Breeding the Nutrition and Taste Out of Our Food?

Carrots of many colors.

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Carrots of many colors.

According to a write-up in the New York Times by Jo Robinson, selective breeding of food crops is definitely not a new phenomenon. According to her, the stripping of nutrients and in particular phytonutrients has actually been going on since the Agricultural Transformation began 10,000 years back. The write-up gives us three examples, a wild dandelion, a purple potato, and a species of apple all which consisted of many times more phytonutrients than their present counterparts.

This occurred since our forefathers making use of selective breeding techniques selected versions that were less bitter than others. The trouble is that many of the valuable phytonutrients have sour or bitter characteristics. Likewise a preference for salt, sugar and fat was favored over those vegetables and fruits higher in fiber.

So crossbreeding began with taste choices. A lot of selections were picked for flavor mostly a sweeter taste. But after reviewing Tomatoland, genetic crossbreeding methods were mostly to satisfy the raiser’s earnings requires leaving the tomato a tasteless, dull nutrition-less fruit.

This makes one marvel what the result of modern genetically modified food methods will do to the nutrients and the taste discovered in our present selections of grains, fruits and vegetables and future foods under factor to consider. Some research shows that GMOs produce ‘enormous modifications in the natural performance of (a) plant’s DNA. Native genes can be mutated, erased, or permanently turned off or on. The inserted gene can become shortened, fragmented, inverted or increased that may change close-by genes. In the quest for a desirable trait, the protein it produces might alter the initial characteristics to a less desirable or less healthy quality.

Presently (with few exceptions), GMO foods have actually been advertised by the huge chemical companies of Monsanto or Dow Chemical to enhance yields and profits from patents, and not to boost the taste or dietary qualities.

Have any of these qualities been tested? The majority of research on GMO foods is restricted and managed by the very industries that make money from them. Has taste or nutrition been impacted– no one understands?