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© Betty WolanykAg Literacy Works
Really!
Presenter
Presentation Notes
You can tell by the titles that the news is not good.
really?
Natural toxic chemicals in food?Toxic chemical residues from pesticides?Carcinogens? (cancer-causing agents)Microorganisms?Parasites?Allergens?Genetically Engineered Organisms?Hormones?Cloning?
We want food to be as safe as possible.We especially want children’s food to be
safe.We want to understand what that really
means • objectively.
We can use factual evidence to determine what is safe.
Where does danger really lie? Is it a real danger? Is the danger a marketing ploy? Is the danger an activist ploy?Who or what causes the danger?Avoiding danger
Is real ……in some cases.
Is perceived ……in some cases.
Is subjective ……in some cases.
Is manufactured ……in some cases.
Is hidden ……in many cases.
More dangerous than any other threat?
75% of all fruits and vegetables have no detectable residues
Another 24.4% have residues well below the EPA tolerance.
EPA sets tolerances at 100 times the amount that could potentially cause harm in mice.
99.4% are free from harmful residuesThe 0.6% of those with residues at or above
the EPA tolerance are investigated.
Agree, it is a fact.
DisagreePlants fight with
spines, rinds and with self-defense chemicals.
Plants Use Complex Chemistry to:Kill Bugs, Fungi, Bacteria, VirusesTo Fend Off WeedsMake Themselves Smell and Taste Bad
When Attacked, Plants Fight Back
The dietary intake of nature’s pesticides are 10,000 times higher than the human intake of synthetic pesticide residues.
These chemicals are plentiful and potent.• Allergens• Carcinogens (Cancer-causing agents)• Teratogens –(Cause birth defects) • Mycotoxins (Fungal Toxins)
They have a long history of making people sick.
• Could not be registered if made by industry
• Too Toxic
• Too Plentiful
• Of all the vegetation in the world, we can eat very little
• Many plant toxins are heat stable
• Humans, other mammals, and insects have evolved special enzymes to detoxify foods.
• INSECTICIDE• FUNGICIDE
CULTIVAR
WEATHER
FUNGI
INSECTS
GENE MODIFIED• for INSECTICIDES• for RESISTANCE
NUTRIENTS
ANTIOXIDANTS
NATURAL TOXICANTS
MYCOTOXINS
ALLERGENS
PESTICIDE RESIDUES
You Can’t Leave the Plant out of Risk Analysis
PLANT
Caffeine Pesticide Extraction
ROAST COFFEE BEANS
GRIND
EXTRACT
THROW OUT THE BEANS
DRINK THE PESTICIDE
Benzo(a)pyreneBenzaldehydeBenzeneBenzofuranCaffeic acidethyl benzene1,2,5,6-dibenz(a)anthraceneHydrogen peroxideHydroquinone4-methylcatechol
FuranFurfuralCatechold-limoneneCafestolKahweol
AnthocyaninsHydroxycinnamic
Acids
2-Ethylphenol2.3.5-Trimethylphenol2 Methloxy-4-Ethylohenol24-Methylene-
Cycloartenol24-Methylenephenol4-Methyoxy-4-vinylphenol5-Avenasterol7-StigmasterolAcetaldehydeAllantoic AcidArabinogalactose
AdenineAllentoinArabinoseAsparagineCafesterolCafestolCaffeineCaffeolCahweolCyanidinEugenol
Arachicic- AcidAspartic AcidCaffeoyl-3-Quinic AcidCamoestanolCampesterolCaprinic AcidCarnaubic AcidChlorogenic AcidCholestanolCholesterol2-Ethylphenol
GalactanGuaiacolGuanosineIsoeugenolLanosterolM-CresolMannanO-cresolO-xylenolOleic Acid
CitrostadienolCoffeasterolCycloeucalenolGamma-StiosterolGlucogalactomannHydrogen-SulfideHypoxanthineIsochlorigenic AcidLignoceric AciDihyfrolanasterolDihydrositosterolP-Coumeric Acid
Daturic AcidAlactomannanMyrisitc AcidN-NonacosaneObtusipoliolOxalic AcidP-XylenolPalmitic AcidPentosanePutresceneRaffinose
CitrostadienolCoffeasterolCycloeucalenolGamma-StiosterolGlucogalactomannHydrogen-SulfideHypoxanthineIsochlorigenic AcidLignoceric AciDihyfrolanasterolDihydrositosterolDimethyl-5-Alpha-Cholest-7-En-3-Beta-ol
Daturic AcidAlactomannanMyrisitc AcidN-NonacosaneObtusipoliolOxalic AcidP-XylenolPalmitic AcidPentosane
Dimethyl-5-Alpha-Cholest-7-En-3-Beta-olMethyl-1-5-Alpha-Stigma-Beta-olRhamnoseSaccaroseScopoletinSinapic AcidSpermidineSqualeneStachyoseStearic AcidTetracosic Acid
Tannic AcidTanninTheobromideTheophyllineTrigonellineanXanthineXylan
Antioxidants• Alpha-Tocopherol• Beta-Carotene• Beta-Tocopherol• Gamma-Tocopherol
PolyphenolsCalciumCarbohydratesCelluloseCholineRiboflavinSugarThiamine
Citric AcidCystineDextrinsLinoleic AcidLinolenic AcidMannoseMethionineNitrogenPhosphorousGalactin
Fat IronNiacinPectinProtein
An alkaloid C8H10N4O2A chemical that prevents animals from
eating the plant or its seeds.A pesticide that repels insect attacks Or kills insects that eat it50 other plants have this same built-in
protection• Lemon Tea Cola
• Orange Grapefruit Cacao
Humans are not aloneBees will choose to pollinate a plant
with caffeine over one without.
PresentIn what quantity?
Growth regulator no longer in use – AlarBaconTap WaterPeanut ButterDiet ColaMushroomsBeerWine
0
0.5
1
1.5
2
2.5
3
3.5
4
4.5
5
Alar Bacon Tap Water Peanut Butter Diet Cola Mushroom Beer Wine
Cancer Causing Chemicals
E. Coli 157:H7SalmonellaListeriaCamplyobacterBotulism
Insect Damage Creates Ports of Entry for Fungi
from Hammond et al., SOT poster 2003
The Plant Is Damaged by Both the “Bug” and the Fungal Invasion
Damaged Fruits and Vegetables Are Cause For Concern A Pest Makes a Hole in a
Vegetable’s Wall
Fungi Invade the Hole
Fungi Make MycotoxinsA Growing Health Concern
Naturally found in many food plants:
ParsnipsCeleryDillParsleyGrapefruitLemon
LimeOrangePotatoCarrots
Plant chemical produced to fight a fungal invasion of the plant.
FUROCOUMARIN DATA: UK MINISTRY OF AGRICULTURE, FISHERIES, FOOD. INHERENT NATURAL TOXICANTS IN FOOD. LONDON, 1996.
PLANT-DEFENSE FUROCOUMARINS
PARSNIP FUROCOUMARINS
0
20
40
60
80
100
120
140
TYPI
CA
L p
pm
0.06
pp
m P
EST
ICID
ER
ESI
DU
E
CO
NV
EN
TIO
NA
L
DA
MA
GE
D
OR
GA
NIC
OR
GA
NIC
DA
MA
GE
D
MYCOTOXINWHEAT PRODUCTS -- ORGANIC VS CONVENTIONAL
0
40
80
120
80 85 90 95
PERCENTILE EXPOSURE
ug /
per
son
/day
conventional
organic
Probabilistic Model – French Data(amount eaten * contamination level)
Leblanc et al. Reg. Toxicol. Pharmacol. 36: 149-154, 2002
Reg. Level for 60 kg person
GiardiaCryptosporidiumToxoplasma gondiiTrichinellaTapeworms
Most people claiming food allergies do not have allergies, they are intolerant of some component of the food.
Actual Allergies-
MilkEggsFish
ShellfishTree NutsPeanuts
WheatSoybeans
This is the most regulated technology ever developed.
and after 20 years there have been no evidence of harm to people from GMO food.
Not Fed Hormones
Not Fed Hormones
Not Fed Hormones
Not Fed Hormones
Fed Hormones?Not Fed
Hormones
No Chicken is Fed
Hormones
Fed Hormones?
Black Marketing
NoAdded
Hormones
Food and Nutrition: Agree or Fiction ©Ag Literacy Works
in the quantity and type of hormones found in it. It does not matter if the milk is produced organically, conventionally or from cows given rBST.
Food and Nutrition: Agree or Fiction ©Ag Literacy Works
Are there clones or components in the food system from clones?
A plant or animal genetically identical to the parent.•Cells in mitosis•Any organism that reproduces asexually.
Food and Nutrition: Agree or Fiction ©Ag Literacy Works
Presenter
Presentation Notes
Garlic, wild blueberries, raspberries, bananas and even strawberries apples are produced from clones. Cloning in biology is the process of producing populations of genetically-identical individuals that occurs in nature when organisms such as bacteria, insects or plants reproduce asexually. Cloning in biotechnology refers to processes used to create copies of DNA fragments (molecular cloning), cells (cell cloning), or organisms. The term clone is derived from κλών, the Greek word for "twig, branch", referring to the process whereby a new plant can be created from a twig. In horticulture, the spelling clon was used until the twentieth century; the final e came into use to indicate the vowel is a "long o" instead of a "short o"[citation needed]. Since the term entered the popular lexicon in a more general context, the spelling clone has been used exclusively. Organism cloning refers to the procedure of creating a new multicellular organism, genetically identical to another. In essence this form of cloning is an asexual method of reproduction, where fertilization or inter-gamete contact does not take place. Asexual reproduction is a naturally occurring phenomenon in many species, including most plants (see vegetative reproduction) and some insects. The term clone is used in horticulture to mean all descendants of a single plant, produced by vegetative reproduction or apomixis. Many horticultural plant cultivars are clones, having been derived from a single individual, multiplied by some process other than sexual reproduction. As an example, some European cultivars of grapes represent clones that have been propagated for over two millennia. Other examples are potato and banana. Grafting can be regarded as cloning, since all the shoots and branches coming from the graft are genetically a clone of a single individual, but this particular kind of cloning has not come under ethical scrutiny and is generally treated as an entirely different kind of operation. Many trees, shrubs, vines, ferns and other herbaceous perennials form clonal colonies. Parts of a large clonal colony often become detached from the parent, termed fragmentation, to form separate individuals. Some plants also form seeds asexually, termed apomixis, e.g. dandelion. Seedless fruits of banana and watermelon are produced on triploid plants, whose three sets of chromosomes prevent meiosis from taking place and thus do not produce fertile gametes. Such plants can arise by spontaneous mutation or by hybridization between diploid and tetraploid individuals of the same or different species. Some species, such as pineapple and cucumber, produce seedless fruit if not pollinated, but produce seeded fruit if pollination occurs. Lacking seeds, and therefore the capacity to propagate via the fruit, the plants are generally propagated vegetatively from cuttings, by grafting, or in the case of bananas, from "pups" (offsets). In such cases, the resulting plants are genetically identical clones. By contrast, seedless watermelons are grown from seeds. These seeds are produced by crossing diploid and tetraploid lines of watermelon, with the resulting seeds producing sterile triploid plants. Fruit development is triggered by pollination and these plants must be grown alongside a diploid strain to provide pollen.
Many weeds, trees, shrubs, ferns, vines and green plants form clonalcolonies.
In horticulture, many plants are produced from a single individual to produce identical foliage, flowers and fruit.
Grafting is a type of cloning. Food and Nutrition: Agree or Fiction ©Ag Literacy
Works
Presenter
Presentation Notes
Garlic, wild blueberries, raspberries, bananas and even strawberries apples are produced from clones. Cloning in biology is the process of producing populations of genetically-identical individuals that occurs in nature when organisms such as bacteria, insects or plants reproduce asexually. Cloning in biotechnology refers to processes used to create copies of DNA fragments (molecular cloning), cells (cell cloning), or organisms. The term clone is derived from κλών, the Greek word for "twig, branch", referring to the process whereby a new plant can be created from a twig. In horticulture, the spelling clon was used until the twentieth century; the final e came into use to indicate the vowel is a "long o" instead of a "short o"[citation needed]. Since the term entered the popular lexicon in a more general context, the spelling clone has been used exclusively. Organism cloning refers to the procedure of creating a new multicellular organism, genetically identical to another. In essence this form of cloning is an asexual method of reproduction, where fertilization or inter-gamete contact does not take place. Asexual reproduction is a naturally occurring phenomenon in many species, including most plants (see vegetative reproduction) and some insects. The term clone is used in horticulture to mean all descendants of a single plant, produced by vegetative reproduction or apomixis. Many horticultural plant cultivars are clones, having been derived from a single individual, multiplied by some process other than sexual reproduction. As an example, some European cultivars of grapes represent clones that have been propagated for over two millennia. Other examples are potato and banana. Grafting can be regarded as cloning, since all the shoots and branches coming from the graft are genetically a clone of a single individual, but this particular kind of cloning has not come under ethical scrutiny and is generally treated as an entirely different kind of operation. Many trees, shrubs, vines, ferns and other herbaceous perennials form clonal colonies. Parts of a large clonal colony often become detached from the parent, termed fragmentation, to form separate individuals. Some plants also form seeds asexually, termed apomixis, e.g. dandelion. Seedless fruits of banana and watermelon are produced on triploid plants, whose three sets of chromosomes prevent meiosis from taking place and thus do not produce fertile gametes. Such plants can arise by spontaneous mutation or by hybridization between diploid and tetraploid individuals of the same or different species. Some species, such as pineapple and cucumber, produce seedless fruit if not pollinated, but produce seeded fruit if pollination occurs. Lacking seeds, and therefore the capacity to propagate via the fruit, the plants are generally propagated vegetatively from cuttings, by grafting, or in the case of bananas, from "pups" (offsets). In such cases, the resulting plants are genetically identical clones. By contrast, seedless watermelons are grown from seeds. These seeds are produced by crossing diploid and tetraploid lines of watermelon, with the resulting seeds producing sterile triploid plants. Fruit development is triggered by pollination and these plants must be grown alongside a diploid strain to provide pollen.
Food and Nutrition: Agree or Fiction ©Ag Literacy Works
PotatoSweet PotatoGarlicWild BlueberryAsparagusRhubarbCarrotBanana
Avoid Damaged Fruits and Vegetables
Trim Around WoundsKeep Clean, Don’t
Cross-contaminateKeep Cold Foods ColdKeep Hot Foods Hot Focus on Real Danger, Not
Manufactured
Is real ……in some cases.
Is perceived ……in some cases.
Is subjective … or personal…in some cases.
Is manufactured ……in some cases.
May be where you least expect it –naturally!
HOW PLANTS DEFEND THEMSELVES AND WHY THIS IS IMORTANT FOR ANYONE THAT EATS FOOD
Daland R. Juberg [email protected]
Joel Mattsson, DVM, [email protected]
June 2005
Portions of this program were adapted from:
Presenter
Presentation Notes
Chemistry In this section, well discuss the chemistry of coffee, the role of important compounds and its effect on coffee quality. With nearly 1,000 compounds currently in existence, were sure well have plenty to talk about as this section develops. Acids Quinic Acid Citris Acid Chlorogenic Acid Phosphoric Acid Acetic Acid Carbohydrates Proteins Lipids Caffeine Other
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