Author Archives: kathryn irwin

Sugar Craze – Is Artificial Bad?

Everyone likes a little sweet in their life, whether it’s that extra chocolate chip cookie, or adding a teaspoon of sugar to your morning coffee.

Figure 1. Coffee with a sugar cube being added to it. (Image source)

Because sugar can have many adverse effects on health, artificial sweeteners have been used instead to provide the same sweet taste. These include Sweet n Low, Splenda, and Equal just to name a few. However, even though these alternatives provide a low calorie substitution, there has been a lot of controversy to whether or not they are actually better for your health.

Figure 2. Artificial sweetener packets, including Splenda and Equal. (Image source)

Sugar can cause many different problems when eaten at a high level, including; type 2 diabetes, obesity, inflammation, heart disease and even cancer.

The first artificial sweetener, saccharin, was discovered in 1879 when a chemist discovered that his food tasted sweeter after work and went on to taste all the chemicals he was using in his lab. After that, more artificial sweeteners have been found and have been targeted towards diabetics, and those wanting to lose weight.

The FDA is the organization that approves foods and drugs with the responsibility of protecting the public health. There are currently eight approved artificial sweeteners in the United States. These eight approved sugars have all been deemed safe by the FDA as long as they are used in moderation.

So why do so many people rebel against the idea of ingesting anything artificially manufactured?

The media plays a big part in this. There were several false animal studies done on rats that linked artificial sweeteners to cancer. While the FDA states that these were poorly executed experiments and that they provided false conclusions, the public still has a hard time getting this information.

Figure 3. Two laboratory rats. (Image source)

In 1980, after a study falsely connected aspartame with brain cancer, there was a wide media outbreak that ended with FDA banning aspartame. However, once more research was done, the FDA quickly lifted their ban in 1981. The FDA continues to state that aspartame is safe to consume at acceptable levels. Yet, even with this research available, many people still believe that aspartame is to blame for many adverse symptoms.

Why?

Research is currently hard to understand at a public level, and the truth can be difficult to find as people can form an accidental bias when reporting.

To help the public truly understand these controversies, there has to be a way in the future to allow the public better access to these scientific discoveries. Making science more accessible will benefit society as a whole as more individuals will be able to form their own opinions.

For now though, it is safe to say that you can fill your sweet tooth craving with an artificial sweetener instead.

MSG – Is it Really a Silent Killer?

By now everyone has heard of the controversial debate surrounding MSG – whether or not is it harmful to eat. Without all the information easy to find on the internet, it can be difficult to truly answer this question.

 

Figure 1. Monosodium glutamate (MSG) shown in chemical form. (Image Source)

Monosodium glutamate (MSG) is the salt version of an amino acid. Amino acids are molecules in your body that bond together to create proteins. They are also known as the building blocks of life.

 

 

Why does MSG taste so good? It uses the fifth taste sense called umani. The amino acid section of MSG is detected by this taste bud, and tricks your mind into thinking the food tastes heartier and more savory. Because of this, MSG is used as a food additive in many restaurants, most commonly in Chinese food.

Figure 2. A Chinese restaurant, typically associated with the use of MSG. (Image Source)

MSG was thought to create short term symptoms when eaten such as heart palpitations, general weakness, and numbness around the face and neck. These symptoms were previously known as “Chinese Restaurant Syndrome”, because the symptoms generally arose after eating in Chinese restaurants, places known to use this additive. Restaurants were told to promote that they did not use MSG, and the public were encouraged by the media to avoid it.

 

However, most studies done have reported no correlation between the symptoms and the use of MSG. Experiments on both humans and monkeys showed that when given MSG or not, the two groups would still experience the same symptoms on average. The only case where some individuals would respond badly, was when they were fed three grams of MSG or more with no food (an average person would only consume 0.55 grams of added MSG in a day in real life). Because of the unlikeliness of this situation, it wasn’t seen to prove any of the negative correlations.

Figure 3. Caption of a Chinese Restaurant stating no MSG is added. (Image Source)

Even the FDA, while approving the need to label food if it contains MSG, state that it is “generally recognized as safe”.  There is no direct evidence yet for a link between MSG and the negative symptoms it has been associated with.

So, why then do so many people believe that it is bad? This is because the media controls a large portion of the general public’s knowledge. We need to find new ways to form a connection between the public and science, to give people unbiased knowledge of new research. With this connection and availability of information, the public would be able to understand both views of the controversy and form their own opinions.

Author: Thryn Irwin

 

Moving Toward to Evolution’s Frontier

The current frontier in evolutionary genetics involves discovering how the evolution of new gene function is correlated with animal form diversification. A gene is a section of DNA in an organism that tells the organism what to produce to be able to look and act the way it does.

Understanding how species form throughout evolution can allow us to predict how our world will change in the future. A new technique has been developed that allows scientists to look specifically at genes, helping to broaden our knowledge.

Dna

Figure 1. A section of DNA which contains multiple forms of genes. The CRISPR/cas9 technology will make specific cuts in the DNA to remove individual genes. (Image Source)

The new CRISPR/cas9 method uses a nuclease, an enzyme that can cut DNA, and a synthetic guide RNA, a molecule that specifically binds to DNA. Precise cuts can be made in the genome that allow a particular gene to be deleted, effectively terminating that genes phenotypic expression (what can be observed).

This new technology was a scientific breakthrough that caught a lot of media attention when initially published. There is currently a moral dispute in the media due to the potential of modifying human babies with this technique. Being able to effectively communicate the new advances with this technology is necessary to get grant money to continue the research, and to show its importance to the public.

Recently, there have been several breakthroughs at Cornell University looking at the optix gene in butterflies, a master gene for wing pattern adaptation. The scientists discovered that the gene has different pigmentation and structural colouration functions, depending on the butterfly species.

Zhang et al. stated than until now the developmental function of the optix gene was unclear. By using the new CRISPR/cas9 method, they were able to observe species with this gene turned off. This gave the researchers a clear analysis on how the wings were directly affected by optix.

Figure 2. The Buckeye butterfly with the optix gene still intact. Without it , its wings will turn an iridescent blue. (Image Source)

Zhang et al. found that different species of butterflies had different reactions when the optix gene was turned off. The Junonia genus, including butterflies commonly known as Buckeyes, had their normal orange-brown wings turn iridescent blue when the optix gene was deleted.

Figure 3. The Gulf Fritillary butterfly with the optix gene intact. Without the optix gene, it will undergo melanization which turns its wings black and grey. (Image Source)

 

However, other species of butterflies, like the Gulf fritillary (A. vanillae), had melanin replace their normal pigments, which then produced black and grey colours.

 

 

 

Seeing how this master gene is conserved in butterflies allows scientists to make increasingly accurate predictions of past evolutionary change. They have stepped toward understanding how DNA specifies 3D structure by first looking at a manageable 2D gene form. In the future, Dr. Reed, one of the other scientists on the team, wishes to recreate butterfly wing pattern in different distinctive species.

This deep understanding of the optix gene will provide further knowledge into the evolution of butterfly wing colour adaptation. By understanding more about butterfly evolution, we can better understand evolution as a whole. Each step towards new knowledge provides a better basis for predicting future changes in genetics.

Author: Thryn Irwin