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A small-scale farmer's story in Honduras. The use of genetically modified organisms (GMOs) in agriculture dates back to the 1980s when the food industry sought new ways to increase the yield and ...
Aug 26, 2015 · Dr. Pustazai’s comments about GMOs were aired on British television in the summer of 1998, and they were a viral flame that biotech decided to hose down as fast as they could. Dr. Pustazai has credentials as a world-renowned expert on food safety. He worked at one of the UK’s leading food safety research labs, the Rowett institute.
May 2, 2022 · Because acrylamide is suspected to increase the risk of cancer, eating genetically engineered fried potatoes that make less acrylamide would reduce that risk compared with eating regular fried potatoes. CLAIM Eating GMOs is bad for you. FINDING False. There is no proven evidence that foods made from GMOs are less healthy than non-GMO foods.
Oct 12, 2018 · Last updated October 12, 2018. Cornucopia’s Take: Caius Rommens, PhD spent his career in bioengineering with Monsanto and JR Simplot. Encouraged by other industry scientists and the companies he worked for, he is responsible for the GMO traits in potatoes that have made it quietly to the market. In the article below, Rommens reflects on his ...
The rats eating the GM potatoes had smaller livers and brains, larger spleens and had suppressed immune systems The rats eating non-GM potatoes and those laced with lectin showed no such side-effects. Rats and potatoes: toxicity studies and GM foods The safety of genetically modified (GM) foods came under the spotlight
Oct 11, 2018 · Little is known about this compound, but it is a derivative of glycoalkaloid toxins. These can cause numerous health issues, including nausea, vomiting and neurological effects. The most complex issue is that PPO-silencing also results in the concealment of various tuber infections. So consumers may eat potatoes that look perfectly healthy but ...
Jan 9, 2022 · Since the first report on a CRISPR/Cas9-mediated genome editing in potato in 2015 (Wang et al., 2015), this system has been applied in number of basic research studies and in improving important traits in potato, including its nutritional quality, modification of tuber starch composition, post-harvest quality enhancement, biotic stress ...
