In a ground-breaking news story, 60 Minutes reports that new research coming out of some of America’s most respected institutions is finding that sugar is a toxin that can lead to major chronic diseases such as obesity, heart disease, and cancer.
This is jolting to people who don’t realize that even if they don’t add it to their foods, hidden sugar, including high fructose corn syrup (HFCS), is in virtually all processed foods, from yogurts and sauces to breads and sodas. Continue reading →
A new multi-university study reports that differences in bacterial colonization of the infant gut in formula-fed and breast-fed babies lead to changes in the expression of genes involved in the infant’s immune system.
The study, published in the April 30 issue of BioMed Central’s open access journal Genome Biology, is an Editor’s Pick. Continue reading →
The tomato has been a symbol for genetically modified food for many years. In 1994, genetically modified tomatoes hit the market in the US as the first commercially available genetically modified crop. GM tomatoes have since disappeared.
This transgenic tomato (FlavrSavr) had a “deactivated” gene (Antisense approach). This meant that the tomato plant was no longer able to produce polygalacturonase, an enzyme involved in fruit softening. The premise was that tomatoes could be left to ripen on the vine and still have a long shelf life, thus allowing them to develop their full flavor. Normally, tomatoes are picked well before they are ripe and are then ripened artificially.
Tomatoes were the first genetically modified foods to come on the market. Today, they are no longer cultivated.
Puree made from GM tomatoes was once a success in Great Britain. The EU Member States, however, could not agree on approval. Continue reading →