Low-Carb Corn

Most of you know that I am no major fan of genetically modified foods, but this one sure seems like it has potential. Researchers at the University of California, Riverside reported the development of technology that doubles the protein and oil content of corn while reducing its carbohydrate content. Could go a long way toward curbing the obesity epidemic if they could also apply this technology to wheat and rice. Science Daily May 7, 2004

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