May 14, 2008 3:03 pm

Genetically modified corn fields in KenyaIf I didn’t love my job at InventHelp so much, I’d probably be “Foodie Girl”. I’m addicted to watching cooking shows, trying new delicacies, and reading the latest reviews on the hot restaurants in town. Food is a fascinating and complicated subject, but one thing is for sure – it’s not immune to scientific change.

Recent advances in technology have affected our plates with little notice from our palates. Even something as simple as ice cream is not untouched by these changes (check out the InventHelp blog article on for more info).

New breakthroughs include hypoallergenic soybeans. Soy is a common additive in food, but it’s one of the top allergens. Thanks to a fermentation process devised by researchers at the University of Illinois at Urbana-Champaign, soy allergen proteins can be reduced by as much as 99 percent. Protein- and nutrient-enhanced “super” rice are also in the works.

Environmental organizations and public interest groups protest the use of genetically modified (GM) foods, which are defined as crop plants created using molecular biology techniques. Critics argue that since genetic modification is a relatively new phenomenon, its overall effects on human health are unknown. Some brands, like butter substitute , advertise the fact that their product contains no genetically modified ingredients.

Proponents of GM food argue that the benefits outweigh the perceived risks. Some advantages of GM foods are pest and herbicide resistance, increased nutrition and greater crop yield.

As GM foods make their way into the headlines, InventHelp’s Invention Girl is sure that the “harmful” or “helpful” debate will continue.

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