You Can Thank Genetic Engineering For Your Delicious Cheese

It used to be that making cheese meant killing cows. Young cows, specifically—a few days old, at most. The stomach of an unweaned calf produces enzymes that turn liquid milk into good, hard, flavorful cheeses like Parmesan and Cheddar. These enzymes, called rennet, are secreted by mucous membranes that line the calf’s… » 6/15/15 3:17pm 6/15/15 3:17pm

Is the GMO Labeling Movement Just a Long Con to Get You to Buy Organic?

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In a recent New York Times column, Mark Bittman compared consumers to lab animals subjected to an experiment. “Stop Making Us Guinea Pigs,” the headline of his piece lamented. The experiment? Genetically modified organisms lurking in the nation’s food, filling our families’ bellies, and maybe doing something to us,… » 4/22/15 12:30pm 4/22/15 12:30pm

80% Of Americans Support Mandatory Labels On Foods Containing DNA. DNA!

A recent survey conducted by the Oklahoma State University Department of Agricultural Economics found that 80.44% of respondents supported a government policy mandating labels on foods containing DNA. Not GMOs. DNA, the genetic material contained in every living thing known to science and practically every food,… » 1/18/15 2:18pm 1/18/15 2:18pm