In the News (From CNN Money): “A 3D food printer sounds like something out of Star Trek, but it’s not out of this world. It’s up and running at the French Culinary Institute in Manhattan — and in five years, it could be in your home.

“It doesn’t look like a traditional printer; it’s more like an industrial fabrication machine. Users load up the printer’s syringes with raw food — anything with a liquid consistency, like soft chocolate, will work. The ingredient-filled syringes will then ‘print’ icing on a cupcake. Or it’ll print something more novel (i.e., terrifying) — like domes of turkey on a cutting board.

“[Jeff] Lipton [a Cornell grad student working on the project] thinks food printing will be ‘the killer app’ of 3D printing. Just like video games fueled demand for personal computers 30 years ago, he thinks the lure of feeding Grandma’s cookie recipe into a printer will help personal fabricators expand beyond the geek crowd.

“‘It’s really going to be the next phase of the digital revolution,’ he says.

‘”One of the main things I hope this machine will let us do is create new textures that we couldn’t get otherwise,’ … says [David Arnold, director of culinary technology at the French Culinary Institute]. ‘This is the first time I’ve really seen this happen.’

‘”This would be a slam dunk for cookies at holiday time,’ he says. ‘Anything that requires a high level of precision that people don’t usually have with their hands, in terms of making icing or decorations, this thing can perform amazingly well.’”

Objection (Irina Yermakova, an international expert on ecological and food safety): “Absolute pluses include: It’s economically sound, convenient, fast, and humane in regards to animals; the entire mankind can be fed.

But could such mass lead to serious diseases, human deaths, and infertility? We are observing the food involution: from natural products to chemistry. The first step is already done—the use of GMO (genetically modified organism). Second step is completely synthetic food out of a printer since the food mass used in a food composer is completely chemical.

The gastrointestinal tract converts food into chemical elements that the body needs. Here we are observing a reverse process: The food printer uses chemical elements to create a final product, while the stomach separates the product into its composites.

How will the human body react to this unusual way of eating? What might be the consequences? It is clear that a mass introduction of such technology must be preceded by lengthy, precise experiments.

Today bioengineers assert that no genetically modified products will not leave the laboratory until they are one hundred percent certain of its safety and have no valid scientific data regarding these products being harmful.

The results of multiple studies performed by scientists from different countries around the world, where they tested on animals the effect of the most widely spread genetically modifies cultures, such as corn, soy, potatoes, tomatoes, and peas, show that the tested animals had the pathology of inner organs, tumors, infertility, and allergies. Many countries report the death of livestock that was fed modified fodder.

Experiments have proved that foreign genetic additions easily penetrate the cells of various human and animal organs. It became clear that foreign genes not only penetrate cells and organs, but also get passed on to the newer generations.

Genes can change during the process of implantation, and they can also have a negative influence on the genome of the person’s organism. Activity of the implanted genes can lead to the development of unknown toxic proteins, which cause toxicosis or allergies in people and animals.

Thirty percent of scientists have reported that they were forced to change the results of their studies at the request of their sponsors. Seventeen percent have agreed to misrepresent their data to show results preferred by their their clients. Ten percent have reported that they were requested to do this under the threat of termination of further contracts. Three percent have reported that they were forced to make changes, which made it impossible to openly publish the findings.

It is impossible to stop progress, the development of biotechnology, but it is necessary to have to  evaluate of the impact of transgenic organisms on people and animals objectively. This is not happening. I am afraid that the same might happen with the food printer. Those directly interested in quickly implementing the printer in food manufacturing will be the ones to evaluate it. This is a huge commercial project. We can doom ourselves to extinction by striving to simplify and improve our lives.
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