Non browning means genetically altered to the point of not naturally oxidizing/breaking down. It will do much stranger things inside our bodies.
The potato, created with RNA interference technology, also has silenced genes affecting sugar production and the amino acid asparagine, which during frying and baking lead to the production of acrylamide, a probable carcinogen.
However, it is unclear whether the observed reductions will lead to positive health outcomes, given that acrylamide is found in many other foods. These potatoes could be less disease resistant, potentially resulting in increased use of fungicides and higher expenses to farmers. There are also concerns about lower productivity, which was observed is several pre-market tests. And of course, it will be unlabeled.
The genetic destruction of our natural food supply continues. TELL THE NATIONAL POTATO BOARD AND THE U.S. POTATO COUNCIL: DON’T GROW IT BECAUSE WE’RE NOT EATING IT!
POST ON The National Potato Council‘s FACEBOOK:
https://www.facebook.com/nationalpotatocouncil
& EMAIL: spudinfo@nationalpotatocouncil.org
EMAIL THE U.S. POTATO BOARD:
info@uspotatoboard.com
READ: http://www.centerforfoodsafety.org/…/poorly-tested-gene-sil…
READ MORE: http://www.nytimes.com/…/genetically-modified-potato-from-s…
More active and educational pages about the dangers genetic modification: Non-GMO Project, The Organic & Non-GMO Report, GMO-Awareness, GMO OMG, March Against Monsanto, Erin Janus. Thanks to GMO Free USA for the info.
