The last two weeks featured COP26 in Glasgow, Scotland. World leaders and government bureaucrats met to address challenges associated with climate change. The main goals for the conference were to Secure global net-zero by mid-century and keep 1.5 degrees within reach, Adapt to protect communities and natural habitats, Mobilize finance, and Work together to deliver. The predictable reaction from critics is that countries did not … Continue reading Is more technology the solution to world hunger?

True confessions! I love fast food. No, I am not a fast-food junkie or a fast foodie. I am not a foodie at all. I do love fast food. I don’t overdo it, but I’d rather eat fast food than prepare a meal for myself. I’d rather eat fast food than go out to a fancy restaurant. I prefer the ambience of a fast-food joint … Continue reading Confessions of a fast-food lover

 Imagine a world where Fast-food restaurants provide the population with hot, inexpensive meals, No one considers fast food to be unhealthy, Blacks are not allowed to eat at white restaurants or stay at white motels, Race relations are fine on the surface, but tensions loom below, and A violent, Marxist political party serves free breakfasts to Black school children. No, this is not dreamland. This … Continue reading Franchise: The Golden Arches in Black America

Malnutrition, as defined by the World Health Organization (WHO), includes undernutrition, vitamin/mineral deficiencies, and overweight/obesity.  While many developed countries face a malnutrition problem related to obesity, developing countries still battle with undernutrition.  Globally in 2020, approximately 194 million children 5 years old or younger suffered from moderate to severe undernutrition, resulting in ~50% of child deaths.   In West and Central Africa in 2020, more than … Continue reading Overcoming severe undernutrition in Africa with a fortified, processed food by Allison Bechman

Want some good news about GMOs? The Genetic Literacy Project is there. GLP posts a daily newsletter about the science behind GMOs, other food issues, and COVID. I am taking advantage of the free subscription to the newsletter. It does present the other side of the story from what we read in popular media. Although based in science, the site defends a point of view. … Continue reading Genetic Literacy Project presents an alternate vision of GMOs

The United States opposes use of GMOs to increase food production in Africa. American elites may now have a reason to embrace GMOs. What if gene scientists could produce a new superfood? Guess what!  They already have produced one! It is the Indigo Tomato. It’s purple. It’s chock full of antioxidants. It would not be part of industrial agriculture. It can be grown in small … Continue reading Please, Lord, don’t turn GMOs into boutique superfoods!

How does a person with strong convictions reverse himself? Mark Lynas was passionate about two issues—climate change and GMOs. He still proclaims that climate change is “a growing threat to society.” His perspective on GMOs underwent a dramatic re-evaluation. Lynas was a leading activist against genetic engineering. In the 1990s he was working nights in experimental plots slashing down GMO corn plants. It was a … Continue reading Seeds of Science: Why We Got It So Wrong on GMOs

Just like any other group, the best way to foster better communication between food scientists with nutrition professionals would be to know the audience first. The terms used for food scientists, dietitians, and nutritionists are not universal, nor are their roles and responsibilities. I welcome Trey Sanders to the site today. He is uniquely qualified to talk about communication between food scientists and dietitians. He … Continue reading What dietitians and food scientists need to know about each other by Trey Sanders

Linn Steward and I have been discussing online the importance of the food matrix. She is a true believer. I am a skeptic. She sent me links to three articles that introduce the concept. The gist of the issue is that as we break down whole foods into component parts, we lose ingredient quality. She sent me the question below that I will attempt to … Continue reading How important are intact ingredients in the quality of foods?

It’s time for another dialogue between Linn Steward and me on ultra-processed foods. I view Linn as a dietitian who avoids most ultra-processed packaged food, loves to cook, sometimes goes rogue, and likes to ask questions. She views me as a food scientist who defends food processing, has an open mind, loves debating, and likes to teach. It is clear that we are not prototypes … Continue reading A dialogue between a dietitian and a food scientist on avoiding ultra-processed foods