'TomTato' tomato and potato plant unveiled in UK

Ipswich-based horticultural firm Thompson and Morgan said the plants were not genetically modified.

Similar plants have been created in the UK, but the firm said it was thought to be the first time they had been produced on a commercial scale.

Guy Barter, of the Royal Horticultural Society (RHS), said it was looking at the plant with "real interest".

Mr Barter said many of these plants - created by a technique known as grafting - had been created before but taste had previously been a problem.

"We're looking at it with real interest because Thompson and Morgan are a really reputable firm with a lot to lose, but I wouldn't rule out that it could be a very valuable plant to them," said Mr Barter, who is a contributor to BBC Gardener's World.

"In the past we've never had any faith in the plants - they've not been very good - but grafting has come on leaps and bounds in recent years.

"Many people don't have that much space in their gardens and I imagine this sort of product would appeal to them."

Thompson and Morgan director Paul Hansord claimed the tomatoes were tastier than most
shop-bought tomatoes and said the plant had taken a decade of work.
"It has been very difficult to achieve because the tomato stem and the potato stem have to be the same thickness for the graft to work," he said.

"It is a very highly skilled operation. We have seen similar products. However, on closer inspection the potato is planted in a pot with a tomato planted in the same pot - our plant is one plant and produces no potato foliage."

The firm said the plants last for one season and by the time the tomatoes are ready for picking, the potatoes can be dug up.

It added both ends of the plant had been tested for alpha-solanine - a poison that can be produced in both crops depending on growing and storage conditions - and it had been certified as safe.
A similar product, dubbed the "Potato Tom", was launched in garden centres in New Zealand this week.

Source   http://www.bbc.co.uk/news/uk-england-24281192

'TomTato' tomato and potato plant unveiled in UK

Ipswich-based horticultural firm Thompson and Morgan said the plants were not genetically modified.

Similar plants have been created in the UK, but the firm said it was thought to be the first time they had been produced on a commercial scale.

Guy Barter, of the Royal Horticultural Society (RHS), said it was looking at the plant with "real interest".

Mr Barter said many of these plants - created by a technique known as grafting - had been created before but taste had previously been a problem.

"We're looking at it with real interest because Thompson and Morgan are a really reputable firm with a lot to lose, but I wouldn't rule out that it could be a very valuable plant to them," said Mr Barter, who is a contributor to BBC Gardener's World.

"In the past we've never had any faith in the plants - they've not been very good - but grafting has come on leaps and bounds in recent years.

"Many people don't have that much space in their gardens and I imagine this sort of product would appeal to them."

Thompson and Morgan director Paul Hansord claimed the tomatoes were tastier than most
shop-bought tomatoes and said the plant had taken a decade of work.
"It has been very difficult to achieve because the tomato stem and the potato stem have to be the same thickness for the graft to work," he said.

"It is a very highly skilled operation. We have seen similar products. However, on closer inspection the potato is planted in a pot with a tomato planted in the same pot - our plant is one plant and produces no potato foliage."

The firm said the plants last for one season and by the time the tomatoes are ready for picking, the potatoes can be dug up.

It added both ends of the plant had been tested for alpha-solanine - a poison that can be produced in both crops depending on growing and storage conditions - and it had been certified as safe.
A similar product, dubbed the "Potato Tom", was launched in garden centres in New Zealand this week.

Source   http://www.bbc.co.uk/news/uk-england-24281192

Modern wheat a "perfect, chronic poison," doctor says

(CBS News) Modern wheat is a "perfect, chronic poison," according to Dr. William Davis, a cardiologist who has published a book all about the world's most popular grain.




Davis said that the wheat we eat these days isn't the wheat your grandma had: "It's an 18-inch tall plant created by genetic research in the '60s and '70s," he said on "CBS This Morning." "This thing has many new features nobody told you about, such as there's a new protein in this thing called gliadin. It's not gluten. I'm not addressing people with gluten sensitivities and celiac disease. I'm talking about everybody else because everybody else is susceptible to the gliadin protein that is an opiate. This thing binds into the opiate receptors in your brain and in most people stimulates appetite, such that we consume 440 more calories per day, 365 days per year."

Asked if the farming industry could change back to the grain it formerly produced, Davis said it could, but it would not be economically feasible because it yields less per acre. However, Davis said a movement has begun with people turning away from wheat - and dropping substantial weight.

"If three people lost eight pounds, big deal," he said. "But we're seeing hundreds of thousands of people losing 30, 80, 150 pounds. Diabetics become no longer diabetic; people with arthritis having dramatic relief. People losing leg swelling, acid reflux, irritable bowel syndrome, depression, and on and on every day."

To avoid these wheat-oriented products, Davis suggests eating "real food," such as avocados, olives, olive oil, meats, and vegetables. "(It's) the stuff that is least likely to have been changed by agribusiness," he said. "Certainly not grains. When I say grains, of course, over 90 percent of all grains we eat will be wheat, it's not barley... or flax. It's going to be wheat.

"It's really a wheat issue."

Some health resources, such as the Mayo Clinic, advocate a more balanced diet that does include wheat. But Davis said on "CTM" they're just offering a poor alternative.

"All that literature says is to replace something bad, white enriched products with something less bad, whole grains, and there's an apparent health benefit - 'Let's eat a whole bunch of less bad things.' So I take...unfiltered cigarettes and replace with Salem filtered cigarettes, you should smoke the Salems. That's the logic of nutrition, it's a deeply flawed logic. What if I take it to the next level, and we say, 'Let's eliminate all grains,' what happens then?

"That's when you see, not improvements in health, that's when you see transformations in health."

Watch Davis' full interview in the video above.

Source cbs news

Modern wheat a "perfect, chronic poison," doctor says

(CBS News) Modern wheat is a "perfect, chronic poison," according to Dr. William Davis, a cardiologist who has published a book all about the world's most popular grain.




Davis said that the wheat we eat these days isn't the wheat your grandma had: "It's an 18-inch tall plant created by genetic research in the '60s and '70s," he said on "CBS This Morning." "This thing has many new features nobody told you about, such as there's a new protein in this thing called gliadin. It's not gluten. I'm not addressing people with gluten sensitivities and celiac disease. I'm talking about everybody else because everybody else is susceptible to the gliadin protein that is an opiate. This thing binds into the opiate receptors in your brain and in most people stimulates appetite, such that we consume 440 more calories per day, 365 days per year."

Asked if the farming industry could change back to the grain it formerly produced, Davis said it could, but it would not be economically feasible because it yields less per acre. However, Davis said a movement has begun with people turning away from wheat - and dropping substantial weight.

"If three people lost eight pounds, big deal," he said. "But we're seeing hundreds of thousands of people losing 30, 80, 150 pounds. Diabetics become no longer diabetic; people with arthritis having dramatic relief. People losing leg swelling, acid reflux, irritable bowel syndrome, depression, and on and on every day."

To avoid these wheat-oriented products, Davis suggests eating "real food," such as avocados, olives, olive oil, meats, and vegetables. "(It's) the stuff that is least likely to have been changed by agribusiness," he said. "Certainly not grains. When I say grains, of course, over 90 percent of all grains we eat will be wheat, it's not barley... or flax. It's going to be wheat.

"It's really a wheat issue."

Some health resources, such as the Mayo Clinic, advocate a more balanced diet that does include wheat. But Davis said on "CTM" they're just offering a poor alternative.

"All that literature says is to replace something bad, white enriched products with something less bad, whole grains, and there's an apparent health benefit - 'Let's eat a whole bunch of less bad things.' So I take...unfiltered cigarettes and replace with Salem filtered cigarettes, you should smoke the Salems. That's the logic of nutrition, it's a deeply flawed logic. What if I take it to the next level, and we say, 'Let's eliminate all grains,' what happens then?

"That's when you see, not improvements in health, that's when you see transformations in health."

Watch Davis' full interview in the video above.

Source cbs news

FRANKENBULL: GIGANTIC GMO BULLS Are Now A REALITY [W/ PHOTOS+VIDEO]

Belgian Blue – Huge Genetically Modified Bulls


Due to genetic selection and experiments, the Belgian Blue is a humongous species of bulls packed with muscles and meat… How big are they? Have a look below.

FRANKENBULL: GIGANTIC GMO BULLS Are Now A REALITY [W/ PHOTOS+VIDEO]

Belgian Blue – Huge Genetically Modified Bulls


Due to genetic selection and experiments, the Belgian Blue is a humongous species of bulls packed with muscles and meat… How big are they? Have a look below.