The food we eat – from corn to cattle – has been domestically modified for thousands of years. Today scientists, agronomists and geneticistsare taking the next step: improving our food from the inside out.
Allergic to tomatoes? It’s more likely than you think – up to 16 percent of people are sensitive to tomatoes, adding extra complications to life in a world of free-flowing ketchup, tomato sauce and burgers with the works. It’s not tomatoes themselves that are at fault, it’s a small protein called Profilin. By silencing two genes responsible for Profilin production in tomatoes, scientists can create non-allergenic fruit that are otherwise completely normal in taste, texture and appearance.
Previously: 7 Intriguing Genetically Modified Fruits and Vegetables.
From the Upcoming ueue, submitted by .