THE ARSENIC "DEBATE"-A MISPLACED SAFETY CONCERN

In to day's world man suspects that every thing he comes into contact with, can be dangerous and with modern style of living, the number of chemicals used in thousands of consumer products is increasing every day. Many of these have been studied for their safety and clearance for use given based on available scientific data. However with widely divergent conclusions thrown up by such studies, no firm conclusion can be drawn regarding the safety of any chemical that comes into contact with human being or consumed through foods. To cite an example both Saccharine and Cyclamate were hailed, when they were introduced as sugar substitutes, as "God sent" and enjoyed wide scale acceptance, especially by the consumers who are sugar "intolerant"! A few years later both were implicated in many health disorders by toxicologists leading to their ban in many countries. This trend was reversed later after finding the earlier studies faulty and unreliable and to day both these sugar substitutes are allowed in many countries!

Recent uproar regarding Arsenic content in Apple juice is another example of misplaced concerns on the part of some consumers and activists, in spite of the fact that arsenic is a common contaminant in air since time immemorial. Finding fault with regulatory agencies for not banning the Apple juice is totally misconceived and deserves contempt and pity! Probably those who find danger in every food they eat must think of migrating to another planet where they may get the ideal living condition aspired by them. Life on earth is based on a balance of risks and benefits associated with any endeavor and one has to get reconciled to this truth. It is true that ingestion of Arsenic by humans at high doses can be dangerous and this trace mineral is implicated in development of cancer of Lungs, Bladder, GI Tract and Skin, especially when consumed through water containing more than 50 micro grams (ug)per liter. This is the reason why only a low level of 10 parts per billion of Arsenic is allowed in drinking water.

Arsenic concentration in air can be about 0.02 to 4 nano gram (ng) per cubic meter in rural areas where air is considered relatively pure. This can go up to 200 ng per cubic meter in urban areas where industrial emissions and other factors can contribute to higher Arsenic concentration. It can go as high as 1000 ng in areas near smelters. Sea water contains arsenic as high as 1000 to 2000 ng per liter while ground water may also have same levels of this toxic metal. There are reports that water sources near volcanic rocks, sulfur mineral deposits can have Arsenic as high as 3000 ug per liter! Normally soil samples contain about 1-40 mg of Arsenic per kg. While discussing about the toxicity of Arsenic it is to be noted that inorganic Arsenic is more dangerous and out of the average consumption of Arsenic through the food, about 20-300 ug/day, 25% is the inorganic version. There is the million dollar question as to why no agency has set an upper limit for Arsenic that can be considered safe when ingested through food and probably this may be exercising the mind of many people who entertain apprehension on this score.

It is true that long term exposure to Arsenic, especially at high levels is injurious but setting up an upper limit for safety for every food is not considered practical. Water is a critical material consumed in large quantities, 2-3 liters a day and greater precaution is necessary in avoiding unsafe levels. Therefore such limits have been incorporated in potable water standards. One of the reasons for giving priority to water is that most Arsenic present in water is inorganic in nature and hence more dangerous. In contrast Arsenic present in foods is organic type with considerably less toxicity. So far no food product has been reported to have Arsenic content more than that set for water and therefore the apprehension on this score may be misplaced.

According to present data available Sea foods including fish contribute about 77% of the Arsenic exposure by average person while cereal products, vegetables, meat products and dairy products account for 10%, 6%, 4% and 3% respectively. Further the present safe Arsenic intake level is 15 ug per kg body weight per week (PTIW) while through all sources the average intake is reported to be less than 7 PTIW as per some studies. Rice is one of the food materials, suspected to have a tendency to absorb Arsenic from the soil because of profuse water use and rice products originating from the US and France have been reported to contain 0.24 to 0.28 mg per kg posing some concern at one time. Use of Arsenic containing crop protectants in the field also has been implicated in accumulation of the metal in paddy crops. Fortunately in high rice consuming countries like India and Egypt, the Arsenic levels in the rice are never known to be above 0.1 mg per kg. While continued monitoring of foods for Arsenic level is necessary to pre-empt any possible poisoning episode in future, consumers should not be unduly worried about Arsenic at least for the time being.

V.H.POTTY
http://vhpotty.blogspot.com/
http://foodtechupdates.blogspot.com

THE "OMNIPOTENT" TURMERIC-A FOOD CUM MEDICINE!

The report that there are 19 clinical trials approved by the National Institute of Health, Bethesda involving Turmeric and its active constituent, the yellow colored Curcumin must wake up even the most somnabolic observer to the importance and utility of this wonder herb to mankind. There are thousands of scientific studies which have brought out the role of Turmeric or Curcumin in treating a host of diseases though clinical trials with human subjects are far and few. Both ancient India and China had recognized the importance of Turmeric thousands of years ago and if it has been a strong part of Ayurvedic medicinal system there can be no doubt about its potential to become world's top most wonder material that can prevent and treat almost all diseases that confront man to day.

Recent report that Turmeric is effective in treating one of the most dreaded liver disorders viz Non-alcoholic steatohepatitis (NASH) which can lead to liver failure, has put the spot light on this ordinary condiment that finds extensive application in most of the culinary preparations in India. But looking back there have been many similar studies in many countries in Europe, Australia, the US, India and others indicating the effectiveness of Turmeric both as a therapeutic material for treatment as well as a well being product to preempt the on-set of many health disorders. If liver is considered, it can be seriously affected by alcohol abuse or other damaging causes. A Curcumin rich diet's ability to prevent fatty livers or any conditions associated with alcohol abuse is due to blocking of activation of a molecule, Nuclear Factor kappa (NFkB) responsible for inflammation and tissue death. Drinking heavily causes the bacterial endotoxins produced in the GI tract to enter the blood stream and though the Liver detoxifies them to the maximum extent within its capacity, too much of these toxins can make the liver fail eventually.

Liver diseases can be either Steatosis or fatty liver involving build up of fat on liver cells or Hepatitis leading to liver dysfunction and jaundice or Cirrhosis causing build up of nodules on the liver that can be fatal eventually. The finding by Helsinki University Scientists shows that Curcumin rich diet can prevent Cirrhosis at least in animal experiments where as the group at Saint Louis University highlighted the role of Turmeric/Curcumin in counter acting NASH which is not alcohol related. Probably those addicted to alcohol and imbibing high levels of alcohol daily can expect possible protection of their liver by regularly consuming the capsules and tablets available in the market or diets rich in Turmeric. There are many such preparations containing Curcumin as high as 500 mg per dose. Further clarity may emerge in the coming years as the results of clinical studies start coming out in due course.

According to Indian traditional medicine system, Turmeric is endowed with many virtues and it is considered as analgesic, antibacterial, antitumor, antioxidant, antiseptic, antispasmodic, appetizer, cardiovascular protectant, carminative, digestive aid, diuretic, stimulant and vulnerary. It targets skin, heart, liver and lungs for conferring its beneficial effect. Combined with Cauliflower it is reported to prevent and /or arrest prostate cancer. Other attributes of Turmeric include reducing risk of childhood luekamia, slowing the progression of Alzheimer's disease, preventing occurrence of metastasis in different forms of cancer, relief from arthritis, healing of psoriasis and other skin diseases and slowing down multiple sclerosis. No wonder in Medieval Europe it was more commonly known as Indian Saffron though it costs not even 0.5% of the cost of the latter, considered a luxury item unaffordable to most people. Per capita consumption of Turmeric in India is about 1.5 gm a day, highest in the whole world and the low rate of cancer, especially colorectal and bowel related, in India has been attributed to this dietary practice.

V.H.POTTY
http://vhpotty.blogspot.com/
http://foodtechupdates.blogspot.com

TOBACCO PLANT-HEADING TOWARDS EXINCTION?

Tobacco plant was known to man since 6000 BC and smoking cured tobacco plant is still an addiction, enslaving millions of people across the globe. According to a conservative estimate more than 1.1 billion people use tobacco in one form or the other to enjoy the pleasure of nicotine derived sensation. Nicotine the major chemical constituent of tobacco leaves is a neurotoxin and about 5.4 million deaths an year are attributed to tobacco use, more than 10% of the total death world wide. Besides Nicotine, Tobacco specific Nitrosamines, generated during smoking are also considered dangerous to life. Extensive scientific research over the last few decades has brought out the role of smoking in causing cancer, especially the lung cancer and other human disorders. Tobacco is the fourth biggest killer to day and world has to wake up to this reality sooner or later.

Practically every country in the world wants to curb tobacco consumption in any form, at least as a policy but only "smoking" has received major attention in all official and non-governmental campaigns probably because of its predominance in the western societies. In a country like India only 20% of the tobacco cultivated goes into cigarette making, the rest being used in different forms like chewing, bidi making, cheroots, snuff products etc. Millions of people are engaged in economic activities connected with tobacco cultivation, curing, processing and end products manufacture. Probably it is difficult for any country to totally ban its cultivation for fear of the consequent economic impact. Like alcohol, tobacco is here to stay for good though its user base may shrink in the coming years.

About 5 million hectares of land are under tobacco cultivation and 33 million people work for tobacco industry. This poses an enormous challenge to the global community in protecting the livelihood of those depending on tobacco. Any coercion to stop tobacco cultivation may meet with the same fate as similar efforts made in the case of cultivation of opium and other opiate plants. Is it possible that tobacco production can be continued while minimizing its impact on human health in some way or the other? True, the land being used can be diverted to food crops, if tobacco cultivation some how "fades" away but that is unlikely to be accomplished in the foreseeable future. A recent suggestion that tobacco can be a source of biofuel deserves some consideration in the light of the dilemma world is facing on this issue.

Tobacco seed is known to contain triglyceride oils to the extent of 40% but its yield is hardly 600 kg per hectare making this option economically non-viable. As for the plant itself, the dried mass has only about 1.7 to 4% oil which again is not an economic option. Where tobacco can score is its amenability to be genetically modified in the hands of bio-technologists to increase the oil content to as high as 40%, a feat which can be easily achieved. If that happens the entire tobacco production can be diverted for biofuel processing that will cause minimum hardship to the existing growers. Some varieties of tobacco are also known to be useful in tackling Toxic Pond Scum, Microcystin-LR, that makes water unsafe for drinking, swimming or fishing in some areas.

If tobacco ever finds its use in biofuel industry, the task of the grower becomes simplified because all it requires is drying of the crop before shipping to the biofuel processor. The existing curing houses, requiring energy for efficient curing will become redundant. Probably the revenue for the governments may come down drastically because tobacco products attract one of the highest rates of taxation and how far this vested interest of the exchequer coming in the way of orchestrating policies to encourage use of tobacco for biofuel generation remains to be seen.

V.H.POTTY
http://vhpotty.blogspot.com/
http://foodtechupdates.blogspot.com

NEGATIVE IMPACT OF FOOD TECHNOLOGY-THE TOMATO STORY

By products and waste materials from the food processing industry can be a money spinner if they are appropriately utilized using newer knowledge and technologies. One of the classical examples is production of pectin, essential oils and dietary fiber from citrus wastes. There are many other phytochemicals and biologically active substances derived from food materials having health promoting properties. These include Tocopherol from wheat germ, dietary fiber from cereal bran fractions, protease enzyme bromalin from pine apple core, pectin from apple pomace, triacontanol from sugarcane mud, caffeine from tea waste, protein isolates from deoiled residues of soybean and peanut, chitin and chitosan from shrimp waste, fish protein isolate from trash fish, gelatin from slaughter house waste and many others.

Tomato is a fruit used as a vegetable mainly because of the low sugar content and it is consumed both in fresh as well as processed forms. It happens to be one of the important components in salads and over the years revolutionary developments have taken place in evolving fruits with more flesh and color, special qualities that endear it to consumers of salads. Of the world production of 126 million tons (mt), India accounts for only 8.6 mt while China, the top producer recorded an out put of 33.7 mt. Considerable gap exists between home grown and commercial varieties with latter focusing on qualities like consistent size and shape, disease and pest resistance, amenability for mechanized harvesting, suitability for packing and distribution before fully ripening etc. Tomato varieties are now available with double the vitamin C, 40 times more vitamin A, high levels of anthocyanins and 2-4 times more lycopene compared to that in traditional varieties. Tomato contains over 80 nutrients beneficial to humans.

Lycopene is one of the most studied components in Tomato as it has been found to have a vital role in protecting humans from various types of cancer including colorectal, prostate, breast, endometrial, lung and pancreas. Being a powerful antioxidant it has the ability to protect living cells and other structures in the body from oxygen damage and maintain DNA integrity in white blood cells. Lycopene is also believed to be able to activate cancer preventing Phase II enzymes. There is another view which gives credit to other components present in tomato along with lycopene for the anticancer activity of the fruit. Lycopene is also linked to improved skin health by virtue of its ability to protect against undesirable UV ray exposure.

The observation that tomato paste from whole tomato is more beneficial compared to that made from peeled fruit implicated that peel might have the active principles in greater concentration than in the edible portion. 75% more lycopene and 41% more beta carotene are absorbed from whole tomato paste compared to that from peeled tomato paste. Peel contains about 100.8 gm of proteins, 256.4 gm of ash, 299.4 gm of acid detergent fiber per kg and 734 micro gram of lycopene per gm of the peel on dry weight basis. High ash content reported here is due to lye peeling commonly employed for removing the peel portion by the processing industry. Peel is also a source of lutein, beta carotene, cis-beta carotene. Presence of the flavonols Quercitin and Kaempferol, about 5-10 mg per kg of peel on fresh weight basis, is responsible for the cardioprotective role attributed to tomato. According to industry estimates, waste generated containing peel and the seeds can account for as much as 40% of the fresh fruit processed which cannot not be considered insignificant. Here is a typical case where the technology for processing tomato is skewed to deprive the processed products of most healthy nutrients which escape through the waste that are discarded!

Successful extraction technology for lycopene recovery from tomato waste can significantly improve the economic aspects of tomato industry besides making available one of the most potent antioxidants for formulating health supplements. Treatment with commercial enzymes like pectinase, cellulase and hemicellulases followed by extraction with solvents like hexane, ethyl acetate or mixtures of hexane, acetone and ethanol can achieve recovery as high as 77-88% of the lycopene present in the peel. Supercritical fluid extraction with CO2 also gives comparatively purer fraction of lycopene in significant yields. Development of a pill based on lycopene extracted from tomato waste, milk powder and soy protein isolate by UK scientists for protection against heart attack and stroke seems to have opened the door for marketing such products for the benefit of consumers vulnerable to such disorders. It is claimed that the lycopene tablet is much more effective than statins in controlling cholesterol and triglyceride levels in the blood and prevent damage to arteries. The multibillion dollar statin industry may frown upon such a development but a natural pill like the one above is certainly preferable to synthetic drugs. Tomato may even become more useful as a health protecting commodity than as a food, if the claims of the virtues attributed to it are confirmed by scientific field trials.

V.H.POTTY
http://vhpotty.blogspot.com/