From the science desk at Boing Boing, initial experiments conducted at the University of Nanking seem to indicate that eating, and the choices that go with it, not only are we consuming energy, nutrients, industrial dander or just empty calories but also bits of instruction, code with every bite. Small pieces of ribonucleic acid (RNA) survive digestion, splintered but essentially intact and identifiable--rice was the subject of the Chinese experiment, and can go on to interact with the consumer on a cellular level, influencing the way proteins are expressed.
I would guess the mainstay of eating throughout the animal kingdom is primarily derived from food’s fuel and nourishment, and is not in this residual coding but I don't know. The thrust of the research seems to present a strong warning against the introduction of genetically-modified or engineered crops into the food-chain, since digestion and nutrition and the mechanics of DNA and saying grace just got a lot more subtle and a lot more complex, but the accompanying write-up also raises other implications, like the relationship between predator and prey and how attuned, shocked or inured can we be in terms of diet choices. Do carnivores or herbivores seek out their specific quarry because their stomach have evolved to digest their meals wholly or imperfectly, by design, and benefit (or suffer) from symbiosis that goes deeper than our basic understanding of the hunt? Should such claims does prove true, it also makes me wonder about what it means to eat processed and artificial foods, whose information (as well as nutrition) is stripped away, and what truths and sense are in the latest fads like the Caveman Diet or the advice to cook and eat like what one's grandparents (or great-grandparents) ate. People cannot be forced to avoid junk and convenience foods and eat healthy, but learning about other ways that diet determines well-being can make the arguments for taking care of oneself more compelling and forces politics and the naïveté of greed (both on the parts of the fast-food industry and GMO agribusiness) out of the kitchen.
