Source: ChildrensHealthDefense.org
Story at a glance:
- One of the latest GMO (genetically modified organism) Frankenfoods is “Piggy Sooy,” a soybean genetically engineered to contain pig protein. One or more undisclosed pig genes are spliced into conventional soya to create a soybean with 26.6% animal protein.
- Moolec, the U.K.-based company that developed “Piggy Sooy,” is also working on developing a pea plant that produces beef protein. The company claims these transgenic hybrids will provide similar taste, texture and nutritional value as meat, without the high cost of cultured or lab-grown meat alternatives.
- On June 21, the U.S. Department of Agriculture (USDA) authorized the sale of cell-cultivated chicken from Good Meat and Upside Foods. Both plan on rolling out their synthetic chicken to “high-end” restaurants across the U.S. first, while they scale up production.
- Researchers have discovered that CRISPR-Cas gene editing wreaks havoc in the plant genome, causing several hundred unintended genetic changes to occur simultaneously “in a catastrophic event” that ripples across large parts of the genome.
- Because these changes are impossible to predict, gene-edited plants cannot be assumed safe without extensive testing.
As expected, more and ever-wilder transgenic foods are being produced. Among the latest is “Piggy Sooy,” a soybean genetically engineered to contain pig protein.
According to Moolec, the U.K.-based company that developed this latest Frankenfood, pig genes were spliced into conventional soya to create a soybean with 26.6% animal protein.
The exact pig genes used are a trade secret. As a result of this genetic engineering, the interior flesh of the soybean is also a rosy flesh color. The company is also working on developing a pea plant that produces beef protein.
Moolec claims these transgenic hybrids will provide similar taste, texture and nutritional value as meat, without the high cost of cultured or lab-grown meat alternatives….