Rutgers University geneticists have devised a better strain of corn without employing the controversial biotechnology used to genetically modify foods. Instead of adding foreign DNA to the corn, the researchers increased the plant's own ability to produce more of a naturally occurring protein. They did this by adjusting the genetic signals controlling the process. The result is a more nutritious and natural food that eliminates the need for dietary supplements or chemical additives. Researchers increased the level of the corn's amino acid methionine, a common building block of protein, but one the body cannot manufacture by itself. In an overly protein-rich diet such as most Americans consume, this is not a problem. But in poorer countries, where corn is a dietary staple, increasing protein could help boost the population's health. The researchers enabled the corn to make more methionine by isolating the amino acid's gene and adjusting the signaling sequences that flank it. The protein is unchanged, but the corn plant makes more of it. "Over and above the improvement of people's diets, there are benefits to using a protein that the organism naturally makes," the researchers said. "People have already been eating it for years, and they already know it is safe." UPI thanks to arcmax.com 6/02 Remember we are NOT Doctors and have NO medical training. This site is like an Encylopedia - there are many pages, many links on many topics. Support our work with any size DONATION - see left side of any page - for how to donate. You can help raise awareness of CAM.