Tag: Crispr

According to a 2023 study published in *Frontiers in Plant Science*, regulatory frameworks worldwide are still debating whether newer gene-edited crops should be considered genetically modified organisms (GMOs). This highlights the complex public and scientific confusion, making it crucial to understand the fundamental difference between GMOs and the plants we changed with special molecules.

According to the World Health Organization, a GMO is an organism with altered DNA that does not occur naturally by mating or natural recombination. The term "genetically modified organism," or GMO, is common in popular media but has a specific technical meaning rooted in modern biotechnology. While the concept can seem complex, it refers to the precise scientific process of changing an organism's genetic makeup.

Over 90% of US corn and soybeans are genetically modified, making genetically modified organism (GMO) foods a common part of the modern food supply. These foods are produced from organisms with altered DNA to exhibit specific, desirable traits.

While vitamin D3 is conventionally derived from animal products, scientific research has confirmed that plants can and do contain 7-dehydrocholesterol (7-DHC), the crucial precursor for its synthesis. However, natural levels are typically very low compared to animal sources, with notable exceptions found in specific plant families.

According to the U.S. Food and Drug Administration (FDA), the first genetically modified pigs were approved for use in both food and medicine in December 2020. This milestone ushered in a new era of animal biotechnology, presenting questions about what is genetically modified pork, how it is created, and what it means for consumers and the food industry.

Genetic engineering has been used for decades to modify the genetic makeup of certain crops for beneficial traits like pest resistance and longer shelf life. The first commercially grown genetically modified (GM) vegetable, the Flavr Savr tomato, was approved for sale in 1994, marking a significant milestone in food technology. This process has since been applied to various vegetables and crops, becoming a widespread practice in modern agriculture.

While genetic engineering has created many GMO crops, the vast majority of commercially produced lettuce is not genetically engineered. Instead, the modern lettuce we enjoy is largely the result of centuries of traditional selective breeding, though advanced genetic research is exploring new varieties.

According to a 2024 review in *MDPI*, the regulatory process for genetically engineered probiotics (GEPs) is still under active investigation, but the vast majority of probiotics found in commercial supplements are not genetically engineered. This distinction is crucial for consumers who are curious about the origins and safety of the microbial strains they are ingesting.

According to the World Health Organization, modern biotechnology can increase the nutrient content of foods, decrease allergenicity, and enhance the efficiency of food production. This demonstrates the significant and evolving role of nutritionally modified foods in shaping global health and agriculture.

Globally, celiac disease affects approximately 1% of the population, triggering intense research to answer: is it possible to make wheat gluten free?. While traditional methods fail to achieve this safely, advanced scientific innovations show promise for a future of celiac-safe wheat products.