by Lois Rain on June 1, 2011
Do you owe the taste of your food to aborted babies? While the question sounds ridiculous, the fact is that you might. Some companies are using stem cell lines derived from an aborted fetus to test flavor enhancers for the food that you eat every day. Although they are not actually putting aborted fetal cells into your food, they are using these cells in the laboratory to develop chemicals to make your food taste better. Some of the brands that are using this kind of testing include Pepsico, Kraft, and Nestlé. Although there are plenty of people that don’t have an ethical problem with using stem cell lines to help cure disease, do we really want them to be used to develop our food? Perhaps this is another reason to eat minimally processed food.Biotech Companies Using Stem Cells
Popular food companies are working with a biotech company called Senomyx to test their foods. The goal of the testing is to find food additives to reduce the amount of MSG, salt, and sugar used in the foods that they produce. Semonyx receives money to do the research, along with royalties when foods using their ingredients are sold. The fetal stem cell line, taken from the kidney of an electively aborted baby, is used to test the biochemical reaction when exposed to the food ingredients. Although they could have used cells derived from other forms of life, they chose to use the fetal stem cells.
Companies Using this Technology
Currently, the companies that have decided to partner with Semonyx include Nestlé, Pepsico, Kraft (which included Cadbury Chocolate), and Solae. Campbell’s Soup did have a partnership with this company, but they chose to break their relationships with the biotech company shortly after the pro-life group Children of God for Life sent out a press release about their involvement.
Please read entire article HERE.
*ATR News Note: Please read this whole article as it has an exchange between a letter in protest and a representative of Pepsico. It also further explains how the fetal tissue is not in the sweetener itself, but in the testing and research of said sweeteners.*