Xango, Mangosteen Juice – the Miracle Food Supplement
Xango was introduced to me by my friend in the Philippines. He shared with me that this mangosteen juice contains a lot of nutrients more potent than Vitamin E and Vitamin C. So my wife and I tried it. Here are some interesting benefits that we derived from drinking it:
My wife has insomnia, after drinking mangosteen juice (2 ounces twice a day) for 2 days, she's already asleep by 11:30 pm.I usually have migraine in the afternoon, after drinking mangosteen juice (2 ounces twice a day) for 4 days, I am totally headache free.
I was so amazed with the results so I did some readings and research. Here's what I found:
Mangosteen has been used by traditional practitioners of Thailand, Cambodia, Vietnam, Philippines and Africa for its varied medicinal applications. These applications include:
antimicrobial agenttreatment for skin diseasesanti-inflammatory agentanalgesic (pain reliever)antidiarrheal treatmentgastrointestinal aid
Dr. J. Frederick Templeman, a primary care physician, board certified in the US & Canada, with over 20 years clinical experience and a medical director of Phytoceutical Research states that the human body is a remarkable creation, capable of caring for and repairing itself - but only if it receives the necessary nutrients (raw materials) to do so. When a state of disequilibrium occurs, we can only assist the body in its efforts to restore optimal health.
There are a variety of measures we can utilize to help our bodies recover from illness. Improved diet, stress relief, and increased physical activity are a few things that can make a tremendous difference in our state of health. Sometimes even these are not enough.
Supplementation also plays a critical role in assisting the body to both prevent and combat disease. Which supplements should we take? Well, each of our bodies is different, so each of our needs is slightly different as well. If you think of your body as own personal laboratory, and you "experiment" with different supplements to achieve better health, you will soon be able to determine which products your body can use most effectively.
Dr. Templeman feels that natural supplements offering the broadest range of phytonutrients to the body are those you should consider first. In this regard, the mangosteen fruit possesses a wide range of phytonutrients, including xanthones. But xanthones are only half the story. The fruit also contains catechins and proanthocyanidins, both classes of polyphenols shown to have great nutritional value for the body. Mangosteen also possesses polysaccharides and sterols, two groups of compounds also thought to possess a variety of potential health benefits.
Dr. Templeman adds: "If you are in poor health, or are simply looking to lower your risk of disease, I encourage you to experiment with the mangosteen fruit in the laboratory of your own body to determine how it will put this amazing fruit to use."
In addition to what I've learned, the bulk of the nutrients comes from the pericarp or rind of the mangosteen fruit.
Here are some interesting research and results of preclinical studies which provide the evidence that these nutrients can be used by the body:
Atherosclerosis. Cathecin research on mangosteen has demonstrated the following in the area of atherosclerosis (the process of fatty substances, cholesterol, cellular waste products, calcium and fibrin (a clotting material in the blood) building up in the inner lining of an artery. The buildup that results is called plaque.):
Decreased liver production of LDL and VLDL (bad cholesterol)Protection of the LDL molecule from free radical damage (antioxidant effect more potent that Vitamin C)Decreased amount of absorption and digestion of dietary factsNormalization of endothelial cell function in the artery so that adhesion substances are not formedInhibition of the growth factors that cause smooth muscle cells in the walls of arteries to grow abnormally and form plaqueInhibition of bacterial proliferation in the mouth that leads to gum disease and the possible infection of arterial plaqueDampening of the inflammatory response, which leads to plaque rupture and triggers the coagulation cascade that produces the deadly blood clotInhibition of thrombin-induced clot information (the coagulation cascade)Xanthone research has revealed the following properties:
Antioxidant activity (surpassing that of Vitamin E) that protects LDL particles from free radical damage in laboratory studiesAntibacterial action to prevent the infection of plaquesAnti-inflammatory activity capable of dampening the inflammation, which can lead to plaque rupture
Proanthocyanidin research has revealed the following properties:
Antioxidant activity to protect LDL particles from free radical damageAntibacterial effectsNormalization of endothelial vasolidatory function in the arteries through the increased production of Nitric oxideAntithrombotic (anticlotting) effectAnti-inflammatory effect to lessen the probability of plaque ruptureRegulation of adhesion molecule production by endothelial cells
Sterol research has revealed the following properties:
Normalization of lipid production to prevent the excessive formation of LDL
Polysaccharide research has revealed the following properties:
Antibacterial effect
Cancer. Cathecin research in the area of cancer has revealed:
Protection of DNA from damage by free radicals and other mutagensRepair of damaged DNA before cancer beginsInhibition of the inappropriate production of growth factors which promote cancerInhibition of the proteolytic enzymes, which cancerous cells produce to invade normal tissue and to mestatasizeProtection of skin from UV damageInhibition of the production of pro-inflammatory mediators which promote cancer growthChemoprotection (by unelucidated mechanisms) from many different types of cancerAnti-tumor effect by the induction of apoptosis or cell death in cancer cells
Xanthone research in the area of cancer has revealed:
Protection of DNA from damage by free radicalsInduction of apoptosis (cell suicide) in tumor cells of several types of cancerAnti-tumor efficacy (in vitro) of garcinone E (a mangosteen xanthone), surpassing the effect of five commonly utlized chemotherapy agents
Proanthocyanidin research in the area of cancer has shown:
Inhibition of the production of protein-dissolving agents produced by cancer cells to invade normal tissue and to metastasize
Inflammation. The body's non-specific response to virtually all insults (such as infection, trauma, radiation damage, allergen irritation, etc.) is inflammation. Characterized by swelling, redness, heat and pain, most inflammation is short-lived and an important part of the healing process. However, too often inflammation does not shut off when it should and can continue for weeks, months, or years (chronic inflammation). When this occurs, the inflammation itself (which can be painless and therefore silent) becomes a serious health threat.
Although not a disease per se, chronic inflammation has been implicated in the development of many health problems including cancer, arthritis, diabetes, skin disorders, heart disease, neurodegenerative diseases (such as MS, Parkinson's disease and Alzheimer's), lung disease, inflammotory bowel disease (Crohn's, ulcerative colitis), ulcers, gastritis, GERD, allergy, kidney failure and even psychiatric disorders like depression, autism and schizophrenia. And this list is not complete because other illnesses have been shown to involve inflammatory states as greater or lesser causatory or exacerbating factors.
Cathecin research in the area of inflammation shows:
Ability to chelate iron and copper, two metals frequently involved in the production of free radicalsExcellent antioxidant activity that even exceeds the antioxidant power of vitamin C
Xanthone research in the area of inflammation shows:
Antioxidant capability which exceeds that of vitamin EAll 43 mangosteen xanthones have antioxidant capabilityThe capability of blocking the most common inflammatory cascade (arachadonic acid to prostaglandin E2) at the genetic level (COX-2 blockade)Antioxidant effect in an animal experiment that equaled the power of the drug dexamethasone and exceeded the effect of the drug Indomethacin
Proanthocyanidin research in the area of inflammation shows:
Effective inhibition of the proinflammatory enzyme COX-2 (again at the level of the COX-2 gene)The ability to inhibit the formation of copper-linked free radicalsChemoprotective effects on cells threatened with inflammatory damage
(Ref. - Mangosteen, the gift your body deserves by J. Frederic Templeman, M.D.)
The above mentioned illnesses are only a few of what mangosteen can do and help our body. You may do your own research by searching mangosteen in the internet or you may visit http://www.mangosteenmd.com.
To sum it up: XanGo (Xangosteen in Singapore) juice is a food supplement that has an antioxidant, anti-inflammatory, anti-allergic, anti-tumor and cancer prevention properties. It also strengthens the body's immune system. Backed by research, and experiences/success stories of doctors and ordinary people, http://www.mangosteenexperiences.com.
Should you need more information, visit http://www.mangosteen.sawit.net
Food and Nutrients in Disease Management
<b>I. INTRODUCTION</b>
Since amino acids obtained from dietary sources are the precursors of mood-regulating neurotransmitters such as serotonin and dopamine, amino acids are considered to hold potential in treating
depression. Neurotransmitter precursors are the subject of ongoing research.So why is this topic relevant to primary care medicine? Patients have taken matters into their own
hands. Patients are self-treating their depression with amino acid supplements and appear to be motivated by a perceived benefi t in their mood and overall health. The amino acid precursors tryptophan,
tyrosine, 5-hydroxytryptophan, and L-dopa are readily available as supplements at doses that exceed feasible dietary intake. Amino acids supplements have less potential for harm and larger therapeutic
effect when their use is physician-guided.This chapter presents the bundle damage theory of depression to probe the biologic basis of amino acid therapy. It offers primary care physicians a treatment protocol that implements laboratory testing to
guide dosing; explains the potential side effects and how these can be minimized; offers quality regulation in product selection; and presents a protocol for simultaneous use of medication and nutrients in
the treatment of clinical depression.
<b>II. EPIDEMIOLOGY</b>
Depression is a global problem. The World Health Organization notes:32 Nearly 5–10% of persons in a community at a given time are in need of help for depression. As much
as 8–20% of persons carry the risk of developing depression during their lifetime. The average age of the onset for major depression is between 20 and 40 years. Women have higher rates of depression than
men. Race or ethnicity does not infl uence the prevalence of depression. World wide depression is the fourth leading cause of disease burden, accounting for 4.4% of total Disability-Adjusted Life-Years
(DALYs) in the year 2000. It causes the largest amount of non-fatal burden. Disability from depression world wide is increasing. In 1990, the total years lived with disability (YLD) was 10.7%. By 2000, the
YLD had increased to 12.1% worldwide.33 Mental health conditions have a tendency to move upwards in ranking, while ranked as the fourth leading cause of disease burden in 2000, it is expected that
depression will move to second place by 2020, second only to heart disease.34 Population surveys suggest that while the incidence of depression is higher in the developed
countries of North America and Europe than in other regions, it is nonetheless a common condition throughout the world.38 The rate difference is often attributed to underdiagnosis, but newer data
suggest that the Western diet, stressful lifestyle, and higher toxicant exposures contribute to the prevailing high rates in Westernized countries.32
The monoamine theory fails to explain why the incidences of depression are increasing on a worldwide basis and is more prevalent in developed countries
<b>III. PATHOPHYSIOLOGY</b>
<b>The monoamine theory</b>
The monoamine theory of depression has long been the major framework against which the treatment of depression has been examined and developed due to the fact that the theory attempts to
provide a pathophysiologic explanation for depression and the actions of antidepressants. The central premise of the monoamine theory states that it may be possible to restore normal function in
depressed patients by targeting the catecholamine and/or serotonin systems with antidepressants.This theory is based on evidence that depression symptoms can be improved by administering
compounds that are capable of increasing monoamine concentrations in the nerve synapses. Early research focused on defi cits in the catecholamine system with specifi c emphasis on noradrenalin
as a potential cause for depression. With further research, the theory was expanded to include the serotonin system as a cause for depression. This research has led to the use of drugs for treatment of
depression that affect changes in monoamine uptake and enzymatic metabolism.1 While many of the depression treatments based on the monoamine theory appear to be initially
useful, many of them lack the short-term and long-term effi cacy needed for relief of symptoms in most patients. In several studies of reuptake inhibitors administered, only 8% to 13% of subjects
obtained relief of symptoms greater than placebo. Remission rates for escitalopram compared to placebo in adults was studied (48.7% vs. 37.6%, P = 0.003). Here, 11.1% of subjects obtained relief
greater than placebo.35 Remission rates for citalopram versus placebo in another study were studied (52.8% vs. 43.5%, P = 0.003). Here, 9.4% of patients obtained relief greater than placebo.35
Venlafaxine-XR was similar to escitralopram and citalopram (P = 0.03).35 Treatment of the elderly in the primary care setting under the monoamine theory reveals no relief
of symptoms versus placebo. In the elderly (79.6 years, SD = 4.4, N = 174), it was concluded that citalopram, “was not more effective than placebo for the treatment of depression.”27 In treatment of
depression in patients over 60 years of age with a mean age of 68 years, “Escitalopram treatment was not signifi cantly different from placebo treatment” (N = 264).29
Depression treatment of children and adolescents ages 7 to 17 (N = 174) with citalopram, under a double-blind 20 mg/day, 40 mg/day option, found 24% of patients treated with placebo showed
improvement versus 36% of patients taking citalopram.28 Other studies of other reuptake inhibitors revealed similar results.50–55 Reuptake inhibitors are effective in treating other disorders than those for which they were initially
developed, such as obesity, panic disorder, anxiety, migraine headaches, ADHD/ADD, premenstrual syndrome, dementia, fi bromyalgia, psychotic illness, insomnia, obsessive-compulsive
disorder, and bulimia/anorexia; yet not all drugs that increase serotonin or catecholamine transmission are effective when treating depression.1
Treatment with reuptake inhibitors is based on the monoamine theory, which does not explain why most subjects studied achieve results no better than placebo and why treatment is much less
effi cacious in the elderly. Neither does it explain the effi cacy of treating other conditions. In sum,the mechanism and corresponding medication for the treatment of depression suggest there may be
more to the underlying pathophysiology.
<b>Parkinsonism Model</b>
Insights into the pathophysiology of depression can be gained from understanding another monoamine neurotransmitter disease, Parkinson’s disease. Parkinsonism is caused by damage to the
dopamine postsynaptic neurons of the substantia nigra at levels that result in clinical compromise of fi ne motor movement.Parkinson’s disease has a study model of neurotoxin damage.49 A great deal of understanding about
Parkinson’s disease has resulted from research and case studies involving the neurotoxin MPTP (1-methyl4-phenyl 1,2,3,6-tetrahydropyridine). In 1982, the fi rst writings on MPTP appeared in the medical literature after several heroin addicts administered synthetic heroin (MPPP) that contained the byproduct
of synthesis, MPTP.9 Since that time, the MPTP mechanism of action has become the prototype in the study of Parkinson’s disease. At present, most medical school students study the ability of MPTP to
quickly induce advanced Parkinson’s symptoms in patients without prior history of the disease.MPTP is a free radical neurotoxin, which interferes with mitochondrial metabolism and leads
to cell death (apoptosis). It freely crosses the blood-brain barrier and has an affi nity for the postsynaptic dopamine neurons of the substantia nigra, which it destroys. MPTP is chemically similar
to MPPP (synthetic heroin) and may be produced as a byproduct during the illegal manufacturing of MPPP and other narcotics.9 The MPTP model of Parkinson’s disease has taught us a lot about
the dopamine neurons of the substantia nigra. The main point is that if enough dopamine neurons are damaged, the fl ow of electrical impulses is compromised and Parkinson’s symptoms will occur.
The way to compensate for neurotoxin-induced damage is to increase neurotransmitter levels higher than is normally found in the system.9 Consistent with the fi ndings of the MPTP model, the pharmacologic treatment is dopamine
agonists, which raise the existing levels of this neurotransmitter above population norms in order to boost damaged neurons. Dopamine agonists, such as bromocriptine, pergolide, ropinirole, pramipexole,
and cabergoline can be used as a monotherapy or in combination with L-dopa. L-dopa crosses the blood-brain barrier and is freely synthesized into dopamine without biochemical regulation.3
The elevation of dopamine in the central nervous system stimulates the remaining viable dopamine neurons of the substantia nigra by increasing the electrical fl ow, which results in restoration of the
regulator function of the dopamine bundles and improvement of disease symptoms.7 The shortcoming is tachyphylaxis, where the dopamine agonist and/or L-dopa become ineffective.
With Parkinson’s patients, establishing dopamine levels in the reference range reported by the laboratory does not provide relief of symptoms. For example, the reference range of urinary dopamine
reported by the laboratory is 40 to 390 micrograms of dopamine per gram of creatinine (the neurotransmitter-creatinine ratio compensates for dilution of the urine). In our years of research,
we have not observed a patient with Parkinson’s who was
Food Allergy: An Overview
FOOD ALLERGY: AN OVERVIEW
MEENAKSHI BHARKATIYA*, KAMAL SINGH RATHORE, ANKUR MAHESHWARI, SUNITA PANCHAWAT, R.K.NEMA
B.N.GIRLS' COLLEGE OF PHARMACY, UDAIPUR-RAJ. 31002
INTRODUCTION
Food allergy is recognized as a common worldwide problem, and, like other atopic disorders, its incidence seems to increase. In the past years, investigations of allergic food proteins and related immunological responses have moved to the molecular level, and the newly-found knowledge might provide novel experimental strategies for the laboratory diagnosis and the immuno-modulatory control of food-induced allergic reactions (1, 2).
Approximately 20% of the population alters their diet for a perceived adverse reaction to food, but the application of double-blind placebo-controlled oral food challenge, the "gold standard" for diagnosis of food allergy, shows that questionnaire-based studies overestimate the prevalence of food allergies. The clinical disorders determined by adverse reactions to food can be classified on the basis of immunologic or no immunologic mechanisms and the organ system or systems affected (3, 4, 5).
The true prevalence of food allergy is lower and seems to range from 1% to 4% of the general population and about 6% of the general population and about 6% of the paediatric population, but does occur in as much as 25% of children with eczema6. Allergic hypersensitivity simply put, is an adverse immune reaction to a protein (or allergen) in our environment, which is normally harmless to the non-allergic person. It may present as mild itching of the skin, tissue swelling and wheezing or even progress to full-blown anaphylaxis and death. 18 million allergy sufferers live in the UK where 4% of the populations also have a food allergy.
Allergy develops after repeated exposure to the causative allergen. Sensitization takes place on initial exposure (a process that may take up to six weeks to develop) and no adverse reaction appears to occur during initial sensitization (6).
(A) DEFINITION
A food allergy is an immunologic response to a food protein and caused by allergens in the food that are a kind of protein in the food. These proteins resist the cooking process, the acid in the stomach and the enzymes in the stomach and intestines and enter the blood stream and they cause the allergy reaction after they enter the blood stream.
(B) SIGNS AND SYMPTOMS
Symptoms of food allergies are: -
1. Anaphylaxis: - a severe, whole-body allergic reaction that can result in death. Leads to vasodilation and, if severe, symptoms of life-threatening shock.
2. Angioedema: - rapid swelling (edema) of the skin, mucosa and submucosal tissues, especially of the eyelids, face, lips, and tongue.
3. Eczema is a form of dermatitis, or inflammation of the upper layers of the skin.
(a). Atopic eczema (aka infantile e., flexural e., atopic dermatitis) is believed to have a hereditary component, and often runs in families whose members also have hay fever and asthma. Itchy rash is particularly noticeable on face and scalp, neck, inside of elbows, behind knees, and buttocks.
(b). Contact dermatitis is of two types: allergic (resulting from a delayed reaction to some allergen, such as poison ivy or nickel), and irritant (resulting from direct reaction to a solvent, for example). Some substances act both as allergen and irritant (e.g. wet cement). Other substances cause a problem after sunlight exposure, bringing on phototoxic dermatitis.
(c). Xerotic eczema (aka asteatotic e., e. craquele or craquelatum, winter itch, pruritus hiemalis) is dry skin that becomes so serious it turns into eczema. It worsens in dry winter weather, and limbs and trunk are most often affected. The itchy, tender skin resembles a dry, cracked, river bed. This disorder is very common among the older population.
(d). Seborrhoeic dermatitis (aka cradle cap in infants, dandruff) causes dry or greasy scaling of the scalp and eyebrows. Scaly pimples and red patches sometimes appear in various adjacent places. In newborns it causes a thick, yellow crusty scalp rash called cradle cap which seems related to lack of biotin, and is often curable.
4. Skin rashes, such as nettle rash (also called urticaria or hives). Some of these longer lasting rashes are called atopic dermatitis.
5. Itching of the mouth, throat, eyes, skin, or any area
6. Nausea, vomiting, diarrhoea, stomach cramps, or abdominal pain
7. Running nose or nasal congestion
8. Wheezing, scratchy throat, shortness of breath, or difficulty swallowing
9. Mood swings, depression: The symptoms of an Immunoglobulin E (IgE) allergic reaction can take place within a few minutes to an hour. The process of eating and digesting food affects the timing and location of a reaction. IgG reactions build over a period of hours to days, and therefore symptoms can be difficult to notice as allergy-related (7).
TYPES OF ALLERGENIC FOOD
There are a number of groups of foods that are responsible for causing the majority of food allergies (6). Rice allergy is more common in East Asia where rice forms a large part of the diet. In Central Europe, celery allergy is more common. The top allergens vary somewhat from country to country but milk, eggs, peanuts, tree nuts, fish, shellfish, soy, wheat and sesame tend to be in the top ten in many countries (8).
The most common food allergies are: -
1. Milk allergy:-
Two out of a hundred infants under one year old suffer from cow's milk allergy, making it the most common food allergy of childhood. In general children lose this sensitivity as they grow up with nine out of ten losing it by the age of three; it is unusual for adults to suffer from this allergy. Symptoms are frequently vomiting and diarrhoea in children, with 30-50% also having skin rashes of some type. A small number of children have an anaphylactic reaction to milk which tends to be life-long.
The major allergens in milk are the caseins and the protein b-lactoglobulin. People are usually allergic to more than one kind of milk protein. The proteins from cow's milk are very similar to those from goats and sheep. Thus goat's or sheep's milk cannot be used as a cow's milk substitute in allergic individuals (8).
A report about 22-year-old Female patient is described who was repeatedly hospitalised on account of severe asthmatic attacks presumably due to the ingestion of cow's milk or milk-containing products. There were no signs of gastrointestinal disturbance, but some urticaria and angioedema occurred. Strongly positive RASTs (radioallergosorbent test) were observed in the blood serum against the proteins in cow's milk, bovine serum, egg white, cod fish, and house dust. The symptoms were successfully controlled by rigorous dietary measures (8).
2. Eggs:-
Allergy to eggs is usually observed in young children rather than adults, and like cow's milk allergy, fades with time. Occasionally children suffer from a severe form of allergy which is not outgrown.
The main allergens are the egg white proteins ovomucoid, ovalbumin, and ovotransferrin. The eggs of other poultry, such as ducks, are very similar to those of hens and can cause reactions in egg-allergic individuals (8).
3. Peanut allergy:-
Peanuts are one of most allergenic foods and frequently cause very severe reactions, including anaphylaxis. Allergy to peanuts is established in childhood and usually maintained throughout life. Peanut allergy can be so severe that only very tiny amounts of peanut can cause a reaction. Thus the traces of nuts found in processed oils, or the carryover of materials on utensils used for serving foods, can be enough in some individuals, to cause a reaction. The main allergens in peanuts and Soya are the proteins used by the seed as a food store for it to grow into a seedling. One of the allergens in Soya bean is very similar to a major allergen from dust mites, a common environmental allergen. We aren't sure yet whether this means there is a link between dust allergy and Soya allergy.
A large number of children who develop peanut allergy have their first reaction the first time they are given a peanut-containing product (usually a dab of peanut butter). A large number of children who develop peanut allergy have their first reaction the first time they are given a peanut-containing product (usually a dab of peanut butter). Peanut protein could pass into breast milk Twenty-three lactating women; aged 21 to 35 years ate 50 grams of dry roasted peanuts (about 60 peanuts or 1/3 cup). Breast milk samples were collected at hourly intervals. Peanut protein was found in the breast milk of 11 of the mothers. In 10 mothers, it was detected within two hours after she ate peanuts, in one mother it was detected six hours later.
That peanut protein is secreted into breast milk, thus sensitizing the baby who is at risk for developing an allergy. This may explain why up to 85 percent of children have a peanut allergy reaction the first time they eat a peanut-containing product. A baby born into a family with allergies.
[Note: - Milk, eggs, and wheat have previously been shown to pass into breast milk. The mothers from allergic families eliminate peanuts and tree nuts (e.g., almonds, walnuts, etc.) and consider eliminating eggs, milk, fish, and perhaps other foods from their diets while nursing. If you choose to do this, be sure to speak with a registered dietitian to be sure your diet is well-balanced (8).
4. Tree Nut
Genetically modified food
Method
Genetic modification involves the insertion or deletion of genes. In the process of Cisgenesis genes are artificially transferred between organisms that could be conventionally bred. In the process of Transgenesis genes from a different species are inserted, which is a form of horizontal gene transfer. In nature this can occur when exogenous DNA penetrates the cell membrane for any reason. To do this artificially may require attaching the genes to a virus or just physically inserting the extra DNA into the nucleus of the intended host with a very small syringe, or with very small particles fired from a gene gun. However, other methods exploit natural forms of gene transfer, such as the ability of Agrobacterium to transfer genetic material to plants, and the ability of lentiviruses to transfer genes to animal cells.
Development
The first commercially grown genetically modified whole food crop was a tomato (called FlavrSavr), which was modified to ripen without softening, by a Californian company Calgene. Calgene took the initiative to obtain FDA approval for its release in 1994 without any special labeling, although legally no such approval was required. It was welcomed by consumers who purchased the fruit at a substantial premium over the price of regular tomatoes. However, production problems and competition from a conventionally bred, longer shelf-life variety prevented the product from becoming profitable. A variant of the Flavr Savr was used by Zeneca to produce tomato paste which was sold in Europe during the summer of 1996. The labeling and pricing were designed as a marketing experiment, which proved, at the time, that European consumers would accept genetically engineered foods.
Currently, there are a number of food species in which a genetically modified version exists.
Food
Properties of the genetically modified variety
Modification
Percent Modified in US
Percent Modified in world
Soybeans
Resistant to glyphosate or glufosinate herbicides
Herbicide resistant gene taken from bacteria inserted into soybean
89%
TBA
Corn, field
Resistant to glyphosate or glufosinate herbicides, Insect resistance - using Bt proteins some previously used as pesticides in organic crop production.
Vitamin-enriched corn derived from South African white corn variety M37W has bright orange kernels, with 169x increase in beta carotene, 6x the vitamin C and 2x folate. || New genes added/transferred into plant genome. || 60% || TBA
Cotton (cottonseed oil)
Pest-resistant cotton
Bt crystal protein gene added/transferred into plant genome
83%
62%
Hawaiian papaya
Variety is resistant to the papaya ringspot virus.
New gene added/transferred into plant genome
+50%
TBA
Tomatoes
Variety in which the production of the enzyme polygalacturonase (PG) is suppressed, retarding fruit softening after harvesting.
A reverse copy (an antisense gene) of the gene responsible for the production of PG enzyme added into plant genome
Taken off the market due to commercial failure.
None
Potatoes
Amflora variety produces waxy potato starch composed almost exclusively of the amylopectin component of starch.
The gene for granule bound starch synthase (GBSS) (the key enzyme for the synthesis of amylose) was switched off by inserting antisense copy of the GBSS gene.
Amflora will be produced solely under contract farming conditions and not made available on the general market.
TBA
Rapeseed (Canola)
Resistance to herbicides (glyphosate or glufosinate), high laurate canola
New genes added/transferred into plant genome
75%
TBA
Sugar cane
Resistance to certain pesticides, high-sucrose cane.
New genes added/transferred into plant genome
TBA
TBA
Sugar beet
Resistance to glyphosate, glufosinate herbicides
New genes added/transferred into plant genome
TBA
TBA
Sweet corn
Produces its own bioinsecticide (Bt toxin)
Gene from the bacterium Bacillus thuringiensis added to the plant.
TBA
TBA
Rice
Genetically modified to contain high amounts of Vitamin A (beta-carotene)
"Golden rice" Three new genes implanted: two from daffodils and the third from a bacterium
TBA
TBA
In addition, various genetically engineered micro-organisms are routinely used as sources of enzymes for the manufacture of a wide variety of processed foods. These include alpha-amylase from bacteria, which converts starch to simple sugars, chymosin from bacteria or fungi that clots milk protein for cheese making, and pectinesterase from fungi which improves fruit juice clarity.
Growing Genetically Modified crops
Between 1997 and 2005, the total surface area of land cultivated with GMOs had increased by a factor of 50, from 17,000 km2 (4.2 million acres) to 900,000 km2 (222 million acres).
Although most GM crops are grown in North America, in recent years there has been rapid growth in the area sown in developing countries. For instance in 2005 the largest increase in crop area planted to GM crops (soybeans) was in Brazil (94,000 km2 in 2005 versus 50,000 km2 in 2004.) There has also been rapid and continuing expansion of GM cotton varieties in India since 2002. (Cotton is a major source of vegetable cooking oil and animal feed.) It is predicted that in 2008/9 32,000 km2 of GM cotton will be harvested in India (up more than 100 percent from the previous season).
Indian national average cotton yields of GM cotton were seven times lower in 2002, because the parental cotton plant used in the genetic engineered variant was not well suited to the climate of India and failed. The publicity given to transgenic trait Bt insect resistance has encouraged the adoption of better performing hybrid cotton varieties, and the Bt trait has substantially reduced losses to insect predation. Though controversial and often disputed, economic and environmental benefits of GM cotton in India to the individual farmer have been documented.
In 2003, countries that grew 99% of the global transgenic crops were the United States (63%), Argentina (21%), Canada (6%), Brazil (4%), China (4%), and South Africa (1%). The Grocery Manufacturers of America estimate that 75% of all processed foods in the U.S. contain a GM ingredient . In particular, Bt corn, which produces the pesticide within the plant itself, is widely grown, as are soybeans genetically designed to tolerate glyphosate herbicides. These constitute "input-traits" are aimed to financially benefit the producers, have indirect environmental benefits and marginal cost benefits to consumers.
In the US, by 2006 89% of the planted area of soybeans, 83% of cotton, and 61% corn were genetically modified varieties. Genetically modified soybeans carried herbicide-tolerant traits only, but maize and cotton carried both herbicide tolerance and insect protection traits (the latter largely the Bacillus thuringiensis Bt insecticidal protein). In the period 2002 to 2006, there were significant increases in the area planted to Bt protected cotton and maize, and herbicide tolerant maize also increased in sown area.
Crop yields
Some scientific studies have claimed that genetically modified varieties of plants do not produce higher crop yields than normal plants. However, other scientific studies dispute these claims.[citation needed]
One study by Charles Benbrook, Chief Scientist of the Organic Center, found that genetically engineered Roundup Ready soybeans do not increase yields (Bendrook, 1999). The report reviewed over 8,200 university trials in 1998 and found that Roundup Ready soybeans yielded 7-10% less than similar natural varieties. In addition, the same study found that farmers used 5-10 times more herbicide (Roundup) on Roundup Ready soybeans than on conventional ones.
Coexistence and traceability
The United States and Canada do not require labeling of genetically modified foods. However in certain other regions, such as the European Union, Japan, Malaysia and Australia, governments have required labeling so consumers can exercise choice between foods that have genetically modified, conventional or organic origins. This requires a labeling system as well as the reliable separation of GM and non-GM organisms at production level and throughout the whole processing chain. Research suggests that this may prove impossible.[citation needed]
For traceability, the OECD has introduced a "unique identifier" which is given to any GMO when it is approved. This unique identifier must be forwarded at every stage of processing.[citation needed] Many countries have established labeling regulations and guidelines on coexistence and traceability. Research projects such as Co-Extra, SIGMEA and Transcontainer are aimed at investigating improved methods for ensuring coexistence and providing stakeholders the tools required for the implementation of coexistence and traceability.[citation needed]
Detection
Testing on GMOs in food and feed is routinely done using molecular techniques like DNA microarrays or qPCR. These tests can be based on screening genetic elements (like p35S, tNos, pat, or bar) or event-specific markers for the official GMOs (like Mon810, Bt11, or GT73). The array-based method combines multiplex PCR and array technology to screen samples for different potential GMOs , combining different approaches (screening elements, plant-specific markers, and event-specific markers).
The qPCR is used to detect specific GMO events by usage of specific primers for screening elements or event-specific markers. Controls are necessary to avoid false positive or false negative results. For example, a test for CaMV is used to
Genetically modified food
Method
Genetic modification involves the insertion or deletion of genes. In the process of Cisgenesis genes are artificially transferred between organisms that could be conventionally bred. In the process of Transgenesis genes from a different species are inserted, which is a form of horizontal gene transfer. In nature this can occur when exogenous DNA penetrates the cell membrane for any reason. To do this artificially may require attaching the genes to a virus or just physically inserting the extra DNA into the nucleus of the intended host with a very small syringe, or with very small particles fired from a gene gun. However, other methods exploit natural forms of gene transfer, such as the ability of Agrobacterium to transfer genetic material to plants, and the ability of lentiviruses to transfer genes to animal cells.
Development
The first commercially grown genetically modified whole food crop was a tomato (called FlavrSavr), which was modified to ripen without softening, by a Californian company Calgene. Calgene took the initiative to obtain FDA approval for its release in 1994 without any special labeling, although legally no such approval was required. It was welcomed by consumers who purchased the fruit at a substantial premium over the price of regular tomatoes. However, production problems and competition from a conventionally bred, longer shelf-life variety prevented the product from becoming profitable. A variant of the Flavr Savr was used by Zeneca to produce tomato paste which was sold in Europe during the summer of 1996. The labeling and pricing were designed as a marketing experiment, which proved, at the time, that European consumers would accept genetically engineered foods.
Currently, there are a number of food species in which a genetically modified version exists.
Food
Properties of the genetically modified variety
Modification
Percent Modified in US
Percent Modified in world
Soybeans
Resistant to glyphosate or glufosinate herbicides
Herbicide resistant gene taken from bacteria inserted into soybean
89%
TBA
Corn, field
Resistant to glyphosate or glufosinate herbicides, Insect resistance - using Bt proteins some previously used as pesticides in organic crop production.
Vitamin-enriched corn derived from South African white corn variety M37W has bright orange kernels, with 169x increase in beta carotene, 6x the vitamin C and 2x folate. || New genes added/transferred into plant genome. || 60% || TBA
Cotton (cottonseed oil)
Pest-resistant cotton
Bt crystal protein gene added/transferred into plant genome
83%
62%
Hawaiian papaya
Variety is resistant to the papaya ringspot virus.
New gene added/transferred into plant genome
+50%
TBA
Tomatoes
Variety in which the production of the enzyme polygalacturonase (PG) is suppressed, retarding fruit softening after harvesting.
A reverse copy (an antisense gene) of the gene responsible for the production of PG enzyme added into plant genome
Taken off the market due to commercial failure.
None
Potatoes
Amflora variety produces waxy potato starch composed almost exclusively of the amylopectin component of starch.
The gene for granule bound starch synthase (GBSS) (the key enzyme for the synthesis of amylose) was switched off by inserting antisense copy of the GBSS gene.
Amflora will be produced solely under contract farming conditions and not made available on the general market.
TBA
Rapeseed (Canola)
Resistance to herbicides (glyphosate or glufosinate), high laurate canola
New genes added/transferred into plant genome
75%
TBA
Sugar cane
Resistance to certain pesticides, high-sucrose cane.
New genes added/transferred into plant genome
TBA
TBA
Sugar beet
Resistance to glyphosate, glufosinate herbicides
New genes added/transferred into plant genome
TBA
TBA
Sweet corn
Produces its own bioinsecticide (Bt toxin)
Gene from the bacterium Bacillus thuringiensis added to the plant.
TBA
TBA
Rice
Genetically modified to contain high amounts of Vitamin A (beta-carotene)
"Golden rice" Three new genes implanted: two from daffodils and the third from a bacterium
TBA
TBA
In addition, various genetically engineered micro-organisms are routinely used as sources of enzymes for the manufacture of a wide variety of processed foods. These include alpha-amylase from bacteria, which converts starch to simple sugars, chymosin from bacteria or fungi that clots milk protein for cheese making, and pectinesterase from fungi which improves fruit juice clarity.
Growing Genetically Modified crops
Between 1997 and 2005, the total surface area of land cultivated with GMOs had increased by a factor of 50, from 17,000 km2 (4.2 million acres) to 900,000 km2 (222 million acres).
Although most GM crops are grown in North America, in recent years there has been rapid growth in the area sown in developing countries. For instance in 2005 the largest increase in crop area planted to GM crops (soybeans) was in Brazil (94,000 km2 in 2005 versus 50,000 km2 in 2004.) There has also been rapid and continuing expansion of GM cotton varieties in India since 2002. (Cotton is a major source of vegetable cooking oil and animal feed.) It is predicted that in 2008/9 32,000 km2 of GM cotton will be harvested in India (up more than 100 percent from the previous season).
Indian national average cotton yields of GM cotton were seven times lower in 2002, because the parental cotton plant used in the genetic engineered variant was not well suited to the climate of India and failed. The publicity given to transgenic trait Bt insect resistance has encouraged the adoption of better performing hybrid cotton varieties, and the Bt trait has substantially reduced losses to insect predation. Though controversial and often disputed, economic and environmental benefits of GM cotton in India to the individual farmer have been documented.
In 2003, countries that grew 99% of the global transgenic crops were the United States (63%), Argentina (21%), Canada (6%), Brazil (4%), China (4%), and South Africa (1%). The Grocery Manufacturers of America estimate that 75% of all processed foods in the U.S. contain a GM ingredient . In particular, Bt corn, which produces the pesticide within the plant itself, is widely grown, as are soybeans genetically designed to tolerate glyphosate herbicides. These constitute "input-traits" are aimed to financially benefit the producers, have indirect environmental benefits and marginal cost benefits to consumers.
In the US, by 2006 89% of the planted area of soybeans, 83% of cotton, and 61% corn were genetically modified varieties. Genetically modified soybeans carried herbicide-tolerant traits only, but maize and cotton carried both herbicide tolerance and insect protection traits (the latter largely the Bacillus thuringiensis Bt insecticidal protein). In the period 2002 to 2006, there were significant increases in the area planted to Bt protected cotton and maize, and herbicide tolerant maize also increased in sown area.
Crop yields
Some scientific studies have claimed that genetically modified varieties of plants do not produce higher crop yields than normal plants. However, other scientific studies dispute these claims.[citation needed]
One study by Charles Benbrook, Chief Scientist of the Organic Center, found that genetically engineered Roundup Ready soybeans do not increase yields (Bendrook, 1999). The report reviewed over 8,200 university trials in 1998 and found that Roundup Ready soybeans yielded 7-10% less than similar natural varieties. In addition, the same study found that farmers used 5-10 times more herbicide (Roundup) on Roundup Ready soybeans than on conventional ones.
Coexistence and traceability
The United States and Canada do not require labeling of genetically modified foods. However in certain other regions, such as the European Union, Japan, Malaysia and Australia, governments have required labeling so consumers can exercise choice between foods that have genetically modified, conventional or organic origins. This requires a labeling system as well as the reliable separation of GM and non-GM organisms at production level and throughout the whole processing chain. Research suggests that this may prove impossible.[citation needed]
For traceability, the OECD has introduced a "unique identifier" which is given to any GMO when it is approved. This unique identifier must be forwarded at every stage of processing.[citation needed] Many countries have established labeling regulations and guidelines on coexistence and traceability. Research projects such as Co-Extra, SIGMEA and Transcontainer are aimed at investigating improved methods for ensuring coexistence and providing stakeholders the tools required for the implementation of coexistence and traceability.[citation needed]
Detection
Testing on GMOs in food and feed is routinely done using molecular techniques like DNA microarrays or qPCR. These tests can be based on screening genetic elements (like p35S, tNos, pat, or bar) or event-specific markers for the official GMOs (like Mon810, Bt11, or GT73). The array-based method combines multiplex PCR and array technology to screen samples for different potential GMOs , combining different approaches (screening elements, plant-specific markers, and event-specific markers).
The qPCR is used to detect specific GMO events by usage of specific primers for screening elements or event-specific markers. Controls are necessary to avoid false positive or false negative results. For example, a test for CaMV is used to
Genetically Modified Food: The Benefits and the Risks
Background Genetically modified foods or GM foods for short, also go under many different names, including transgenic food, genetically engineered food or biotech food.
So what are GM foods? Although different people and groups have different definitions, GM foods can broadly define as foods that "are produced from crops whose genetic makeup has been altered through a process called recombinant DNA, or gene splicing, to give the plant a desirable trait." The modification is usually done in the lab using molecular techniques or genetic engineering although there are others who would argue that crops produced through conventional breeding can also be considered as GM food.
The first GM food crop, a tomato developed by Montsanto was submitted for approval to the US FDA in August 1994 and came into market in the same year. As of September 9, 2008, a total of 111 bioengineered food products have completed the US FDA "consultation procedures" on bioengineered foods. In addition to the tomato, the range of products includes soybean, corn, cotton, potato, flax, canola, squash, papaya, radicchio, sugar beet, rice, cantaloupe, and wheat. According to estimates by the Grocery Manufacturers of America, "between 70 percent and 75 percent of all processed foods available in U.S. grocery stores may contain ingredients from genetically engineered plants. Breads, cereal, frozen pizzas, hot dogs and soda are just a few of them."
The benefits of GM foods. Support for GM foods come from different sectors: scientists, economists, and understandably from the agricultural and food industries.
GM foods can fight world hunger. The world population has reached an all-time high of over 6 and a half billion. Over 20% of these are suffering from poverty and hunger. That GM foods can stop hunger is one of the noblest motivations behind the development of GM foods. GM foods supposedly are easier to grow and bring higher yields. In poverty-stricken parts of the world, higher yields can save millions of lives and bring much-needed economic benefits. In a review, Terri Raney of the United Nations says "...the economic results so far suggest that farmers in developing countries can benefit from transgenic crops..."
GM crops are better. GM crops are designed to be sturdier and more robust than their non-modified cousins. They are meant to be resistant to drought, diseases, and pests. The Hawaiian papaya industry, for example, only managed to survive a virus epidemic after the introduction of more resistant transgenic varieties.
GM foods have been with us for hundreds of years. The wide variety of many plants that we see today came about through natural as well as traditional man-made plant cross-breeding that took thousands of years. That is peppers come in different shapes, colors, and taste, from the very spicy hot to the sweet types. That is why we have more than 1000 different types of tomatoes.
GM foods can fight malnutrition. In a world suffering from malnutrition, GM foods can answer the need for more nutritious food. To cite an example, Swiss research strove to create rice strains that contain large amounts of beta-carotene and iron to counteract vitamin A and iron deficiency. Malnutrition can refer to both undernutrition and wrong nutrition. People in rich and developed countries may have more than enough food but not the proper nutrition necessary to keep them healthy. For this reason, researchers at the European-funded FLORA project have developed strains of fruits and vegetables with enhanced content of antioxidants. Through genetic engineering, FLORA oranges have higher than normal flavonoids and phenolics. The FLORA purple tomatoes have three times the amount of the antioxidant anthocyanins compared to normal tomatoes.
GM foods are good for the environment. The damage to the environment that insecticides such as DDT bring about is well-known. The use of synthetic fertilizers in the farmlands led to the eutrophication of rivers and lakes all over the world. GM foods translate into less use of pesticides, herbicides and fertilizers, and therefore less pollution.
GM foods can help medicine. GM foods can be used in producing pharmacological products in the so-called "medical molecular farming: production of antibodies, biopharmaceuticals and edible vaccines in plants." FLORA stands for "flavonoids and related phenolics for healthy living using orally recommended antioxidants" and it sees it self as "a player in the future of medicine." As early as 2005, Indian researchers reported the potential use of transgenic bananas in carrying vaccines against hepatitis B. In the same year, the biotech company GTC Biotherapeutics based in Framingham, Massachusetts has developed a herd of genetically modified goats that produce milk which contains a human anticoagulant called anti-thrombin.
GM foods are safe. The creators of GM crops are quick to assure that GM foods are safe and pose no threat to human health. GM crops are regulated by three agencies: the US Department of Agriculture (USDA), and the Environmental Protection Agency (EPA), and the US FDA. "The FDA ensures that foods made from these plants are safe for humans and animals to eat, the USDA makes sure the plants are safe to grow, and the EPA ensures that pesticides introduced into the plants are safe for human and animal consumption and for the environment. While these agencies act independently."
According to the US FDA, "bioengineered foods do not pose any risks for consumers that are different from conventional foods ... We make sure there are no hazards, such as an unexpected allergen or poisonous substance in the food, or that the food is not changed in some way that would affect its nutritional value."
The issues against GM foods.
The opponents of GM foods may be scientists, environmentalists, and of course consumer groups. In addition, many celebrities are openly anti-GM, thus setting role models for the public. Among the most well-known and outspoken GM sceptic is Charles, England's Prince of Wales.
GM foods are for profit. According to its opponents, GM foods were created for profit and nothing else. They cite the multinational giant Monsanto, a pioneer in GM research and owns the infamous Roundup crops. Companies like Monsanto are unlikely in the GM business for purely noble reasons.
GM foods are unregulated. The use of GM foods in the world is almost an unregulated free-for-all activity. Going through the US FDA consultation procedures is mainly voluntary. Anti-GM advocacy groups and concerned scientists are asking for more controls and regulations.
There are also reports of GM plants escaping field trials and finding their way to the natural environment, thousands of miles away. In 2006, rice which contained genes from the bacteria Bacillus thuringiensis (the notorious Bt) found its way to European supermarkets, causing a big outcry. The bacterial gene rendered the rice resistant to insects and the transgenic rice was a test plant that has not yet been approved for human consumption.
GM foods can harm the environment. GM foods are affecting their environment and some of these effects might actually be harmful. The effects are especially evident in other living organisms within the vicinity.
There are concerns, for examples, how cross-pollination with pollens from GM plants can affect non-GM plants.
Resistance development is another major issue. In China, for example, researchers used antibiotic-resistance marker genes to derive resistant transgenic rice strains. There are concerns that the marker genes will be taken up by naturally occurring gut bacteria and lead to resistant, more pathogenic strains.
Other studies also point to possible effects on animal life such as insects which are closely interact with the GM plants. One of the most well-known incidences was the claims that pollens from transgenic corn plants with Bt insecticidal gene markers are adversely affecting monarch butterflies in North America. Although experts say that the butterflies were safe from Bt, environmentalists were not satisfied.
GM foods can be detrimental to human health. The main concerns about adverse effects of GM foods on health are the transfer of antibiotic resistance, toxicity and allergenicity. With genetic modifications come new compounds in the crops which we virtually know nothing about. These compounds may be in the form of allergens and little-known proteins whose effects to human health are difficult to predict. In the food chain, this can even affects animals fed by GM crops and slaughtered for human use.
GM foods are not better. Western Europe is a stronghold of anti-GM movement. A European study last year declared that organic foods - which are exclusively non-GM-, are definitely better and more nutritious than their non-organic counterparts.
Which way do we go? The risks versus benefits of GM food are not an easy issue to settle. There is an urgent need for increasing food production and GM foods seem to be in the best position to address this need. In the short-term, GM foods are probably the solution to food shortage.
Currently, there is not enough scientific evidence to support the possible risks of GM foods. However, like in most things new and innovative, the long-term benefits and adverse effects can only be speculated upon.
Responsibility should be on the scientists, the health authorities, and the industries to act responsibly and to be as transparent as possible.