October 5, 2000 |
A federal judge has dismissed a lawsuit by critics of agricultural biotechnology who want the government to require labels on foods made with genetically engineered crops. The lawsuit challenged the Food and Drug Administration's 8-year-old policy that considers gene-altered crops to be essentially the same as those produced by conventional breeding methods and thus not subject to the same regulatory controls as food additives. U.S. District Judge Colleen Kollar-Kotelly, in a ruling Sept.
October 5, 2000 |
A widely used blue food dye may have contributed to the deaths of three critically ill patients after it was used to color the liquid food pumped into their stomachs, according to a report in the New England Journal of Medicine. The three had eaten food with FD&C blue dye No. 1 and their skin and blood turned a bluish-green hours before they died, said Dr. James Maloney of the Medical College of Wisconsin.
March 29, 2000 |
Government scientists have developed a new soybean that's healthier for the heart because the oil need not go through a process that produces artery-clogging trans fatty acids and it has less than half the saturated fat of conventional soybeans. Food manufacturers, who use soybean oil in everything from margarine to crackers, are eager to get the healthier oil because of Food and Drug Administration plans to require the listing of trans fats on food nutrition labels.
March 21, 2000 |
More than 40 environmental and consumer groups are petitioning the Food and Drug Administration today to classify genetically modified organisms as a food additive, requiring stringent testing and special labeling. Current FDA guidelines, which were issued in 1992, don't require testing of the 46 genetically modified foods because they are generally recognized as safe.
March 12, 2000 |
To care about the color of cat food--to really fuss over, say, a roast-beefy red--you must loathe hues of rust and old gravy. You must adore the way that an Italian grape skin extract can hold its purple with such might during the heat of pasteurization that it won't brown out (this is tricky, though). No matter where you turn, the world must explode at you in tangerines and peacock blues and glorious color, the way it does for Gabriel J. Lauro, food scientist.
September 8, 1999 |
Food makers have begun mixing trendy exotic ingredients--marine algae, for example--into basic staples, claiming they can help cure everything from depression to heart disease and even help pregnant women give birth to smarter children. The trend marks an important development in the processing of food that ends up on American tables, though items like bread and salt have been fortified since the 1940s with vitamins and minerals to ward off colds and build strong bones.
March 26, 1999 |
Foods touted for their additions of new ingredients to boost their healthfulness are filling supermarket shelves, like the split-pea soup with the herb St. John's wort to "give your mood a natural lift," or the carrot cake with heart-healthy fiber. But such foods are drawing the ire of some consumer advocates who say a bowl of soup does not treat depression and fiber cannot counter the cake's fat to make it healthful.
March 15, 1999
Your Eating Smart column on Feb. 22, "No Single Food Cures or Prevents Disease," talked about arthritis and a dietary link. In my experience, it is not only foods that can cause or at least make arthritis worse, but food additives too. When I married, my new husband insisted that I use an additive that contained monosodium glutamate in all our food. It wasn't long until my mild aches became excruciating. After experiencing a severe reaction to arthritis medication and because my doctor didn't recommend any other medication, I began reading everything I could find on arthritis.
September 26, 1998 |
Move over, espresso. Now there's water, yogurt, juice and even gum fortified with eye-opening amounts of caffeine. No time to brew coffee in the morning? There's Aqua Java, water with more caffeine than a half cup of instant coffee. Can't stay awake at your desk? Wrigley's has just introduced gum with as much caffeine as a can of Coke. Thanks to products such as these, Americans are consuming more and more caffeine.
March 10, 1998 |
Procter & Gamble built its consumer products empire by shouting about brighter colors, whiter teeth and softer toilet paper. But with its ground-breaking olestra fat substitute, the nation's premier consumer products company finds itself talking discreetly about subjects that would make even a master marketer blush. Commercials now airing for the new fat substitute that gives salty snacks flavor and texture are bereft of corny jingles and characters like Mr. Whipple.