USDA Approves a Genetically Modified Potato With Possible Health Benefit
10th November 2014
When fried, the new potatoes, called Innate potatoes, produce less of a chemical called acrylamide. Acrylamide appears in some starchy foods when they’re cooked at high temperatures. It’s most abundant in French fries and potato chips. It also appears in tobacco smoke. Scientists think acrylamide raises people’s risk for certain cancers, but it’s not clear how much acrylamide people to have to eat to raise their risk for cancer… so it’s not clear how much eating Innates would lower their risk, the New York Times reports. Innate potatoes also bruise less than non-GMO potatoes, a quality that farmers and shippers prefer.
Cue outrage from the Regressive Left. (Notice how potatoes are always white? They’re raaaaaaacist.)
[Remind me again why potatoes have to be approved by the Federal government.]