Created by an Israeli geneticist, Avigdor Cahanerat at the genetics faculty at the Rehovot Agronomy Institute near Tel Aviv, Israel in 2002.
The prospect of genetically modified purple tomatoes reaching the shelves has come a step closer.
This was developed in Britain through Genetic Modification. The funny color is the result of a pigment known as anthocyanin.
The purple pigment is the result of the transfer of a gene from a snapdragon plant.
Canada’s New Energy Farms is the leading producer of these crops.
While it is quite obvious to spot, the long term effect of these hybrids on humans has not been studied.
Think twice before you put something in your mouth.
But there is also some evidence that modern "whole" wheat isn’t just less nutritious, it may also be significantly more harmful to your heart.
Studies that compare modern wheat to its older counterparts show that it can increase cholesterol levels and inflammatory markers… but inflammation is among the leading drivers of heart disease (3, 4).
Kellogg will remove “All Natural” and “Nothing Artificial” labels from its Kashi products by the end of the year. The AP notes that some of the artificial ingredients that are included in Kellogg products are pyridoxine hydrochloride, calcium pantothenate, hexane-processed soy ingredients, ascorbic acid, glycerin and sodium phosphate.
And you thought they did that from the goodness of their heart. NO! Kellogg has decided to remove these labels from its Kashi products to settle a class-action lawsuit.
You may be aware of new breed corn, soybean or canola.
Roughly 80+% of the products containing these in the US are GMO.
Now, here comes a new innovations in vegetables.
Brown tomatoes: These golf-ball-size tomatoes have a high water content and are supposedly meaty and sweet with a flavor similar to the just-picked backyard variety. Kumatos are now sold in major grocery stores throughout the United States.
If that is not amusing enough, Straight out of Germany comes this edible spray paint capable of transforming ordinary food into works of culinary art.
Impressed or disgusted? Chime your thoughts.
The Hidden Truth about a seedless watermelon
The first seedless watermelon was created 50 years ago. Seedless watermelon is grown two ways. The first way is that breeders use genetic tricks to produce them. Usually watermelons are diploid, meaning they have two sets of 11 chromosomes. Seedless watermelon is a triploid because they have 3 sets of chromosomes and are sterile. In order to produce seedless watermelons, a diploid watermelon is pollinated by a tetraploid (4 chromosomes) watermelon. In the process of reproduction, the new watermelon gets one chromosome from the diploid parent and two from the tetraploid which makes it triploid. Since the triploids have three sets, the eggs inside the watermelon are never formed and thus, seeds don’t grow.
The second way to grow seedless watermelon is by using a drug called Colchicine, a chromosome-altering chemical. This US drug is toxic (though people have been using it for the treatment of rheumatism and gout without FDA approval). Colchicine changes the chromosome number in the seeds from 2 to 4. After which, the seeds are pollinated with the natural 2 chromosome watermelon. The product – a genetically modified watermelon with 3 chromosomes.
SO, both processes can be described as genetically modified. The second way to produce seedless watermelon is far more dangerous.
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