Many people are hesitant to eat plants or animals that have been enhanced with foreign genes, citing health and environmental concerns, the perceived ‘ick’ factor, and occasionally conspiratorial thinking.
But GMO foods have the potential to feed the hundreds of millions of people worldwide who are undernourished. Given the benefits of tinkering with our meals’ genomes, a new study published in Science could offer a helpful compromise: a way to improve the yields of a crucial crop without adding genes from different organisms.
