Nanomaterials Are In Our Food – Are They Safe? | An Expert Explains

How are nanomaterials being used around us – and what are the potential risks? Khara D. Grieger, an Assistant Professor and Extension Specialist in Environmental Health and Risk Assessment at North Carolina State University, joins us to discuss this intriguing topic.

With a Ph.D. in environmental engineering, Khara is interested in unpacking the uses and risks of nanotechnology in agriculture and food production. Drawing from her extensive knowledge of risk assessment, risk management, and stakeholder engagement, her research is truly ahead of its time…

Offer:
Magnesium is integral for 600+ biochemical processes in the human body. The common misconception is that consuming more magnesium will automatically improve health and well-being. The truth is that there are various forms of magnesium, each of which is essential for a variety of physiological processes. Most people are inadequate in all forms of magnesium, while even those considered "healthy" typically only ingest 1 or 2 kinds. Consuming all 7 of magnesium's primary forms is the key to accessing all its health benefits.That’s why we packed 7 forms of 450mg of elemental magnesium into each serving of Wild Mag Complex. One dose a day is all you need. Learn more and grab a bottle today at WildFoods.co. Use code GENIUS for 10% off your order.

In this episode, we cover:

1) The range of nanomaterials that are being developed and used in food and agricultural products.
2) Examples of engineered nanomaterials.
3) Food additives that may be detrimental to health, and why companies keep using them.

To learn more about Khara and her work, click https://cals.ncsu.edu/applied-ecology/people/khara-grieger/ now!

Episode also available on Apple Podcasts: http://apple.co/30PvU9C