In 1957, Richard O. Marshall and Earl R. Kooi developed a process to convert some of the glucose of corn syrup to fructose to tailor its level of sweetness.
The corn syrup is made by first steeping kernels of corn in a solution of 122°F-140°F water and a small percentage of sulfur dioxide – to prevent excessive bacterial growth – for 30-40 hours. This hydrates the kernels, more than doubling their size and breaks gluten bonds down to release starch.
The U.S. Food and Drug Administration will hold a hearing Monday as it considers whether to approve genetically engineered salmon for human consumption.
If approved it would be the first genetically modified animal permitted by the food safety agency.
A company, AquAdvantage Salmon, has injected growth hormones into Atlantic salmon that enable the fish to reach maturity in half the normal growth time, 16 to 18 months, rather than 30 months.
The FDA in an analysis dated Monday, wrote: “We therefore conclude the food from AquAdvantage Salmon that is the subject of this application is as safe as food from conventional Atlantic salmon and that there is a reasonable certainty of no harm from the consumption of food from this animal.”
But critics worry about the possible health effects of eating fish containing the growth hormone.
“It’s impossible to talk about the risks other than saying they haven’t been properly assessed, other than process has been rushed and we don’t know,” said Wenonah Hauter, executive director of Food and Water Watch. She added that the FDA is a “very stressed agency” with all the latest recalls and outbreaks, that it “can’t ensure the safety of the foods they currently regulate.”
Hauter said that the FDA has relied too heavily on information provided by AquAdvantage and that there should be a more extended time given to thoroughly vet and discuss risks.
A final decision is expected in a few weeks.
This is one of my friend Millie’s favorite dishes. It’s a light, refreshing, sweet & savory any-time-of-the-year salsa! It can be used as a garnish over chicken or fish and altered with a little spice. Best of all… it is super easy prepare.
1 can of cooked black beans, drained and rinsed
1 can of pineapple slices or 1/2 fresh pineapple, finely diced
1 can of corn, drained, or thawed frozen corn
1 medium red onion, finely chopped
1 bunch of fresh parsley, finely chopped
Juice of 1 fresh lemon
Kosher salt and black pepper to taste
Tip: substitute black pepper for 1/4 tsp cayenne pepper for a bit of a kick!
In a large bowl, mix all ingredients. Incorporate well. Add salt and pepper to taste. Serve with toasted whole wheat chips or tortilla chips.
Sesame Coated Asparagus with Roasted Sweet Potatoes
1 bunch Asparagus, ends cut
1 large sweet potato, coarse chopped, skin on
1 tbsp kosher salt
1 tbsp black pepper
1 tsp cumin
3 tbsp Olive oil
1 tsp sesame oil
1 tspn sesame seeds
In an oven-safe dish, combine sweet potatoes, 2 tbsp olive oil, 1/2 tsp salt, 1/2 tsp pepper and cumin. Be sure to coat potatoes well. Bake for 25 min, uncovered.
In a large or medium or large skillet cook asparagus with the remaining olive oil, sesame oil and sesame seeds over medium heat. Coat stalks well. Season with salt and pepper. Cook for 3-4 minutes.
Tip: Snap one of the asparagus stalks in half. Wherever it breaks naturally is where you should cut the ends of the others. To make it easier, align them and then cut.