The Gene Revolution, The Future of Agriculture

Dr. Thierry Vrain retired 10 years ago after a long career as a soil biologist and ended head of a department of molecular biology running his own research program to engineer nematode resistance genes in crops. In his retirement career as a gardener he learned five or six years ago how the soil ecosystem really functions and have been preaching ever since. He find himself with a good knowledge of genetic engineering technologies surrounded by people in fear of being hurt by the food they eat. He found that he cannot ignore them anymore and has joined the campaign to educate consumers about the potential health problems reported in the recent scientific literature.

Monsanto Emails Raise Issue of Influencing Research on Roundup Weed Killer

More on the glyphosate issue which we posted about previously.  From the NYTimes:

Documents released Tuesday in a lawsuit against Monsanto raised new questions about the company’s efforts to influence the news media and scientific research and revealed internal debate over the safety of its highest-profile product, the weed killer Roundup.

Read the article…

Paleo French Cuisine – Intimate Interview with Exec. Chef Alain Braux


Check out this interview on paleomazing.com with Alain Braux about embracing the paleo diet and his book Paleo French Cuisine, GMO issues and food as a healing medium.

Don’t miss the bonus recipes at the end of the article.

Read the article: Paleo French Cuisine – Intimate Interview with Exec. Chef Alain Braux | Paleomazing

Major science group weighs in on safety of genetically modified foods – CBS News

The National Academies of Science, Engineering and Medicine concluded Tuesday that tinkering with the genetics of what we eat — adding a gene from another species — doesn’t produce the “Frankenfood” monster some opponents claim it does. But it isn’t feeding the world with substantially increased yields, as proponents predicted.

The authors conclude that there’s “no substantiated evidence that foods from GE [genetically engineered] crops were less safe than foods from non-GE crops,” and that regulators need to make their safety focus more on the end-product of the food that’s made rather than the nuts and bolts of how it’s made.


Source: Major science group weighs in on safety of genetically modified foods – CBS News

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