Microbiologist Dan O Sullivan, found an interesting preservative while doing research on the intestine. This was actually an accidental find, but Dan O Sullivan already has a patent on it. Why? Simple, the preservative properties of this, are already at work in the human body. This brings up one question that people are asking. Does this mean that it's safe? Well, there are still studies being done on it, so it's hard to say.
One thing is clear though. Mr. Sullivan is already expecting foods to have this preservative in them in at least one to three years. He said three years, others believe as little as one. What is this preservative called? Nisin and it has bacteria killing properties that can even destroy E. Coli. This may be one reason why some people are subjective to the E. Coli strain. Not enough Nisin in their system?
Of course, with this new discovery, there arises a lot of questions. Is it safe to eat? Many suspect that it is, sense it's found in the body naturally, yet some believe that too much, could lead to disorders, diseases, etc. How much research is needed to prove this safe? Is one year enough time? Or is the whole three years required? Perhaps even longer?
Nisin actually has similar chemical properties that are in the preservative Bisin, (used in cheese). Some believe that this preservative will allow the preservation of food to be longer than just a few years. Maybe even forever. Imagine if the Egyptians had stored Meat and Dairy Products in their tomes? What if we were digging up several thousand year old Meat and Dairy that was still good?
So, there arise another question. Many people like to put back food for hard times. Survival food, so to speak. Will you be putting back Meat and Dairy if it can last 10 - 20 years or longer? How long will it be before you decide that it's safe? Will you wait another 10 - 20 years to see if their are any side effects from eating too much of this preservative?
This article was in reference to an article written on Physorg
No comments:
Post a Comment