Natural Sugar vs. Artificial Sweeteners by Kimberly Reynolds The debate between naturally derived sugars and low-calorie artificial sweeteners has been going on for years now. As our population’s obesity rate grows every year and health concerns related to weight-control grows along with it, natural sugar is scrutinized and we are told to keep away from it as it is our enemy. Over the last couple of decades, we have been introduced to more and more varieties of artificial sweeteners promising to deliver
Annotated Bibliography for the Effects of Aspartame Numerous neurological and behavioral side effects have been linked with consuming aspartame at well below the approved safe limits set by the Food and Drug Administration (FDA). Aspartame is an artificial sweetener that has been ingested in the United States for over three decades. Even though there are several studies showing the harmful effects of its consumption. When aspartame is digested several toxic chemicals are produced, most notability
Imagine a future of fresh produce and large amounts of meat, being able to feed millions of americans. Now instead imagine widespread diseases and death among Americans, too. Monsanto has developed many products including Roundup to prevent crops from pests and other insects. The product and the GMO could cause problems in the long run with this pesticide being ingested with the crops. The GMO’s are also making things hard for the farmers because of the patent Monsanto put on their GMO seeds. Monsanto
economic boom and businesses in this industry began sprouting up at a rapid pace, similar to that of the crops being produced. It was only a few decades later though that "the early warnings of genetic uniformity suddenly became a reality" (p. 45). One alarming discovery was the fact that since only one type of species was being harvested in a given area, if a crop contracted a disease, the entire field was wiped out, which meant for many farmers, no income that season (Pringle, 2003). For the companies
(Ticciati). The goal was to create food plants that could grow and withstand harsh conditions like pesticides, infertile soil, unfavorable climates, and geographical locations. Despite wariness from skeptical environmentalists about the unknown future effects of genetic food engineering, the companies who profit from this new food technology proclaimed it to be the wave of the future. As the Ticciati’s evidenced, in 1996, when the FDA approved the use of genetically engineered foods with no special label