November 08, 2014
Genetic Modification Cuts Acrylamide In Fried Potatoes

Safer french fries thru science.

What I'd also like to see potatoes genetically engineered to not build up solanine (the poison that makes potatoes green).

As more poisons in plants are identified and plant genetic engineering becomes cheaper to do we should alter more crops to be safer to eat.

Share |      Randall Parker, 2014 November 08 03:10 PM 


Comments
Wolf-Dog said at November 8, 2014 8:30 PM:


Especially for gluten intolerance, genetic modification might provide the answer. Nearly 8 % of the population are gluten sensitive (Celiac disease which affects less than 1 % of the population, is the extreme form of gluten sensitivity) to some degree. As the specific types of gluten become more accurately determined, it will be possible to make the genetic modifications to bring an end the career-destroying properties of gluten, and many other foods.

However, it will take many years to learn how to avoid causing unexpected and unintended harm with genetic modification, as changing one genetic component sometimes adds other toxicities. In fact, some scientists speculate that the current increase in gluten sensitivity is in part due to the selective breeding that ended up modifying the genes of various kinds of wheat, and that a thousand years ago wheat was more tolerable.

LoboSolo said at November 22, 2014 12:32 PM:

Now if they would get the cyanide out of cassava!

Thanks for writing 'thru' the smarter, shorter way.

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