Yesterday FDA approved the use of genetically engineered meet in consumer products. What's next?
The calcium "fortified" carrots sure sound great but we do not really know how our bodies will respond to all the altered components in the long term. Just like 30 years ago everybody was excited about synthetic preservatives in the food and now scientist say thanks to that we have so many obese people and diabetic kids. It's not just fat consumption and lack of exercise. A lot has to do with additives.

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There are tons of non-dairy sources of calcium, including beans, nuts, flax, sesame and soy. The calcium in these foods is easily absorbed by the body, and these sources are cholesterol-free. Many also contain natural health-promoting omega 3s.

Promoting the use of genetically engineered carrots is irresponsible, and citing high fat in dairy as justification is just plain ridiculous. Milk is a poor source of nutrients, given its high fat, cholesterol and antibiotic content. I could understand using it as a food source in times of scarcity, but otherwise it's just a waste of calories.

You don't mention why you've recently altered your stance against gene modification, but maybe that's worth another look. Sheesh.

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I've long advocated for genetically modifiying flavour (and some textures) of most vegetables. I'm one of those people who have a bitterness sensitivity that makes eating most veggies unpleasant. Certain textures also are unpleasant.

Imagine being able to buy carrots that taste like chocolate! :-D

Of course that's not to replace all carrots, but to have available some for us pain-in-the-ass types.

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