Ever heard of BMO crops? A new study has looked at the effects of bioelectric magnetism organic (BMO) technology on okra yields. Bioelectric magnetism refers to electrical, magnetic or electromagnetic fields produced by living cells, tissues or organisms.
We’ve answered questions about genetically-modified food, but recently, Best Food Facts received a question via Twitter, asking if GM feed is linked to poor fertility in farm animals, particularly poultry and waterfowl.
Recent blog posts and articles claiming that "superweeds" are getting stronger because of herbicide resistance have raised concerns amongst our readers. To help dig into the subject, we’ve enlisted the help of Dr. David Shaw from Mississippi State University.
Food made from genetically-modified organisms (GMOs) is a top-of-mind issue for some consumers, and the subject has been the focus of television programs like The Doctors, which recently featured a segment on GMOs and GMO labeling. We asked Dr. Patrick Byrne, professor of plant breeding and genetics at Colorado State University, to provide his opinion on the subject of labeling genetically modified foods.
States like Connecticut, Washington and California are taking a hard look at labeling food products with genetically modified ingredients, with advocates saying consumers have the right to know. Best Food Facts expert Dr. Peggy Lemaux was interviewed on the subject for a recent NPR story focused on the California initiative.
A recent blog post from Food & Water Watch in the The Huffington Post raised concerns about genetically engineered (GE) sweet corn. Previously, we posted information from experts regarding the effect of GE foods on human health. We asked those experts to weigh in on the GE sweet corn issue.
As the year winds down, we'd like to thank all of our readers for taking time to learn more about our food system. We appreciate your comments and questions! We'd also like to thank our food system experts for providing their thoughts and expertise throughout the year.
Best Food Facts asks readers what they think about the possibility of GM food labeling.
In response to our latest post, Study: Bt protein in your blood. Consumer beware?, we received a few tweets from @Jambutter. He had some questions that we thought deserved to be addressed, since these are on the minds of consumers everywhere. To do so, we asked one of the experts who we interviewed for the original post - Dr. Bruce Chassy, from the University of Illinois-Urbana.
Food scientists are constantly exploring how to make foods taste better, digest easier, grow with fewer fertilizers, etc. We recently learned that a team of scientists at Iowa State University is working with the starches in sweet corn to try to create a response in the body that modify the starch to digest more slowly... which creates a more moderate insulin response, and release of glucose into the blood stream. This is important to the U.S.'s diabetic population of more than 21 million individuals, since moderating insulin and glucose through diet and medication is a constant need.
An index of posts, a table of contents, listing the posts for the Best Food Facts GMO series.
We’ve read it in magazines, seen it on internet news sites, and maybe even watched a segment discussing it on afternoon television. GMOs, genetically modified organisms, biotechnology, or even ‘frankenfood,’ as some like to call it, have certainly raised a lot of questions.
You’ve shared your concerns and asked questions about GMOs with Best Food Facts, and we’ve gathered experts and resources to answer them. This post continues our series focused on GMOs for the month of August 2011. To read all related posts in the series, click here. This week, we’re focused on providing expert answers to some frequently asked questions about GMOs.
Experts discuss GMOs and their impact on the environment.
When new research says, “93 percent of pregnant women and 80 percent of their umbilical cord blood samples contained a pesticide implanted in GMO corn,” it’s no wonder there’s concern - especially from moms. An expert reacts.