In todays Times is an article saying how this gene edited wheat has been given approval to be grown in the UK, here's about the trials which led to its approval in the UK. Please see:
We've been warned about eating burnt toast because it increases the Acrylamide in the bread significantly. Acrylamide is produced in small amounts when wheat is baked and toasting bread raises this level significantly and this is a shame as bread toasted increases its starch resistance which lowers the glycaemic response of the wheat bread.
I personal am wary of gene editing and Genetically modified foods as I think a lot of us are but I am fascinated by the science and am open minded if it is genuinely beneficial to our health.
The loaf in the photo is home baked brown seeded gluten free and non GM as I don't eat wheat anyway.
Your loaf looks amazing. What flour did you use? 🍞 I'm always nervous of GM food but on the other hand progress is good? Some millers and bakers are going back to more ancient grains which also is interesting. Thank you for this news as I hadn't heard about it.
Hey thanks HungryHufflepuff I use Doves farm bread flour both the white and brown and sometimes 1/2 of each. I also grind quinoa and add 50>75g of that to a loaf mix sometimes,
Here's the recipe I use and you will see the resemblance as my home baked bread is consistent:
I don't use flour for anything but dropped in to find our about the cancer aspect of the discussion. I've only just noticed Fred the Flour Grader who worked at Spillers. 😀 Has he appeared in honour of the topic, or under the new guidelines for staying safe with your avatar?
Then you never watch Star Trek. I remember them pulling a roast chicken out of the replicator. I wondered who would want something that looked like a dead animal, if you were all vegetarian.
I do not think this is any sort of progress. Stripping foods out of their natural matrix and rebuilding them into something that looks like food from a completely different kingdom. I feel there is some future history to be written where the development of this technology will be a dark day.
I think lab grown meats might be more interesting, but what is muscle that has never moved?
Then we eat farmed salmon; wild salmon travel hundreds or even thousands of miles in their lives - why do we think it's the same food if they have spent their lives in a pond?
Hey thanks Imaaan I’m into whole foods and don’t like processed foods.
But the science fascinates me as scientists are mimicking nature in producing 3D printed food and scientist claim to have mimicked nature in the manufacture of plant based potato milk and have used artificial intelligence to test it!
I heard about this. Something about reducing the level of asparagine in wheat by using CRISPR technology. The asparagine turns into the carcinogen acrylamide when baked or toasted. This affects all wheat flour products which are baked in some way, not just bread. Scary stuff…..if you eat wheat products. Glad I don’t. If you have to tinker with such a staple food to make it less toxic, it makes you wonder if anyone should be eating it.
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What do like cooking or baking the most?
