ripe tomatoes in ceramic bowl placed on marble table


Learning to Love G.M.O.s – The New York Times

Health News Tuesday July 20, 2021

“Overblown fears have turned the public against genetically modified food. But the potential benefits have never been greater.” the purple tomato, if approved, would be one of only a very few G.M.O. fruits or vegetables sold directly to consumers. When cancer-prone mice were given Martin’s purple tomatoes as part of their diet, they lived 30 percent longer than mice fed the same quantity of ordinary tomatoes; they were also less susceptible to inflammatory bowel disease. 3


“Los temores exagerados han vuelto al público en contra de los alimentos modificados genéticamente. Pero los beneficios potenciales nunca han sido mayores”. Cuando los ratones propensos al cáncer recibieron tomates morados de Martin como parte de su dieta, vivieron un 30 por ciento más que los ratones alimentados con la misma cantidad de tomates ordinarios; también eran menos susceptibles a la enfermedad inflamatoria intestinal.

…el tomate morado, si se aprueba, sería uno de los pocos G.M.O. frutas u hortalizas vendidas directamente a los consumidores.

3https://www.nytimes.com/2021/07/20/magazine/gmos.html?action=click&module=Top%20Stories&pgtype=Homepage

https://imgur.com/9r5w7JO Image: Levon Biss for The New York Times
Article by: Jennifer Kahn
Learning to Love G.M.O.s

Levon Biss for The New York Times
Article by: Jennifer Kahn
Learning to Love G.M.O.s

“All higher plants have a mechanism for making anthocyanins,” Martin explained when we met. (Todas las plantas superiores tienen un mecanismo para producir antocianinas ”, explicó Martin cuando nos conocimos.)

https://www.nytimes.com/2021/07/20/magazine/gmos.html?smid=url-share