Banana-Very rich in potassium

The first harvest of GM bananas planted in Australia has been picked.The bananas are part of a project by Queensland University of Technology to better the nutritional content of bananas as a way of contending malnutrition in Africa,especially in Uganda,where bananas are a staple food and is very low in nutrients.

Bananas are one of the most nutritious and medicinal fruits that exists.

Carbohydrates:Are salient in the banana’s composition-21%.Unripe bananas are made up primarily of starch.As they ripen,starch converts to sugars such as glucose,saccharose, and fructose.About 1% of starch remains in a ripe banana,which presents no challenge if it is well chewed.

Nonetheless unripe or green bananas contain substantial amounts of starch that is difficult to digest and can cause flatulence and indigestion.

They stand out for their vitamin B₆ content.They also contain vitamin C,B₁,B₂ and E as well as folates.

Bananas contain a small amount of proteins(1%) and very little fat(0.5%)

Bananas are also rather rich in potassium,magnesium and iron

Both types of vegetable fibre,soluble and insoluble,are present in significant amounts in bananas.

The banana medicinal application is as follows:

Coronary disease:

• Their richness in potassium and absence of sodium prevents arterial hypertension, stroke and even cancer.
• Abundant vegetable fiber that lowers cholesterol level.

Uric arthritis and gout: Bananas alkalize the blood, which helps neutralize and eliminate the excess uric acid that causes arthritis and gout.

Intestinal disorders: Are effective in relieving diarrhea in children as well as adults.

Diabetes: In contrast to refined sugars, sugars found in bananas are absorbed more slowly and do not produce a sharp rise in blood glucose(sugar) level.

Low sodium diet: Are ideal fruit whenever a low sodium diet is called for, since they provide calories, vitamins and other minerals.

Sweet Corn-relieves the gut

Scientists have developed Genetically Modified sweet corn,which is able to produce a poison that destroys harmful insects.This implies that farmers will not need to fight insects with insecticides.The GM corn is called Bt-corn because the insect-killing gene in the plant comes from the bacteria;Bacillus thuringiensis.

Sweet Corn

Since the farmer does not need to use insecticide to kill insects,the surrounding environment is no longer exposed to large amounts of harmful insecticides.
Today,corn is the third most cultivated grain in the world,after wheat and rice.

Attributes of sweet corn

Sweet corn contains 76% water substantially more than other drier varieties of corn.This is because it is harvested before it is ripe;hence it contains a higher percentage of water as well as sugars,which gives it its pleasant tenderness and flavor

The following are sweet corn's main nutrients:

Proteins:Sweet corn contains about 3.2% protein by weight,but on drying,these may reach up to 10%.The most abounding protein in a kernel of corn is known as zein. Although it contains all essential amino acids,2 are deficient;lysine and tryptophan.
Corn protein,although easily digestable,is deficient to satisfy the amino acid needs of the body by itself,especially during periods of growth and development.Nonetheless,the compounding of corn with legumes provides a complete protein.

Carbohydrates:These constitute 16.3% of its weight.These are formed of a mixture of sugars and starch.Unripe kernels contain more sugar,while riper ones contain a higher ratio of starch.Both types of carbohydrates are easily digested and absorbed.

Fibre:Its a good source of fibre(2.65%),both soluble and insoluble types.

Fats:This constitutes about 2% of its weight and is found especially in the germ.It is rich in mono and polyunsaturated fatty acids,especially linoleic acid.Oil extracted from this fat is effective against excess cholesteral.

Vitamins:Yellow sweet corn contains a reliable amount of provitamin A,while white corn contains almost none.
Corn is a good source of vitamin B1 and supplies a small amount of vitamin C.

Minerals:Corn contains significant amounts of potassium,magnesium,phosphorus and iron.

Eating corn is advised in the following cases:

Thinness in general:Corn in any form is advised for weight gain diets.

Enteric disorders:Corn contains no gluten, which makes it easily endured in delicate digestive systems.It is advised especially in these instances:

Celiac Disease This disease comes about as a result of intestinal intolerance of wheat gluten.

Weaning diet for feeding infants.

Irritable bowel distinguished by alternating between intervals of constipation and diarrhea.

Hyperthyroidism:Corn has a slight retarding effect on metabolism in general.Its intake is suitable in cases of hyperthyroidism distinguished by thinness and nervouseness among other symptoms.

Excess cholesterol and fat in the blood:The bran covering each kernel of corn(sweet corn) as well as in cornmeal is able to reduce blood cholesterol.

Golden Rice-benefits hypertension

A bowl of rice

Golden rice is genetically modified rice,that is rich in vitamin A.This rice contains the element,beta-carotene,which is converted in the body into vitamin A.Therefore on eating golden rice,your body acquires more vitamin A.

Beta-carotene,is responsible for the orange color in carrots and is the reason why this genetically modified rice is golden in colour.For the golden rice to make Beta-carotene,3 new genes are incoorporated in its genetic make-up;2 from daffodils and the third from a bacterium.

This rice is particularly useful among the poor individuals in underdeveloped countries.These people eat diets lacking in essential vitamins,hence causing deficiencies which may lead to development of night-blindness.This is especially true in areas of Asia,where, rice has been called the “bread of Asia”. Most of the world’s rice production, some 500 million metric tones a year, is produced in tropical regions of the Far East; China, India, Bangladesh and Indonesia. Rice is eaten every day in these countries; a meal without this grain is unthinkable.

Characteristics and functions of rice in the diet.

In spite of the popularity of rice dishes, it is the least nutritious of all grains, especially if it is refined.

Proteins: Rice’s protein is the least of any grain. No variety contains more than 7%.This is less than oats 16.9% or wheat13.7%
Rice protein is deficient in lysine and tryptophan, two essential amino acids.However, combining rice with legumes, which tend to have an excess of these substances solves, this problem. Rice and lentils for example, provides the body with the necessary amino acids to produce a complete protein. Soy or cow’s milk proteins also combine well with rice.

Fats: White rice contains virtually no fats and the bulk that it does have is concentrated in the bran and the germ. Whole grain rice contains 2.7% fats, considerably less than oats (6.9%) or maize (4.3%).Although they are rare, rice’s fatty acids are unsaturated and of great biological value.

Carbohydrates: These constitute 80% of the weight of a grain of rice. Virtually all of these carbohydrates are in the form of starch.

Vitamins: Like other grains, rice lacks vitamins A(except for the newly developed GM rice) and C.Whole grain rice contains significant amounts of vitamins B1 and E.However,white rice contains very little of these vitamins.
It is best to eat whole grain or parboiled rice, which contains greater amounts of vitamin B1 in addition to B2, B6 and niacin.

Minerals: Rice is among the foods lowest in Sodium as a mineral. This makes it particularly appropriate for those with hypertension or cardiovascular conditions.
Whole grain rice, as well as white rice, contains other minerals such as potassium, calcium, magnesium and iron although in relatively small amounts.

Nutritionally, rice may be summarized as a light food that is easy to digest and produces a feeling of satiety.However; white rice (refined) should not constitute the basis of the diet since it lacks many vitamins and minerals.
In any case, rice, whether white or whole, must be combined with other foods such as legumes, vegetables or milk to increase its nutritional capacity.

Rice is particularly useful in the following cases;

1. Diarrhea: Rice boiled with a little oil and salt is, one of the first solid foods after a case of diarrhea of any cause. Its ease of digestion, together with its mild astringent actions, makes rice an exceptional food for restoration of the intestinal mucosa after colitis or gastroenteritis.


2. Hypertension: Because rice is a very low sodium food, it is very useful in cases of hypertension. Sodium is a mineral with a great capacity for fluid retention (as occurs with common salt, sodium chloride).Excess sodium intake causes the body to retain fluid (edema) and increases blood volume. This causes an increase in blood pressure. The more sodium or salt taken in, the higher the risk of hypertension.

3. Cardiac disease: When the heart does not perform its function (cardiac failure), fluids accumulate in the tissues and the kidneys do not eliminate sufficient urine. This situation is worsened by the consumption of sodium-rich foods, which retain even more fluid and produce more edema. Because of this, in case of cardiac failure, a low-sodium diet is required. Rice is an ideal food in this case. The fact that rice has practically no fat makes it even more beneficial in cases of coronary disease.

4. High Cholesteral:Whole grain rice prevents the absorption of biliary acids in the intestine because of its fiber content. These acids are the raw material used in the liver to produce cholesterol. Since rice contains virtually no fat, and naturally, no cholesterol, eating it in whole-grain form has beneficial effect of lowering blood cholesterol level.

5. Excess uric acid: Because of its very low protein content and its alkalizing effect, rice is highly recommended in cases of excess uric acid in the blood, which may manifest as gout or arthritis.Naturally,it may be eaten either alone or with other plant-based foods.

Tomato, protector of the prostate.

Lycopene which gives tomatoes their red color,prevents prostate degeneration

Nutrition experts have rediscovered the tomato. They see it as much more than an ingredient in salads or sauces. The healing power that the tomato exercises on a variety of disorders, as well as its preventive effect on certain types of cancer, particularly that of the prostate, make this vegetable a universally recognized medicinal food.

Properties of Tomatoes

Fresh tomatoes contain a great deal of water(almost 94% of their weight. They contain small amounts of carbohydrates (3.545), Protein (0.85%) and fats (0.33%).Its carbohydrates are formed primarily of glucose and fructose.

However, the tomatoes nutritional and therapeutic value is in its rich vitamin and mineral content, as well as its non-nutritive substances.

In terms if vitamins, the most abundant is vitamin c. Vitamins B₁, B₂, B₆, niacin and folates are all present in significant amounts. Most notable among its minerals are potassium, followed by iron, magnesium and phosphorus. They are also a good source of iron.

Non-nutritive components are substances present in food, which, although not considered nutrients in the traditional sense, play important roles within the body. They include:

Vegetable fiber-Tomatoes contain a small amount(1.1%) of soluble fiber in their pulp and particularly in the mucilage surrounding the seeds. The fiber contributes to the tomato’s cholesterol-reducing and laxative effects.

Organic acids, especially malic and oxalic, which contributes to the tomato’s unique flavor. As the tomato ripens, the concentration of these acids diminishes and its sugar content increases.

In spite of the acidic taste, which results from the presence of these acidic substances, the tomato has the same effect as the lemon: It has an alkalizing effect on the blood, organic tissues and the urine. This is because t contains many more alkalizing substances (mineral salts) than acids.

Lycopene: This vegetable pigment belongs to the group of carotenoids that gives tomatoes their typical red color. In contrast to beta-carotene, lycopene does not transform to vitamin A.

Together with beta-carotene, it is most abundant carotenoids in the human body.

It is found in the testicles, the prostate, and the suprarenal glands.

Lycopene is an extremely potent antioxidant, preventing the deterioration that the free radicals produce in the DNA of the cells

Lycopene intervenes in the mechanisms that control cellular growth. Without its presence, cells reproduce in a more disorderly manner.

Because of its composition, tomatoes are particularly indicated in the following cases:

Ø      Prostate conditions: Tomato is the richest food source of Lycopene, the carotenoid that protects the cells of the prostate from oxidation and abnormal growth. Regular tomato consumption in any form has been shown to be an important factor in the prevention of prostate cancer, one of the most frequent cancers among males. It also promotes proper prostate function overall.

Ø      Depurant:Tomatoes are remarkable blood alkalizers, which neutralize and help eliminate metabolic waste products,most of which are acidic.They are also diuretic,thus facilitating the work of the kidneys.Their regular consumption is highly recommended to “cleanse” the blood incase of gout(excess uric acid),kidney failure with an increase in blood urea,or chronic presence of toxins in the body because of a diet rich in meats and animal proteins.

Ø    Depressed immune system: Because of their richness in vitamins and minerals and above all antioxidant carotenoids(Lycopene and beta-carotene),tomatoes naturally stimulate the immune functions of the body.

Ø      Arteriosclerosis:Because of their antioxidant effect,tomatoes prevent the oxidation of cholesterol transported by low-density lipoproteins(LDL),whch causes the narrowing and hardening of the arteries associated with arteriosclerosis.

Ø      Cancerous disorders:Regular tomato consumption protects against prostate cancer,cancers of the mouth,esophagus,stomach,colon and rectum.

Tomatoes that are long-lasting

Genetically modified tomatoes came into the market in 1994 and were the first genetically modified food available to consumers.

These tomatoes contain less of the substance that causes tomatoes to rot, so they remain firm and fresh for a long time.

Tomatoes growing in the field.

Advantages

1. Since the tomatoes remain fresh longer, they can be allowed to ripen in the sun before picking-resulting in better tasting tomato.
2. Also, GM tomatoes can tolerate a lengthier transport time. Thus market gardens can avoid picking tomatoes while they are green so that they can tolerate transport.
3. Producers of these tomatoes also have the advantage of allowing them to harvest all the tomatoes simultaneously.

Summary on GM technology

Genetically Modified plants in the field.

Summary on agricultural biotechnology

On the one hand, agricultural biotechnology may be viewed as a complement to conventional agriculture. It is a scientific tool that can aid plant breeding programs and the conservation of genetic resources, as well as improve the diagnosis and treatment of plant and animal diseases. On the other hand, it may be viewed as a dramatic departure from conventional agriculture, since it enables the transfer of genetic material between organisms that would not normally crossbreed.

In fact, agricultural biotechnology is both at the same time, since it cannot stand on its own. To achieve useful results it needs both classical plant breeding methods as well as the information derived from genomics. Agricultural biotechnology has international implications and may become increasingly important for developing countries. However, it arose in developed countries, which continue to dominate this technology. Thus research tends to focus on crops with relevance to developed countries rather than to developing countries, which usually do not have the research funding and breeding programs that are necessary for GM technology

Summary on environment and health effects

To date, countries where genetically modified crops have been introduced in fields, have not reported any significant health damage or environmental harm. Monarch butterflies have not been significantly affected. Pests have not developed resistance to Bt. Some evidence of herbicide tolerant weeds has emerged, but superweeds have not invaded agricultural or natural ecosystems. On the contrary, important social and environmental benefits are emerging. Farmers are using less pesticides or using less toxic ones, reducing harm to water supplies and workers' health, and allowing the return of beneficial insects to the fields.

Meanwhile, technical or management solutions have been found to address some of the concerns associated with the first generation of genetically modified crops, such as antibiotic resistance.

However, the fact that no negative effects have so far been observed does not mean that such effects cannot occur. Therefore scientists encourage further research.
FAO supports a science-based evaluation system that would objectively determine the benefits and risks of each individual GMO. This calls for a cautious case-by-case approach to address legitimate concerns for the biosafety of each product or process prior to its release. The possible effects on biodiversity, the environment and food safety need to be evaluated, and the extent to which the benefits of the product or process outweigh its risks assessed. The evaluation process should also take into consideration experience gained by national regulatory authorities in clearing such products. Careful monitoring of the post-release effects of these products and processes is also essential to ensure their continued safety to human beings, animals and the environment.

“Science cannot declare any technology completely risk free. Genetically engineered crops can reduce some environmental risks associated with conventional agriculture, but will also introduce new challenges that must be addressed. Society will have to decide when and where genetic engineering is safe enough” (FAO).

Regulation of GMOs by international agreements

A lady reading the label of a food product.

How international agricultural trade is regulated

Opportunities for agricultural trade have increased dramatically over the past several years as a result of reforms of the World Trade Organization (WTO) which have mainly centred on reducing tariffs and subsidies in various sectors. The WTO Agreement on the Application of Sanitary and Phytosanitary Measures (SPS Agreement), establishes that countries retain their right to ensure that the food, animal, and plant products they import are safe. At the same time it states that countries should not use unnecessarily stringent measures as disguised barriers to trade.

The agreement also states that countries should use internationally agreed standards and identifies three international standard-setting bodies: the Codex Alimentarius Commission for food safety, the World Organisation for Animal Health (OIE) and the International Plant Protection Convention (IPPC) for plant health.

How international conventions address environmental effects of GMOs

Several international agreements relate to the environmental aspects of genetically modified organisms (GMOs). These include the Convention on Biological Diversity (CBD), the Cartagena Protocol on Biosafety (2003), and the International Plant Protection Convention (IPPC).

The Convention on Biological Diversity (CBD) is mainly concerned with the conservation and sustainable use of ecosystems;it also addresses environmental effects of GMOs.
The Cartagena Protocol on Biosafety was adopted by the CBD and came into force in 2003. The protocol sets out an Advance Informed Agreement procedure for the intentional introduction of species that may have adverse environmental effects. In the case of genetically modified plants, it particularly regulates trans-boundary movement. Such movement requires an advance notification by the exporting party and a notice of receipt by the importing party.

The Protocol details specific requirements for the handling, labelling, packaging, and transportation of genetically modified plants. It also requires registration of all relevant information with the Biosafety Clearing House, an international mechanism established under the Protocol.

The chief purpose of the International Plant Protection Convention (IPPC) is to secure common international action to prevent the spread of pests affecting plants and plant products, but it also plays a role in the conservation of plant diversity and the protection of natural resources. Regarding GMOs, the IPPC has identified potential pest risks that may need to be considered, including:

1. new genetic characteristics that may cause invasiveness (drought resistance, herbicide tolerance, pest resistance),
2. gene flow (transfer of genes to wild relatives or other compatible species), and
3. effects on non-target organisms (beneficial insects or birds).