While the demand for ‘natural’ foods are on the rise, our taste buds will never stop craving for the tastier, not so natural foods, which are often a blend of natural ingredients as well chemicals and preservatives that make a food tastier.
This inherent demand is what gave rise to a new generation of genetic modified (GM) foods, which has come under a lot of flak, for it efficacy and safety.
Luckily for us the U.S. Food and Drug Administration (FDA) has approved of number of these GM foods, keeping the consumer in mind.
Here’s a list of popular GM foods that claim an increase in flavour, a longer shelf-life and host of other health benefits:
Although browning of apples is a natural process of the apple-eating experience that occurs in freshly cut apple, it often psychologically puts consumers off from eating or even buying apples that don’t ‘look’ fresh enough. We now have non-browning apples that have been approved by the FDA. One such examples are Arctic Apples.
Potatoes that don’t bruise
It’s natural for potatoes to brown or bruise during transport or production. These GM approved potatoes are less prone to bruising and also produce less acrylamide, a chemical that is known to cause cancer, when fried while cooking.
Pink pineapples accumulate the pigment lycopene that make tomatoes red, instead of the yellow because of beta-carotene found in regular pineapples, like what Del Monte is now selling. Lycopene is a powerful antioxidant that can help your body fight, protect and repair itself from the damage caused by various diseases. Watermelons, tomatoes and other similar fruits are loaded with this pigment.
High-fibre white bread
Some folks just can’t get over the taste of white bread, especially since it is used in food items such as baguettes, bagels and pizza! Being highly refined white bread is stripped of grains, protein and other nutrients, while being loaded with sugar. The wheat used to produce white flour used in white bread contains three times as much dietary fibre as standard white flour, which is more than what whole wheat provides.
Canola oil loaded with omega-3
Refined vegetable oils have been in the limelight for all the wrong reasons off late; for containing for being easily oxidised, to containing trans-fat, high in the wrong kinds of fat, high in omega-6. We already have a high amount of vegetables and plants that have thrown the ratio of omega-6 to omega-3 out of balance. Considering this ratio was originally supposed to be at 1:1, omega-3 is a welcomed addition to vegetable oils in order to bring ratio back to its original form and prevent cardiovascular diseases, cancer, diabetes and arthritis.