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Wild wheat contains a more functional variety of the key gene

Wheats lost gene helps nutrition

1 posted on 11/24/2006 7:34:33 PM PST by SunkenCiv
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2 posted on 11/24/2006 7:40:24 PM PST by SunkenCiv (I last updated my profile on Thursday, November 16, 2006 https://secure.freerepublic.com/donate/)
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To: blam; FairOpinion; StayAt HomeMother; Ernest_at_the_Beach; 24Karet; 3AngelaD; ...
That's it for tonight.

To all -- please ping me to other topics which are appropriate for the GGG list. Thanks.
Please FREEPMAIL me if you want on or off the
"Gods, Graves, Glyphs" PING list or GGG weekly digest
-- Archaeology/Anthropology/Ancient Cultures/Artifacts/Antiquities, etc.
Gods, Graves, Glyphs (alpha order)

3 posted on 11/24/2006 7:43:15 PM PST by SunkenCiv (I last updated my profile on Thursday, November 16, 2006 https://secure.freerepublic.com/donate/)
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To: SunkenCiv
The UC Davis team is already making such varieties, not by genetic engineering but through crossing domesticated wheat plants with wild relatives. The key is a technology called Marker Assisted Selection (MAS). This allows scientists to select which plants to cross using genetic information

Now why is this different than genetic engineering?

I can see now that Political Correctness and fear of science and technology is slowing Technological advances and impeding important advances that save lives.

Fankinfood! Oh brother!

What could be done by genetic engineering in hours will instead be done in months or years.

4 posted on 11/24/2006 8:02:38 PM PST by Pontiac (All are worthy of freedom, none are incapable.)
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To: SunkenCiv

I wonder if the proposed changes will change the flavor?


5 posted on 11/24/2006 8:02:55 PM PST by blam
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To: SunkenCiv
I remember when I read the Atkins book, he said bread used to be much more nutritious and contained much more protein (25% maybe?)
13 posted on 11/27/2006 10:24:31 AM PST by TX Bluebonnet
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