Alert to the Consumers: Genetically Modified Potatoes and Apples are a Serious Public Health Risk
More produce has been added to the ever-expanding GMO list: potatoes and apples. In this particular case, the GMO version of these common plant products has been modified to reduce browning (oxidation) when slices are exposed to the air. Scientists achieved this by using dsRNA (a version of RNA, sometimes found in viruses, that is double-stranded, similar to DNA), to alter the effects of the gene that is responsible for both the fruit’s and tuber’s browning response. Because the results are merely aesthetic, there was really no good reason to modify this gene, as some amount of browning is perfectly …