Foods4BetterHealth Denounces New "Perfect Broccoli" Experimentations
Boston, MA (PRWEB) July 19, 2013 -- Foods4BetterHealth.com, a new food and nutrition web site that believes in using food to heal and prevent disease and illness and help people live long, happy lives, is publicly denouncing the new “perfect broccoli” experimentations conducted by scientists at Cornell University.
As Foods4BetterHealth notes (http://www.foods4betterhealth.com/playing-with-our-food-has-the-perfect-broccoli-gone-too-far-3170), scientist Thomas Björkman and his team at Cornell University have been experimenting with the composition of fruits and vegetables to make better-tasting, longer-lasting fruits and vegetables. To date, they’ve already created apples that don’t brown, snap peas without the stringiness, and habanero peppers with hot spice removed at no cost to flavor.
(Source: Moss, M., “‘Cornell Scientist’s Quest: Perfect Broccoli” The New York Times, July 9, 2013; http://www.nytimes.com/2013/07/10/dining/a-scientist-helps-to-reinvent-broccoli.html?pagewanted=1&_r=1&_r=2&;.)
As the article “Playing With Our Food: Has the Perfect Broccoli Gone Too Far?,” notes, the latest project that Björkman and his team are working on is creating a “perfect broccoli,” which would last longer than regular broccoli and be able to grow all over the U.S. in a variety of climates (to prevent broccoli from turning bitter and rubbery if it is not eaten after it’s picked). According to Björkman, he hopes that enhancing fruits and vegetables will help Americans consume the recommended amount of fruits and vegetables per day. Currently, the majority of Americans, especially children, do not eat the recommended amounts of fruits and vegetables, which makes them susceptible to more diseases and illnesses.
Foods4BetterHealth notes that the reason why researchers are working on broccoli in particular is that broccoli can currently only be grown in certain climates, so after it’s picked, it sits in shipping trucks and/or warehouses to be distributed all over the country. By the time it gets to your local grocery store, it has been weeks since it was picked, at which point it can develop a rubbery, bitter aftertaste. The researchers hope their new perfect broccoli would survive well in a variety of climates.
The Foods4BetterHealth report concludes that while there may be some benefits to perfecting our fruits and vegetables, it can ultimately harm our farmers who have to grow altered fruits and vegetables. Also, children will grow up adapted to certain tastes without realizing that the fruits and vegetables they’re eating are not, in fact, in their natural form.
Foods4BetterHealth.com, created by Doctors Health Press, is a food news and health web site, offering its readers information about the latest food controversies, exclusive expert advice, and health tips to ward off illness, prevent disease, and live a long, healthy life. For more information, visit foods4betterhealth.com.
Adrian Newman, Foods4BetterHealth, http://www.foods4betterhealth.com/, 1-866-744-3579, [email protected]
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