Government Says Yes To Non-Browning GMO Apples That Are About To Hit The Market

Food goes bad. Milk spoils, bread molds, avocados rot, and apples brown. Throughout the years, this has become a nuisance for big food corporations. Food is now scientifically-altered to grow bigger and ‘better,’ look prettier, last longer, taste a certain way, etc.

But should we care if our food is changing? The short answer is YES.

“Nearly every independent animal feeding safety study on GM foods shows adverse or unexplained effects,” notes Jeffrey Smith, founder of the Institute for Responsible Technology. “But we were not supposed to know about these problems…the biotech industry works overtime to try to hide them.”

Researchers have now linked GMO foods to potential health risks such as allergies, autism, and cancer. Dr. Irina Ermakova, PhD, a senior researcher at the Russian Academy of Sciences, revealed to the European Congress of Psychiatry that when male rats were fed GM soy, they showed signs of anxiety and aggression, while those fed non-GMO soy did not. The same was reported in GM soy-fed female rats and their offspring. Even more disturbing was that over 50 percent of the offspring from the GMO-fed group died within three weeks, while only 10 percent of the group fed natural soy died.

There’s a neverending amount of information at our fingertips to see how controversial GMO foods are, and this is just a brief outtake, yet companies continue to turn their heads and push their luck.

Were you worried about your apples turning brown too quickly? Well, now there’s non-browning apples. The company Arctic Apples is proud to present their non-browning apples made from a petri dish. A statement on their website reads:

“How’d we ‘make’ a nonbrowning apple? The small number of genes  (four, to be exact) that control PPO production were identified several years back, when the apple’s genome was mapped. To create a nonbrowning Arctic® version of an existing apple variety, our science team uses gene silencing to turn down the expression of PPO, which virtually eliminates PPO production, so the fruit doesn’t brown. This genetic transformation is aided by modern science tools.

This transformation takes place in a laboratory in a petri dish, with a small sample of apple tissue. We confirm the genetic transformation was successfully completed before growing the tissue out into a tiny plantlet and eventually moving it to an orchard.”

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