Genetically modified potatoes are on the way to market as of 2015. The U.S. government has deemed GM foods safe, but not all scientists agree. There is no legislation requiring the labeling of GMO foods, and critics worry about potential contamination of the conventional food supply and the safety of increased herbicide use.
Indeed, field tests of an early GMO potato variety sparked one of the first protests against the technology back in the late 1980s and the industry remained largely GMO-free. It was just last year that the potato industry began planting a GMO variety on a commercial scale, a cultivar also developed by Simplot and named White Russet.
A genetically modified organism, or GMO, is an organism that has had its DNA altered or modified in some way through genetic engineering.. In most cases, GMOs have been altered with DNA from ...
- Marc Lallanilla
Ewen Mullins is the face of modern Ireland: Young, cosmopolitan, highly educated, he is a plant scientist whose work on a genetically modified potato inherently looks to the future.
Mar 08, 2017 · GMO Answers is committed to answering all questions about GMOs and how our food is grown. It is funded by members of the Council for Biotechnology Information.
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Jan 13, 2015 · New GMO potatoes don't bruise as easily, and, when fried, they have less of a potentially harmful chemical. Yet some big chip and french fry makers won't touch them because of the stigma of GMOs.
Tags: avoid gmo potatoes, gmo foods, gmo potato risks, gmo potatoes, how to avoid gmo potatoes, label gmo foods, organic potatoes, what are gmo potatoes, and where are gmo potatoes. About Nick Meyer Nick Meyer is a longtime journalist who's been published in the Detroit Free Press, Dallas Morning News and several other outlets.
Three types of potatoes genetically engineered to resist the pathogen that caused the Irish potato famine are safe for the environment and safe to eat, federal officials announced.
Legumes – Beans, lentils, and peas. Nuts and seeds – Excluding grain seeds, there is not much evidence to suggest that humans are sensitive to the types of lectins in tree nuts and most flowering seeds. Yeast – It’s worth noting that “only a few reports are available” about the activity of yeast lectins ( 8 ).
Potatoes have a unique place in the British diet. We each eat around 130kg every year; boiled, baked, roasted, mashed and chipped, the humble spud is a familiar, much loved part of mealtimes. What is surprising, though, is that although there are around 500 varieties of potato, only about 80 varieties are grown commercially, so only a few are ...