Instead of GMO food products subjected to new editing genes

Very soon the shopping expects the influx of food that have passed through genetic editing. It will not exposed to mold, bananas, oranges and non-perishable, and contains no fat beans.

The next generation of biotech foods will be sent to food stores, and we are talking about food, passing through intense genetic processing. By the beginning of next year in the United States, expected to begin selling the first food of plant and animal origin that have edited the DNA. It’s a slightly different technology than that used in the production of the current so-called foods with GMOs. New editing promises to make food more nutritious, to accelerate growth and extend the shelf life of fruits and vegetables. The American Academy of Sciences announced the reorganization of the genome of one of those breakthroughs that are needed to improve food production. Only in this case, the world will be able to provide new food to a billion people amid a changing climate.

However, governments are still arguing about how to regulate this powerful tool. And after a few years of fierce debate, the U.S. buyers can expect through the genetic transformation of food. Researchers from the University of Minnesota believe that if consumers see benefits they will buy these products and not worry about their impact on health. Moreover, the editing of genes even make this food useful. For example, soybeans will become more beneficial for the heart due to the removal of fat.

In particular, it is expected that the sale of wheat and products made from it, contains a triple dose of dietary fiber and have a low amount of gluten. Will be sold mushrooms, never becoming brown, and also more high-quality tomatoes. Corn will teach not to fear drought, the rice will no longer absorb pollutants from the soil, the growth, the pigs develop immunity against dangerous viruses, oranges will become resistant to disease, destroying their plantations, and bananas will no longer be covered by the fungus. (READ MORE)