Wired Science

The few times I have had the opportunity to see "What's Inside" address a food product, I have been very concerned and disappointed. Your presentation can sometimes be technically inaccurate and misleading, and clearly biased against whatever product you are showing, playing on growing consumer fears and mistrust in packaged foods. I suggest you obtain some additional expert assistance from someone who has a strong food chemistry and food technology background who understands what some of the ingredients are in these products, why they are used, why they have the scary sounding names they do, and why some of them make nutritional as well as functional sense to use, and so forth. Just badmouthing them because they appear mysterious is not very scientific ( as your show's name implies you will be) , much less fair play

I know it is fashionable to "bash" processed foods right now, and the food industry deserves some strong criticism for recent serious problems in food safety. How the industry is (or is not) trying to respond to these crises may be more helpful to your audience rather than creating more suspicion about individual products that may not deserve it because some find them no longer aesthetically appealing.

I have a PhD in Human Nutrition and a Masters in Food Science, and have worked about half my career inside of R&D of major food companies. I no longer have ties to packaged food firms, and I would be happy to help out on occasion, or, put you in touch with other specialists who can, for example:

1) explain how pet foods are made, why certain ingredients are selected and others not, and what nutritional standards are set for them and how often they are updated, and why some ingredients that sound unappetizing to us might be low cost, nutritionally acceptable alternatives for our furry friends. Melamine scares aside, the pet food industry has been providing good products for pets for years, that are well known to be more healthy and nutritionally balanced for our cats and dogs than a diet of table scraps.

2) Explain how and why Cool Whip was ever developed in the first place, even though it is no longer as popular as it once was; why the chemical-sounding ingredients were selected to make it, and why we should, or should not, be confident in their safety, and compare them to the chemical names that comprise the high calorie whipped topping we all know and love, good old whipped cream. If we were required to label the cream that comes from a cow with its chemical constituents, it just might sound as scary as Cool Whip and other dessert toppings like it.

I hope you might adopt an educational approach about food rather than one that tells only one side of the story, and the negative and sometimes inaccurate one at that. As an ardent fan of public television who contributes whenever I can, I would expect PBS to do better, and be more balanced.

Thank you for your attention, and the opportunity to commment.

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Federal Judge Limits Access to Cellphone Data washingtonpost.com/wp-dyn/content/article/2008/09/11/AR2008091103292.html

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Sarah Palin: Who Do We Think She Is? washingtonpost.com/wp-dyn/content/article/2008/09/11/AR2008091103630.html

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