The New, Dangerous Science of Food

In a recent article by Andrew Schneider, AOL News Senior Public Health Correspondent, a potentially dangerous trend of food science is explained and discussed.

Nano-particles are apparently being widely used by many food manufacturers and shippers to “extend shelf-life” as well as “protect the color and flavor” of all kinds of food.

These nano-particles may be protecting the foods, but “hundreds of peer-reviewed studies have shown that nano-particles pose potential risks to human health -- and, more specifically, that when ingested can cause DNA damage that can prefigure cancer and heart and brain disease.”