Guest guest Posted August 23, 2004 Report Share Posted August 23, 2004 Another study found large DNA fragments in raw soymilk of about 2 000bp (base pairs, unit of measurement for the length of DNA), which degraded somewhat after boiling, but large fragments were still present in tofu and highly processed soy protein. Heating in water under acid conditions was more effective in degrading DNA, but again, the breakdown was incomplete (fragments larger than 900bp remaining) (see http://www.organicconsumers.org/ge/dangerous062204.cfm). I am doing a paper for a class on GE and why not eat them. If anyone has any good sites that are full of real research (not emotional stuff), please let me know. It is actually due today, so I don't have much time. Thanks. Kay P.S. I thought you'd be interested in this. Soymilk? and tofu??? Yikes! Is there no safe haven? Quote Link to comment Share on other sites More sharing options...
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