"SQUEEZING" THE BEST OUT OF RESOURCES-EUROPEAN RESEARCH EFFORTS

It is an irrefutable fact that the gross nutritive value of food grains like wheat, rice, legumes and others has been coming down during the last 200 years of cultivation due to a variety of factors, some perpetuated by humans and others beyond their control. Massive use of chemical fertilizers, often not in optimal concentration and imprecise monitoring of the soil condition, high intensity of cultivation, mono culture crop practices, increased CO2 concentration in the atmosphere, all have contributed to this state of affairs. Of course agriculture scientists have not been lagging behind in evolving newer varieties but their focus has been more on yield rather than nutrition. If world is able to produce sufficient food to theoretically meet the satiety needs of the entire population, credit goes to agricultural scientists of yesteryear. It is another matter that due to social inequity, there is widespread hunger prevalent in many parts of the world, because those who are hungry do not have the economic means to buy their minimum needs of food grains.

Added to this misery is the massive diversion of grains for production of biofuels in countries like the US and those in the EU that has the effect of destabilizing the global food market making imports by needy countries dearer and beyond their reach. The meat and poultry industries pile upon more miseries by feeding the meat animals with food grains which otherwise could have gone for human consumption. It is not acknowledged that producing meat from animals using the food grains is one of the most inefficient conversion processes, each 100 kilogram of grain (< 12% moisture) yielding less than 12 kilograms of meat (> 70% moisture), rest being wasted. That animal production is responsible for substantial emission of green house gases is well documented.

While farmers in developed countries have reached their maximum potential vis-à-vis land productivity, Asia, Africa and South America lag behind them, having no economic resources to invest on new technologies, tools and practices that can help them to come out of the "yield trap". It is ironical that the "suspect" GM crops are being pushed into these underdeveloped regions as a solution to low productivity though it is known that GM crops are input intensive and non-sustaining, not affordable to poorer nations. GM crops may be relevant to the developed world since it is based on a clean technology and this may be the only route for them to achieve greater productivity via cutting down on losses in the field due to pest activity. The food grains produced under GM technology are already in use in the countries where they have been developed without bothering to know the long term adverse consequences, if any, of their consumption

It is now realized in Europe that wholegrain bread and other wheat products can be full of components that are good for health and this has led to renewed efforts to upgrade the nutritive content of wheat through research. It does not need much of an insight to understand that the amount of dietary fiber, vitamins and minerals that can be sourced from wheat varies substantially from one variety of wheat to the next, with some varieties providing with as much as four times more goodness. Adapting existing varieties of wheat or evolving new varieties can confer more health benefits. The late realization on the part of some of the developed countries may hopefully spawn more developmental efforts in future to evolve naturally nutritious varieties rather than allowing the industry to fortify the products with synthetic nutrients of uncertain efficacy.

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

"PLUMBISM"-RENEWED FOCUS ON LEAD TOXICITY

There was a time when lead poisoning was feared in canned foods because the solder used during the manufacture of sanitary open top cans contained lead as a component. Lead poisoning also became an issue with marine fish caught from some of the polluted waters. Now comes the news that lead contamination can be more widely prevalent because of the multifarious activities in to day's industrial society, deserving more attention. Lead can come from paints, petrol, food cans and water pipes causing contamination in cereals, vegetables and tap water. The dangers posed by lead are sufficiently documented and most developed countries are taking action to reduce lead exposure by banning substances of daily use known to contain lead. 

Lead was discovered more than 8000 years ago and it was one of the widely used heavy metals by the engineering, chemical, paint and gasoline industry. It is found in Lead-acid batteries, lead wires and pipes, metal recycling works, foundries, smelters, soldering compounds, radiation shields, ammunition products, surgical equipments,fetal monitors, circuit boards, jet engines, welding rods, ceramic glazes, rubber products, paints and pigments etc to varying extent. Incorporating lead in gasoline started in 1920 and continued till 2000 when exhaust gases contributed to air pollution with lead extensively. Lead contaminated foods were common in vending kiosks working on road sides and highway routes with high vehicle density during the latter half of the last millennium.

Though it is a fact that lead exposure has come down drastically since the last 50 years. it is an area of concern in some countries, especially amongst children. Lead at even smaller levels in the body can cause irreparable damage in human beings. It interferes with a host of processes in the body, toxic to many organs, tissues, bones, intestines, kidneys and reproductive nervous system. Since it affects development of nervous system, there can be permanent learning and behavioral disorders amongst children. Lead poisoning symptoms include abdominal pain, head ache, anemia, irritability, seizures, coma and death eventually in serious cases. It inhibits the critical delta-aminolevulenic acid dehydratase enzyme (ALAD) and ferrochelatase that influence heme synthesis. The common routes for entry of lead into the human body can be through air we breathe, water we consume. soil we tread on and the food we ingest every day. According WHO guidelines safe limit of Lead in blood is 10 ug per dL, though it rarely exceeds 2 ug under to day's living condition in many countries. At levels beyond 40 ug/dL symptoms of lead poisoning may manifest in some people while

at 50-60 ug many will be affected.

While protected water supplies can deliver potable water with lead concentrations of less than 15 ug per liter, food can be a cause of some concern. Foods, mainly commodities, can contain Lead, between 13 and 80 ug per kg but as per WHO guidelines safe limit of ingestion of lead through food is 200 ug per day for an average adult which is much higher than the present levels of consumption through various foods. Before the advent and overwhelming use of stainless steel utensils for cooking and storing food, copper and brass utensils were routinely tinned and Lead contamination from tin coating was a common occurrence.

More than adults, the effect of Lead on children in the age group 1-5 years is receiving critical attention world over because of its effect on the brain development amongst them. Recently an expert panel on contaminants, which assessed current levels of Lead exposure through food and other sources at the request of the European Commission, could not set a firm level above which Lead in food could trigger health problems. There appears to be considerable evidence demonstrating that the developing brain is more vulnerable to the neurotoxicity of Lead than the mature brain and in children, an elevated blood lead level is inversely associated with a lower intelligence quotient (IQ) score and reduced cognitive functions up to at least seven years of age.

The fact that Lead can pose greater dangers to children during their early stages of brain development causing lower IQ when they grow up to become adults is frightening. Though no consensus is still emerging regarding the safe limit that can be tolerated by children without ill effect, there is an urgent necessity to evolve as low a limit as possible, if not zero level, for Lead content in products that may come in contact with children. Recent Indian ban of toys imported from China was due to high lead content in them but politically GOI found it expedient to lift the ban within a few days, putting Indian children at great risks! Sensitivity regarding the adverse impact of Lead on human health is at a very low level in countries like India and nutritionists, food scientists and policy makers must do some thing to address this dangerous problem. World does not want to create a future generation of population with reduced intelligence and learning abilities due to negligence and unintended activities by the present generation. Continuing decline of Lead levels in the food consumed and dramatic reduction of this heavy metal in the blood amongst most of the population over the last few years, gives hope that lead related disorders may eventually disappear from this planet.  

 

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

"PROMISE" FOR HEALTHIER FOODS- SELF-REALIZATION OR PONTIFICATION?

Improving the health sustaining quality and safety of food are high on the priority list of the Obama administration in the US, after tackling the health care environment through legislative intervention. The proposed food safety bill, now being considered, includes many features with far reaching impact. Food Industry which always prefer no government control often proclaim that it has the capacity to self regulate and take voluntary action to improve their products on their own. How far this industry, blamed for the health crisis faced by the country, can resist the temptation to garner more profits at the expense of the consumer, remains to be seen

The unusual interest being taken by the administration in the US to change the attitude of the food industry there by putting more emphasis on health, nutrition and well being of the consumers is ringing alarm bells amongst major industries. In a proactive step, they are assuring the authorities that they would improve their products voluntarily on their own and no government intervention is necessary. Of course no body likes government peeping over the shoulder which may have unforeseen consequences on the profit margins. But if one is to go by the experience in other countries such assurances are hollow and no one means to stick to such promises, hoping such periodic turmoil would be forgotten in course of time.

It is logical that some half measures will be taken up to appease the authorities and most likely there will be some marginal improvements in some of the products. Already many junk foods, being condemned for being unhealthy are being re-branded as healthy ones by modifying the recipe slightly or by adding a dash of vitamins, minerals, fiber, antioxidants etc. Probably industry has its own compulsions in resisting whole sale changes in food formulations, especially with regard to popular and successful consumer brands on which they have invested heavily. Industry seems to be taking the stand that the public marketplace is a different environment and government is least qualified to change the market dynamics. Being more experienced in the art of making popular food products through deployment of advanced technologies, the manufacturers are "supposed" to know better as to how such products can be improved. If the industry sources are to be believed more than 10000 products have already been nutritionally upgraded during the last couple of years and without any government intervention they would continue to do this in the coming years also! That means they can be the "accused:"as well as the "judge" when it comes to health quality of foods produced by them.

The claim that the industry has already improved the nutritional value of thousands of products already sounds hollow because there is no evidence of it happening in the market place. Incorporation of some vitamins or other nutrients in the food product does not mean that it is wholesome and healthy. There has to be a balance in terms of various components like energy, carbohydrate, protein, fat and sodium and unless this is done people will continue to suffer from the plethora of health disorders as they do now. Probably the present stand of the industry may be a strategy to defer the inevitability of mandatory action by the government. There are some responsible players in the industry who are conscious of their social responsibility but they are more an exception than a rule.

V.H.POTTY

http://vhpotty.blogspot.com/
http://foodtechupdates.blogspot.com

THE CO2-PROTEIN CONNECTION-IMPACT ON FOOD CROPS

The global climate change studies and predictions invariably focus on increased levels of CO2 in the environment and rise in temperature, both having far reaching impact on the life in this planet. The controversial report of the Inter country Panel on Climate Change (IPCC), though has some major errors in its treatise, still graphically illustrates the consequences of emissions of CO2 and other green house gases, if not controlled effectively. The Copenhagen Summit on climate change last year, is supposed to have addressed this critical issue for arriving at a possible global commitment for cutting down emissions dramatically in the coming years. It is another matter that the Summit ended up with achieving no concrete results. Only redeeming feature of the Summit was the voluntary commitments made by China and India in reducing emissions voluntarily by 40% and 25% by 2020 while the affluent nations, spewing out several times more green house gases, prevaricated on the issue reluctant to make any significant sacrifice on this issue.

One of the indirect consequences of increased concentration of CO2 in the atmosphere, not comprehended by the climatologists, is the adverse impact it can have on quality and quantum of agricultural production in future. All living beings need proteins to grow and sustain and if CO2 has any adverse influence on protein production by the plants as being suspected, it can have catastrophic consequences on the future of this planet. Reduced food grain production can lead to increased starvation while depleted proteins in the food grains like wheat will tell upon the health of the population. One of the most startling findings coming out of the laboratories of scientists is that with increased levels of CO2, protein content could come down as much as 11%. As per the recorded documents, between 1800 and 2000 the CO2 levels in the atmosphere increased by 39% and by the end of this century it may further increase by 40-120% if remedial measures are not adopted immediately.

It has been demonstrated conclusively that in Mustard and Wheat plants, rising CO2 concentrations tend to decrease protein levels in the grains. Plants absorb nitrites applied as fertilizing agent through the root system to be converted into organic nitrogenous compounds of vital biochemical importance such as proteins. This process is retarded in presence of higher levels of CO2 and needs to be compensated by increased fertilization through supply of more of nitrites externally. Excess levels of nitrites, on the other hand can cause toxicity to the plants due to accumulation of Ammonia. Agricultural management will have to change to fine tune fertilizer application to keep up with CO2 concentration in the atmosphere.

Elevated CO2 levels in the atmosphere are known to decrease the rate of photorespiration that enables the plant to operate the naturally occurring chemical process responsible for combining oxygen with carbohydrates for generating energy for its growth and sustenance. Though a net reduction in photorespiration does contribute to increased photosynthesis, the effect does not last with the tapering of this activity at higher levels of CO2, adversely affecting the plant growth and productivity.

What will be consequences of such a change in the form of protein depletion in the food that is consumed by humans as well as the damaging vectors like insects and pests? Human beings may tend to eat more to derive the minimum protein needs as per the current nutrition norms and same applies to insects and pests also, the consequence of which will be the necessity to produce more foods in future. Already there are dire predictions that food production levels would fall well below the minimum needs of a growing population by 2050 with the attendant consequences of mass starvation in some parts of the world. Probably uncontrolled CO2 emission will aggravate this situation further. Increased acidity of ocean water because of higher sinking of CO2, consequent to rising levels of this gas in the atmosphere caused by human activity, is predicted to bring about destructive changes amongst marine life and availability of sea foods is likely to become critical due to this phenomenon. It is unfortunate that brunt of this catastrophe will have to be borne by the poor people of Africa, Asia and South America.

V.H.POTTY

http://vhpotty.blogspot.com/
http://foodtechupdates.blogspot.com

VINEGAR IN THE DIET-BEYOND THE "GASTRONOMIC" EFFECT

Vinegar is the latest ingredient in the diet that is claimed to have influence on the blood sugar levels which can help millions of people affected by Type II diabetes disorder. Ideally the blood sugar levels in the blood are to be maintained between 100 and 150 units depending on whether this is measured as fasting or postprandial glucose. With voluminous data available on the scientific aspects of diabetes and its treatment, many drugs are in the market to manage blood glucose levels within the limits and avoid undesirable effect of diabetes on the general health of those afflicted.

Foods have been graded according to their Glycemic Index ( GI) and Glycemic Load (GL) and those foods which can release glucose into the blood faster have invariably high GI values, not to be consumed too much and too often by the diabetic population. Unrefined whole grains and legumes, though rich in carbohydrates tend to have low GI values and therefore considered diabetic-friendly foods. Unfortunately most of the foods being churned out by the processing industry are based on refined grain flours, sugar and other ingredients with high GI values. Legume consumption is very insignificant in Western population while they are cost prohibitive for those who like to consume them, especially the practicing vegetarians. A diet rich in fruits and vegetables also is known to be beneficial to diabetics, though in reality consumption of these protective foods is not up to the desired or recommended levels amongst many populations around the world.

There are many edible food materials claiming to have hypoglycemic effect viz for reducing blood sugar levels, if consumed regularly but their availability and amenability for being acceptable at the desired concentrations for exerting the beneficiary effect is rather limited. Some of these include Onion, Garlic, Mustard, Cruciferous vegetables, Fenugreek, Avocado, Cinnamon, Cherries, Nuts etc. Lack of unanimity amongst the scientists and physicians regarding the logistics of balancing the use of home "remedies" through food and herbs and modern drugs makes it difficult for consumers to adopt practical and effective synergistic daily practices that will ensure successful management of blood sugar. What is needed is a set of guidelines that can categorically lay down different drug-diet combination which will be safe and beneficial.

Latest to arrive on the scene is Vinegar and there are a few advocates espousing the cause of this food ingredient for regulating blood sugar. Taking this food adjunct regularly is claimed to retard glucose absorption from the GI tract. Some scientific studies over the past 10 years do indicate some benefits from vinegar consumption. According to them Vinegar decreases both fasting and postprandial (after-meal) glucose levels significantly and being a cheap food ingredient it can be easily incorporated into the diet. The biologically active constituent of vinegar is acetic acid ( 4-8% by volume) which is the source of pungency in many common food preparations, liked by most people. It is known that acetic acid can inhibit the activity of several enzymes, including amylase, sucrase, maltase, and lactase that break down carbohydrates into assimilable sugars. When vinegar is present in the intestines, probably a significant part of the sugars and starches can be expected to pass through without being digested with the consequent lower impact on blood sugar level. The bicarbonates necessary for glucose pump in the intestine for sending the glucose into the blood stream, is neutralized by acetic acid present in the vinegar. It was also observed that this is not a short term phenomenon because regular intake of vinegar also is reported to reduce the HbA1C values consistently and significantly.

Consuming a table spoon of vinegar before lunch and dinner is supposed to reduce one's weight by about a kg in 4 weeks. Similarly taking 4 table spoons of vinegar regularly is claimed to reduce the glycemic value of food by almost 30%. Interestingly taking vinegar along with the food can only be effective and therefore there appears to be ample scope for food scientists to come up with processed foods loaded with acetic acid without making them over acidic to taste. Vinegar is already established as a tenderizing agent for meat and fish while it is a major ingredient of most salad dressings. There are other acidic foods and adjuncts like pickles, sauerkraut, chutneys, lime juice, etc which also are supposed to exert same effect as vinegar. The findings, if universally accepted, will open up immense opportunities to the food industry to evolve foods that can be beneficial for calorie watchers and others with diet limitations.

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

LABELING "WAR"-CODEX TO FACE THE HEAT!

How commercial interests can influence global food policies is illustrated by the manipulations and maneuvering going on at the Codex level to prevent mandatory labeling of GM foods. The stakes are high since Codex standards are bench mark parameters used to day to settle trade disputes amongst WTO member countries. Many countries have already put in place such mandatory label declaration so that the consumer can make an informed choice while scouting for purchase of foods in the market. Since GM foods are still under a cloud regarding their absolute safety, consumer has fundamental right to be informed whether a product being purchased has GM food ingredients or not. It is immoral for a country like the US to brow beat international community to toe its line viz labeling should be only voluntary, not mandatory.

A number of consumer groups, concerned scientists, progressive farming organizations and food processors are opposing the U.S. proposal that could forbid mandatory labeling of genetically modified foods in other countries. An influential coalition of organizations that includes the Consumers Union, The Organic Trade Association, Food and Water Watch and the Union of Concerned Scientists had earlier appealed to the US authorities to reconsider their decision to oppose compulsory labeling at the Codex Committee on Food Labeling meeting in Canada. The Codex Committee is a crucial technical body of the United Nations Organization that evolves food safety and labeling standards which are used to settle international differences in export-import business.

The paradox of the situation is that the current US position could potentially create significant problems for food producers within the US itself who want to indicate on the labels that their products contain no GE ingredients, including in organic food, where genetic engineering is a prohibited method. The FDA and USDA oppose allowing individual countries to adopt policies on mandatory labeling probably because it could be misleading, implying that GM/GE foods are not different from other foods. This is contrary to the belief of a vast majority of consumers that GE foods are definitely different from normal ones. The US position seems to be dictated by the apprehension that consumers in other countries may reject GM/GE foods from the US and it is reprehensible to force bodies like Codex to adopt the view of one country, how ever mighty it may be, that there are no differences between GM/GE foods and other foods. It is conveniently ignored that such a stand is contrary to scientific fact, USDA organic rules and existing FDA policy allowing for voluntary labeling.

The efforts of the US government are orchestrated by the GM food lobby in that country which, probably is concerned about the fate of GM foods from the country when exported to other countries where they are not considered safe. As most of the foods manufactured in the US contain one or the other ingredient originating from a GM food source, there could be real danger of the food industry losing its preeminent position in the country. If the US is able to get its way at the Codex level, other countries must join together to advice their food industry to insert a declaration in the label of all foods manufactured by them stating that they do not contain GM food ingredients. Sure no one should have any objection to this practice which will serve the same purpose.

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

"NATIONAL TECHNOLOGY DAY"-TWO CONTRASTING REPORTS

National Technology Day was "celebrated" in India on May 11, 2010 and it is usually an occasion to "brag" about technological "achievements" made by the country in different spheres of national development. Those entrusted with development of technologies for food processing and preservation are not to be left behind in this "bragging" business and the two supposedly premier food technological institutions located at Mysore had their trumpets blown at high decibel strength to make sure that their voices are heard at right quarters that count. According to the reports appearing in the reputed Bangalore based news paper Deccan Herald of May 12, 2001, both the above institutions made elaborate arrangement to ensure that adequate coverage is given to what they have to say. Here is some excerpts from the paper for the benefit of the readers of this blog to decide about the credibility of these public funded food R & D organizations. First the civilian set up for food research in the country and part of the speech delivered on the occasion, quoted verbatim from the above paper.

"Director CFTRI, Dr V Prakash on Tuesday said that holistic approach is needed to understand issues like volcanic ash and many other natural disasters. He was delivering presidential address at National Technology Day celebrations 2010 at CFTRI premises in the city. Prakash said that there are several scientific evidence to say that global warming is happening at alarming rate. It has resulted in increased temperature and it can be easily checked at home or offices. But the problem is beyond that. Of every one degree Celsius rise in temperature in soil surface, there is 10% decrease in agriculture yield. This sprouts great concern for future's loss in crop production and also productivity. This apart, loss of surface water, loss of microbial population in the soil vanishing inter crop pattern, changing systems of agriculture aggravates the woes. Prakash said about 50000 liters of water will be lost annually if the leakages from the taps were not plugged. It calls for immediate need for minimizing the use of energy and also expenditure."

What food technology or the CFTRI has to do with the issues raised in the rambling exposition above is not clear. One can only guess that the purpose of the function was more to project the "wide knowledge" of the speaker beyond the realm of food technology, rather than highlighting the institutional strength. Probably the above speech has all the hallmarks of the Inter Country Panel on Climate Change of the UN (IPCC), recently disgraced because of the fudging of its climate change report. One can only pity the fall from grace of an institution founded, nurtured and established by eminent food scientists of yesteryear which contributed significantly to the development of food industry till early nineteen nineties.

In contrast the report emanating from the defense sector R & D set up is indeed interesting, revealing and informative to citizens in this country regarding the efforts put in by the scientists and technologists there in developing newer products for the army personnel. According to the reporter of the News Paper, the exhibition was able to arouse interest amongst the citizens of Mysore though many were disappointed by the absence of arrangements to offer some of the new products for tasting. Though seeing is believing, actual tasting is convincing.

"Aloe Vera based performance enhancement drink, spiced aloe squash, frozen chicken shreds, frozen mutton shami kabab, mutton sandwiches, protein bars, meal equivalent bars, fiber bars, appetizer bars, nutraceutical bars. This is not a list of menu from any hotel. But these items were put on exhibition by the Defense Food Research Laboratory in Mysore on Tuesday as part of National Technology Day.---DFRL highlighted achievements of food scientists in the field of food technology and their efforts to provide nutritious food for the soldiers guarding the country's borders in extreme weather conditions".

Indeed the exhibition provided an insight into its activities since 1961. To what extent the technologies developed here have been commercialized or estimate of production by the industry using these technologies are questions that should have been posed by the critical press corps who covered the above program. Of course some of the technologies appear familiar because they were cited earlier also but on the whole this institution has projected its strength in the area of its empowerment through public funding. It may be a different issue if some of the products developed were never accepted by the Jawans for whom they were intended.

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