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  Scientists urge inclusion of glycaemic index on food labelsThe quality of carbohydrates in foods as measured by their glycaemic index (GI) should be included in... |
 Industry uses technical barriers to salt reduction as ‘an excuse’, says CASHIndustry’s assertion that there are still technical barriers to salt reduction is often just an excuse to... |
 FAO asks: Could quinoa become a worldwide staple?Quinoa’s relatively high price compared to staple grains may restrict consumption to health-conscious consumers in high-income countries... |
 Good grub? Danish researchers win funding to show that insects can be deliciousA new Danish research project aims to promote the widespread adoption of insects in our diets by... |
 EFSA calls for safety tests for six food dyes – including five Southampton coloursThe European Food Safety Authority (EFSA) has recommended further safety tests for six food dyes – including... |
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Genetic Engineering
No industry is self-policing. Therefore we need a long term view of watching the effects of gene manipulation. I am celiac with no prior family history of the disease. When a wheat seed goes from having 8 genes to 40 genes and some of genes are specifically for anti pest control, I believe that the gene manipulation and celiac are connected. Are there long term studies on the affects of these genetic modifications before they enter the food supply for public consumption?
Posted by G. Garfield
06 February 2013 | 17h10