JANUARY 17, 2013
Human DNA Finds its Way Into Gelatin
Back in 2011,ย The Telegraphย reported on advances in technology that would potentially allow 300,000 tons of animal-based gelatin currently produced annually (for marshmallows, candies, donut filling, and countless other face-stuffables) to be offset with gelatin derived from human DNA.
A quick Google search on the topic returns a lengthy list of articles and blog posts with shocking (though admittedly interesting) titles such as โYummy Bears: Gelatin Derived from Human DNAโ, โDo you fancy a jelly baby made from human DNA?,โ and my personal favorite, โThe Jell-O Is Made From People!โ
In many ways, these titles are intentionally scary so that you, the DNA/junk food enthusiast, will click to read the article (we almost went with โBill Cosby to Eat People!โ or โSo you thoughtย pork-basedย head cheese was grossโฆโ as the title of this post for the same reason). But, asย All Things Nowย offered back in November 2012: โgelatin derived from human DNA is not made with human tissues in any way. Itโs pure chemistry. Regular gelatin? Itโs rendered by boiling a mess of animal byproducts like pig skins, cattle bones and entire horses. And people are worried about a few nucleic acids?โ
Once we get past the ick factor, the difference between human DNA jelly beans or animal bone marrow jelly beans should be addressed objectively, asย Tina Ranieri doesย in the appropriately titled โWhich is better human DNA jelly beans or animal bone marrow jelly beans.โ Tina touches specifically on the existing history of human DNA use in various medicines (growth hormones, some vaccines, evenย insulin used by diabetics every day), current agriculture uses (Golden Rice, which is an herbicide- and pesticide-resistantย genetically engineeredย crop), and the potential for reduced allergic reactions versus animal-based gelatin.
What are your thoughts on the topic? Should we embrace the use of human DNA in gelatin, both for medicinal and food use? Can we get past the ick factor?
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