It would be amazing if the tech to test samples of anything edible could become a target of the DIY & Maker community. This has to be a citizen science effort.
Production results vary. Just recently an acquaintance who owns a small coffee shop in a small town got a visit form the local public health administration telling him that they got a notice from a company that he purchased a product that is being called back due to xyz.
We were all surprised that this system works so incredibly well.
But in terms of health, there are just too many factors that impact individual bodies and brains while being barely relevant in samples of the general population. We need to build a database of human profiles whose health was impacted by something in their food. Of course, there's allergies, and nutritional coaches, and so on but those processes are incredibly long and people get lost and give up or often enough, nothing is found and the person is left to his or her own devices.
I have a friend who reacts bad to some dairy products, whipped cream for example, but the intensity varies with the producer! And he tried some of the most expensive products and some are 'ok' while others produce pain. There must be traces of something that is simply not looked at when tested by food safety labs. And labs like that of the dude from the article are rare and cost a lot.
A couple of weeks ago someone mentioned fertility rates and why some generations had worse ones than others. Not birth rates, fertility rates. Apparently there are periods in time where causes for worse fertility can't be deducted from research and economic data of the time. Microplastics and such didn't play that big of a role back then and the water, soil weren't even remotely as bad back then. Pre WW1 to post WW2. So I proposed it must be something that was in the food that nobody looked at. Might even be sabotage, who knows.
So yeah, I really hope the Maker community can up the game a little and pave the way for more citizen science in food safety and in the research of how different compounds &/or combinations impact energy metabolisms.
It would be amazing if the tech to test samples of anything edible could become a target of the DIY & Maker community. This has to be a citizen science effort.
Production results vary. Just recently an acquaintance who owns a small coffee shop in a small town got a visit form the local public health administration telling him that they got a notice from a company that he purchased a product that is being called back due to xyz.
We were all surprised that this system works so incredibly well.
But in terms of health, there are just too many factors that impact individual bodies and brains while being barely relevant in samples of the general population. We need to build a database of human profiles whose health was impacted by something in their food. Of course, there's allergies, and nutritional coaches, and so on but those processes are incredibly long and people get lost and give up or often enough, nothing is found and the person is left to his or her own devices.
I have a friend who reacts bad to some dairy products, whipped cream for example, but the intensity varies with the producer! And he tried some of the most expensive products and some are 'ok' while others produce pain. There must be traces of something that is simply not looked at when tested by food safety labs. And labs like that of the dude from the article are rare and cost a lot.
A couple of weeks ago someone mentioned fertility rates and why some generations had worse ones than others. Not birth rates, fertility rates. Apparently there are periods in time where causes for worse fertility can't be deducted from research and economic data of the time. Microplastics and such didn't play that big of a role back then and the water, soil weren't even remotely as bad back then. Pre WW1 to post WW2. So I proposed it must be something that was in the food that nobody looked at. Might even be sabotage, who knows.
So yeah, I really hope the Maker community can up the game a little and pave the way for more citizen science in food safety and in the research of how different compounds &/or combinations impact energy metabolisms.