Nanotechnology: Safe and Green Cuisine

Food created with nanotechnology is healthful for humans and environmentally friendly. Pro or con? Two opposing views discussed in the ‘debate room’ at Business Week.

Here’s what they’re saying:

“Research has shown that materials shrunk down to less than 100 nanometers don’t behave the same way as their large-scale counterparts. A 2006 study by a University of Rochester toxicologist showed that when rats inhaled certain fullerenes—a type of nanoparticle—they spread to the rats’ brains, Some scientists suspect a link between these particles and brain damage, Parkinson’s disease, and other conditions. A 2004 Southern Methodist University study found that largemouth bass suffered brain damage after exposure to carbon-60, a type of fullerene.”

The full debate is worth reading.