some species with another’s. Almost no food found in any market has not gone through this process through the last couple hundred years. But this Higher Power (I mean of course farmers and botanists) that has yield this delicious and nutritious vegetables available to us, have worked on a trial and error fashion. Nowadays we can be more precise on what traits we want our vegetables to have from one generation to the next by using genetic engineering techniques. With GMO’s we can create more food resources with a lower energy investment, a key issue in sustainable development of any nation; we can also address some nutrition deficiencies just like it was done in The Phillipines where beta-carotene (the yellow pigment in oranges and carrots) was introduced into rice in order to attack a Vitamin-A deficiency in kids that was rendering them blind.
Europe doesn’t allow the sale of any processed food containing GMO’s while in the US almost no processed food doesn’t include, at any level of their production, a GMO ingredient, but the reason behind this is because in Europe the debate ended before it began while in the US there is still debate on whether to add a label specifying the presence of GMO’s on every food product. The inclusion of such label, at this stage, would only add up to people’s fear of GMO’s because it would be perceived as a ‘warning‘ instead of just as ‘information‘. Scientific literacy is urgent not just so a good decision is taken but to start the debate! At this point the only thing keeping those labels away from supermarket products is the billions of dollars in lobbying by big companies such as Monsanto (which is not the devil, please put away your crucifixes) and DuPont. But the issue shouldn’t be about money, it should be about the way scientific reasoning should steer the decision making process in this and any other controversial issue.
The potential benefits of GMO are central to the sustainable life and development of our nations, so instead of fearing them lets understand them first.