http://www.nytimes.com/2013/11/16/business/in-a-bean-a-boon-to-biotech.html Curr

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http://www.nytimes.com/2013/11/16/business/in-a-bean-a-boon-to-biotech.html

Current Events In a Bean, a Boon to Biotech (New York Times, 11/15/2013) Read this New York Times article and then answer the questions. In a Bean, a Boon to Biotech (11/15/2013) Registration with The New York Times provides instant access to breaking news on NYTimes.com. To register, go to http /www.nytimes.com/register. Visit m/content/he hts/te es.CO Site of service.html to review the current NYT Terms of Service Part A Why isn't non-hydrogenated soybean oil typically used to make processed baked goods? O t is too expensive O t is only available as a solid O t goes bad rather quickly. O It contains trans fats. Submit My Answers Give U Part B f partially hydrogenated oils are to remain available, who will have to ensure their safety? O Food and Drug Administration O Food manufacturers Centers for Disease Control and Prevention O Department of Health and Human Services Submit My Answers Give U

Explanation / Answer

Part A It contains trans fats. soybean oil has trans-fats to health problems ranging from fatness and diabetes to reproductive problems and heart disease. Health hazards connected to the trans fats created by the partial hydrogenation process, soybean oil is, NOT a healthy oil.

Part B Food and Drug Administration. FDA announced the “generally recognized as safe” status of partially hydrogenated oils.The FDA’s action on this major source of artificial trans fat demonstrates the agency’s assurance to heart health of people. "This action is predictable to reduce coronary heart disease and prevents fatal heart attacks. FDA's core rigid functions is ensuring that food, including all substances added to food, is safe.

Part C One containing low saturated fats and high unsaturated fats. Foods containing unsaturated fats include avocado, nuts, soybean and olive oils. Unsaturated fats are liquid at room temperature. Meat products contain both saturated and unsaturated fats. The most important factor in determining an oil’s resistance to oxidation and acidification. Saturated fats have only single bonds in the fatty acid molecules, monounsaturated fats have one double bond. Saturated fats and monounsaturated fats are pretty resistant to heating, polyunsaturated and monounsaturated fats for instance—over saturated fats, like butter and lard, to minimize your risk for heart disease. but oils that are high in polyunsaturated fats should be avoided for cooking.

Part D Department of Agriculture. United States is the world's top producer of corn and soybeans.The National Agricultural Statistics Service maintains agricultural statistics for products . In addition, the United States Department of Agriculture provides primary developer and grower of genetically modified food, representing half of the world's biotech crops.

Part E Processed food containing genetically nodified ingredients must be labeled as such.The country is the primary developer and grower of genetically modified food, representing half of the world's biotech crops. Agriculture accounts for just under 1% of GDP yet the United States is the world's top producer of corn.

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