Are you ready for genetically engineered foods?
Doesn’t sound appetizing, does it?
But what if it means getting a tomato that tastes vine-ripened, with all the great flavor of fresh-picked fruit? Or potatoes that absorb less fat and make healthier and tastier potato chips? Or more nutritious peas, squash, beets, cantaloupes, cherries, radishes, and on and on?
All this is expected to result from a new technique known variously as gene-splicing, recombinant DNA, or genetic engineering. DNA is the genetic material that controls all the traits of a living thing.
The process that makes these new foods possible involves combining, or splicing, a single gene from a fruit’s or vegetable’s DNA with a beneficial gene from a mammal,…