Genome edited cancer reducing wheat is given the go ahead to be grown in the UK.

Good morning everyone,

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:

ukri.org/news/genome-edited...

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.

[HungryHufflepuff Meal Of The Month]

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.

[Hidden in reply to HungryHufflepuff]

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:

healthunlocked.com/healthye....

[PandQs]

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?

[Subtle_badger]

So with lectins and phytates and acrylamide, maybe it's time we stopped tinkering with wheat and looked at reducing it instead.

[Hidden in reply to Subtle_badger]

Hey Subtle_badger I expect Mother Nature wished we’d stop tinkering.

Did you know they’ve developed 3D printers to print mock meat and it’s licensed to go on the market in the US later this year and hit us next year.

I’m fascinated with the science as it’s something I never conceived of happening.

metro.co.uk/2020/06/30/worl...

[Subtle_badger in reply to Hidden]

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.

[Hidden in reply to Subtle_badger]

Hey it’s alien to me and I’m not interested in fake foods or Franken foods. 🤢

[Subtle_badger in reply to Hidden]

Yeah, I guessed you weren't in favour.

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?

[Hidden in reply to Subtle_badger]

Hey Subtle_badger I expect Mother Nature wished we’d stop tinkering.

Did you know they’ve developed 3D printers to print mock meat and it’s licensed to go on the market in the US later this year and hit us next year.

I’m fascinated with the science as it’s something I never conceived of happening.

metro.co.uk/2020/06/30/worl...

[Hidden]

Hi PandQs you’re so right it is a Fred the flour grader and you’re right as I had my photo in my avatar so I decided to follow the new guidelines.

I couldn’t think of anything else and it’s a friendly foodie avatar. 😊

[Imaaan]

Altering the very nature of a food isnt progress but going backwards. In my books, its Frankenstein food.

Your bread looks delish and nothing beats homemade

[Hidden in reply to Imaaan]

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!

[Subtle_badger]

I remember the novel, where it was the last day was 21.

[Analeese]

Solient Green, a movie I will never forget.

[MTCee]

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.